Ahvenainen Novel Food Packaging Techniques

1. Auflage 2003
ISBN: 978-1-85573-702-0
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 400 Seiten

Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition

Packaging continues to be one of the most important and innovative areas in food processing. Edited by a leading expert in the field, and with its distinguished international team of contributors, Novel food packaging techniques provides an authoritative and comprehensive review of the key trends.Part one discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation. It also covers the use of intelligent systems such as time-temperature and freshness indicators to assess food quality. Part two reviews developments in modified atmosphere packaging (MAP) and its role in enhancing product safety and quality. Part three describes packaging applied in practice to particular products such as meat and fish. Part four covers other key issues such as packaging optimisation, the legislative context, sustainable packaging and consumer attitudes.Novel food packaging techniques is a standard reference for the food industry in optimising the use of packaging to improve product safety and quality. - Provides an authoritative and comprehensive review of the key trends of food packaging - Discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation - Covers packaging optimisation, the legislative context, sustainable packaging and consumer attitudes

Autoren/Hrsg.

Ahvenainen, R.

Inhaltsverzeichnis

1;Front Cover
;1
2;Novel Food Packaging Techniques;4
3;Copyright Page;5
4;Table of Contents;6
5;Contributor contact details;14
6;Chapter 1. Introduction;20
7;Part I: Types and roles of active and intelligent packaging;22
7.1;Chapter 2. Active and intelligent packaging;24
7.1.1;2.1 Introduction: the role of packaging in the food chain;24
7.1.2;2.2 Active packaging techniques;25
7.1.3;2.3 Intelligent packaging techniques;30
7.1.4;2.4 Current use of novel packaging techniques;31
7.1.5;2.5 Current research;32
7.1.6;2.6 The legislative context;32
7.1.7;2.7 Consumers and novel packaging;34
7.1.8;2.8 Future trends;35
7.1.9;2.10 References;38
7.2;Chapter 3. Oxygen, ethylene and other scavengers;41
7.2.1;3.1 Introduction;41
7.2.2;3.2 Oxygen scavenging technology;41
7.2.3;3.3 Selecting the right type of oxygen scavenger;44
7.2.4;3.4 Ethylene scavenging technology;53
7.2.5;3.5 Carbon dioxide and other scavengers;60
7.2.6;3.6 Future trends;63
7.2.7;3.7 References;64
7.3;Chapter 4. Antimicrobial food packaging;69
7.3.1;4.1 Introduction;69
7.3.2;4.2 Antimicrobial agents;71
7.3.3;4.3 Constructing an antimicrobial packaging system;77
7.3.4;4.4 Factors affecting the effectiveness of antimicrobial packaging;79
7.3.5;4.5 Conclusion;84
7.3.6;4.6 References;84
7.4;Chapter 5. Non-migratory bioactive polymers(NMBP) in food packaging;90
7.4.1;5.1 Introduction;90
7.4.2;5.2 Advantages of NMBP;91
7.4.3;5.3 Current limitations;96
7.4.4;5.4 Inherently bioactive synthetic polymers: types and applications;98
7.4.5;5.5 Polymers with immobilised bioactive compounds;103
7.4.6;5.6 Applications of polymers with immobilised bioactive compounds;109
7.4.7;5.7 Future trends;114
7.4.8;5.8 References;114
7.5;Chapter 6. Time-temperature indicators (TTIs);122
7.5.1;6.1 Introduction;122
7.5.2;6.2 Defining and classifying TTIs;123
7.5.3;6.3 Requirements for TTIs;125
7.5.4;6.4 The development of TTIs;125
7.5.5;6.5 Current TTI systems;127
7.5.6;6.6 Maximising the effectiveness of TTIs;130
7.5.7;6.7 Using TTIs to monitor shelf-life during distribution;131
7.5.8;6.8 Using TTIs to optimise distribution and stock rotation;135
7.5.9;6.9 Future trends;140
7.5.10;6.9 References;141
7.6;Chapter 7. The use of freshness indicators in packaging;146
7.6.1;7.1 Introduction;146
7.6.2;7.2 Compounds indicating the quality of packaged food products;147
7.6.3;7.3 Freshness indicators;151
7.6.4;7.4 Pathogen indicators;155
7.6.5;7.5 Other methods for spoilage detection;156
7.6.6;7.6 Future trends;157
7.6.7;7.7 References;158
7.7;Chapter 8. Packaging-flavour interactions;163
7.7.1;8.1 Introduction;163
7.7.2;8.2 Factors affecting flavour absorption;164
7.7.3;8.3 The role of the food matrix;168
7.7.4;8.4 The role of differing packaging materials;172
7.7.5;8.5 Flavour modification and sensory quality;175
7.7.6;8.6 Case study: packaging and lipid oxidation;178
7.7.7;8.7 Modelling flavour absorption;179
7.7.8;8.8 Packaging–flavour interactions and active packaging;183
7.7.9;8.9 References;185
7.8;Chapter 9. Moisture regulation;191
7.8.1;9.1 Introduction;191
7.8.2;9.2 Silica gel;192
7.8.3;9.3 Clay;193
7.8.4;9.4 Molecular sieve;195
7.8.5;9.5 Humectant salts;197
7.8.6;9.6 Irreversible adsorption;198
7.8.7;9.7 Planning a moisture defence;199
7.8.8;9.8 Future trends;204
8;Part II: Developments in modified atmosphere packaging (MAP);206
8.1;Chapter 10. Novel MAP applications for fresh-prepared produce;208
8.1.1;10.1 Introduction;208
8.1.2;10.2 Novel MAP gases;210
8.1.3;10.3 Testing novel MAP applications;212
8.1.4;10.4 Applying high O2 MAP;215
8.1.5;10.5 Future trends;221
8.1.6;10.6 References;223
8.1.7;10.7 Acknowledgements;226
8.2;Chapter 11. MAP, product safety and nutritional quality;227
8.2.1;11.1 Introduction;227
8.2.2;11.2 Carbon dioxide as an antimicrobial gas;227
8.2.3;11.3 The microbial safety of MAP: Clostridium botulinum and Listeria monocytogenes;229
8.2.4;11.4 The microbial safety of MAP: Yersinia enterocolitica and Aeromonas spp;231
8.2.5;11.5 The effect of MAP on the nutritional quality of non-respiring food products;234
8.2.6;11.6 The effect of MAP on the nutritional quality of fresh fruits and vegetables: vitamin C and carotenoids;234
8.2.7;11.7 The effect of MAP on the nutritional quality of fresh fruits and vegetables: phenolic compounds and glucosinolates;238
8.2.8;11.8 References;241
8.3;Chapter 12. Reducing pathogen risks in MAP-prepared produce;250
8.3.1;12.1 Introduction;250
8.3.2;12.2 Measuring pathogen risks;251
8.3.3;12.3 Factors affecting pathogen survival;261
8.3.4;12.4 Improving MAP to reduce pathogen risks;270
8.3.5;12.5 Future trends;273
8.3.6;12.6 Sources of further information and advice;275
8.3.7;12.7 References;276
8.4;Chapter 13. Detecting leaks in modified atmosphere packaging;295
8.4.1;13.1 Introduction;295
8.4.2;13.2 Leakage, product safety and quality;295
8.4.3;13.3 Package leak detection during processing;296
8.4.4;13.4 Package leak indicators during distribution;298
8.4.5;13.5 Future trends;301
8.4.6;13.6 References;302
8.5;Chapter 14. Combining MAP with other preservation techniques;306
8.5.1;14.1 Introduction;306
8.5.2;14.2 Combining MAP with other preservative techniques;307
8.5.3;14.3 Heat treatment and irradiation;312
8.5.4;14.4 Preservatives;316
8.5.5;14.5 Other techniques;318
8.5.6;14.6 Consumer attitudes;320
8.5.7;14.7 Future trends;321
8.5.8;14.8 Sources of further information and advice;322
8.5.9;14.9 References;323
8.6;Chapter 15. Integrating MAP with new germicidal techniques;331
8.6.1;15.1 Introduction;331
8.6.2;15.2 Ultraviolet radiation;334
8.6.3;15.3 Ozone;340
8.6.4;15.4 Integration with MAP;344
8.6.5;15.5 Future trends;351
8.6.6;15.6 References;355
8.7;Chapter 16. Improving MAP through conceptual models;356
8.7.1;16.1 Introduction;356
8.7.2;16.2 Conceptual models;357
8.7.3;16.3 Mathematical models;365
8.7.4;16.4 Dedicated MAP models;370
8.7.5;16.5 Applying models to improve MAP;371
8.7.6;16.6 The risk and benefits of applying models;373
8.7.7;16.7 Future trends;375
8.7.8;16.8 Sources of further information and advice;375
8.7.9;16.9 References;376
9;Part III: Novel packaging and particular products;382
9.1;Chapter 17. Active packaging in practice: meat;384
9.1.1;17.1 Introduction;384
9.1.2;17.2 Control of product appearance;385
9.1.3;17.3 Control of flavour, texture and other characteristics;387
9.1.4;17.4 Delaying microbial spoilage;388
9.1.5;17.5 The effects of temperature on storage life;390
9.1.6;17.6 MAP technology for meat products;391
9.1.7;17.7 Controlled atmosphere packaging for meat products;395
9.1.8;17.8 Future trends in active packagings for raw meats;396
9.1.9;17.9 References;398
9.2;Chapter 18. Active packaging in practice: fish;403
9.2.1;18.1 Introduction;403
9.2.2;18.2 The microbiology of fish products;404
9.2.3;18.3 Active packaging: atmosphere modifiers;406
9.2.4;18.4 Active packaging: water control;409
9.2.5;18.5 Active packaging: anti-microbial and anti-oxidant applications;410
9.2.6;18.6 Active packaging: edible coatings and films;411
9.2.7;18.7 Active packaging: taint removal;412
9.2.8;18.8 Intelligent packaging applications;413
9.2.9;18.9 Future trends;414
9.2.10;18.10 References;415
9.3;Chapter 19. Active packaging and colour control: the case of meat;420
9.3.1;19.1 Introduction;420
9.3.2;19.2 Packaging and storage factors affecting colour stability;421
9.3.3;19.3 Modelling the impact of MAP;422
9.3.4;19.4 Pre- and post-slaughter factors;429
9.3.5;19.5 Future trends;431
9.3.6;19.6 References;433
9.4;Chapter 20. Active packaging and colour control: the case of fruit and vegetables;435
9.4.1;20.1 Introduction;435
9.4.2;20.2 Colour changes and stability in fruit and vegetables;436
9.4.3;20.3 Colour measurement;437
9.4.4;20.4 Process of colour change;438
9.4.5;20.5 Colour stability and MAP;443
9.4.6;20.6 Combining low oxygen, high carbon dioxide and other gases;448
9.4.7;20.7 Future trends;451
9.4.8;20.8 References;451
10;Part IV: General issues;458
10.1;Chapter 21. Optimizing packaging;460
10.1.1;21.1 Introduction;460
10.1.2;21.2 Issues in optimizing packaging;461
10.1.3;21.3 The VTT Precision Packaging Concept;463
10.1.4;21.4 Examples of food packaging optimization;468
10.1.5;21.5 Conclusion: improving decision-making;477
10.2;Chapter 22. Legislative issues relating to active and intelligent packaging;478
10.2.1;22.1 Introduction;478
10.2.2;22.2 Initiatives to amend EU legislation: European project;480
10.2.3;22.3 Initiatives to amend EU legislation: Nordic report;487
10.2.4;22.4 Current EU legislation and recommendations for change;487
10.2.5;22.5 Food contact materials;489
10.2.6;22.6 Food additives;497
10.2.7;22.7 Food flavouring;501
10.2.8;22.8 Biocides and pesticides;502
10.2.9;22.9 Food hygiene;504
10.2.10;22.10 Food labelling, weight and volume control;506
10.2.11;22.11 Product safety and waste;508
10.2.12;22.12 References;511
10.3;Chapter 23. Recycling packaging materials;516
10.3.1;23.1 Introduction;516
10.3.2;23.2 The recyclability of packaging plastics;517
10.3.3;23.3 Improving the recyclability of plastic packaging;519
10.3.4;23.4 Testing the safety and quality of recycled material;523
10.3.5;23.5 Using recycled plastics in packaging;528
10.3.6;23.6 Future trends;532
10.3.7;23.7 Sources of further information and advice;533
10.3.8;23.8 References;534
10.4;Chapter 24. Green plastics for food packaging;538
10.4.1;24.1 Introduction: the problem of plastic packaging waste;538
10.4.2;24.2 The range of biopolymers;539
10.4.3;24.3 Developing novel biodegradable materials;543
10.4.4;24.4 Legislative issues;545
10.4.5;24.5 Current applications;548
10.4.6;24.6 Future trends;552
10.4.7;24.7 References;552
10.5;Chapter 25. Integrating intelligent packaging, storage and distribution;554
10.5.1;25.1 Introduction: the supply chain for perishable foods;554
10.5.2;25.2 The role of packaging in the supply chain;557
10.5.3;25.3 Creating integrated packaging, storage and distribution: alarm systems and TTIs;559
10.5.4;25.4 Traceability: radio frequency identification;561
10.5.5;25.5 Future trends;564
10.5.6;25.6 Sources of further information and advice;566
10.5.7;25.7 References;567
10.6;Chapter 26. Testing consumer responses to new packaging concepts;569
10.6.1;26.1 Introduction: new packaging techniques and the consumer;569
10.6.2;26.2 Special problems in testing responses to new packaging;570
10.6.3;26.3 Methods for testing consumer responses;571
10.6.4;26.4 Consumer attitudes towards active and intelligent packaging;574
10.6.5;26.5 Consumers and the future of active and intelligent packaging;578
10.6.6;26.6 References;581
10.7;Chapter 27. MAP performance under dynamic temperature conditions;582
10.7.1;27.1 Introduction;582
10.7.2;27.2 MAP performance;583
10.7.3;27.3 Temperature control and risks of MAP;585
10.7.4;27.4 The impact of dynamic temperature conditions on MAP performance;587
10.7.5;27.5 Maximising MAP performance;591
10.7.6;27.6 Future trends;592
10.7.7;27.7 References;593
11;Index;595

Leseproben

Contributor contact details
Chapters 1 and 2 R. Ahvenainen, Dr., [e-mail]     Yläkartanon kuja 6A5 FIN-02360 Espoo Finland Tel: + 358 40 840 8480 Fax: + 358 9 547 4700 Chapter 3 Ir.L Vermeiren; Ir.L Heirlings; Ir.F Devlieghere, Dr, [e-mail]; Ir.J Debevere, Professor Dr     Ghent University Faculty of Agricultural and Applied Biological Sciences Department of Food Technology and Nutrition Laboratory of Food Microbiology and Food Preservation Coupure Links 653 9000 Ghent Belgium Tel: + 32 (0) 9 264 61 77 Fax: + 32 (0) 9 225 55 10 Chapter 4 J.H Han, Dr, [e-mail]     Department of Food Science The University of Manitoba Winnipeg Manitoba R3T 2N2 Canada Tel: + 1 204 474 8368 Fax: + 1 204 474 7630 Chapter 5 Mr M.D Steven, [e-mail]; J.H Hotchkiss, Professor, [e-mail]     Department of Food Science Cornell University Stocking Hall Ithaca NY 14853 USA Tel: + 1 607 255 7912 Fax: + 1 607 254 4868 Chapter 6 P.S Taoukis, Dr, [e-mail]     School of Chemical Engineering National Technical University of Athens 5 Iroon Polytechniou Zografou Campus 15780 Athens Greece Fax: + 301 7723163 T. Labuza, Professor, [e-mail]     Department of Food Science and Nutrition 136 ABLMS University of Minnesota St Paul, MN 55108 USA Tel: + 1 612 624 9701 Fax: + 1 612 625 5272 Chapter 7 Maria Smolander, Dr, [e-mail]     VTT Biotechnology P.O.Box 1500 FIN-02044 VTT Finland Tel: + 358 9 456 5836 Fax: + 358 9 455 2103 Chapter 8 J.P.H Linssen, Dr, [e-mail]; R.W.G van Willige, Dr; M Dekkar, Dr     Wageningen University Department of Agrotechnology and Food Sciences Postbox 8219 6700 EV Wageningen The Netherlands Chapter 9 Mr Thomas H Powers, [e-mail]; William J Calvo, Dr, [e-mail]     Research and Development Multisorb Technologies 325 Harlem Road Buffalo NY 14224 USA Chapter 10 B.P.F. Day, Dr, [e-mail]     Research Section Leader – Food Packaging and Coatings Food Science Australia 671 Sneydes Road (Private Bag 16) Werribee Victoria 3030 Australia Tel: + 61 (0) 3 9731 3346 Fax: + 61 (0) 3 9731 3250 Chapter 11 Ir.F. Devlieghere, Dr, [e-mail]; Ir.J. Debevere, Professor Dr, [e-mail]     Ghent University Department of Food Technology and Nutrition Coupure Links, 653 9000 Ghent Belgium Tel: + 32 9 264 61 78 Fax: + 32 9 225 55 10 M.I. Gil, Dr, [e-mail]     Department of Food Science and Technology CEBAS-CSIC P.O. Box 4195 30080 Murcia Spain Chapter 12 D.O' Beirne, Professor, [e-mail]; G.A. Francis, Professor, [e-mail]     Department of Life Sciences University of Limerick Limerick Ireland Tel: + 353 61 202845 Fax: + 353 61 331490 Chapter 13 Mr E Hurme, [e-mail]     Packaging Technology VTT Biotechnology P.O.Box 1500 FIN-02044 VTT Finland Tel: + 358 9 456 6191 Fax: + 358 9 455 2103 Chapter 14 J.T Rosnes, Dr, [e-mail]; M Sivertsvik, Dr, [e-mail]; T Skåra, Dr, [e-mail]     NORCONSERV Alexander Kiellandsgt. 2 Postboks 327 4002 Stavanger Norway Tel: + 47 51 84 46 00 Fax: + 47 51 84 46 50 Chapter 15 J Lucas, Professor, [e-mail]     The University of Liverpool Department of Electrical Engineering and Electronics Brownlow Hill Liverpool L69 3GJ Tel: + 44 151 794 4533 Fax: + 44 151 794 4540 Chapters 16 and 27 Maarten Hertog, Dr, [e-mail]     Laboratory of Postharvest Technology Department of Agro-Engineering and Economics Katholieke Universiteit Leuven de Croylaan 42 3001 Heverlee Belgium Tel: + 32 (0)16 322376 Fax: + 32 (0)16 322955 N.H Banks, Dr, [e-mail]     Zespri Innovation PO Box 4043 Mt Maunganui South New Zealand Fax: + 64 7 575 1645 Chapter 17 Colin O. Gill, Dr, [e-mail]     Agriculture and Agri-Food Canada Lacombe Research Centre 6000 C & E Trail Lacombe Alberta T4L 1W1 Canada Fax: + 1 403 782 6120 Chapter 18 M Sivertsvik, Dr, [e-mail]     NORCONSERV Alexander Kiellandsgt. 2 Postboks 327 4002 Stavanger Norway Tel: + 47 51 84 46 00 Fax: + 47 51 84 46 50 Chapter 19 M Jakobsen, Dr, [e-mail]; G. Bertelsen, Associate Professor, [e-mail]     Department of Dairy and Food Science The Royal Veterinary and Agricultural University Rolighedsvej 30 1958 Frederiksberg C Denmark Tel: + 45 35283268 Tel: + 45 35283212 Fax: + 45 35283344 Fax: + 45 35283190 Chapter 20 F.Artés Calero, Professor Dr, [e-mail]     Department of Food Engineering Postharvest and Refrigeration Group Technical University of Cartagena P° Alfonso XIII, 48 30208 Cartagena Murcia Spain Tel: + 34 968 32 55 10 Fax: + 34 968 32 54 33 P Gómez, Dr, [e-mail]     INTA (National Institute for Agricultural Technology Balcarce Research Station cc 276. 7620 Balcarce Argentina Tel: + 54 2266 439103 Fax: + 54 2266 439101 Chapter 21 Ms T Lyijynen, [e-mail]; Mr E Hurme, [e-mail]; R Ahvenainen, Dr     VTT Biotechnology Tietotie 2 P.O. Box 1500 02044 VTT Finland Tel. + 358 9 456 5198 Fax + 358 9 455 2103 Chapter 22 Ir N de Kruijf, [e-mail]; Mr R Rijk     TNO Nutrition and Food Research Utrechtseweg 48 P.O.Box 360 3700 AJ Zeist The Netherlands Tel: + 31 (0) 30 694 45 21 Fax: + 31 (0) 30 695 48 94 Chapter 23 R Franz, Dr, [e-mail]; F Welle, Dr, [e-mail]     Fraunhofer Institute for Process Engineering and Packaging Department of Product Safety and Analysis Giggenhauser Str. 35 D-85354 Freising Germany Tel. + 49 (0) 8161 491-724 Fax + 49 (0) 8161 491-777 Chapter 24 J.J de Vlieger, Dr, [e-mail]     TNO Industrial Technology P.O. Box 6235 5600 HE Eindhoven The Netherlands Chapter 25 Ms I. Terhen Järvi-Kääriäinen, [e-mail]     Association of Packaging Technology and Research Mannerheimintie 156 00270 Helsinki Finland Tel + 358 9 643 497 Fax + 358 9 643 498 Chapter 26 Liisa...