Packaging is an essential feature of modern life. The science and art of packaging is so vast that no single book or even a multivolume work could hope to cover the entire scope of topics, from Artwork to Zipper. This volume has selected some of the most commonly raised questions in the field of flexible packaging of food. No claim is made for comprehensive coverage of the field-nor even for an in-depth exploration of a limited number of topics. The novice should find sufficient material here to gain a broad understanding of flexible packaging. The expert's knowledge may be enriched by the case studies and the additional reading lists. The first topic covered is "Who needs packaging?" We conclude that everyone depends on packaging. Western civilization as we know it today would cease without modern packaging. The advantages of controlled atmosphere (CA) or modified atmosphere packaging (MAP are reviewed, especially as they apply to the preservation of meat cheese and produce. The need for a moisture and oxygen barrier is analyzed, and materials that provide these properties are presented. The legal aspects of packaging are confronted-including FDA and USDA oversight, EPA and toxic waste disposal, bar codes, and nutritional labeling. Machinery-especially form-fill-seal (ffs)-is covered in detail, and the influence of the computer on the modern packaging operation is discussed.
Erscheinungsdatum: 31.10.1991

lgrsnf/springer\Flexible Food Packaging - Queseions and Answers.pdf

nexusstc/Flexible Food Packaging: Questions and Answers/7afe3ea434258e0039f250bdf3a56333.pdf

zlib/Engineering/Arthur Hirsch Ph. D., FAIC (auth.)/Flexible Food Packaging: Questions and Answers_2084117.pdf

Hirsch, Arthur

Springer London, Limited

Van Nostrand Reinhold

United States, United States of America

Springer Nature, Boston, MA, 1991

New York, New York State, 1991

AVI book, New York, N.Y, 1991

New York, 1c991

2012

lg1079348

{"edition":"1","isbns":["0442006098","1461539080","9780442006099","9781461539087"],"last_page":216,"publisher":"Springer US"}

Includes bibliographical references and index.

Front Matter....Pages i-xi
Who Needs Packaging?....Pages 1-4
Why Controlled or Modified Atmosphere Packaging?....Pages 5-8
Which Is Better— Vacuum or Gas Packaging?....Pages 9-13
Why Is an Oxygen Barrier Required?....Pages 14-19
When Is a Moisture Barrier Desired?....Pages 20-27
What Barrier Materials Are Available?....Pages 28-35
Is Foil Necessary?....Pages 36-42
Why Use Rigid Plastics?....Pages 43-48
What Types of Package Failure Are Encountered?....Pages 49-55
What are the Prime Factors Going into the Selection of a Flexible Form-Fill-Seal Package?....Pages 56-64
How Is Aseptic Packaging Accomplished?....Pages 65-68
Are the Product and the Package Compatible?....Pages 69-77
Do Government Regulations Control Package Selection?....Pages 78-84
How Does the Bar Code Affect Package Design?....Pages 85-89
What Is Meant by Nutritional Labeling?....Pages 90-94
Do Flexible Packages Contribute to Environmental Contamination?....Pages 95-102
Which Is the Lowest Cost Package?....Pages 103-110
Does the Package Improve the Product?....Pages 111-115
What Is a Flexible Can? How Can It Be Used?....Pages 116-122
How Are Computers Impacting Packaging?....Pages 123-129
What Problems Does One Encounter with the Packaging of Frozen Foods?....Pages 130-133
Which Would Be the Most Suitable Package for Seafood?....Pages 134-137
How Should Fruits and Vegetables Be Packaged?....Pages 138-146
What Materials Are Best Suited for Snack Food Packaging?....Pages 147-156
Which Is the Best Bacon Package?....Pages 157-165
Which Is the Preferred Frank Package?....Pages 166-170
Which Is the Best Luncheon Meat Package....Pages 171-176
How Can We Package Fresh Meat?....Pages 177-183
What Is the Preferred Chesse Package?....Pages 184-187
What Choices Are Available for the Packaging of Coffee?....Pages 188-192
How Can Microwavable Foods Be Packaged?....Pages 193-198
What Choices are Available for Tamper-Resistant Closures?....Pages 199-202
What Is the Meaning of Some of the Odd Vocabulary Common in the Packaging Language?....Pages 203-212
Back Matter....Pages 213-217

This handy source of packaging information, written in a question—and—answer format, addresses the most commonly raised issues in the field of flexible food packaging. Industry expert Arthur Hirsch discusses food packaging in general, as well as specific products and processes. he provides valuable coverage of topics on the "frontier" of food packaging, including package waste disposal, computers in packaging, microwaveable products, aseptic packaging, a flexible can, and tamper resistance. He also examines issues of ongoing importance, such as quality control in the food industry and government regulations and their impact on the packaging of food.

This book is a source of packaging information, written in a question-and-answer format. It addresses the most commonly raised issues in the field of flexible food packaging. Some of the food products chosen for detailed consideration are snacks, frozen foods, fish, vegetables, bacon, franks, luncheon meats, fresh meats, cheese and coffee

2013-06-23