|Brody, Aaron L. / Zhuang, Hong / Han, Jung H. (Hrsg.)|
Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables
1. Auflage Februar 2011
2011. 320 Seiten, Hardcover
ISBN 978-0-8138-1274-8 - John Wiley & Sons
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Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables provides comprehensive coverage of all aspects of modern MAP technologies for fresh-cut fruits and vegetables. Coverage begins with the general MAP concept and application by introducing the concept of MAP, how MAP works for fresh-cut produce and the benefits and shortfalls of MAP in its application. The book then discusses the basic aspects of MAP - packaging materials and machinery. In these sections, the book addresses not only the general information about MAP materials, but also supplies examples to introduce the new packaging films and their successful application in produce and fresh-cut fruits and vegetables. Unique chapters and sections in the book include relevant patents for MAP, commercial practices and MAP packaging machinery. Generally, packaging machinery is only included in books specifically covering packaging engineering. Coverage of this important aspect is included in the book since fresh-cut manufacturers spend much more time in the day-to-day operations on packaging machinery and systems as compared to packaging film materials. In the final section, Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables highlights the latest developments in the packaging industry and how they could impact the fresh-cut industry.
Aus dem Inhalt
Section I: Modified Atmosphere Packaging of Fresh-Cut Fruits and Vegetables.
2. Modified atmosphere packaging (MAP).
3. History of MAP.
4. Fresh-cut produce physiology and biochemistry of MAP.
5. Fresh-cut produce microbiology of MAP.
6. Fresh-cut produce quality of MAP.
7. Active MAP for fresh-cut produce including high oxygen packaging and argon application.
Section II: Packaging Materials.
8. Polymeric materials in MAP for fresh-cut fruits and vegetables.
9. Flexible packaging and rigid containers for fresh-cut fruits.
10. Safety and regulatory issues of MAP materials.
11. Intelligent packaging: Landec film.
12. Microperforated film.
13. Edible coatings.
Section III: Packaging Machinery.
14. MAP machinery selection and specification.
15. Gas backflush system for fresh-cut produce.
16. Hygienic design of machinery.
17. MAP for whole produce (or raw material) shelf life and shipping.
18. Relevant patents for MAP.
Section IV: Novel Packaging Technologies and Future Interests.
19. Nanotechnology for packaging.
20. Active packaging or antimicrobial packaging.
21. Packaging sustainability, biomaterials for packaging, bio-degradable films and packaging environment.
22. Future trends and directions.