|  | Morris, Scott A.
Food and Package Engineering
 1. Auflage Juli 2011
169,- Euro
2011. 480 Seiten, Hardcover
- Praktikerbuch -
ISBN 978-0-8138-1479-7 - John Wiley & Sons
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For the first time, engineering for the packaging industry - and for the biggest packaging user, food processing - is presented in a way that clearly demonstrates its interconnected, globally integrated nature. Food and Package Engineering is a groundbreaking work that serves as a comprehensive guide to the complexities and the potential of the industry.
Packaging draws on nearly every aspect of science, technology, business, social science, and engineering. Rather than present a traditionally linear view of these topics, the author takes a "Packaging Cycle" approach by guiding readers through the life of the package from raw materials and conversion, operations, distribution, retail, all the way to recycling or disposal by the consumer. Food and Package Engineering includes many essential topics usually not addressed in other food engineering or packaging texts, including:
* Raw materials production and conversion
* Inventory management and production scheduling
* Regulations, security and food safety
* Recycling and landfill issues
* Transportation systems and distribution packaging
* Evaluation of developing technologies
The comprehensive approach of this volume provides a framework to discuss critical interrelated topics such as economics, politics, and natural resources.
Intended for readers with varying levels of experience, Food and Package Engineering provides multi-level accessibility to each topic, allowing both students and professionals to find useful information and develop technical expertise. Rather than being a simple exposition of technical knowledge, the book provides both real-world examples and challenging problems that require consideration at several different levels.
Extensively illustrated and meticulously researched, Food and Package Engineering offers both a technical and a real-world perspective of the field. The text serves the student or industry professional at any level or background as an outstanding learning and reference work for their professional preparation and practice.
Aus dem Inhalt
Preface xi
Acknowledgments xiii
1. Basic Elements of Food Processing and Packaging 3
The Packaging Cycle 3
Food Processing 5
The Information Cycle 6
Economics, Marketing, and Packaging 7
Fundamental Packaging Functions 11
Engineering Design versus Trial and Error 14
2. Engineering Basics 17
The Fundamental Concepts of Engineering Analysis 17
Basics of Engineering 17
Engineering Analysis 18
Mass Balances 24
Energy Balances and Thermodynamics 26
Mechanical, Electrical, and Other Types of Non-thermal Energy 32
Mechanics of Materials 43
Fluid Flow Systems 50
Rheology 55
Heat Transfer 59
Alternative Food Processing Technologies 68
Microwave Heating and Processing Principles 70
Refrigeration 72
Mass Transfer 79
Drying, Dehydration, and Psychrometry 82
Appendixes 87
3. Raw Materials 97
Wood and Fiber 97
Ceramic Materials 99
Metals 100
Petrochemicals - Oil and Natural Gas 103
Other Gases - Propellants and Industrial Gases 104
Energy 104
4. Conversion of Raw Materials to Package Components 107
Paper 107
Glass 119
Metal Packaging Materials 129
Production of Steel 131
Aluminum Production 135
Plastics and Synthetic Polymers 142
5. Secondary Packaging Components 173
Closures 173
Glues and Adhesives 175
Other Bonding Agents 182
Aerosols 185
Microwave Packaging 189
Printing and Coding Processes 193
Coding, Scanning, and Identification Methods 203
6. Processes Calculations and Their Applications 207
Thermal Processing 207
Calculation of Thermal Process Times 208
Thermal Process Calculations 213
Aseptic Packaging 219
Commercial Microwave Processing 221
Alternate Processing Technologies 221
Light-Based Processing 221
Pulsed and Oscillating EMF Treatments 222
Ultrasonic Methods 223
High-Pressure Processing 223
Refrigeration and Freezing of Foods 224
Drying of Foods 227
Freeze-Drying 232
Irradiation 234
Concentration and Separation of Food Products 239
7. Food Preservation and Shelf Life 253
Introduction 253
Deterioration of Food Products 254
Shelf Life Testing 257
Examples of Specific Chemical Degradation Reactions 260
Environmental Agents and Shelf Life Reduction 263
Water Activity and Water Mobility 271
Microbial Product Changes 274
Shelf Life Extension by Preservative Agents 277
Package-Product Interaction 278
Active Packaging 281
Packaging and Shelf Life of Specific Food Types 283
Appendixes 293
8. Packaging Machinery, Filling, and Plant Operations 299
Machinery Types 299
Machinery Acquisition 307
Plant Operations 309
Production Optimization 313
Supply Chain Management 317
Inventory Management Techniques 322
Manufacturing Quality Assurance and Quality Control 325
Hypothesis Testing as a Problem-Solving Tool 334
Ergonomics 336
9. Transportation, Distribution, and Product Damage 343
Energy Efficiency 343
Distribution and Warehousing 345
Distribution Packaging 349
Response of Packages to Shipping and Handling 355
Dynamic Considerations in Packaging 355
Packaging Design for the Dynamic Environment 369
Package Design and Testing 371
10. Food Regulation, Safety Systems, and Security 379
Food and Packaging Regulation History 379
Food and Packaging Laws and Their Related Agencies 381
Food Safety and Security Systems 394
Food Security 397
11. Closing the Loop - Disposal, Re-use, Recycling, and the Environment 405
Re-use of Containers 406
Recycling 408
Disposal and Landfills 413
Packaging Waste Programs Outside the United States 417
Incineration 422
Composting 424
The Economics of Waste Handling 426
Sustainability 427
12. Future Developments and Technologies 433
The Gartner Hype Cycle 433
Change and Chaos 434
Economic Changes 435
Information Technologies 436
Connectivity 437
Engineering Biological Systems 438
Materials Sciences 439
Resource Scarcity 439
Changes in the Nature of Change 439
General Bibliography 441
Index 442
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