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Library | Item Barcode | Call Number | Material Type | Item Category 1 | Status |
|---|---|---|---|---|---|
Searching... | 30000010170126 | TP371.2 K47 2008 | Open Access Book | Book | Searching... |
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Summary
Summary
Smart Packaging Technologies for Fast Moving Consumer Goods approaches the subject of smart packaging from an innovative, thematic perspective: Part 1 looks at smart packaging technologies for food quality and safety Part 2 addresses smart packaging issues for the supply chain Part 3 focuses on smart packaging for brand protection and enhancement Part 4 centres on smart packaging for user convenience.
Each chapter starts with a definition of the technology, and proceeds with an analysis of its workings and components before concluding with snapshots of potential applications of the technology.
The Editors, brought together from academia and industry, provide readers with a cohesive account of the smart packaging phenomenon. Chapter authors are a mixture of industry professionals and academic researchers from the UK, USA, EU and Australasia.
Author Notes
Joseph Kerry
Department of Food and Nutritional Sciences, University College Cork, Ireland
Paul Butler
Packaging Materials and Technologies Ltd., UK
Table of Contents
| Contributors |
| Preface |
| 1 Active Packaging of FoodBrian P.F. Day |
| 1.1 Introduction and Background Information |
| 1.2 Oxygen Scavengers |
| 1.3 Carbon Dioxide Scavengers/Emitters |
| 1.4 Ethylene Scavengers |
| 1.5 Ethanol Emitters |
| 1.6 Preservative Releasers |
| 1.7 Moisture Absorbers |
| 1.8 Flavour/Odour Absorbers and Releasers |
| 1.9 Temperature Control Packaging |
| 1.10 Temperature Compensating Films |
| 1.11 Conclusions.References |
| 2 Active Polymer Packaging of Non-Meat Food ProductsAmparo López-Rubio and Jose Maria Lagarón and Maria Jose Ocio |
| 2.1 Introduction |
| 2.2 Bread and Bakery Products |
| 2.3 Fruits and Vegetables |
| 2.4 Dairy Products |
| 2.5 Fish and Seafood |
| 2.6 Outlook and Future Developments.Acknowledgements.References |
| 3 Smart Packaging of Meat and Poultry ProductsS.A. Hogan and J.P. Kerry |
| 3.1 Introduction |
| 3.2 Oxygen Scavengers |
| 3.3 Carbon Dioxide Scavengers and Emitters |
| 3.4 Moisture Control |
| 3.5 Antimicrobial Packaging |
| 3.6 Sensors |
| 3.7 Indicators |
| 3.8 Radio Frequency Identification |
| 3.9 Potential Future Applications for Smart Packaging with Meat Products.References |
| 4 Application of Time-Temperature Integrators for Monitoring and Management of Perishable Product Quality in the Cold ChainPetros S. Taoukis |
| 4.1 Introduction |
| 4.2 Time-Temperature Integrators |
| 4.3 Cold Chain Management.Acknowledgement.References |
| 5 Smart Packaging Technologies for Fish and Seafood ProductsAlexis Pacquit and Karl Crowley and Dermot Diamond) |
| 5.1 Introduction |
| 5.2 What Are the Parameters of Fish Quality? |
| 5.3 Mechanisms of Fish Spoilage |
| 5.4 On-pack Quality Indicators |
| 5.5 Time-Temperature Integrators |
| 5.6 Food Quality Indicators |
| 5.7 Overview: TTI versus FQI |
| 5.8 Modified Atmosphere Packaging (MAP) |
| 5.9 Conclusion.Acknowledgements.References |
| 6 Antimicrobial Packaging for FoodYoung-Teck Kim and Kyungwon Kim and Jung H. Han and Robert M. Kimmel |
| 6.1 Background of Antimicrobial Packaging Systems for Food |
| 6.2 Governmental Encouragement |
| 6.3 Demand for Antimicrobial and Disinfectant Chemicals in the U.S Market |
| 6.4 History of Antimicrobial Packaging in Industry |
| 6.5 Antimicrobial Agents in Use for Commercialization |
| 6.6 Mechanism of Antimicrobial Packaging Systems |
| 6.7 Design of Antimicrobial Packaging Systems |
| 6.8 Prognosis for Commercialization |
| 6.9 The Future of Antimicrobial Packaging Systems.References |
| 7 Freshness Indicators for Food PackagingMaria Smolander |
| 7.1 Introduction |
| 7.2 Freshness Indicators for Quality Indicating Metabolites |
| 7.3 Volatile Nitrogen Compounds |
| 7.4 Biogenic Amines |
| 7.5 Carbon Dioxide |
| 7.6 Other Quality Indicators for Microbial Spoilage and Contamination.References |
| 8 An Active Moisture-Management Packaging System for Food and Other Products: A Case StudyRobert Esse and Albert Saari |
| 8.1 Introduction |
| 8.2 Principles of Moisture-Management and Water Activity |
| 8.3 Moisture Sorption Isotherm |
| 8.4 An Active Moisture-Management System |
| 8.5 Mold Inhibition |
| 8.6 Printing Potassium Sorbate |
| 8.7 Packaging Executions |
| 8.8 Marketplace Executions and Testing |
| 8.9 Competitive Technology |
| 8.10 Future Trends.References |
| 9 Smart Packaging Technologies for Fruits and VegetablesM.F.F. PoYas and T.F. Delgado and F.A.R. Oliveira |
| 9.1 Introduction |
| 9.2 Packaging Requirements for Fruits and Vegetables |
| 9.3 Time-Temperature Indicators |
