Food Packaging 2nd Rev. Edn.

by Neelam Khetarpaul

ISBN: 9789371701693
View Ebook
Imprint : Daya Publishing House
Year : 2027
Price : Rs. 21995.00
Biblio : viii+482p., tabls., figs., ind., 25 cm

Author Profile

Dr. (Mrs.) Neelam Khetarpaul presently working as Emeritus Professor (ICAR) and former Dean and HOD (Foods and Nutrition), College of Home Science at CCS Haryana Agricultural University, Hisar is the recipient of many awards viz., Distinguished Teacher Award-2000, Young Investigator Award, Ms. Manju Utreja Gold Medal and cash award for doing the best research work in the University and Best Research Paper Award by AFST (I) Hisar Chapter. She is the recipient of various Visiting Fellowships abroad funded by different national and international agencies and visited USA, Australia, UK, Hungary and Netherlands for academic pursuits. She was the country Coordinator of Indo-Netherlands Tailoring Biotechnologies project programme being funded by the Department of Biotechnology, Ministry of Science and Technology, Govt. of India and the Wageningen University, The Netherlands. She has published more than 260 research papers in various journals of national and international repute and 23 books in the discipline of Food Science and Human Nutrition.

About The Book

Food packaging is a multidisciplinary subject involving Food Science, Food Engineering, Food Processing and Preservation, Food Technology, Food Chemistry and Microbiology. This book includes 18 chapters related to mechanical and chemical pulps, the kinds of deteriorative reactions, food packaging metals and their corrosion, packaging of foods in metal containers, use of glass in food packaging, plastic packaging–a modern dilemma, use of nanotechnology in foods and their packaging, thermoplastic polymers, important plastics processing methods, the packaging of cereals, dairy products, fruits and vegetables and meat and meat products, sterilization of packaging material and shelf life of packaged foods, importance of eco-friendly packaging and its sustainability and the vision for future food packaging. Readers with an interest in food packaging will find the information given in various chapters to be timely, representative of some of the best work in the field of food packaging, and of great value. We hope that this book shall be very useful for the students doing under graduation and post graduation in the disciplines of Food Science and Technology, Food Processing and Nutrition.

Table of Contents

Preface v 1. Introduction 1 2. History of Food Packaging 19 3. Functions of Food Packaging 27 4. Classification of Materials for Food Packaging 41 5. Novel Packaging Technologies: Emerging Approaches in Food Packaging Systems 75 6. Mechanical and Chemical Pulps 121 7. The Kinds of Deteriorative Reactions 155 8. Food Packaging Metals and their Corrosion 177 9. Packaging of Foods in Metal Containers 193 10. The Use of Glass in Food Packaging 221 11. Plastic in Food Packaging: A Modern Dilemma 241 12. Thermoplastic Polymers 283 13. Important Plastics Processing Methods 293 14. Use of Nanotechnology in Foods and their Packaging 313 15. Packaging of Cereals 341 16. Packaging of Dairy Products 351 17. Packaging of Fruits and Vegetables 373 18. Packaging of Meat and Meat Products 387 19. Sterilization of Packaging Material 405 20. Shelf Life of Packaged Food 419 21. Importance of Eco-friendly Packaging and its Sustainability 435 22. The Vision for Future Packaging 449 Bibliography 467 Index 477