Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables (eBook)

Aaron L. Brody, Hong Zhuang, Jung H. Han (Herausgeber)

eBook Download: EPUB

2010 | 1. Auflage
312 Seiten
John Wiley & Sons (Verlag)
978-0-470-95910-7 (ISBN)

Infos

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.

Autor

Aaron L. Brody, Ph.D., is a consultant in food and food technology, packaging and marketing. He teaches undergraduate and graduate food packaging and food product development and marketing courses at The University of Georgia and MBA strategic marketing and product development courses at St. Joseph's University. His previous affiliations include General Foods; Raytheon Manufacturing Co., where he helped develop the first microwave ovens; Whirlpool Corporation, where he led the development of modified atmosphere; Mars, Inc.; Mead Packaging, where he managed the Crosscheck aseptic packaging system; and Container Corporation of America, where he was Marketing Development Manager. Dr. Brody is author of hundreds of articles and eight textbooks in food and food technology, marketing and packaging. He is contributing editor for Food Technology, and Technical and Marketing Information Editor for Brand Packaging. Among his awards and honors are election to the Packaging Hall of Fame; the Nicholas Appert award, Institute of Food Technologists' (IFT) highest award; IFT's Industrial Scientist award and Riester-Davis award for lifetime achievement in food packaging; Institute of Packaging Professionals' (IOPP) member of the year and honorary life member. Hong Zhuang, Ph.D., is a Research Food Technologist in the Quality and Safety Assessment Research Unit, at South Atlantic Area (SAA), Agriculture Research Service (ARS), USDA, Athens, Georgia. Dr. Zhuang received his B.S. in Plant Physiology from the Northwestern University in Xi'an, China, and M.S. in Plant Physiology and Biochemistry and Ph.D. in Nutritional Sciences Multidisciplinary, respectively, from the University of Kentucky, Lexington, KY. Dr. Zhuang had been working on research and development as senior research scientist and director of R&D in the fresh-cut industry for more than nine years before joining USDA research recently, and has experience in new product development, processing improvement, modified atmosphere packaging, retaining fresh-cut shelf-life, and new technology identification, evaluation and commercialization. Jung H. Han, Ph.D., is Senior Project Engineer at the World Wide Fruit and Vegetable Research Center, Frito-Lay Inc., Plano, TX. He received B.S. and M.S. degrees from Korea University, Seoul, Korea, and his Ph.D. degree from Purdue University. Dr. Han previously served as Associate Professor in the Department of Food Science and the Department of Pharmaceutical Science at the University of Manitoba, Canada. In the Food Science Department he worked on an antimicrobial packaging program and a biodegradable plastic program and taught Food Engineering Fundamentals, Food Packaging, and Total Quality Management. He is also an Associate Editor of the Journal of Food Science's Food Engineering and Physical Property sections. Dr. Han is an Editorial Board Member of Food Research International and Chair of the Packaging Division of the Canadian Institute of Food Science and Technology. Additionally, he is a past Chair of Food Packaging Division of IFT. Dr. Han has published two books - Innovations in Food Packaging and Packaging for Nonthermal Processing of Food.

Inhalt

Contributors vii

Preface ix

Chapter 1. Introduction 3
Hong Zhuang

Part I Modified Atmosphere Packaging

Chapter 2. Mathematical Modeling of Modified Atmosphere Packaging 11
Yachuan Zhang, Qiang Liu, and Curtis Rempel

Chapter 3. Respirations and Browning Discoloration of Fresh-Cut Produce in Modified Atmosphere Packaging 31
Hong Zhuang, M. Margaret Barth, and Xuetong Fan

Chapter 4. Fresh-Cut Produce Microbiology of Modified Atmosphere Packaging 57
Kenny Chuang

Chapter 5. Sensory and Sensory-Related Quality of Fresh-Cut Produce Under Modified Atmosphere Packaging 71
Hong Zhuang, Xuetong Fan, and M. Margaret Barth

Chapter 6. Phytochemical Changes of Fresh-Cut Fruits and Vegetables in Controlled and Modified Atmosphere Packaging 101
Jun Yang

Chapter 7. Active Modification of Atmosphere in Packages 141
Alan Campbell and Lynneric Potter

Part II Modified Atmosphere Packaging Materials and Machinery

Chapter 8. Polymeric Films Used for Modified Atmosphere Packaging of Fresh-Cut Produce 149
Hong Zhuang

Chapter 9. Breatheway R Membrane Technology and Modified Atmosphere Packaging 185
Raymond Clarke

Chapter 10. Microperforated Films for Fresh Produce Packaging 209
Roger Gates

Chapter 11. Modified Atmosphere Packaging Machinery Selection and Specification 219
Chris van Wandelen

Chapter 12. Hygienic Design of Machinery 229
Chris van Wandelen

Part III Novel Packaging Technologies

Chapter 13. Nanostructure Packaging Technologies 241
Loong-Tak Lim

Chapter 14. Active Packaging for Fresh-Cut Fruits and Vegetables 267
G. F. Mehyar and J. H. Han

Chapter 15. Packaging Sustainability for Modified Atmosphere Packaging of Fruits and Vegetables 285
Claire Koelsch Sand

Index 293

Produkt-Details

• Erscheint lt. Verlag: 4.1.2011
• Sprache: englisch
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Wirtschaft ► Betriebswirtschaft / Management
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Food Packaging • Food Science & Technology • Fruit & Vegetable • Gemüse • Gemüse • Lebensmittelforschung u. -technologie • Lebensmitteltechnik • Lebensmittelverpackung • Lebensmittel / Verpackung • Microbiology, Food Safety & Security • Mikrobiologie u. Nahrungsmittelsicherheit • Obst • Obst u. Gemüse • Obst u. Gemüse
• ISBN-10: 0-470-95910-X / 047095910X
• ISBN-13: 978-0-470-95910-7 / 9780470959107