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Food Packaging

  • M. D. Ranken
  • R. C. Kill
  • C. Baker
Chapter

Abstract

Food products can be preserved using a variety of methods. For example, they may be acidified, chilled, dried, frozen or heat processed. Whichever method is used, packaging will be required to protect the food and to aid its distribution to the consumer. Packaging can be defined simply as a means of ensuring the safe delivery of a product to the consumer in a sound condition at minimum overall cost.

Keywords

Packaging Material Food Packaging Modify Atmosphere Packaging Packaging System Oxygen Barrier 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Reference

  1. Paine, F.A. and Paine, H.Y. (1983) A Handbook of Food Packaging, Blackie Academic and Professional, Glasgow.Google Scholar

Further Reading

  1. Bakker, M. (ed.) (1986) The Wiley Encyclopedia of Packaging Technology, John Wiley & Sons, New York.Google Scholar
  2. Campbell, A.J. (1995) Guidelines for the Prevention and Control of Foreign Bodies in Food, Guideline No. 5, Campden & Chorleywood Food Research Association, Chipping Campden, Glos.Google Scholar
  3. HMSO (1992) Plastic Materials and Articles in Contact With Food Regulations 1992.Google Scholar
  4. Kadoya, T. (ed.) (1990) Food Packaging, Academic Press, San Diego, CA.Google Scholar
  5. Moody, B.E. (1977) Packaging in Glass, Hutchinson and Benham, London.Google Scholar
  6. Paine, F.A. (ed.) (1991) The Packaging User’s Handbook, Blackie Academic & Professional, Glasgow.Google Scholar
  7. Rees, J.A.G. and Bettison, J. (eds) (1991) Processing and Packaging of Heat Preserved Foods, Blackie Academic & Professional, Glasgow.Google Scholar
  8. Robertson, G.L. (ed.) (1993) Food Packaging: Principles and Practice, Marcel Dekker, New York.Google Scholar
  9. Summers, L. (1992) Intelligent Packaging, Centre for Exploitation of Science and Technology, London.Google Scholar

Copyright information

© Chapman & Hall 1997

Authors and Affiliations

  • M. D. Ranken
    • 1
  • R. C. Kill
    • 1
  • C. Baker
    • 2
    • 3
  1. 1.Micron LaboratoriesLutonUK
  2. 2.ArvaTec (UK) LtdWantageUK
  3. 3.Chemical Engineering DeptKuwait UniversityKuwait

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