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Application of Packaging Systems for Different Food Products
Application of Packaging Systems for Different Food Products Valentina Trinetta, Food Science Institute, Kansas State University, Manhattan, KS, USA Ó 2016 Elsevier Inc. All rights reserved.
Introduction Knowing the Product Food Packaging Applications for Different Food Products References
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Introduction The goal of food packaging is to maintain the quality and safety of the contained product from the time of manufacture to the time it arrives on the table and is used by the consumer. Another important function of the package is the protection of the product from physical, chemical, and biological damage throughout the transportation chain. If only one of these functions is not fulfilled, the packaging system fails to perform its role, and the food contained might be unsafe to consume. In the last two decades the number and types of packaging materials and characteristics have been customized to meet consumer requests, market needs, and environmental disposability (Cutter, 2002). For example, these features include shelf-life improvement and detection of changes in the product or in the packaging (e.g., ‘tamper evidence’). Packaging is the combination of food science, processing, and preservation, and now more than ever packaging technology is used to enable food to travel safely over long distances and still be healthy and nutritious at the time of consumption (Marsh and Bugusu, 2007).
Knowing the Product In order to select the packaging system that best fits the food to be packaged, a detailed analysis of the product’s characteristics needs to be performed. The nature of the product (fresh, dried, frozen, processed), its physical form and mechanical properties (size, weight, material consistency, fluid, powder), and compositional characteristics such as pH, fat content are all important to determine the most appropriate packaging system. Knowledge of the perishability of the food is also fundamental because shelfstable products do not require specific precautions for storage, while perishable foods (produce, ready-to-eat meat (RTE) products, dairy products, etc.) need specific temperature requirements (ITC, 2012). Understanding the product quality requirements will help to determine the necessary barrier properties (gas, water vapor, light) required for effective protection. After taking into account all the product characteristics, the choice of the packaging material is also essential. The material should be suitable for consumer use but also convenient for transportation, since food packaging exists because of its basic functions – protection, containment, information, and utility of use (Cutter, 2002).
Food Packaging Applications for Different Food Products This section has been organized based on food type classification (produce, meat, seafood, confectionary, beverage, and dairy) with the intent of offering the reader up-to-date research trends and commercial applications. The use of modified atmosphere and controlled atmosphere vacuum packaging conditions for perishable food and the application of active and intelligent packaging to RTE meat products and muscle food are included in this section, together with the latest packaging technologies used in the food industry.
References Cutter, C.N., 2002. Microbial control by packaging: a review. Crit. Rev. Food Sci. Nutr. 42, 151–161. International Trade Centre (ITC), 2012. Packaging for Organic Foods. http://www.intracen.org/Packaging-for-Organic-Foods/ (last access on 02.03.16.). Marsh, K., Bugusu, B., 2007. Food packaging – roles, materials, and environmental issues. J. Food Sci. 72 (3), R39–R55.
Reference Module in Food Sciences
http://dx.doi.org/10.1016/B978-0-08-100596-5.03377-1
1
Introduction Knowing the Product Food Packaging Applications for Different Food Products References
1 1 1 1
Introduction The goal of food packaging is to maintain the quality and safety of the contained product from the time of manufacture to the time it arrives on the table and is used by the consumer. Another important function of the package is the protection of the product from physical, chemical, and biological damage throughout the transportation chain. If only one of these functions is not fulfilled, the packaging system fails to perform its role, and the food contained might be unsafe to consume. In the last two decades the number and types of packaging materials and characteristics have been customized to meet consumer requests, market needs, and environmental disposability (Cutter, 2002). For example, these features include shelf-life improvement and detection of changes in the product or in the packaging (e.g., ‘tamper evidence’). Packaging is the combination of food science, processing, and preservation, and now more than ever packaging technology is used to enable food to travel safely over long distances and still be healthy and nutritious at the time of consumption (Marsh and Bugusu, 2007).
Knowing the Product In order to select the packaging system that best fits the food to be packaged, a detailed analysis of the product’s characteristics needs to be performed. The nature of the product (fresh, dried, frozen, processed), its physical form and mechanical properties (size, weight, material consistency, fluid, powder), and compositional characteristics such as pH, fat content are all important to determine the most appropriate packaging system. Knowledge of the perishability of the food is also fundamental because shelfstable products do not require specific precautions for storage, while perishable foods (produce, ready-to-eat meat (RTE) products, dairy products, etc.) need specific temperature requirements (ITC, 2012). Understanding the product quality requirements will help to determine the necessary barrier properties (gas, water vapor, light) required for effective protection. After taking into account all the product characteristics, the choice of the packaging material is also essential. The material should be suitable for consumer use but also convenient for transportation, since food packaging exists because of its basic functions – protection, containment, information, and utility of use (Cutter, 2002).
Food Packaging Applications for Different Food Products This section has been organized based on food type classification (produce, meat, seafood, confectionary, beverage, and dairy) with the intent of offering the reader up-to-date research trends and commercial applications. The use of modified atmosphere and controlled atmosphere vacuum packaging conditions for perishable food and the application of active and intelligent packaging to RTE meat products and muscle food are included in this section, together with the latest packaging technologies used in the food industry.
References Cutter, C.N., 2002. Microbial control by packaging: a review. Crit. Rev. Food Sci. Nutr. 42, 151–161. International Trade Centre (ITC), 2012. Packaging for Organic Foods. http://www.intracen.org/Packaging-for-Organic-Foods/ (last access on 02.03.16.). Marsh, K., Bugusu, B., 2007. Food packaging – roles, materials, and environmental issues. J. Food Sci. 72 (3), R39–R55.
Reference Module in Food Sciences
http://dx.doi.org/10.1016/B978-0-08-100596-5.03377-1
1