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Developments in food packaging—1
Food Chemistry 7 (1981) 155-158
BOOK
REVIEWS
Qualitative Analysis of Flavor and Fragrance Volatiles by Glass Capillary Gas Chromatography. By Walter Jennings and Takayuki Shibamoto, Academic Press, New York. 1980. vii +472 pp. Price: $39.00. This book consists of a 26-page review of analytical considerations and four Tables. The review is concise and instructive. It covers most aspects: GC systems, retention indices, selective detectors, ancillary reactions, reaction gas chromatography, GC-MS, and even a little on HPLC-GC. There are 102 references. The first Table lists the compounds alphabetically and gives their retention indices on WCOT columns, one (0.28 mm x 50 m) coated with methyl silicone OV-101, admixed with 1% Carbowax 20M to reduce tailing, the other (0-2mm x 80m) coated with Carbowax 20M. Two further Tables list the same data, but in increasing order of retention indices, first on OV-101, then on 20M. The last Table comprises the normalised mass spectra determined with an Hitachi RMU-6M and a Datalizer 002B, the more prominent lines being marked with their role values. Name, formula, molecular formula and weight, and retention indices are also given. The retention indices of 1262 compounds are included, with mass spectra of 701. All those interested in the identification of flavorants and perfumes will wish to possess a copy of this book, reference to which will undoubtedly prove valuable from time to time, but it covers less than half the known flavorants and the data need to be cast in computerised form to yield their full benefits. HARRY E.
NURSTEN
Developments in Food Packaging--1. Edited by S. J. Palling. Applied Science Publishers Ltd, London. 1980. xv + 192pp. Price: £18.00. This book comprises seven chapters. Five deal with developments in packaging materials and containers. The remaining two are concerned with developments in food technology and international legislation relevant to the packaging of foods. 155 Fd. Chem. (7) (1981)--© Applied SciencePublishers Ltd, England, 1981 Printed in Great Britain
156
BOOKREVIEWS
J. D. Martin is the author of the chapter entitled 'Metal Containers and Closures'. He outlines developments in tinplate, tin-free steel and aluminium and in three- and two-piece containers made therefrom. He also covers closures for metal and glass containers. J. H. Briston writes about 'Rigid Plastics Packaging'. He discusses the various techniques used to produce rigid plastic containers and the characteristics of the many plastic materials available. The uses for such containers in the food industry are also indicated. 'Flexible Plastics Packaging' is the title of the chapter contributed by R. R. Goddard. This covers briefly the flexible materials available, methods of production and fabrication and developments in packaging machinery. Packaging requirements for various groups of foods are outlined and current methods and materials used are mentioned. D. G. Osbourne contributes a chapter on 'Glass' in which he outlines the properties of this material, methods of manufacturing glass containers and applications for such containers in the food and beverage industries. 'Paper and Board Developments' are discussed by W. A. Jones. The applications for such materials are outlined, and commercial and environmental issues discussed. M.C. Philip writes on 'Food Technology to the Year 2000'. He discusses likely developments in the production, harvesting or slaughter and processing of meat and poultry, fish, cereals, fruit and vegetables and the search for new sources of protein. Under the heading of 'processing' he deals with energy requirements, aseptic packaging, irradiation and applications for micro-processors. The final chapter, by M. A. Andrews, is concerned with 'International Legislation'. Legislation relating to packaging in the UK, the EEC and the USA is summarised and that relating to metals and plastic monomers is covered in some detail. Environmental issues associated with the packaging industry are discussed, as are the problems associated with the assessment of the safety of materials used for food packaging. This work fills a long-standing gap in the literature available to technical personnel working in the food industry and students of food science and technology at all levels. There are some excellent books available on packaging in general, but no recent UK publication dealing specifically with foods. It may be less useful to those working in the packaging industry as it assumes a knowledge of food processing and preservation, rather than including a chapter to cover these subjects. J. G. BRENNAN
Fats and Oils: Chemistry and Technology. Edited by R. J. Hamilton and A. Bhati. Applied Science Publishers Ltd, London. 255 pp. Price: £24.00. This book is based on the symposium on 'Recent Advances in the Chemistry and Technology of Fats and Oils', held in December, 1979, and comprises 11 chapters by various authors on different aspects of fats and oils.
BOOK
REVIEWS
Qualitative Analysis of Flavor and Fragrance Volatiles by Glass Capillary Gas Chromatography. By Walter Jennings and Takayuki Shibamoto, Academic Press, New York. 1980. vii +472 pp. Price: $39.00. This book consists of a 26-page review of analytical considerations and four Tables. The review is concise and instructive. It covers most aspects: GC systems, retention indices, selective detectors, ancillary reactions, reaction gas chromatography, GC-MS, and even a little on HPLC-GC. There are 102 references. The first Table lists the compounds alphabetically and gives their retention indices on WCOT columns, one (0.28 mm x 50 m) coated with methyl silicone OV-101, admixed with 1% Carbowax 20M to reduce tailing, the other (0-2mm x 80m) coated with Carbowax 20M. Two further Tables list the same data, but in increasing order of retention indices, first on OV-101, then on 20M. The last Table comprises the normalised mass spectra determined with an Hitachi RMU-6M and a Datalizer 002B, the more prominent lines being marked with their role values. Name, formula, molecular formula and weight, and retention indices are also given. The retention indices of 1262 compounds are included, with mass spectra of 701. All those interested in the identification of flavorants and perfumes will wish to possess a copy of this book, reference to which will undoubtedly prove valuable from time to time, but it covers less than half the known flavorants and the data need to be cast in computerised form to yield their full benefits. HARRY E.
NURSTEN
Developments in Food Packaging--1. Edited by S. J. Palling. Applied Science Publishers Ltd, London. 1980. xv + 192pp. Price: £18.00. This book comprises seven chapters. Five deal with developments in packaging materials and containers. The remaining two are concerned with developments in food technology and international legislation relevant to the packaging of foods. 155 Fd. Chem. (7) (1981)--© Applied SciencePublishers Ltd, England, 1981 Printed in Great Britain
156
BOOKREVIEWS
J. D. Martin is the author of the chapter entitled 'Metal Containers and Closures'. He outlines developments in tinplate, tin-free steel and aluminium and in three- and two-piece containers made therefrom. He also covers closures for metal and glass containers. J. H. Briston writes about 'Rigid Plastics Packaging'. He discusses the various techniques used to produce rigid plastic containers and the characteristics of the many plastic materials available. The uses for such containers in the food industry are also indicated. 'Flexible Plastics Packaging' is the title of the chapter contributed by R. R. Goddard. This covers briefly the flexible materials available, methods of production and fabrication and developments in packaging machinery. Packaging requirements for various groups of foods are outlined and current methods and materials used are mentioned. D. G. Osbourne contributes a chapter on 'Glass' in which he outlines the properties of this material, methods of manufacturing glass containers and applications for such containers in the food and beverage industries. 'Paper and Board Developments' are discussed by W. A. Jones. The applications for such materials are outlined, and commercial and environmental issues discussed. M.C. Philip writes on 'Food Technology to the Year 2000'. He discusses likely developments in the production, harvesting or slaughter and processing of meat and poultry, fish, cereals, fruit and vegetables and the search for new sources of protein. Under the heading of 'processing' he deals with energy requirements, aseptic packaging, irradiation and applications for micro-processors. The final chapter, by M. A. Andrews, is concerned with 'International Legislation'. Legislation relating to packaging in the UK, the EEC and the USA is summarised and that relating to metals and plastic monomers is covered in some detail. Environmental issues associated with the packaging industry are discussed, as are the problems associated with the assessment of the safety of materials used for food packaging. This work fills a long-standing gap in the literature available to technical personnel working in the food industry and students of food science and technology at all levels. There are some excellent books available on packaging in general, but no recent UK publication dealing specifically with foods. It may be less useful to those working in the packaging industry as it assumes a knowledge of food processing and preservation, rather than including a chapter to cover these subjects. J. G. BRENNAN
Fats and Oils: Chemistry and Technology. Edited by R. J. Hamilton and A. Bhati. Applied Science Publishers Ltd, London. 255 pp. Price: £24.00. This book is based on the symposium on 'Recent Advances in the Chemistry and Technology of Fats and Oils', held in December, 1979, and comprises 11 chapters by various authors on different aspects of fats and oils.