Naslov
Food Packaging Selection

Autori
Galić, Kata

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, pregledni

Knjiga
Packaging Materials and Processing for Food, Pharmaceuticals and Cosmetics

Urednik/ci
Debeaufort, Frédéric ; Galić, Kata ; Kurek, Mia ; Benbettaieb, Nasreddine ; Ščetar, Mario

Izdavač
ISTE ; John Wiley & Sons

Grad
New York (NY)

Godina
2021

Raspon stranica
317-347

ISBN
978-1-78945-039-2

Ključne riječi
food, packaging, materials, selection

Sažetak
All foods placed on the market are characterized with a shelf life, during which they retain their quality and safety, under defined storage conditions. It is well known that packaging materials and methods play a crucial role in obtaining the desired shelf life of a product. With a huge variety of packaging materials available, all possessing different properties, the selection of the best one for a specific product is a very challenging task. The first step is to take into account packaging materials which will minimize reactions that affect the shelf life of the packaged food, depending on the product’s sensitivity to different parameters (such as humidity, temperature, light and oxygen) during storage and distribution. The rate of transport and the effects of the above parameters are limiting factors in terms of the product’s shelf life (Ahvenainen 2003 ; Robertson 2013). Defining the shelf life of a food is not an easy task and is often an area of intense research of a group of scientists, including experts in food technology and microbiology as well as packaging experts. Many different food preservation treatments (both thermal and non-thermal) are applied to food (Gould 2001). Depending on the technology used, a unique characteristic of the packaging material selected should be the ability to withstand the food processing conditions. Food packaging is also important from the point of view of food safety, due to the possible migration of compounds from food contact materials (FCM) into the packaged food.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA