Naslov
Food Packaging Methods

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
257-300

ISBN
978-1-78945-039-2

Ključne riječi
food, packaging, methods

Sažetak
One of the key packaging functions is to protect the food. Depending on the food product, this task can be very simple, like wrapping, or very demanding, like inpackage food processing. One way to select and define the packaging roles depends on the temperature applied during food processing. Thus, the packaging selection will depend on the food product (fresh or processed) and the process applied, either as thermal (retorting, aseptic packaging, etc.) or non-thermal (high-pressure, pulsed electric fields, etc.). Furthermore, the packaging method used will dictate the material selection, such as those based on atmospheric characteristics inside the package (vacuum, modified atmosphere, inert atmosphere, active packaging). Other packaging methods are used to communicate with consumers (such as intelligent packaging) and offer services such as gathering primary packaging.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA