A comprehensive review of the many new developments in the growing food processing and packaging field
Revised and updated for the first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation such as high pressure processing, irradiation, pulsed electric fields, microwave sterilization, and other hurdle technologies. It reviews typical nonthermal processes, the characteristics of food products after nonthermal treatments, and packaging parameters to preserve the quality and enhance the safety of the products. In addition, the critical role played by packaging materials during the development of a new nonthermal processed product, and how the package is used to make the product attractive to consumers, is discussed.
- Covers the packaging types required for all major nonthermal technologies, including high pressure processing, pulsed electric field, irradiation, ohmic heating, and others
- Features a brand new chapter on smart packaging, including biosensors (thermal–, microbial–, chemical– and light–sensing), radio frequency identification systems, and self–heating and cooling packaging
- Additional chapters look at the current regulatory scene in the U.S. and Europe, as well as consumer attitudes to these novel technologies
- Editors and contributors bring a valuable mix of industry and research experience
Packaging for Nonthermal Processing of Food, Second Edition offers many benefits to the food industry by providing practical information on the relationship between new processes and packaging materials, to academia as a source of fundamental knowledge about packaging science, and to regulatory agencies as an avenue for acquiring a deeper understanding of the packaging requirements for new processes.
List of Contributors ix
1 Packaging for nonthermal processing of food: Introduction 1Naerin Baek, Jung H. Han, and Melvin A. Pascall
2 Active packaging and nonthermal processing 15Ghadeer F. Mehyar and Richard A. Holley
3 Antimicrobial packaging in combination with nonthermal processing 43Tony Z. Jin
4 Atmosphere packaging for nonthermal processing of food: High CO2 package for fresh meat and produce 63Hong Zhuang, Brian C. Bowker, M. Margaret Barth, and Jianhao Zhang
5 The use of biological agents in processing: Antimicrobials, fermentation, and antagonistic control 83Lu Zhang
6 Packaging for high ]pressure processing, irradiation, and pulsed electric field 95Melvin A. Pascall
7 Packaging for new and emerging food processing technology 121Pradeep Puligundla and Chulkyoon Mok
8 Packaging for foods treated by ionizing radiation: An update 159Vanee Komolprasert and Allan B. Bailey
9 Packaging technology for microwave sterilization 205Hongchao Zhang, Kanishka Bhunia, Juming Tang, and Shyam Sablani
10 The influence of package design on consumer purchase intent 225Angela Fraser
11 Safety regulation of food packaging and food contact material in the European Union and the United States 251Neal D. Fortin
12 The forecast for intelligent packaging in the near future and the influence of nonthermal technologies on its performance 273Melvin A. Pascall
Melvin A. Pascall, Ph.D., is a Professor at the Department of Food Science and Technology, Ohio State University, Columbus, OH, USA.
Jung H. Han, Ph.D., is Adjunct Associate Professor, Department of Food Science and Human Nutrition, University of Illinois at Urbana/Champaign, Urbana, IL, and Vice–President of R&D, Pulmuone Foods USA, Fullerton, CA, USA.