Home >> Food Science >> Food Packaging >>Handbook of Food Packaging 2nd Edn

Image
Handbook of Food Packaging 2nd Edn
.................................................................................................................
Paine, F A, H Y Paine
xiv+498p., figs., tbls., indx., 25cm
...............................................................................................................
Weight :  0 gms
Binding :  Hard Bound
Height :  25 cm
Width :  15 cm
Imprint :  Bio-Green Other (Exc)
Year :  2018
 

...............................................................................................................
ISBN: 9781493977260
Status: In Stock 
Price: Rs 3495.00  

This is the second edition of a successful title first published in 1983 and now therefore a decade out of date. The authors consider the development of the right package for a particular food in a particular market, from the point of view of the food technologist, the packaging engineer and those concerned with marketing. While the original format has been retained, the contents have been thoroughly revised to take account of the considerable advances made in recent years in the techniques of food processing, packaging and distribution. While efficient packaging is even more a necessity for every kind of food, whether fresh or processed, and is an essential link between the food producer and the consumer, the emphasis on its several functions has changed. Its basic function is to identify the product and ensure that it travels safely through the distribution system to the consumer. Packaging designed and constructed solely for this purpose adds little or nothing to the value of the product, merely preserving farm or processor freshness or preventing physical damage, and cost effectiveness is the sole criterion for success. If, however, the packaging facilitates the use of the product, is reusable or has an after-use, some extra value can be added to justify the extra cost and promote sales. Many examples of packaging providing such extra value can be cited over the last decade.

Table of contents (18 chapters)
Introduction to packaging

Paine, Frank A., B.Sc., C.Chem., F.R.S.C., F.I.F.S.T., F.Inst.Pkg., F.Inst.D. (et al.)

Pages 1-32
Preview Buy Chapter $29.95
Graphics and package design

Paine, Frank A., B.Sc., C.Chem., F.R.S.C., F.I.F.S.T., F.Inst.Pkg., F.Inst.D. (et al.)

Pages 33-52
Notes on packaging materials

Paine, Frank A., B.Sc., C.Chem., F.R.S.C., F.I.F.S.T., F.Inst.Pkg., F.Inst.D. (et al.)

Pages 53-96
Packaging machinery

Paine, Frank A., B.Sc., C.Chem., F.R.S.C., F.I.F.S.T., F.Inst.Pkg., F.Inst.D. (et al.)

Pages 97-166
Packaging for physical distribution

Paine, Frank A., B.Sc., C.Chem., F.R.S.C., F.I.F.S.T., F.Inst.Pkg., F.Inst.D. (et al.)

Pages 167-186
Spoilage and deterioration indices

Paine, Frank A., B.Sc., C.Chem., F.R.S.C., F.I.F.S.T., F.Inst.Pkg., F.Inst.D. (et al.)

Pages 187-204
Fresh and chilled foods: meat, poultry, fish, dairy products and eggs

Paine, Frank A., B.Sc., C.Chem., F.R.S.C., F.I.F.S.T., F.Inst.Pkg., F.Inst.D. (et al.)

Pages 205-230
Fresh fruits and vegetables (including herbs, spices and nuts)

Paine, Frank A., B.Sc., C.Chem., F.R.S.C., F.I.F.S.T., F.Inst.Pkg., F.Inst.D. (et al.)

Pages 231-247
Frozen foods

Paine, Frank A., B.Sc., C.Chem., F.R.S.C., F.I.F.S.T., F.Inst.Pkg., F.Inst.D. (et al.)

Pages 248-264
Heat-processed foods (including irradiated foods, etc.)

Paine, Frank A., B.Sc., C.Chem., F.R.S.C., F.I.F.S.T., F.Inst.Pkg., F.Inst.D. (et al.)

Pages 265-295
Dried and moisture sensitive foods

Paine, Frank A., B.Sc., C.Chem., F.R.S.C., F.I.F.S.T., F.Inst.Pkg., F.Inst.D. (et al.)

Pages 296-314
Other processed foods

Paine, Frank A., B.Sc., C.Chem., F.R.S.C., F.I.F.S.T., F.Inst.Pkg., F.Inst.D. (et al.)

Pages 315-334
Juices, soft drinks and alcoholic beverages

Paine, Frank A., B.Sc., C.Chem., F.R.S.C., F.I.F.S.T., F.Inst.Pkg., F.Inst.D. (et al.)

Pages 335-346
Developing packs for food

Paine, Frank A., B.Sc., C.Chem., F.R.S.C., F.I.F.S.T., F.Inst.Pkg., F.Inst.D. (et al.)

Pages 347-356
The economics of primary packaging

Paine, Frank A., B.Sc., C.Chem., F.R.S.C., F.I.F.S.T., F.Inst.Pkg., F.Inst.D. (et al.)

Pages 357-389
Using barrier materials efficiently

Paine, Frank A., B.Sc., C.Chem., F.R.S.C., F.I.F.S.T., F.Inst.Pkg., F.Inst.D. (et al.)

Pages 390-425
Specification and quality control

Paine, Frank A., B.Sc., C.Chem., F.R.S.C., F.I.F.S.T., F.Inst.Pkg., F.Inst.D. (et al.)

Pages 426-463
Evaluation and testing of transport packages

Paine, Frank A., B.Sc., C.Chem., F.R.S.C., F.I.F.S.T., F.Inst.Pkg., F.Inst.D. (et al.)

Pages 464-476

   

  Food Packaging
 
   

   
   

  H Y Paine
Paine, F A
 
   

   
   
 
 
Other books of interest

Handbook of Food Packaging 2nd Edn

© Copyright 2012, Astral International (P) Ltd. All Rights Reserved.