Modified Atmosphere Packaging of Foods Principles and Applications 1st Edition by Dong Sun Lee 1119530768 9781119530763

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Product details:

ISBN 10: 1119530768

ISBN 13: 9781119530763

Author: Dong Sun Lee

A complete guide to the principles and practical application of modified atmosphere packaging Modified atmosphere packaging (MAP) is one of the most cost-effective, versatile, and commonly used methods of preserving food products available today. Employed in both ambient and chilled conditions, it can prolong shelf-life and preserve the quality of a wide array of items via careful processes of atmospheric engineering. The essential scientific principles underlying this technology can, however, be difficult to grasp and effectively apply. With Modified Atmosphere Packaging of Foods, esteemed food science professor Dong Sun Lee provides a thorough and practical explanation of all aspects of MAP. Chapters covering the development, impact, and day-to-day application of the technique give a well-rounded understanding of its pivotal role in the food industry, while accounts of other active packaging methods help to provide broader context. This important new book includes: Detailed guidance on all aspects of MAP – from its scientific background to its practical application  Information on how specific MAP products may be developed according to their particular engineering principles Coverage of the related active and intelligent packaging techniques Discussion of relevant food safety issues and regulations   Containing vital information for industry professionals and food science researchers alike, Modified Atmosphere Packaging of Foods is an essential text for all those working to improve the quality and shelf-life of the food we eat.

Table of contents:

1 Chemical and Physical Properties of Gases Used in Modified Atmosphere Packaging (MAP)

1.1 Scope of Food MAP

1.2 Chemical and Physical Properties of Gases and Water Vapor Used in MAP

1.3 Gas and Vapor Properties in Terms of Food Packaging

1.4 Conclusions

References

2 Atmospheric Dynamics in MAP of Foods

2.1 Behavior of Gas State in Response to Environment

2.2 Transport Phenomena of Gases through Package Layer in MAP

2.3 Absorption/Evolution Phenomena of Gases in Food

2.4 Absorption/Release of Gases in Active Packaging Device

2.5 Mass Balance of Gases in MAP

References

3 Reactivity and Quality of Foods Interactive with MA

3.1 Food Reactivity Involving Gaseous Reactant or Product

3.2 Effect of MA on Chemical and Physical Qualities of Foods

3.3 Effect of MA on Microbiological Quality Changes

3.4 Effect of MA on Sensory Quality Changes

3.5 Conclusive Remarks

References

4 Packaging Design

4.1 MAP Design of Respiring Foods

4.2 MAP Design of Perishable Non‐Respiring Foods

4.3 MAP Design of Shelf‐Stable Non‐Respiring Foods

4.4 Conclusions

References

5 Active Packaging Techniques to Modify Atmosphere in Food Packages

5.1 Introduction: Active Packaging to Modify Package Atmosphere

5.2 Gas and Vapor Absorbers

5.3 Gas and Vapor Releasers

5.4 Optimized Use of Active Packaging Devices

5.5 Conclusions

References

6 Preservative Packaging Techniques to Enhance the Effectiveness of MAP

6.1 Introduction

6.2 Antimicrobial Packaging Combined with MAP

6.3 Antioxidative Packaging Combined with MAP

6.4 Other Packaging and Supplementary Tools Harmonized with MAP

6.5 Conclusions

References

7 Gas Indicators and Sensors Used for MAP

7.1 Indicators and Sensors in MAP

7.2 Oxygen Indicators and Sensors

7.3 Carbon Dioxide Indicators and Sensors

7.4 Miscellaneous Gas and Vapor Indicators and Sensors

7.5 Prospects and Conclusive Remarks

References

8 MAP Applications for Respiring Foods

8.1 Fresh Fruits and Vegetables

8.2 Reactive Fermented Food Products

8.3 Live Seafood

8.4 Conclusions

References

9 MAP Applications for Non‐Respiring Foods

9.1 Introduction

9.2 Meat and Poultry Products

9.3 Seafood Products

9.4 Wet Bakery and Pasta Products

9.5 Cheese Products

9.6 Dry Food Products

9.7 Oxidative Liquid Foods

9.8 Miscellaneous Perishable Products

9.9 Conclusions

References

10 Safety, Regulation and Consumer Issues

10.1 Food Safety Issues Related with MAP

10.2 Regulations Related with MAP

10.3 Consumer Acceptance of MAP Food Products

10.4 Conclusions

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Tags: Dong Sun Lee, Modified, Atmosphere, Packaging, Principles