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MORE ABOUT THIS BOOK
Main description:
This Brief is concerned with the material chemistry of food packaging materials. It introduces the properties and peculiarities of typical packaging materials, such as plastics, cellulose components, ceramics and metals. Their overall performance as food packaging material is determined by the chemical and physical properties. The Brief describes how the final properties of a food packaging material can be influenced through chemical modifications in the structure and composition of the used components. The authors also cover potential chemical reactions of food packaging materials that may affect their performance. Potential hazards that may arise, such as influences on the product quality, or effects on their recycling or disposal, are discussed. Different influences, like metal corrosion, chemical resistance and degradability of the main packaging materials, or properties like hydrophobicity, surface energy and migration have to be taken into account. This Brief gives an introduction to all these different aspects of food packaging.
Feature:
Written by a team of experts
Describes the characteristics of different food packaging materials
Characterizes the influence of these packaging materials and their properties on foods
Contents:
Introduction to Food Packaging Materials.- Ceramic Packaging Materials.- Metal Packaging Materials.- Cellulosic Packaging Materials.- Plastic Packaging Materials.- Materials Combination.- Chemical Features of Food Packaging Materials.
PRODUCT DETAILS
Publisher: Springer (Springer International Publishing)
Publication date: December, 2015
Pages: 100
Availability: Not available (reason unspecified)
Subcategories: Public Health
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