1st Edition

Food Packaging and Shelf Life A Practical Guide

Edited By Gordon L. Robertson Copyright 2009
    406 Pages 82 B/W Illustrations
    by CRC Press

    The importance of food packaging hardly needs emphasizing since only a handful of foods are sold in an unpackaged state. With an increasing focus on sustainability and cost-effectiveness, responsible companies no longer want to over-package their food products, yet many remain unsure just where reductions can effectively be made. Food Packaging and Shelf Life: A Practical Guide provides package developers with the information they need to specify just the right amount of protective packaging to maintain food quality and maximize shelf life.

    Current food packaging must take into consideration the biochemical, chemical, physical, and biological changes that occur during processing, distribution, and storage. Organized according to chapters devoted to specific food products, this practical handbook defines the indices of failure for foods as diverse as milk, fruits, bottled water, juices, vegetables, fish, and beef. It discusses the deteriorative reactions for each food and reviews how different packaging materials may influence time to failure and thus shelf life. Other topics included biobased packaging, packaging and the microbial shelf life of foods, and shelf life testing methodology.

    Food Packaging and Shelf Life

    Gordon L. Robertson

    Food Quality and Indices of Failure

    Gordon L. Robertson

    Shelf Life Testing Methodology and Data Analysis

    Michel Guillet and Natalie Rodrigue

    Packaging and the Microbial Shelf Life of Food

    Dong Sun Lee

    Packaging and the Shelf Life of Milk

    Michael G. Kontominas

    Packaging and the Shelf Life of Cheese

    Maria de Fátima Poças and Manuela Pintado

    Packaging and the Shelf Life of Milk Powders

    Elmira Arab Tehrany and Kees Sonneveld

    Packaging and the Shelf Life of Yogurt

    Roger D. MacBean

    Packaging and the Shelf Life of Water and Carbonated Drinks

    Philip R. Ashurst

    Packaging and the Shelf Life of Orange Juice

    Antonio López-Gómez, María Ros-Chumillas, and Yulissa Y. Belisario-Sánchez

    Packaging and the Shelf Life of Coffee

    Maria Cristina Nicoli, Lara Manzocco, and Sonia Calligaris

    Packaging and the Shelf Life of Beer

    Charles W. Bamforth and John M. Krochta

    Packaging and the Shelf Life of Wine

    Malcolm J. Reeves

    Packaging and the Shelf Life of Fresh Red and Poultry Meats

    Alex O. Gill and Colin O. Gill

    Packaging and the Shelf Life of Fish

    Steve Slattery

    Packaging and the Shelf Life of Fruits and Vegetables

    Nathalie Gontard and Carole Guillaume

    Packaging and the Shelf Life of Vegetable Oils

    Luciano Piergiovanni and Sara Limbo

    Packaging and the Shelf Life of Cereals and Snack Foods

    Sea C. Min, Young T. Kim, and Jung H. Han

    Shelf Life of Foods in Biobased Packaging

    Vibeke Kistrup Holm

    Active Packaging and the Shelf Life of Foods

    Kay Cooksey

    Biography

    Gordon L. Robertson is a food packaging consultant, author, and trainer, and an adjunct Professor in the School of Land, Crop, and Food Sciences at the University of Queensland in Brisbane, Australia. Previously, he was Vice President for Environmental & External Affairs for Tetra Pak in their Asia Regional Headquarters for 11 years. Prior to that, he was Foundation Professor of Packaging Technology at Massey University, New Zealand where he taught courses on food packaging for 21 years. Dr. Robertson is also the author of both editions of Food Packaging Principles & Practice (CRC Press, 2006).