Jung Han. Innovations in Food Packaging
Подождите немного. Документ загружается.
508
Index
Meat (contd)
vacuum packaging, 468
see also Red meat
Metallized film, barrier properties, 39
Metals, 84
Methyl cellulose, 339,342
1-Methylcyclopropene vapor, 73
Metmyoglobin, 207,209,228
Microatmosphere, 94
Microban, 94,464
Microbial assays, 195
Microbial growth control, 192, 1967
see also Antimicrobial agents;
Antimicrobial packaging
Microbial growth indicators, 140, 145-7
Microbial polysaccharides, 346-7
Microbicidal agents see Antimicrobial
agents
Microbiological safety, 2 18-1 9
Microbiostatic agents, 89
Micrococcus,
2
16
Micrococcusflavus,
1
10
Micrococcus luteus, 1 16
Microcrystalline cellulose, 339
MicroFree, 94
MicroGarde, 94
Microwaveable steamer bags, 144
Modified atmosphere packaging, 5,6, 8,
72-3, 148,157-72
advantages and disadvantages, 163-4
argon, 19&3
control of microbial growth, 192,1967
development of, 190
extension of shelf life of ready meals,
200-1
packaging material, 193
preservation of organoleptic
characteristics, 197-200
versus nitrogen, 19 1-2, 195-6
combination with other technologies
biological control, 17 1
edible coatings, 17 1
freezing, 170
hurdle technology, 170
irradiation, 170
reftigeration, 169
commercial uses, 46674
effect on shelf life, 164-8
bakery products, 166,468,471-2
cheese, 167-8
fish and shellfish, 1654,470
fruits and vegetables, 166-7,470-1
meats and poultry, 164,468-70
high oxygen, 230
history, 15941,466-74
inhibition of oxidation, 187
nitrogen, 187-90
gas delivery systems, 190
inhibition of oxidation, 187
nitrogen:C02:02, 1 88-9
packaging films and plastics, 189
packaging machinery, 189
versus argon, 191-2,195-6
nutritional quality, 169
principles, 16 1
ready-to-eat foods, 185-203
argon, 192-3
nitrogen, 187-90
recommendations, 165
safety issues, 168-9
techniques, 162-3
vacuum, 186,205,206,208
see also Controlled atmosphere
packaging; and individual packaging
types
Moisture-scavenging systems, 7
Mold, 64
growth prevention, 133
Monitor Mark, 148
Monoglycerides, 55
Moraxella, 168
MXD6,487-8
Myofibrillar proteins, 307-10
Myoglobin, 207
Naringin, 66,72, 114
National Food Processors Association, 25
Natural antimicrobial agents, 85, 109-16
Neumann's equation, 49-50
Nisin, 85,87,110-12,116
Nitrogen, 161
MAP,
187-90
gas delivery systems, 190
inhibition of oxidation, 187
nitrogen:C02:02, 188-9
packaging films and plastics, 189
packaging machinery, 189
versus argon, 191-2, 195-6
Index
509
Non-migration, 92-3
Non-starch polysaccharides, 338-61
applications, 348-52
cellulosic derivatives, 341-2
chemistry, 3524
structural analysis of carbohydrates,
3 52-3
thermal and physicochemical
properties, 354
chitosan, 342-4
composition, 348-9
exudate gums, 339,347
as food packaging materials, 35 1-2
microbial polysaccharides, 346-7
pectin, 346
property modification, 349-50
seaweed extracts, 344-6
seed gums, 347
Non-thermal food processing, 482-500
high pressure processing, 484,4854,
492-3
irradiation, 484,486,493-4
plastic packaging materials, 487-8
pulsed electric fields, 483-5,488-92
pulsed light, 484,4867,494
Non-volatile migration, 9 1
Novaron, 94
Nutrient loss, 64
Nutri-save, 175
Nutritive value, loss of, 25
Nylon, 45
barrier properties, 39
permeability, 33
Odor, 439-40
Odor controllers, 72,459451,465
Okamoto Super Wrap, 94
Oleic acid, 405
Ontro Cans, 144
Organic acids, 84,87,95, 109
0s
1000,130
Oxbar, 129
Oxidase enzymes, 125
Oxidation, 64
Oxyban, 126
Oxygen, 67,161,188-9
Oxygen indicators, 140
Oxygen permeability, 21
starch films, 33&2
Oxygen-scavenging packaging, 5,6-7,64.
69,71-2,74,75,95,123-37
commercial uses, 459,45941,462,
463
food and beverage packaging, 132-5
homogeneous plastic structures, 126-32
packaging inserts, 124-6
triggering of, 130-1
Oxygen sensitivity of foods, 132
Oxyguard, 128
Oxymyoglobin, 207
Package leak indicators, 140
Packaging machinery,
MAP,
189
Palladized alumina, 126
Paperboard, barrier properties, 39
Para benzoic acids, 84
Paraffin
wax,
378
Partition (solubility) coefficient, 13
Pasta, modified atmosphere packaging,
468-9
Pathogen indicators, 140
Pea protein, 293
Pectin, 339,346
Pediocin, 85, 109, 112
Pediococcus pentosaceus, 1 10
Peel strength, 53,54
Penicillium commune, 1 15
Penicillium italicum, 1 15
Peracetic acid, 38
Permeability, 12, 19-20,174
dependence on relative humidity, 177
gas see Gas permeability
water vapor see Water vapor permeability
Permeability coefficient, 33
Permeance, 12
Permeation, 12, 13
pH, 96
dyes, 146
fresh muscle foods, 214
Phenolics, 84
Photobacterium, 2 16
Photobacterium phosphoreum, 2 15,2 17
Photosensitizers, 130
Physical shock indicators, 139
Piatech, 94
a-Pinene, 495
Pistachio protein, 294-5
Plant extracts, 84, 87,95, 109, 1 13-14
510
Index
Plant origin proteins, 277-300
cottonseed protein films, 288-9 1
grain sorghum protein, 295
peanut protein, 291-2
pea protein, 293
pistachio protein, 294-5
rice protein, 292-3
soy protein, 2814
wheat gluten, 284-8
zein, 277-8 1
Plant volatiles, 84
Plasma treatment, 53
Plasticizers, 55, 174,2434,279,285, 330,
403-33
definition and purpose, 404
external plasticizer requirements, 409-1 0
food system applications, 426-7
internal and external plasticization, 404-8
models, 41 1-14
Couchman and Karasz equation, 412
Gordon and Taylor equation, 41 1-12
polymer molecular weight, 408-9
theories of plasticization, 41&14
free volume theory, 4 1 &I1
gel theory, 410
types of, 404-10
Plastic packaging materials, 487-8
see also individual materials
Pochan-Beatty-Hinman equation, 413
Pollock avocados, 73
Poly(2-vinylpyridine), surface energy, 53
Poly(4-methyl- 1 -pentene), surface energy, 53
Polyethylene glycol, 406
Polyethylene maleic anhydride, 287
Polyethylene, surface energy, 53
Polyethylene terephthalate, 389
bottles, 67
oxygen permeable, 129-30
permeability, 33
recycling, 68
surface adhesion, 534
surface energy, 53
Polyhydroxyalcanoates, 264
Polymers, 88
molecular weight, 408-9
see also individual polymers
Polymethyl methacrylate, surface energy, 53
Polyolefin bags, 67
Polyol humectants, 65
Polypropylene, 45
barrier properties, 39
permeability, 33
Polysaccharides, 46,84,242,416-19
mechanical properties, 417,419
moisture sorption, 419
permeability properties, 4 17,4 18
Polystyrene
permeability, 33
surface energy, 53
Polytetrafluoroethylene,
45
Polyvinylidine chloride
barrier properties, 39
permeability, 33
Potassium permanganate scavengers, 73
Poultry
delay of microbial spoilage, 2 16
modified atmosphere packaging, 164,
470
pH, 214
preservation
appearance, 2 10
desirable eating qualities, 2 12
preservative packaging, 204-26
Prepared foods, modified atmosphere
packaging, 4724
Preservative packaging, 204-26
delay of microbial spoilage, 213-1 8
desirable eating qualities, 21 1-13
meat appearance, 207-1 1
microbiological safety, 2 18-1 9
see also individual types
Probiotics, 84,85-6,95
Processed foods
active packaging, 71-2,468
lipid-based filmslcoatings, 377-8
Process engineering limitations, 66
Production
conditions for, 3-4
edible filmslcoatings, 255-7
1,2-Propanediol, 55
1,3-Propanediol, 55
Propionicin, 85
Propylene glycol, 406
Propylene glycol alginate, 283
Protein-based films and coatings, 419-25
see also
Edible filmslcoatings
Proteins, 46,242
Pseudomonas,
165,168,213,215,216
Index
511
Pseudomonas aeruginosa, 343
Psychrobacter, 2 16
Pullulan, 346,367
Pulsed electric fields, 483-5
packaging materials, 488-92
Pulsed light, 484,486-7
packaging materials, 494
Purge absorbers, 459-61
Quality indicators, 14 1
Quality of packaged food,
4-5
Quality preservation, 248-9
Radio frequency identification, 142-3
Ready-to-eat foods
argon MAP, 192-3
control of microbial growth, 192, 196-7
development of, 190
extension of shelf life, 200-1
packaging material, 193
preservation of organoleptic
characteristics, 197-200
versus nitrogen, 19 1-2,195-6
microbial assays, 195
nitrogen MAP, 187-90
inhibition of oxidation, 187
nitrogen:C02:02, 188-9
packaging films and plastics, 189
packaging machinery, 189
organoleptic assays, 194-5
sample preparations, 194
Recycling, 68
Red meat
delay of microbial spoilage, 2 13-1 6
modified atmosphere packaging, 469
pH, 214
preservative packaging
appearance, 207-1 0
desirable eating qualities, 21 1-12
see also Meat
Refrigeration, 169
Regulatory issues, 475-8 1
active packaging, 77,480-1
antimicrobial food additives, 479-80
antimicrobial packaging, 99-10 1
edible films/coatings, 258
food additive petition process, 477-8
food-contact substance notifications, 478
intelligent packaging, 480-1
Relative humidity, 174
and coating thickness, 177-9
effects on coated fruits, 175, 179-80
equilibrium, 32
high
relativity humidity control, 463
lipid-based films/coatings, 375-6
low relativity humidity control, 464
and maximum respiration rate, 179-80
and permeability, 177
Resins, 365
Rhizopus stolonifer, 343
Rice protein, 292-3
Salmonella, 168,219
indicators for, 146
Salmonella enteritidis, 1 16
Saniprot, 94
Sanitation standard operating procedures,
81
Sanitizers, 84, 85,95
Sanitizing gas, 84
Scottish Courage system, 143
Sealed Air Corporation, 71
Seaweed extracts, 339,344-6
Seed gums, 339,347
Self-cooling packages, 144-5
Self-heating packages, 65, 144-5
Semperfiesh, 441
Senescence, 64
Sensory evaluation, 444-5
Sensory quality of foods, 434-53
appearance, 436-8
flavor, odor and taste, 439-40
texture, 438
Shelf life, 28-36
edible films/coatings, 250,434-53
MAP
effects on, 164-8
bakery products, 166
cheese, 167-8
fish and shellfish, 165-6
fruits and vegetables, 166-7
meats and poultry, 164
prediction, 28-30
ready meals, 200-1
storage conditions,
30-6
equilibrium relative humidity, 32
gas atmosphere, 32-3
light, 34-6
temperature, 30-1
512
Index
Shelfplus, 128
Shellac, 365
Shewanella, 2 16
Shewanella putrefaciens, 2 15
Shigella, 2 19
Shigella dysenteriae, 343
Shockwatch, 145
Side-chain-crystallizable polymers, 149
Silica gel, 65
Silvi Film, 94
Smart kitchens, 144-5
Smartpak, 14 1
Solid-liquid interfacial energy, 47
Solid-vapor interfacial energy, 47
Solubility/partitioning,
15-1 8
Solute mass transfer
coefficient, 19-20
see also Gases and solutes
Sorbitol, 406
Soy protein, 2814
applications, 284
formation of, 28 1
functional properties, 28 14
Spices, 84,87,95
Spoilage, 8 1
delay of, 2 13-1 8
Spreading coefficient, 47-8
Stainless steel, surface adhesion, 534
Staphylococcus aureus, 1 10, 1 16, 168,343
Starches, 3 18-37
mechanical properties, 328-30
oxygen and carbon dioxide barrier, 330-2
physical properties, 3 19-2 1
Starch films, 55-6, 321-8
amorphous structure and glass transition
temperature, 323-5
crystalline structure and degree of
crystallinity, 3254
glass transition temperature, 3236
starch solution, 321-2
structures in, 323
water sorption, 326-8
Steam sterilization, 38
Sterilization, 3740
Storage conditions, 30-6
equilibrium relative humidity, 32
gas atmosphere, 32-3
light, 34-6
temperature, 30-1
Streptococcus putrefaciens, 2 17
Sucrose, 406
Sulphur dioxide, 161
Surface energy, 47-8,53
Surface mass transfer coefficient, 17,21
Surface properties, 45-59
Surfacine, 94
Take
Guard,
94
Tamper-proof packaging, 150-1
Tectrol, 467
Temperature, of storage, 30-1
Temperature-sensitive thermochromic inks,
141
Tensile strength, 279
Tetraethylene glycol, 55
Texture, 438
loss of, 25,64
Theft-proof packaging, 142, 150-1
Tightly adhering coating model, 174
Time-dependent processes, 66-7
Time-temperature indicators, 27, 139, 140,
147-8
Tonometry, 52
Toxin
Guard,
146
Traceability indicators, 143
Transfresh, 467
Transient discoloration, 233
Triacetin, 407
Tributyl citrate, 407
Triethylene glycol, 55,406
Triglycerides, 364-5
Trimethylamineoxide, 166
Ultraviolet radiation, 3 8-9
Undesirable changes in foods, 25
Unplasticized poly (vinyl chloride),
permeability, 33
Urea, 407
Vacuum packaging, 186,205,206,208
see also Modified atmosphere
packaging
Vegetables see Fruits and vegetables
Vibrio, 216,219
Vibrio parahaemolyticus, 343
Vitamin
C
oxidation, 133, 134
Vitsab, 141
Volatile migration, 92
Index
513
Wasabi extract,
1
14-1 5
WasaOuro, 94
Water activity, 32
Water vapor, 67
Water vapor permeability, 21,54,268-9
bi-layers and emulsions, 388,390, 392,
393,396
fish myofibrillar protein, 3 10
lipid-based filmslcoatings, 369,370-1
Waxes, 173-84,3634,365,377-8
characteristics of, 364
Wheat gluten, 284-8
applications, 288
formation, 285-6
functional properties, 286-7
post-production treatments, 287-8
Whey protein, 53,251,440-1
film coatings, 174,177,306
Windjammer case-ready packaging system,
23 1-3
Xanthan
gum,
339,347
Xanthomonas campestris, 347
Xylitol, 406
Yersinia enterocolitica, 168,218,219
Yuba, 241,281
Zein, 277-81,368
applications, 280-1
coatings, 278
films, 278-80
Zeolites, 65, 73
Zeomic, 94
Zeomix, 94
Zero-order reactions, 26
Zisman equation, 48-9
Food Science and Technology
International Series
Maynard A. Amerine, Rose Marie Pangborn, and Edward B. Roessler,
Principles of
Sensory Evaluation of Food.
1965.
Martin Glicksman,
Gum Technology in the Food Industry.
1970.
Maynard A. Joslyn,
Methods in Food Analysis,
second edition. 1970.
C. R. Stumbo,
Thermobacteriology in Food Processing,
second edition. 1973.
Aaron M. Altschul (ed.),
New Protein Foods:
Volume 1,
Technology, Part
A-1974.
Volume 2,
Technology, Part
B-1976. Volume 3,
Animal Protein Supplies, PartA-
1978. Volume 4,
Animal Protein Supplies, Part
B-1981. Volume 5,
Seed Storage
Proteins-1985.
S. A. Goldblith, L. Rey, and
W. W.
Rothrnayr,
Freeze Drying and Advanced Food
Technology.
1975.
R. B. Duckworth (ed.),
Water Relations of Food.
1975.
John A. Troller and J. H. B. Christian,
WaterActivity and Food.
1978.
A.
E.
Bender,
Food Processing and Nutrition.
1978.
D. R. Osborne and
P.
Voogt,
The Analysis of Nutrients in Foods.
1978.
Marcel Loncin and R. L. Merson,
Food Engineering: Principles and Selected
Applications.
1979.
J.
G.
Vaughan (ed.),
Food Microscopy.
1979.
J. R. A. Pollock (ed.),
Brewing Science,
Volume 1-1 979. Volume 2-1 980. Volume
3-1987.
J. Christopher Bauernfeind (ed.),
Carotenoids as Colorants and Vitamin A
Precursors: Technological and Nutritional Applications.
198 1.
Pericles Markakis (ed.),
Anthocyanins as Food Colors.
1982.
George
F.
Stewart and Maynard A. Amerine (eds.),
Introduction to Food Science and
Technology,
second edition. 1982.
Malcolm C. Bourne,
Food Texture and Viscosity: Concept and Measurement.
1982.
Hector A. Iglesias and Jorge Chirife,
Handbook of Food Isotherms: Water Sorption
Parameters for Food and Food Components.
1982.
Colin Dennis (ed.),
Post-Hawest Pathology of Fruits and Vegetables.
1983.
I?
J. Barnes (ed.),
Lipids in Cereal Technology.
1983.
David Pimentel and Carl
W.
Hall (eds.),
Food and Energy Resources.
1984.
Food Science and Technology: International Series
Joe M. Regenstein and Carrie
E.
Regenstein, Food Protein Chemistry: An
Introduction for Food Scientists.
1984.
Maximo C. Gacula, Jr., and Jagbir Singh, Statistical Methods in Food and Consumer
Research.
1984.
Fergus M. Clydesdale and
Kathryn
L. Wiemer (eds.), Iron FortziJcation ofFoods.
1985.
Robert V Decareau, Microwaves in the Food Processing Industry.
1985.
S. M. Herschdoerfer (ed.), Quality Control in the Food Industry, second edition.
Volume
1-1985.
Volume
2-1985.
Volume
3-1986.
Volume
4--1987.
F.
E.
Cunningham and N.
A.
Cox (eds.), Microbiology of Poultry Meat Products.
1987.
Walter M. Urbain, Food Irradiation.
1986.
Peter J. Bechtel, Muscle as Food.
1986.
H. W.-S. Chan, Autoxidation of Unsaturated Lipids.
1986.
Chester
0.
McCorkle, Jr., Economics of Food Processing in the United States.
1987.
Jethro Japtiani, Harvey T. Chan, Jr., and William S. Sakai, Tropical Fruit Processing.
1987.
J. Solms, D. A. Booth, R. M. Dangborn, and
0.
Raunhardt, Food Acceptance and
Nutrition.
1987.
R. Macrae, HPLC in FoodAnalysis, second edition.
1988.
A.
M.
Pearson and R.
B.
Young, Muscle and Meat Biochemistry.
1989.
Marjorie
I?
Penfield and Ada Marie Campbell, Experimental Food Science, third
edition.
1990.
Leroy C. Blankenship, Colonization Control of Human Bacterial Enteropathogens in
Poultry.
1991.
Yeshajahu Pomeranz, Functional Properties ofFood Components, second edition.
199
1.
Reginald H. Walter, The Chemistry and Technology of Pectin.
1991.
Herbert Stone and Joel L. Sidel, Sensory Evaluation Practices, second edition.
1993.
Robert L. Shewfelt and Stanley
E.
Prussia, Postharvest Handling: A Systems
Approach.
1993.
R. Paul Singh and Dennis R. Heldrnan, Introduction to Food Engineering, second
edition.
1993.
Tilak Nagodawithana and Gerald Reed, Enzymes in Food Processing, third edition.
1993.
Dallas G. Hoover and Larry R. Steenson, Bacteriocins.
1993.
Takayaki Shibamoto and Leonard Bjeldanes, Introduction to Food Toxicology.
1993.
John A. Troller, Sanitation in Food Processing, second edition.
1993.
Ronald S. Jackson, Wine Science: Principles and Applications.
1994.
Harold D. Hafs and Robert G. Zimbelman, Low-fat Meats.
1994.
Lance G. Phillips, Dana M. Whitehead, and John Kinsella, Structure-Function
Properties of Food Proteins.
1994.
Robert G. Jensen, Handbook of Milk Composition.
1995.
Yrjo H. Roos, Phase Transitions in Foods.
1995.
Reginald H. Walter, Polysaccharide Dispersions.
1997.
Gustavo
V
Barbosa-Chovas, M. Marcela G6ngora-Nieto, Usha R. Pothakamury, and
Barry G. Swanson, Preservation of Foods with Pulsed Electric Fields.
1999.
Ronald S. Jackson, Wine Science: Principles, Practice, Perception, second edition.
2000.
Food Science and Technology: International Series
517
R. Paul Singh and Dennis R. Heldman, Introduction to Food Engineering, third
edition. 2001.
Ronald S. Jackson, Wine Tasting:
A
Professional Handbook. 2002.
Malcolm
C.
Bourne, Food Texture and Viscosity: Concept and Measurement, second
edition. 2002.
Benjamin Caballero and Barry
M.
Popkin (eds), The Nutrition Transition: Diet and
Disease in the Developing World. 2002.
Dean
0.
Cliver and Hans
I?
Riemann (eds), Foodborne Diseases, second edition. 2002.
Martin Kohlmeier, Nutrient Metabolism. 2003.
Herbert Stone and Joel
L.
Sidel, Sensory Evaluation Practices, third edition. 2004.
Jung H. Han, Innovations in Food Packaging. 2005.
Da-Wen Sun, Emerging Food Technologies. 2005.