Food and Beverage Packaging Technology

Richard Coles is a Consultant in Food Packaging, based in London, UK Mark Kirwan is a Consultant and Lecturer in Packaging Technology, based in London, UK

Preface xiii

Contributors xv

1 Introduction 1
Richard Coles

1.1 Introduction 1

1.2 Packaging developments – an historical and future perspective 3

1.3 Role of packaging for enhanced sustainability of food supply 5

1.4 Definitions and functions of packaging 9

1.5 Packaging strategy 10

1.6 Packaging design and development 10

1.7 Conclusion 27

References 27

Websites 28

2 Food Biodeterioration and Methods of Preservation 31
Gary S. Tucker

2.1 Introduction 31

2.2 Agents of food biodeterioration 32

2.3 Food preservation methods 38

References 57

3 Packaged Product Quality and Shelf Life 59
Helen Brown, James Williams and Mark Kirwan

3.1 Introduction 59

3.2 Factors affecting product quality and shelf life 62

3.3 Chemical/biochemical processes 63

3.4 Microbiological processes 67

3.5 Physical and physico-chemical processes 70

3.6 Migration from packaging to foods 73

3.7 Conclusion 81

References 81

4 Logistical Packaging for Food Marketing Systems 85
Diana Twede and Bruce Harte

4.1 Introduction 85

4.2 Functions of logistical packaging 86

4.3 Logistics’ activity-specific and integration issues 89

4.4 Distribution performance testing 97

4.5 Packaging materials and systems 99

4.6 Conclusion 104

References 105

Further reading 105

5 Metal Packaging 107
Bev Page, Mike Edwards and Nick May

5.1 Overview of market for metal cans 107

5.2 Container performance requirements 107

5.3 Container designs 108

5.4 Raw materials for can-making 110

5.5 Can-making processes 113

5.6 End-making processes 118

5.7 Coatings, film laminates and inks 120

5.8 Processing of food and drinks in metal packages 121

5.9 Shelf life of canned foods 127

5.10 Internal corrosion 133

5.11 Stress corrosion cracking 133

5.12 Environmental stress cracking corrosion of aluminium alloy beverage can ends 133

5.13 Sulphur staining 134

5.14 External corrosion 134

5.15 Conclusion 135

References 135

Further reading 135

6 Packaging of Food in Glass Containers 137
Peter Grayhurst and Patrick J. Girling

6.1 Introduction 137

6.2 Attributes of food packaged in glass containers 139

6.3 Glass and glass container manufacture 141

6.4 Closure selection 147

6.5 Thermal processing of glass packaged foods 148

6.6 Plastic sleeving and decorating possibilities 149

6.7 Strength in theory and practice 149

6.8 Glass pack design and specification 150

6.9 Packing – due diligence in the use of glass containers 152

6.10 Environmental profile 153

6.11 Glass as a marketing tool 155

References 155

Further reading 156

7 Plastics in Food Packaging 157
Mark J. Kirwan, Sarah Plant and John W. Strawbridge

7.1 Introduction 157

7.2 Manufacture of plastics packaging 161

7.3 Types of plastic used in packaging 170

7.4 Coating of plastic films – types and properties 182

7.5 Secondary conversion techniques 185

7.6 Printing 187

7.7 Printing and labelling of rigid plastic containers 188

7.8 Food contact and barrier properties 189

7.9 Sealability and closure 192

7.10 How to choose 196

7.11 Retort pouch 198

7.12 Environmental and waste management issues 205

References 209

Further reading 210

Websites 210

Appendices 211

8 Paper and Paperboard Packaging 213
M.J. Kirwan

8.1 Introduction 213

8.2 Paper and paperboard – fibre sources and fibre separation (pulping) 215

8.3 Paper and paperboard manufacture 217

8.4 Packaging papers and paperboards 219

8.5 Properties of paper and paperboard 223

8.6 Additional functional properties of paper and paperboard 225

8.7 Design for paper and paperboard packaging 228

8.8 Package types 228

8.9 Systems 243

8.10 Environmental profile 243

8.11 Carbon footprint 247

References 249

Further reading 249

Websites 250

9 Active Packaging 251
B.P.F. Day and L. Potter

9.1 Introduction 251

9.2 Oxygen scavengers 252

9.3 Carbon dioxide scavenger and emitters 254

9.4 Ethylene scavengers 255

9.5 Ethanol emitters 256

9.6 Moisture absorbers 257

9.7 Flavour/odour absorbers 258

9.8 Lactose and cholesterol removers 259

9.9 Anti-oxidant release 259

9.10 Temperature-controlled packaging 259

9.11 Regulatory issues, consumer acceptability and equipment considerations 260

9.12 Conclusion 261

References 261

10 Modified Atmosphere Packaging 263
Michael Mullan and Derek McDowell Section A: Map gases packaging materials and equipment 263

10.A1 Introduction 263

10.A2 Gaseous environment 264

10.A3 Packaging materials 270

10.A4 Modified packaging atmosphere machines 276

10.A5 Quality assurance of map 283

Section B: Main food types 288

10.B1 Raw red meat 288

10.B2 Raw poultry 288

10.B3 Cooked, cured and processed meat products 289

10.B4 Fish and fish products 290

10.B5 Fruits and vegetables 291

10.B6 Dairy products 293

References 293

11 Bioplastics 295
Jim Song, Martin Kay and Richard Coles

11.1 Introduction 295

11.2 Definitions 297

11.3 Bioplastics and carbon 298

11.4 Bioplastics – overview of material types 299

11.5 Waste management options for bioplastics 310

11.6 Bioplastics – challenges for a growing market 316

11.7 Conclusion 317

References 317

Websites 319

Index 321