Handbook of Food Processing Packaging and Labeling

Author: Jerry D'Souza
Publisher:
ISBN: 9380090102
Release Date: 2010-02-10
Genre: Food

This Handbook creates an understanding of food processing chemistry, engineering and technology, supported with select relevant case studies. An overview of food preservation and food preservatives is provided in great detail. The applied aspects of food preservation are dealt. Also, an advanced study of food additives, food irradiation and food storage is conducted. Focus lies on high pressure food preservation, curing, food dehydrator, fruit preserves, potted meat food product, jugging, drying, freeze drying, refrigeration and benefits of shaking well. Understanding food packaging and labelling in proper sense is the hallmark of this book. Study of code of hygienic practice for refrigerated packaged foods with extended shelf life in India is an additional input. The European and American guidelines with respect to food borne illness, food safety and standards are described in detail. Similarly, the regulations, claims and facts related to food labelling are covered extensively, supported with relevant case studies. An overview of global food industry, food marketing and food quality is discussed briefly. Select case studies related to food administration studies are done at global, regional and national levels. Necessary food information, food protection, food safety, food inspection and quality supervision are provided herein supported with select case studies from around the world. India's food processing industry and export worthy food sectors are also analysed. The scope of food processing industry in India, its present status and future prospects are also dealt.

A Handbook of Food Packaging

Author: Frank A. Paine
Publisher: Springer Science & Business Media
ISBN: 9781461528104
Release Date: 2012-12-06
Genre: Technology & Engineering

This is the second edition of a successful title first published in 1983 and now therefore a decade out of date. The authors consider the development of the right package for a particular food in a particular market, from the point of view of the food technologist, the packaging engineer and those concerned with marketing. While the original format has been retained, the contents have been thoroughly revised to take account of the considerable advances made in recent years in the techniques offood processing, packaging and distribution. While efficient packaging is even more a necessity for every kind of food, whether fresh or processed, and is an essential link between the food producer and the consumer, the emphasis on its several functions has changed. Its basic function is to identify the product and ensure that it travels safely through the distribution system to the consumer. Packaging designed and constructed solely for this purpose adds little or nothing to the value of the product, merely preserving farm or processor freshness or preventing physical damage, and cost effectiveness is the sole criterion for success. If, however, the packaging facilitates the use of the product, is reusable or has an after-use, some extra value can be added to justify the extra cost and promote sales. Many examples of packaging providing such extra value can be cited over the last decade.

Handbook of Food Processing Two Volume Set

Author: Theodoros Varzakas
Publisher: CRC Press
ISBN: 9781466582316
Release Date: 2015-11-04
Genre: Technology & Engineering

Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major commercial food processing technologies. The handbook discusses food preservation processes, including blanching, pasteurization, chilling, freezing, aseptic packaging, and non-thermal food processing. It describes common food engineering unit operations as well as preservation processes required to convert raw materials into final products. Also covered are topics surrounding food safety and quality. Highlights: Case study on the effect of blanching conditions on sulforaphane content in purple and roman cauliflower (brassica oleracea l. Var. Botrytis) Principles of thermal processing described along with thermal process calculations Case study on microwave preservation of fruit-based products: application to kiwifruit puree Principles and applications of Ohmic heating Advances in food additives and contaminants Use of edible films and coatings in fresh fruits and vegetables preservation Handling and management of raw materials of foods Sensory evaluation of foods Hygiene and food sanitation Case studies on the implementation of ISO22000, HACCP, and other management tools for the implementation of food safety–traceability Food waste management case studies from the food industry along with life cycle analysis This two-volume set brings together aspects of food preservation and food processing operations methods of the basic food manufacturing processes addressing the relevant food safety and quality issues. Taking an innovative approach, the editors combine coverage of food preservation methods, the equipment needed to carry them out, and food processing operations methods of basic food manufacturing processes. The set helps you keep up with diverse consumer demands and rapidly developing markets.

Handbook of Food Processing

Author: Theodoros Varzakas
Publisher: CRC Press
ISBN: 9781498721783
Release Date: 2015-10-22
Genre: Technology & Engineering

Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing relevant food safety and quality issues. The inclusion of case studies and problem calculations in most chapters differentiates this book from other books on food processing and engineering. Highlights: Handling and management of raw materials of foods Sensory evaluation of foods Hygiene and food sanitation Case studies on the implementation of ISO22000, HACCP, and other management tools for the implementation of food safety–traceability Food waste management case studies from the food industry along with life cycle analysis The book explores food manufacturing from dairy, bakery and confectionery, fruits and vegetables, and nonalcoholic and alcoholic beverages to chocolate, oils and fats, meat, poultry, seafood, snacks, and functional foods with a case study on nutraceuticals. It presents an analysis of flavor production, highlighting the characterization of aroma compounds, the description of aroma compounds found in vegetables and fruits, and the reactions that thermally generate aroma in foods. It also examines food quality and safety requirements throughout, including raw materials handling, sensory evaluation of foods, hygiene and food sanitation, ISO22000, HACCP, and food waste management. The book helps you keep up with diverse consumer demands and rapidly developing markets.

Food Law Handbook

Author: Harold Schultz
Publisher: Springer Science & Business Media
ISBN: 9789401173735
Release Date: 2012-12-06
Genre: Science

Of all industries in the United States, the food industry must in fact be the most regulated by law. If it is not, its competition for this distinction goes unnoticed. All phases of the food industry are subjected to some control by law, beginning with the land food is grown on and the oceans from which it is harvested. Seed and plant stock are sometimes subjected to control such as to the nutritional value of the foods they produce. Acreages of agricultural crops, the quantities of foods to be produced, are regulated. As foods are produced, whether from plants or animals, the substances applied to increase yields or provide protection from pests are controlled to insure safe use. As foods enter and pass through the huge marketing system they are scrutinized from beginning to end by regulatory agents operating under authority of food laws. Those foods which are transformed through various technologies into today's thousands of consumer products are watched carefully to insure the appropriateness and safety of added ingredients, not all of which are natural, and the adequacy of processing, packaging and storage. Finally, the representation of foods to consumers through labeling and advertising is controlled to make sure it is accurate and sufficiently informative.

Food Packaging

Author: Gordon L. Robertson
Publisher: CRC Press
ISBN: 0849337755
Release Date: 2005-09-22
Genre: Technology & Engineering

A comprehensive and accessible textbook, Food Packaging: Principles and Practice, Second Edition presents an integrated approach to understanding the principles underlying food packaging and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the fine tradition of its bestselling predecessor - and has been completely updated to include new, updated, and expanded content. The author divides the book's subject matter into five parts for ease-of-use. The first part addresses the manufacture, properties, and forms of packaging materials, placing emphasis on those properties that influence the quality and shelf life of food. The second part then details the various types of deteriorative reactions that foods undergo, examines the extrinsic factors controlling their reaction rates, and discusses specific factors influencing shelf life and the methodology used to estimate that shelf life. Chapters on the aseptic packaging of foods, active and intelligent packaging, modified atmosphere packaging, and microwavable food packaging are explored in the third part, while the fourth part describes packaging requirements of the major food groups. The final section examines the safety and legislative aspects of food packaging. The book also includes over 300 industry abbreviations, acronyms, and symbols, and an expansive index. What's New in the Second Edition: Includes five new chapters and diagrams that explain recent developments in packaging materials and processes Provides the latest information on new and active packaging technologies Presents new, updated, and expanded references Adhering to the highly organized format that made the first edition so straightforward and informative, this latest edition of Food Packaging: Principles and Practice presents students with the most essential and cutting-edge information available. The author maintains a website with more information.

The Nutrition Handbook for Food Processors

Author: C J K Henry
Publisher: Elsevier
ISBN: 9781855736658
Release Date: 2002-08-16
Genre: Technology & Engineering

Since Arnold Bender's classic Food processing and nutrition in 1978, there has been no single volume survey of the impact of processing on the nutritional quality of food. With its distinguished editors and international team of contributors, The nutrition handbook for food processors, fills that gap. It summarises the wealth of research in an area as important to the food industry as it is to health-conscious consumers. Part one provides the foundation for the rest of the book, looking at consumers and nutrition. After a discussion of surveys on what consumers eat, there are two reviews of research on the contribution of vitamins and minerals to health. Three further chapters discuss how nutrient intake is measured and at how nutrition information is presented to and interpreted by consumers. Part two looks at processing and nutritional quality. Two introductory chapters look at raw materials, discussing the nutritional enhancement of plant foods and meat respectively. The remaining chapters review the impact of processing, beginning with a general discussion of the stability of vitamins during processing. There are chapters on processes such as thermal processing, frying, freezing, packaging and irradiation. The book also covers newer processes such as microwave processing, ohmic heating and high pressure processing. Given the unprecedented attention on the impact of processing on the nutritional quality of food, The nutrition handbook for food processors is a standard work in its field. Summarises key findings on diet and nutrient intake, the impact of nutrients on health, and how food processing operations affect the nutritional quality of foods Examines consumers and nutrition, processing and nutritional quality, and nutritional enhancement of plant foods and meat, among other topics Reviews the wealth of recent research in an area as important to the food industry as it is to health-conscious consumers

Handbook of Food Science Technology and Engineering 4 Volume Set

Author: Y. H. Hui
Publisher: CRC Press
ISBN: 9781466507876
Release Date: 2005-12-19
Genre: Technology & Engineering

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The Handbook of Food Science, Technology, and Engineering, 4 Volume Set is that resource, presenting the latest information available in a thorough, straightforward format.

Handbook of Frozen Food Processing and Packaging

Author: Da-Wen Sun
Publisher: CRC Press
ISBN: 9781420027402
Release Date: 2005-11-14
Genre: Technology & Engineering

Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information on the art and science of correctly handling and containing frozen foods. The book is divided into five parts for ease of accessibility and comprehension. Fundamentals of Freezing explains the basics of freezing. Facilities for the Cold Chain focuses on freezing-related equipment and facilities. Quality and Safety of Frozen Foods stresses the importance of quality, safety, and the nutritional values of frozen foods. Monitoring and Measuring Techniques for Quality and Safety describes the methods and techniques used to measure and maintain the quality and safety of frozen foods. The final part, Packaging of Frozen Foods discusses topics such as the various packaging materials used, a description of packaging machinery, and the future developments foreseen in frozen food packaging. Providing chapters written by authors with esteemed academic and professional credentials, the Handbook of Frozen Food Processing and Packaging is an essential resource for scientists in the frozen food industry.

Handbook of Food Preservation Second Edition

Author: M. Shafiur Rahman
Publisher: CRC Press
ISBN: 1420017373
Release Date: 2007-07-16
Genre: Technology & Engineering

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques creates a great demand for an up to date handbook that will facilitate understanding of the methods, technology, and science involved in the manipulation of these conventional and sophisticated preservation methods. Extensively revised, reorganized, and expanded from 25 to 44 chapters, the Handbook of Food Preservation, Second Edition remains the definitive resource on food preservation. It emphasizes practical, cost-effective, and safe-strategies for implementing preservation techniques and dissects the exact mode or mechanism involved in each method by highlighting the effects on food properties. Divided into five sections the book begins with an overview of food preservation and handling including fresh fruits and vegetables, grains and pulses, fish, red meat, and milk. It presents comprehensive preservation methods based on chemical and microbiological additives, such as fermentation and pH lowering agents. The book details methods of physical manipulation involving modified-atmosphere packaging, membrane technology, surface treatment, and edible coating. There is also an extensive description of preservation methods using thermal and other energy such as irradiation, high-pressure, and pulsed electric or magnetic fields. Finally, the book presents a range of indirect approaches to improve quality and safety and good manufacturing practices. Containing fundamental and practical aspects of today's current and emerging preservation methods, the Handbook of Food Preservation, Second Edition helps practicing industrial and academic food scientists, technologists, and engineers develop high-quality, safe products through better understanding and control of the processes.

A handbook of food crime

Author: Gray, Allison
Publisher: Policy Press
ISBN: 9781447336037
Release Date: 2018-05-09
Genre: Social Science

Food today is over-corporatized and under-regulated. It is involved in many immoral, harmful, and illegal practices along production, distribution, and consumption systems. These problematic conditions have significant consequences on public health and well-being, nonhuman animals, and the environment, often simultaneously. In this insightful book, Gray and Hinch explore the phenomenon of food crime. Through discussions of food safety, food fraud, food insecurity, agricultural labour, livestock welfare, genetically modified foods, food sustainability, food waste, food policy, and food democracy, they problematize current food systems and criticize their underlying ideologies. Bringing together the best contemporary research in this area, they argue for the importance of thinking criminologically about food and propose radical solutions to the realities of unjust food systems.

Specialty Food Processors Handbook

Author:
Publisher: DIANE Publishing
ISBN: 1568060548
Release Date: 1992-09
Genre:

Covers: getting started, packaging and labeling, marketing and business management. Easy-to-read, basic information. Prepared for Idaho businesses, but applicable to all areas of the country.

Handbook of Paper and Paperboard Packaging Technology

Author: Mark J. Kirwan
Publisher: John Wiley & Sons
ISBN: 9781118470923
Release Date: 2012-11-07
Genre: Technology & Engineering

The definitive industry reference on the paper and paperboard packaging sector. Now in a fully revised and updated second edition, this book discusses all the main types of packaging based on paper and paperboard. It considers the raw materials, the manufacture of paper and paperboard, and the basic properties and features on which packaging made from these materials depends for its appearance and performance. The manufacture of twelve types of paper- and paperboard-based packaging is described, together with their end-use applications and the packaging machinery involved. The importance of pack design is stressed, as well as how these materials offer packaging designers opportunities for imaginative and innovative design solutions. Environmental factors, including resource sustainability, societal and waste management issues are addressed in a dedicated chapter. The book is directed at readers based in companies which manufacture packaging grades of paper and paperboard, companies involved in the design, printing and production of packaging, and companies which manufacture inks, coatings, adhesives and packaging machinery. It will be essential reading for students of packaging technology and technologists working in food manufacturing who are users of paper and paperboard packaging products. Praise for the First Edition ‘This book is a valuable addition to the library of any forward-looking company by providing in-depth coverage of all aspects of packaging which involve the most ecologically acceptable material, namely paper and paperboard.’—International Journal of Dairy Technology ‘...a welcome contribution to a field where coverage was previously limited to subject-specific books... or to single chapters in textbooks on broader aspects of packaging technology.’—Packaging Technology and Science

Handbook of Organic Food Processing and Production

Author: S. Wright
Publisher: Springer Science & Business Media
ISBN: 9781461521075
Release Date: 2012-12-06
Genre: Technology & Engineering

The increasing interest in organic foods has created a need for this book, the first practical manual to cover the processing of organic food and drink. The book shows how a company can process organic foods, emphasising economic and legal considerations. The authors have been selected for their extensive 'hands-on' experience of organic food processing. By demystifying the processing of organic foods this book will encourage those from outside the current organic food industry to become involved. An initial introduction to organic food is followed by a review of organic legislation (chapter 2) and the organic certification process (chapter 3). The following six chapters cover the major organic commodity groups: Fruit and Vegetables, Cereal Products, Meat and Meat Products, Dairy Products, Other Processed Foods and Alcoholic Drinks. Chapter 10 is devoted to developments in the USA. Finally there is an extensive directory, giving details of the major players and organic organisations throughout the world. The book will appeal to technical and marketing personnel in organic food and drink processing companies, as well as their counterparts in companies who want to become involved. Other people who will find this book of interest include retailers who sell organic foods; farmers who grow organic crops; lecturers and students of Food Science and Food Tech nology; lecturers and students of Agriculture; and anyone who wants an introduction to this rapidly developing sector of the food industry.

Innovations in Food Labelling

Author: J Albert
Publisher: Elsevier
ISBN: 9781845697594
Release Date: 2014-01-23
Genre: Technology & Engineering

Increasingly, consumers desire information about the health, safety, environmental and socioeconomic characteristics of food products. These traits often cannot be detected by sight, smell or taste. Therefore, consumers must use food labels to select products that meet their needs and preferences. The growing consumer and industry interest in food labels presents challenges for governments, which must ensure that the product information is accurate, truthful and not misleading to consumers. Governments must decide whether provision of information should be mandatory or voluntary. With the increase in global trade in food, there is a need to harmonize food labels so that product information is understood and relevant to foreign markets. Innovations in food labelling provides information about the principles and requirements of food labelling and reviews the latest trends in this important area. Following an introduction on the evolution of food labelling, further chapters cover the Codex Alimentarius and food labelling, international trade agreements, nutrition labelling, allergies and food labels and environmental and social labels, among other topics. An essential reference for food regulatory agencies, food law experts and professionals in the food industry responsible for labelling as well as consumer and environmental associations with an interest in labelling. Provides important information about the principles and requirements of food labelling and reviews the trends in this area Documents label evolution and considers standards and legal issues, as well as protection of the environment and sustainable food production Features labels for a variety of different markets, including organic foods, and addresses social issues such as association of food quality with location