Food and Package Engineering

Packaging is a globally integrated discipline: it draws on nearly every aspect of science, technology, business, social science, and engineering. This book uniquely reflects the systemic, interconnected nature of the food packaging industry. The author takes a holistic approach, covering topics more broadly than traditional texts which tend to take a linear view of singular topics and which often do not convey the interconnected nature of the industries involved. The comprehensive perspective of this volume provides a framework to discuss critical interrelated topics such as economics, politics, and natural resources.

Aimed at readers with varying levels of experience, Food and Package Engineering provides multilevel accessibility to each topic, allowing both students and professionals to find useful information and develop technical expertise. Rather than being a simple exposition of technical knowledge, the book provides both real-world examples and challenging problems that require consideration at several different levels. Following the “packaging cycle”, readers are guided through the life of the package, from raw materials through material conversion, food packaging operations, distribution, retail and recycling or disposal by the consumer. Engineering basics and food preservation principles are discussed along the way.

Extensively illustrated and meticulously researched, Food and Package Engineering offers both a technical and a real-world perspective of the field. The text serves the student or industry professional, at whatever level or background, as an outstanding learning and reference work for their professional preparation and practice.

Chapter 1. Basic Elements of Food Processing and Packaging.

The Packaging Cycle.

Food Processing.

The Information Cycle.

Economics, Marketing and Packaging.

Cost Analysis--The Bottom Line.

Fundamental Packaging Functions.

Chapter 2. Engineering Basics.

Abbreviations and Units.

Conservative Engineering.

System Types.

Mass Balances.

Energy Balances.

Thermodynamics.

Mechanics of Materials.

Fluid Flow Systems.

Heat Transfer.

Refrigeration.

Mass Transfer.

Chapter 3. Raw Materials.

Wood and Fiber.

Ceramic Materials.

Metals.

Petrochemicals.

Energy.

Chapter 4. Conversion of Raw Materials to Package Components.

Paper.

Glass.

Steel.

Steel Plastic and Fiber Drums.

Aluminum.

Plastics and Synthetic Polymers.

Biopolymers.

Laminates.

Chapter 5. Secondary Packaging Components.

Caps.

Glues and Adhesives.

Tapes.

Heat Sealing.

Aerosols.

Microwave Packaging.

Printing .

Coding, Scanning and Identification Methods.

Chapter 6. Processing Calculations and Applications.

Thermal Processing.

Aseptic Packaging.

Non-Thermal Processing.

Refrigeration and Freezing of Foods.

Drying of Foods.

Irradiation.

Concentration and Separation of Food Products.

Chapter 7. Food Preservation and Shelf Life.

Deterioration of Food Products.

Chemical Degradation Reactions in Foods.

Environmental Agents.

Gas Permeation and Exposure.

Moisture Related Degradation Reaction.

Package-Product Interaction.

Active Packaging.

Meat and Poultry Products.

Seafoods.

Fresh Fruits and Vegetables.

Dairy Products.

Bakery Products.

Beer and Wine Spoilage.

Chapter 8. Packaging Machinery Filling and Operations.

Machinery Types.

Product Inspection.

Plant Operations.

Production Optimization.

Diagnostic Tools for Quality Management.

Ergonomics.

Chapter 9. Transportation, Distribution and Product Damage.

Energy Efficiency.

Distribution and Warehousing.

Distribution Packaging.

Containerized Transport.

Institutional Packaging.

Response of Packages to Shipping and Handling.

Static Compression Damage.

Dynamic Considerations in Packaging.

The Dynamic Environment of Packaging.

Critical Element Analysis.

Chapter 10. Food Regulation, Safety Systems and Security.

Food and Packaging Regulation History.

Packaging Laws and Their Related Agencies.

HACCP.

Product Recalls.

Food Security.

Chapter 11. Closing the Loop--Disposal, Reuse, Recycling, and the Environment.

Technical Aspects of Package Reuse.

Recycling.

Recycling Regulations.

Disposal and Landfills.

Packaging Waste Programs Outside the United States.

Incineration.

Composting.

Sustainability.

Chapter 12. Future Developments and Technologies.

The Gartner Hype Cycle.

Change and Chaos.

Economic Changes.

Information Technologies.

Connectivity.

Engineering Biological Systems Materials Sciences.

Resource Scarcity.

Changes in the Nature of Change.

Scott A. Morris is Associate Professor of Food Engineering in the departments of Food Science & Human Nutrition and Agricultural & Biological Engineering at the University of Illinois at Urbana-Champaign. He has published research on many aspects of food processing and packaging as well as engineering education. In addition, Dr. Morris has consulted with companies and has served with numerous professional organizations in the engineering, food science, packaging, and aerospace industries.