Modified atmosphere packaging for fresh-cut fruits and vegetables

著者

書誌事項

Modified atmosphere packaging for fresh-cut fruits and vegetables

editors, Aaron L. Brody, Hong Zhuang, Jung H. Han

Wiley-Blackwell, 2011

  • : hardback

大学図書館所蔵 件 / 1

この図書・雑誌をさがす

注記

"A John Wiley & Sons, Inc., publication"

Includes bibliographical references and index

内容説明・目次

内容説明

Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables provides comprehensive coverage of all aspects of modern MAP technologies for fresh-cut fruits and vegetables. Coverage begins with the general MAP concept and application by introducing the concept of MAP, how MAP works for fresh-cut produce and the benefits and shortfalls of MAP in its application. The book then discusses the basic aspects of MAP - packaging materials and machinery. In these sections, the book addresses not only the general information about MAP materials, but also supplies examples to introduce the new packaging films and their successful application in produce and fresh-cut fruits and vegetables. Unique chapters and sections in the book include relevant patents for MAP, commercial practices and MAP packaging machinery. Generally, packaging machinery is only included in books specifically covering packaging engineering. Coverage of this important aspect is included in the book since fresh-cut manufacturers spend much more time in the day-to-day operations on packaging machinery and systems as compared to packaging film materials. In the final section, Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables highlights the latest developments in the packaging industry and how they could impact the fresh-cut industry.

目次

Contributors vii Preface ix Chapter 1. Introduction 3 Hong Zhuang Part I Modified Atmosphere Packaging Chapter 2. Mathematical Modeling of Modified Atmosphere Packaging 11 Yachuan Zhang, Qiang Liu, and Curtis Rempel Chapter 3. Respirations and Browning Discoloration of Fresh-Cut Produce in Modified Atmosphere Packaging 31 Hong Zhuang, M. Margaret Barth, and Xuetong Fan Chapter 4. Fresh-Cut Produce Microbiology of Modified Atmosphere Packaging 57 Kenny Chuang Chapter 5. Sensory and Sensory-Related Quality of Fresh-Cut Produce Under Modified Atmosphere Packaging 71 Hong Zhuang, Xuetong Fan, and M. Margaret Barth Chapter 6. Phytochemical Changes of Fresh-Cut Fruits and Vegetables in Controlled and Modified Atmosphere Packaging 101 Jun Yang Chapter 7. Active Modification of Atmosphere in Packages 141 Alan Campbell and Lynneric Potter Part II Modified Atmosphere Packaging Materials and Machinery Chapter 8. Polymeric Films Used for Modified Atmosphere Packaging of Fresh-Cut Produce 149 Hong Zhuang Chapter 9. Breatheway R Membrane Technology and Modified Atmosphere Packaging 185 Raymond Clarke Chapter 10. Microperforated Films for Fresh Produce Packaging 209 Roger Gates Chapter 11. Modified Atmosphere Packaging Machinery Selection and Specification 219 Chris van Wandelen Chapter 12. Hygienic Design of Machinery 229 Chris van Wandelen Part III Novel Packaging Technologies Chapter 13. Nanostructure Packaging Technologies 241 Loong-Tak Lim Chapter 14. Active Packaging for Fresh-Cut Fruits and Vegetables 267 G. F. Mehyar and J. H. Han Chapter 15. Packaging Sustainability for Modified Atmosphere Packaging of Fruits and Vegetables 285 Claire Koelsch Sand Index 293

「Nielsen BookData」 より

詳細情報

ページトップへ