Modified atmosphere packaging for fresh-cut fruits and vegetables
By: editors, Aaron L. Brody, Hong Zhuang,  Jung H. Han
Publisher: Wiley-Blackwell
Published: 2011
Place of publication: Hoboken
Language: eng
ISBN-13: 9780813812748
Subjects: Packaging; Vegetables; Fruit; Packaging machinery; TECHNOLOGY & ENGINEERING / Food Science
Description: "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"--
Notes: Includes bibliographical references and index.
Table of contents: title: Machine generated contents note: Chapter 1. Introduction.; title: Part 1. Modified atmosphere packaging.; title: Chapter 2. Mathematical modeling of modified atmosphere packaging.; title: Chapter 3. Respirations and browning discoloration of fresh-cut produce in modified atmosphere packaging.; title: Chapter 4. Fresh-cut produce microbiology of modified atmosphere packaging.; title: Chapter 5. Sensory and sensory-related quality of fresh-cut produce under MAP.; title: Chapter 6. Phytochemical changes of fresh-cut fruits and vegetables in controlled and modified atmosphere packaging.; title: Chapter 7. Active modification of atmosphere in packages.; title: Part 2. Modified atmosphere packaging materials and Machinery.; title: Chapter 8. Polymeric films used for modified atmosphere packaging of fresh-cut produce.; title: Chapter 9. Breatheway membrane technology and modified atmosphere packaging.; title: Chapter 10. Microperforated films for fresh produce packaging.; title: Chapter 11. Modified atmosphere packaging machinery selection and specification.; title: Chapter 12. Hygienic design of machinery.; title: Part 3. Novel packaging technologies.; title: Chapter 13. Nano-structure packaging technologies.; title: Chapter 14. Active packaging for fresh-cut fruits and vegetables.; title: Chapter 15. Packaging sustainability for modified atmosphere packaging of fruits and vegetables.