Tab Article
Originally published in 1993, Food Packaging continues to stand out as one of the few packaging books that will still be used in the new millennium due to its strong emphasis on principles—timeless fundamentals that form the basis for packaging practice today and in the future and that all professional packaging scientists and technologists must understand and master fully to be successful. With its focus on principles that provides a solid and comprehensive framework on which students and practitioners can build their own work, Food Packaging contains :
• A rigorous treatment of permeability based on Fick's laws of mass transfer proposed in 1855— essential reading for anyone working with plastics packaging
• Full details on the corrosion of metal packaging materials—the best guide available to this complex area for all those packaging food in cans
• A thorough survey of shelf life—presenting the fundamental kinetics that underlie any storage test applied to any foods packaged in any materials
• Individual chapters that highlight the packaging of the different classes of foods—offering clear descriptions of the indices of failure of the various food groups and the ways these can be minimized by proper packaging and much more!
