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A Handbook of Food Packaging

  • Book
  • © 1992

Overview

Authors:
  1. Frank A. Paine

    1. International Association of Packaging Research Institutes, Belgium
      School of Packaging, Michigan State University, USA

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    You can also search for this author in PubMed   Google Scholar

  2. Heather Y. Paine
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Table of contents (18 chapters)

  1. Front Matter

    Pages i-xiv
    Download chapter PDF

  2. Introduction to packaging

    • Frank A. Paine, Heather Y. Paine
    Pages 1-32

  3. Graphics and package design

    • Frank A. Paine, Heather Y. Paine
    Pages 33-52

  4. Notes on packaging materials

    • Frank A. Paine, Heather Y. Paine
    Pages 53-96

  5. Packaging machinery

    • Frank A. Paine, Heather Y. Paine
    Pages 97-166

  6. Packaging for physical distribution

    • Frank A. Paine, Heather Y. Paine
    Pages 167-186

  7. Spoilage and deterioration indices

    • Frank A. Paine, Heather Y. Paine
    Pages 187-204

  8. Fresh and chilled foods: meat, poultry, fish, dairy products and eggs

    • Frank A. Paine, Heather Y. Paine
    Pages 205-230

  9. Fresh fruits and vegetables (including herbs, spices and nuts)

    • Frank A. Paine, Heather Y. Paine
    Pages 231-247

  10. Frozen foods

    • Frank A. Paine, Heather Y. Paine
    Pages 248-264

  11. Heat-processed foods (including irradiated foods, etc.)

    • Frank A. Paine, Heather Y. Paine
    Pages 265-295

  12. Dried and moisture sensitive foods

    • Frank A. Paine, Heather Y. Paine
    Pages 296-314

  13. Other processed foods

    • Frank A. Paine, Heather Y. Paine
    Pages 315-334

  14. Juices, soft drinks and alcoholic beverages

    • Frank A. Paine, Heather Y. Paine
    Pages 335-346

  15. Developing packs for food

    • Frank A. Paine, Heather Y. Paine
    Pages 347-356

  16. The economics of primary packaging

    • Frank A. Paine, Heather Y. Paine
    Pages 357-389

  17. Using barrier materials efficiently

    • Frank A. Paine, Heather Y. Paine
    Pages 390-425

  18. Specification and quality control

    • Frank A. Paine, Heather Y. Paine
    Pages 426-463

  19. Evaluation and testing of transport packages

    • Frank A. Paine, Heather Y. Paine
    Pages 464-476

  20. Back Matter

    Pages 477-497
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Keywords

About this book

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 of food 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.

Authors and Affiliations

  • International Association of Packaging Research Institutes, Belgium

    Frank A. Paine

  • School of Packaging, Michigan State University, USA

    Frank A. Paine

About the authors



Bibliographic Information

  • Book Title: A Handbook of Food Packaging

  • Authors: Frank A. Paine, Heather Y. Paine

  • DOI: https://doi.org/10.1007/978-1-4615-2810-4

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media Dordrecht 1992

  • Hardcover ISBN: 978-0-216-93210-4Published: 31 March 1993

  • Softcover ISBN: 978-1-4613-6214-2Published: 06 October 2012

  • eBook ISBN: 978-1-4615-2810-4Published: 06 December 2012

  • Edition Number: 2

  • Number of Pages: XIV, 497

  • Topics: Food Science

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