Modified Atmosphere Packaging of Foods, Principles and Applications by Dong Sun Lee -- Read -- Imperial Library of Trantor

Index

Cover Table of Contents Title Page Copyright Page Preface 1 Chemical and Physical Properties of Gases Used in Modified Atmosphere Packaging (MAP)

1.1 Scope of Food MAP 1.2 Chemical and Physical Properties of Gases and Water Vapor Used in MAP 1.3 Gas and Vapor Properties in Terms of Food Packaging 1.4 Conclusions References

2 Atmospheric Dynamics in MAP of Foods

2.1 Behavior of Gas State in Response to Environment 2.2 Transport Phenomena of Gases through Package Layer in MAP 2.3 Absorption/Evolution Phenomena of Gases in Food 2.4 Absorption/Release of Gases in Active Packaging Device 2.5 Mass Balance of Gases in MAP References

3 Reactivity and Quality of Foods Interactive with MA

3.1 Food Reactivity Involving Gaseous Reactant or Product 3.2 Effect of MA on Chemical and Physical Qualities of Foods 3.3 Effect of MA on Microbiological Quality Changes 3.4 Effect of MA on Sensory Quality Changes 3.5 Conclusive Remarks References

4 Packaging Design

4.1 MAP Design of Respiring Foods 4.2 MAP Design of Perishable Non‐Respiring Foods 4.3 MAP Design of Shelf‐Stable Non‐Respiring Foods 4.4 Conclusions References

5 Active Packaging Techniques to Modify Atmosphere in Food Packages

5.1 Introduction: Active Packaging to Modify Package Atmosphere 5.2 Gas and Vapor Absorbers 5.3 Gas and Vapor Releasers 5.4 Optimized Use of Active Packaging Devices 5.5 Conclusions References

6 Preservative Packaging Techniques to Enhance the Effectiveness of MAP

6.1 Introduction 6.2 Antimicrobial Packaging Combined with MAP 6.3 Antioxidative Packaging Combined with MAP 6.4 Other Packaging and Supplementary Tools Harmonized with MAP 6.5 Conclusions References

7 Gas Indicators and Sensors Used for MAP

7.1 Indicators and Sensors in MAP 7.2 Oxygen Indicators and Sensors 7.3 Carbon Dioxide Indicators and Sensors 7.4 Miscellaneous Gas and Vapor Indicators and Sensors 7.5 Prospects and Conclusive Remarks References

8 MAP Applications for Respiring Foods

8.1 Fresh Fruits and Vegetables 8.2 Reactive Fermented Food Products 8.3 Live Seafood 8.4 Conclusions References

9 MAP Applications for Non‐Respiring Foods

9.1 Introduction 9.2 Meat and Poultry Products 9.3 Seafood Products 9.4 Wet Bakery and Pasta Products 9.5 Cheese Products 9.6 Dry Food Products 9.7 Oxidative Liquid Foods 9.8 Miscellaneous Perishable Products 9.9 Conclusions References

10 Safety, Regulation and Consumer Issues

10.1 Food Safety Issues Related with MAP 10.2 Regulations Related with MAP 10.3 Consumer Acceptance of MAP Food Products 10.4 Conclusions References

Index End User License Agreement