Preface xiii Frédéric Debeaufort, Kata Galic, Mia Kurek, Nasreddine Benbettaieb and Mario Scetar Acknowledgements xv F rédéric Debeaufort, Kata Galic, Mia Kurek, Nasreddine Benbettaieb and Mario Scetar Introduction to Food Packaging xvii Frédéric Debeaufort And Kata Galic Chapter 1. Wood-based Packaging 1 Frédéric Debeaufort 1.1. Introduction 1 1.2. Wood as a raw material for food packaging: characteristics, requirements, limitations and regulations 2 1.3. Pallets 6 1.

4. Boxes, crates and trays 9 1.5. Barrels and casks 9 1.6. Wood package-food interactions 13 1.7. References 15 Chapter 2.

Papers and Boards 19 Frédéric Debeaufort 2.1. Introduction 19 2.2. Pulp and cellulose extraction for paper-based materials 21 2.2.1. Mechanical and thermomechanical pulping 23 2.

2.2. Chemi-mechanical pulping 23 2.2.3. Chemical pulping 24 2.2.4.

Recycled paper pulping and non-wood pulping 25 2.2.5. Pulp bleaching 25 2.2.6. Pulp properties and uses 26 2.3.

Paper production and properties 27 2.3.1. Paper sheet processing 27 2.3.2. Types of paper for packaging 31 2.3.

3. Paper-based bags, sacks and spiral wound containers 32 2.4. Paperboards and containerboards 34 2.4.1. Paperboard processing 34 2.4.

2. Paperboard types and properties 35 2.5. Corrugated paperboard 40 2.5.1. Corrugated board history and economy 40 2.5.

2. Corrugated board processing and characteristics 40 2.5.3. Corrugated board sustainability 43 2.6. Regulations and safety concerns of papers and boards 43 2.7.

References 44 Chapter 3. Glass Packaging 49 Frédéric Debeaufort 3.1. Introduction 49 3.2. Composition and properties of glass 50 3.2.1.

Glass composition 50 3.2.2. Chemical and functional properties of glass 53 3.3. Glass manufacturing 56 3.3.1.

Collection of raw materials and mixing 57 3.3.2. Melting in furnace 57 3.3.3. Shaping/molding 58 3.3.

4. Annealing and surface treatments 62 3.4. Bottle design and terminology 63 3.5. Lifecycle, recycling and safety concerns 67 3.6. References 70 Chapter 4.

Metal Packaging 75 Frédéric Debeaufort 4.1. Introduction 75 4.2. Metal packaging types 76 4.3. Composition and properties: metals and alloys 78 4.3.

1. Steel-based (iron-based) and tin-plated steel materials 79 4.3.2. Tin-free steel or ECCS (electrolytic chromium oxide-coated steel) materials 83 4.3.3. Stainless steel for food packaging materials 83 4.

3.4. Aluminum-based materials 84 4.4. Can manufacturing 86 4.4.1. Three-piece can-making process 86 4.

4.2. Two-piece can manufacture 88 4.4.3. Can end making and seaming onto can bodies 91 4.5. Can surface treatments 95 4.

6. Food-can interactions 100 4.7. References 101 Chapter 5. Plastics 105 Mario Scetar 5.1. Introduction 105 5.2.

Plastic materials and processes 106 5.3. Plastic films for packaging 112 5.3.1. Plastic classes 112 5.3.2.

Plastic packaging shapes 114 5.4. Properties of plastic packaging 116 5.4.1. General properties of plastic 117 5.4.2.

Barrier properties of plastic 118 5.4.3. Food packaging interactions 121 5.5. Plastic packaging innovation 124 5.6. Plastic waste management 125 5.

7. Legislation for food contact materials 126 5.8. References 127 Chapter 6. Multilayer Packaging Materials 131 Mario Scetar 6.1. Introduction 131 6.2.

Multilayer materials and their production 132 6.2.1. Adhesive lamination 133 6.2.2. Extrusion and coextrusion lamination 134 6.2.

3. Thermal lamination 135 6.2.4. Metallized films 136 6.3. Properties of laminates 137 6.3.

1. Barrier properties 137 6.3.2. Interaction between packaging material and food 140 6.4. Packaging application of laminates 140 6.5.

Environmental and waste management issues 142 6.6. References 143 Chapter 7. Bio-based Materials 145 Mia Kurek And Nasreddine Benbettaieb 7.1. Introduction 145 7.2. Definitions 147 7.

2.1. Bio-based plastics 147 7.2.2. Biodegradable plastics 148 7.2.3.

Compostable materials 151 7.3. Classification of bio-based materials 151 7.3.1. Polymers directly extracted from biomass 151 7.3.2.

Polymers produced by chemical synthesis from biomass monomers 164 7.3.3. Polymers produced directly by natural or genetically modified organisms 169 7.3.4. Petrochemical-based polymers 172 7.4.

Industrial relevance and future trends 175 7.5. List of abbreviations 176 7.6. References 177 Chapter 8. Active and Intelligent Packaging 183 Nasreddine Benbettaieb 8.1. Introduction 183 8.

2. Active packaging 185 8.2.1. Scavenger systems 187 8.2.2. Releaser/emitter systems 196 8.

2.3. Other active packaging systems 201 8.3. Intelligent packaging: concepts and commercial applications 202 8.3.1. Indicators 204 8.

3.2. Sensors 211 8.3.3. Data carriers 212 8.3.4.

Providing more convenience 214 8.3.5. Controlling theft, counterfeiting and tampering 216 8.4. Consumer safety and related regulations 217 8.5. References 218 Chapter 9.

Packaging Caps And Closures 223 Kata Galic 9.1. Introduction 223 9.2. Closure types 224 9.2.1. Closures to retain internal pressure 224 9.

2.2. Closures to contain and protect contents 225 9.2.3. Closures to maintain a vacuum inside the container 228 9.2.4.

Closures to secure contents inside a container 229 9.3. Specialized types of closures 229 9.3.1. Dispensing and metering closures 229 9.3.2.

Tamper-evident closures 230 9.3.3. Child-resistant closures 231 9.3.4. Easy-open closures 231 9.4.

References 233 Chapter 10. Auxiliary Materials 235 Mia Kurek and Mario Scetar 10.1. Introduction 235 10.2. Coatings 236 10.2.1.

Coatings on metals 236 10.2.2. Coatings on plastics 239 10.2.3. Coatings on paper and glass 240 10.2.

4. Surface treatments and coating application 241 10.3. Adhesives 245 10.4. Printing inks 249 10.5. Interaction between packaging and contents 251 10.

5.1. Permeation 251 10.5.2. Migration 252 10.6. Future trends and challenges 254 10.

7. References 254 Chapter 11. Food Packaging Methods 257 Kata Galic 11.1. Introduction 257 11.2. Packaging operations 259 11.2.

1. Food wrapping 259 11.2.2. Food bagging 261 11.2.3. Form-fill-seal packaging 261 11.

2.4. Blister packaging 262 11.3. Packaging for thermally processed food 263 11.3.1. Canning 263 11.

3.2. Retortable pouches 266 11.3.3. Aseptic packaging 268 11.3.4.

Ohmic heating 270 11.3.5. Infrared treated pre-packaged food 271 11.3.6. Radiofrequency treated pre-packaged food 273 11.3.

7. Microwavable packaging 274 11.4. Packaging for non-thermally processed food 276 11.4.1. High hydrostatic pressure 276 11.4.

2. Pulsed electric fields 277 11.4.3. Irradiation 279 11.4.4. Pulsed light technology 280 11.

5. Packaging with atmosphere modification 281 11.5.1. Vacuum and vacuum skin packaging 282 11.5.2. Inert atmosphere packaging 283 11.

5.3. Controlled atmosphere packaging 284 11.5.4. Modified atmosphere packaging 284 11.6. List of abbreviations 290 11.

7. References 291 Chapter 12. Packaging Marking and Labeling 301 Mia Kurek 12.1. Introduction 301 12.2. Labeling 302 12.3.

Standards 302 12.3.1. Food labeling requirements 303 12.3.2. Food packaging symbols 309 12.4.

Material and label production 311 12.4.1. Self-adhesive (pressure-sensitive) labels 312 12.4.2. In-mold labeling 313 12.4.

3. Sleeves 313 12.4.4. "Smart" and digital labeling 314 12.5. References 315 Chapter 13. Food Packaging Selection 317 Kata Galic 13.

1. Introduction 317 13.2. Food packaging material selection 318 13.2.1. Fresh and chilled food packaging 319 13.2.

2. Shelf stable and frozen food packaging 329 13.2.3. Dried food packaging 332 13.2.4. Beverages packaging 333 13.

2.5. Snack and confectionary food packaging 336 13.3. List of abbreviations 339 13.4. References 340 List of Authors 347 Index 349.