Packaging Materials and Processing for Food, Pharmaceuticals and Cosmetics

This book provides valuable information on a range of food packaging topics. It serves as a source for students, professionals and packaging engineers who need to know more about the characteristics, applications and consequences of different packaging materials in food-packaging interactions.

This book is divided into 13 chapters and focuses on the agro-food, cosmetics and pharmaceutical sectors. The first four chapters cover traditional packaging materials: wood, paper and cardboard, glass and metal. The next two deal, respectively, with plastics and laminates. Biobased materials are then covered, followed by a presentation of active and smart packaging. Some chapters are also dedicated to providing information on caps and closures as well as auxiliary materials. Different food packaging methods are presented, followed by an investigation into the design and labelling of packaging. The book ends with a chapter presenting information on how the choice of packaging material is dependent on the characteristics of the food products to be packaged.

Frédéric Debeaufort is Professor of Food and Packaging Sciences and Technology at the University of Burgundy, France. He is also a researcher at the Food and Wine Physical-Chemistry Lab and President of the national scientific council of ACTIA (Ministry of Agriculture).

Kata Galić is Professor of Food Packaging Sciences at the University of Zagreb, Croatia. She is also a member of the EFFoST, CROFoST and the Royal Society of Chemistry.

Mia Kurek is Assistant Professor in Food Packaging Sciences at the University of Zagreb, Croatia.

Nasreddine Benbettaieb is Assistant Professor in Food and Packaging Physical-Chemistry at the University of Burgundy, France. He is also a researcher at the Food and Wine Physical-Chemistry Lab.

Mario ?četar is Assistant Professor in Food Packaging Sciences at the University of Zagreb, Croatia. He is also the President of the Croatian Society of Food Technologists, Biotechnologists and Nutritionists (CROFoST).

Preface xiii
Frédéric DEBEAUFORT, Kata GALIĆ, Mia KUREK, Nasreddine BENBETTAIEB and Mario ŠČETAR

Acknowledgements xv
Frédéric DEBEAUFORT, Kata GALIĆ, Mia KUREK, Nasreddine BENBETTAIEB and Mario ŠČETAR

Introduction to Food Packaging xvii
Frédéric DEBEAUFORT and Kata GALIĆ

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 ŠČETAR

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 ŠČETAR

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 GALIĆ

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 ŠČETAR

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 GALIĆ

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 GALIĆ

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

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