Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables

Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables provides comprehensive coverage of all aspects of modern MAP technologies for fresh-cut fruits and vegetables. Coverage begins with the general MAP concept and application by introducing the concept of MAP, how MAP works for fresh-cut produce and the benefits and shortfalls of MAP in its application. The book then discusses the basic aspects of MAP packaging materials and machinery. In these sections, the book addresses not only the general information about MAP materials, but also supplies examples to introduce the new packaging films and their successful application in produce and fresh-cut fruits and vegetables. Unique chapters and sections in the book include relevant patents for MAP, commercial practices and MAP packaging machinery. Generally, packaging machinery is only included in books specifically covering packaging engineering. Coverage of this important aspect is included in the book since fresh-cut manufacturers spend much more time in the day-to-day operations on packaging machinery and systems as compared to packaging film materials. In the final section, Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables highlights the latest developments in the packaging industry and how they could impact the fresh-cut industry.

Aaron L. Brody is a consultant in food and food technology, packaging and marketing. He teaches undergraduate and graduate food packaging and food product development and marketing courses at the University of Georgia as well as MBA strategic marketing and product development courses at St Joseph's University, Philadelphia. He is contributing editor for Food Technology magazine and technical and marketing information editor for Brand Packaging. Dr. Brody has received many awards and honors for his achievements, including from IFT and the Institute of Packaging Professionals. Hong Zhuang is a Research Food Technologist at the Agriculture Research Service USDA, Athens, Georgia. Before joining USDA, Dr. Zhuang had been a senior research scientist and director of RD in the fresh-cut industry for more than nine years and has experience in new product development, processing improvement, modified atmosphere packaging, retaining fresh-cut shelf-life, and new technology identification, evaluation and commercialization. Jung H. Han is Principal Engineer at PepsiCo Advanced Research, Plano, Texas. He previously served as Associate Professor in the Department of Food Science and the Department of Pharmaceutical Science at the University of Manitoba, Canada, where he worked on an antimicrobial packaging program and a biodegradable plastic program and taught Food Engineering Fundamentals, Food Packaging, and Total Quality Management. He is also an Associate Editor of the Journal of Food Science's Food Engineering and Physical Properties and Nanoscale Science and Technology. He is Editor of the books Innovations in Food Packaging and Packaging for Nonthermal Processing of Food.