Smart Packaging Technologies for Fast Moving

Smart Packaging Technologies for Fast Moving Consumer Goods approaches the subject of smart packaging from an innovative, thematic perspective:Part 1 looks at smart packaging technologies for food quality and safety Part 2 addresses smart packaging issues for the supply chain Part 3 focuses on smart packaging for brand protection and enhancement Part 4 centres on smart packaging for user convenience.Each chapter starts with a definition of the technology, and proceeds with an analysis of its workings and components before concluding with snapshots of potential applications of the technology.The Editors, brought together from academia and industry, provide readers with a cohesive account of the smart packaging phenomenon. Chapter authors are a mixture of industry professionals and academic researchers from the UK, USA, EU and Australasia.

Joseph Kerry

Department of Food and Nutritional Sciences, University College Cork, Ireland

Paul Butler

Packaging Materials and Technologies Ltd., UK

Contributors
Preface
Active Packaging of Food
Introduction and Background Information
Oxygen Scavengers
Carbon Dioxide Scavengers/Emitters
Ethylene Scavengers
Ethanol Emitters
Preservative Releasers
Moisture Absorbers
Flavour/Odour Absorbers and Releasers
Temperature Control Packaging
Temperature Compensating Films
Conclusions.References
Active Polymer Packaging of Non-Meat Food Products
Introduction
Bread and Bakery Products
Fruits and Vegetables
Dairy Products
Fish and Seafood
Outlook and Future Developments.Acknowledgements.References
Smart Packaging of Meat and Poultry Products
Introduction
Oxygen Scavengers
Carbon Dioxide Scavengers and Emitters
Moisture Control
Antimicrobial Packaging
Sensors
Indicators
Radio Frequency Identification
Potential Future Applications for Smart Packaging with Meat Products.References
Application of Time-Temperature Integrators for Monitoring and Management of Perishable Product Quality in the Cold Chain
Introduction
Time-Temperature Integrators
Cold Chain Management.Acknowledgement.References
Smart Packaging Technologies for Fish and Seafood Products
Introduction
What Are the Parameters of Fish Quality?
Mechanisms of Fish Spoilage
On-pack Quality Indicators
Time-Temperature Integrators
Food Quality Indicators
Overview: TTI versus FQI
Modified Atmosphere Packaging (MAP)
Conclusion.Acknowledgements.References
Antimicrobial Packaging for Food
Background of Antimicrobial Packaging Systems for Food
Governmental Encouragement
Demand for Antimicrobial and Disinfectant Chemicals in the U.S Market
History of Antimicrobial Packaging in Industry
Antimicrobial Agents in Use for Commercialization
Mechanism of Antimicrobial Packaging Systems
Design of Antimicrobial Packaging Systems
Prognosis for Commercialization
The Future of Antimicrobial Packaging Systems.References
Freshness Indicators for Food Packaging
Introduction
Freshness Indicators for Quality Indicating Metabolites
Volatile Nitrogen Compounds
Biogenic Amines
Carbon Dioxide
Other Quality Indicators for Microbial Spoilage and Contamination.References
An Active Moisture-Management Packaging System for Food and Other Products: A Case Study
Introduction
Principles of Moisture-Management and Water Activity
Moisture Sorption Isotherm
An Active Moisture-Management System
Mold Inhibition
Printing Potassium Sorbate
Packaging Executions
Marketplace Executions and Testing
Competitive Technology
Future Trends.References
Smart Packaging Technologies for Fruits and Vegetables
Introduction
Packaging Requirements for Fruits and Vegetables
Time-Temperature Indicators
Table of Contents provided by Publisher. All Rights Reserved.

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Smart Packaging Technologies for Fast Moving Consumer Goods

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Table of Contents

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