Food Packaging Technology (Công nghệ Bao bì Thực phẩm)

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Food Packaging Technology (Công nghệ Bao bì Thực phẩm)

Bài gửi  hiphoptinhyeu on Sun Apr 11, 2010 10:53 am

Preface

This volume informs the reader about food preservation processes and techniques, product quality and shelf life, and the logistical packaging, packaging materials, machinery and processes, necessary for a wide range of packaging presentations. It is essential that those involved in food packaging innovation have a thorough
technical understanding of the requirements of a product for protection and preservation, together with a broad appreciation of the multi-dimensional role of packaging. Business objectives may be:
• the launch of new products or the re-launch of existing products
• the provision of added value to existing products or services
• cost reduction in the supply chain.
This book sets out to assist in the attainment of these objectives by informing designers, technologists and others in the packaging chain about key food packaging technologies and processes. To achieve this, the following five principal subject areas are covered:
1. food packaging strategy, design and development (chapter 1)
2. food bio-deterioration and methods of preservation (chapter 2)
3. packaged product quality and shelf life (chapter 3)
4. logistical packaging for food marketing systems (chapter 4)
5. packaging materials and processes (chapters 5–10).
Chapter 1 introduces the subject of food packaging and its design and development. Food packaging is an important source of competitive advantage for retailers and product manufacturers. Chapter 2 discusses bio-deterioration and methods of food preservation that are fundamental to conserving the integrity
of a product and protecting the health of the consumer. Chapter 3 discussess packaged product quality and shelf life issues that are the main concerns for product stability and consumer acceptability. Chapter 4 discusses logistical packaging for food marketing systems – it considers supply chain efficiency, distribution hazards, opportunities for cost reduction and added value, communication, pack protection and performance evaluation. Chapters 5, 6, 7 and 8 consider metal cans, glass, plastics and paper and paperboard, respectively. Chapters 9 and 10 discuss active packaging and modified atmosphere packaging (MAP) respectively – these techniques are used to extend the shelf life and/or guarantee quality attributes such as nutritional content, taste and the colour of many types of fresh, processed and prepared foods.

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hiphoptinhyeu
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Điều hành diễn đàn

Tổng số bài gửi : 78
Points : 134
Join date : 24/10/2009
Age : 27
Đến từ : Coca Cola Beverages Viet Nam Limited

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cam o nhieu nhe!

Bài gửi  minhduy0708 on Mon Apr 19, 2010 12:30 am

hiphoptinhyeu đã viết:
Preface

This volume informs the reader about food preservation processes and techniques, product quality and shelf life, and the logistical packaging, packaging materials, machinery and processes, necessary for a wide range of packaging presentations. It is essential that those involved in food packaging innovation have a thorough
technical understanding of the requirements of a product for protection and preservation, together with a broad appreciation of the multi-dimensional role of packaging. Business objectives may be:
• the launch of new products or the re-launch of existing products
• the provision of added value to existing products or services
• cost reduction in the supply chain.
This book sets out to assist in the attainment of these objectives by informing designers, technologists and others in the packaging chain about key food packaging technologies and processes. To achieve this, the following five principal subject areas are covered:
1. food packaging strategy, design and development (chapter 1)
2. food bio-deterioration and methods of preservation (chapter 2)
3. packaged product quality and shelf life (chapter 3)
4. logistical packaging for food marketing systems (chapter 4)
5. packaging materials and processes (chapters 5–10).
Chapter 1 introduces the subject of food packaging and its design and development. Food packaging is an important source of competitive advantage for retailers and product manufacturers. Chapter 2 discusses bio-deterioration and methods of food preservation that are fundamental to conserving the integrity
of a product and protecting the health of the consumer. Chapter 3 discussess packaged product quality and shelf life issues that are the main concerns for product stability and consumer acceptability. Chapter 4 discusses logistical packaging for food marketing systems – it considers supply chain efficiency, distribution hazards, opportunities for cost reduction and added value, communication, pack protection and performance evaluation. Chapters 5, 6, 7 and 8 consider metal cans, glass, plastics and paper and paperboard, respectively. Chapters 9 and 10 discuss active packaging and modified atmosphere packaging (MAP) respectively – these techniques are used to extend the shelf life and/or guarantee quality attributes such as nutritional content, taste and the colour of many types of fresh, processed and prepared foods.

Đây là link download sách này,bạn nào cần thì download về nhé.
[You must be registered and logged in to see this link.]

minhduy0708
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Nhập môn

Tổng số bài gửi : 2
Points : 2
Join date : 10/11/2009

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