Packaging for Nonthermal Processing of Food

A number of novel thermal and nonthermal processing methods are in active research and development in industry, academic and government laboratories. A key step that needs to be addressed is how to best package commodities processed by high pressure, pulsed electric fields, UV, irradiation, microwave or radio frequency heating, bioactive coating/packaging, or the treatment with probiotics to best preserve the benefits of improved product quality imparted by these emerging preservation technologies.Packaging for Nonthermal Processing of Food reviews typical nonthermal processes, the characteristics of food products after nonthermal treatments, and packaging parameters to preserve the quality and enhance the food safety of the products. In addition, the critical role of information carried by packaging materials to make a new product produced by a novel process attractive to consumers is discussed. Packaging for Nonthermal Processing of Food offers many benefits to industry for providing the practical information on the relationship between new processes and packaging materials, to academia for constructing the fundamental knowledge, and to regulatory agencies for acquiring deeper understanding on the packaging requirements for new processes.Content: Chapter 1 Packaging for Nonthermally Processed Foods (pages 3–16): Jung H. HanChapter 2 The Role of Active Packaging in Nonthermal Processing Systems (pages 17–28): Aaron L. BrodyChapter 3 Edible Coatings Containing Bioactive Antimicrobial Agents (pages 29–52): Seacheol Min and John M. KrochtaChapter 4 Bio?MAP: Modified?Atmosphere Packaging with Biological Control for Shelf?Life Extension (pages 53–66): James T. C. YuanChapter 5 Packaging for High?Pressure Processing, Irradiation, and Pulsed Electric Field Processing (pages 67–86): Seacheol Min and Q. Howard ZhangChapter 6 Packaging for Foods Treated by Ionizing Radiation (pages 87–116): Vanee KomolprasertChapter 7 Radio Frequency Identification Systems for Packaged Foods (pages 117–138): Jung H. Han, Arnold W. Hydamaka and Yicheng ZongChapter 8 Consumer Choice: Responses to New Packaging Technologies (pages 139–186): Kevin C. Spencer and Joan C. JunkusChapter 9 European Standpoint to Active Packaging ? Legislation, Authorization, and Compliance Testing (pages 187–212): W. D. van Dongen, A. R. de Jong and M. A. H. RijkChapter 10 Packaging for Nonthermal Food Processing: Future (pages 213–226): Jung H. Han