| Description |
1 online resource |
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text txt rdacontent |
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computer c rdamedia |
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online resource cr rdacarrier |
| Summary |
Green Sustainable Process for Chemical and Environmental Engineering and Science: Methods for Producing Smart Packaging covers the latest advances in the development and production of smart packaging. The book addresses issues related to the production of smart packaging, including marketing and environmental impacts of these new products. The book demonstrates how modern packaging goes beyond protecting food against physical, chemical, and biological damage, and that scientific advances now enable producing functional packaging that prolongs product quality, preserves physical and chemical properties, produces greater protection against transportation shocks, and makes food more compact and easily recycled. |
| Note |
Description based on online resource; title from digital title page (viewed on March 20, 2023). |
| Contents |
Front Cover -- Green Sustainable Process for Chemical and Environmental Engineering and Science -- Green Sustainable Process for Chemical and Environmental Engineering and Science -- Copyright -- Contents -- List of contributors -- 1 -- Antioxidant packaging -- 1. Introduction -- 2. Types of antioxidant -- 2.1 Endogenous antioxidant -- 2.2 Exogenous antioxidant -- 2.2.1 Ascorbic acid -- 2.2.2 Carotenoid compounds -- 2.2.3 Polyphenol compounds -- 2.2.4 Tocopherol -- 3. Synthetic antioxidants -- 4. Sources of antioxidants -- 4.1 Herbs and spices -- 4.2 Tea -- 4.3 Fruits and vegetables -- 4.4 Cereals, legumes and nut -- 5. Food packaging material -- 5.1 Plastic -- 5.2 Glass -- 5.3 Paper and paper -- 5.4 Metals -- 6. Oxidation in food products -- 7. Mechanism of peroxidation -- 8. Types and features of smart packaging -- 9. Production of films for antioxidant packaging on food product -- 10. Mechanism of antioxidant release from packaging film to food products -- 11. Application of antioxidant in food -- 12. Conclusions -- References -- 2 -- Challenges and perspectives in application of smart packaging -- 1. Introduction -- 1.1 Smart packaging new technologies -- 2. Classification of packaging systems -- 2.1 Active packaging -- 2.2 The smart packaging -- 3. The applications and market opportunities -- 3.1 Applications -- 3.2 Worldwide market prospect -- 4. The challenges and prospects of research -- 4.1 Challenges -- 4.2 Opportunities -- 4.2.1 Cybersecurity -- 5. Conclusion -- References -- 3 -- Innovations in smart packaging technologies for monitoring of food quality and safety -- 1. Introduction -- 2. Overview of smart packaging technology -- 2.1 Active packaging -- 2.1.1 Moisture absorbers -- 2.1.2 Oxygen scavengers -- 2.1.3 Ethylene scavengers -- 2.1.4 CO2 emitters and absorbers -- 2.1.5 Antioxidant releaser -- 2.1.6 Antimicrobial packaging systems. |
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2.1.7 Flavor/odor releasers and absorbers -- 2.1.8 Other active packaging -- 2.2 Intelligent packaging -- 2.2.1 Indicators -- 2.2.1.1 Time temperature indicators (TTIs) -- 2.2.1.2 Freshness indicators -- 2.2.1.3 Integrity indicators -- 2.2.1.4 Barcodes and RFID tags -- 2.2.2 Sensors -- 2.2.2.1 Biosensors -- 2.2.2.2 Gas sensors -- 2.2.2.3 Chemical sensors -- 2.2.2.4 Edible sensors -- 2.2.3 Legal aspects of intelligent packing -- 3. Conclusion -- References -- 4 -- Food safety guidelines for food packaging -- 1. Introduction to food packaging -- 2. Food packaging role in food safety -- 3. International legislation related to food safety -- 4. Food safety laws -- 4.1 Food packaging legislation in India -- 5. Food contact legislation -- 6. Condition for sale and license -- 6.1 Packing and labeling of foods -- 7. Packaging label requirements of oils -- 8. Packaging labeling regulations in different countries -- 8.1 Active packaging and intelligent packaging -- 8.2 Carriers, sensors and indicators -- 8.3 Legislation related to smart packaging -- 8.4 Food safety regulation in active packaging -- 8.5 Nanotechnology in food packaging and its regulation -- 8.6 Food safety regulation in intelligent packaging -- 8.7 Future trends and scope in smart packaging -- References -- 5 -- Industrial barriers for the application of active and intelligent packaging -- 1. Introduction -- 2. Need of packaging -- 3. Traditional packaging -- 4. Advantages and disadvantages of different types of packing materials [12] -- 5. Smart packaging -- 6. Active packaging -- 6.1 Oxygen scavenger -- 6.2 Carbon dioxide emitter -- 6.3 Ethylene scavengers -- 6.4 Moisture absorber/scavengers -- 6.5 Ethanol emitters -- 6.6 Antimicrobial and antioxidant packaging -- 7. Intelligent packaging -- 7.1 Sensors -- 7.2 Indicators -- 7.3 Radio frequency identification (RFID). |
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8. Differences between active and intelligent packaging -- 9. Advantages of active and intelligent packaging materials -- 10. Industrial barriers for the application of active and intelligent packaging -- 10.1 Sustainability -- 10.2 Safety concern -- 10.3 Lake of knowledge about active and intelligent packaging -- 10.4 Move from lab to industrial scale -- 10.5 Various prohibitive regulations for industries -- 10.6 The gap between the industry and consumers -- 10.7 Costs -- 10.8 Need for new manufacturing techniques -- 10.9 Acceptance -- 11. Conclusion -- References -- 6 -- Legislation on active and intelligent packaging -- 1. Introduction -- 1.1 Indicators -- 1.2 Data carriers -- 1.3 Sensors -- 2. Regulatory aspects in European Union -- 2.1 The framework regulation -- 2.2 Framework regulation (Article 16) -- 2.3 Commission regulation -- 2.4 Labeling requirement -- 2.5 Specific legislations -- 3. Regulatory aspects in India and South East Asian countries (Thailand, Malaysia and Singapore) -- 4. Bureau of Indian standards (BIS) and food safety and standards authority (FSSAI) -- 5. Regulatory aspects in US -- 6. FDA regulations -- 7. Threshold of regulation rule (1995) -- 8. Regulatory aspects in Brazil, South and Central America -- 9. Conclusion -- References -- 7 -- Market demand for smart packaging versus consumer perceptions -- 1. Introduction -- 2. Smart packaging -- 3. Active packaging (AP) -- 3.1 Oxygen scavengers (OS) -- 3.2 Moisture scavengers -- 3.3 Ethylene scavengers -- 3.4 Carbon dioxide emitter (CO2) -- 3.5 Flavor or odor emitters and absorbers -- 3.6 Antioxidants -- 4. Intelligent packaging (IP) -- 4.1 Indicators -- 4.2 Data carrier -- 4.3 Sensors -- 5. Consumer perception -- 6. Conclusion -- References -- 8 -- Metal packaging for food items advantages, disadvantages and applications -- 1. Introduction. |
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1.1 Types of metal packaging for food industry -- 1.1.1 Alloys of iron (steel) -- 1.1.2 Stannous or tin (Sn) plate -- 1.1.3 Sn free steel (SFS) -- 1.1.4 Stainless steel -- 1.1.5 Aluminum -- 1.2 Shapes of metal packaging -- 1.2.1 Aluminum foil -- 1.2.2 Aluminum collapsible tubes -- 1.2.3 Aluminum bottles -- 1.2.4 Laminated and metallized films -- 1.2.5 Retort pouches -- 1.2.6 Metal containers -- 1.2.7 Metal lids -- 1.3 Advantages of metal packaging -- 1.3.1 Product protection -- 1.3.2 Durability -- 1.3.3 Sustainability and long shelf life -- 1.3.4 Light weight metallic food packaging -- 1.3.5 Customer's attraction -- 1.4 Disadvantages of metal packaging -- 1.4.1 Metal corrosion -- 1.4.2 Sightlessness of contents -- 1.4.3 Storage issues -- 1.4.4 Protection and decoration of metallic cans -- 1.4.5 Health issues with metal packaging -- 1.4.6 Environmental concerns of metal packaging -- 1.5 Metal packaging applications -- 1.5.1 Milk products -- 1.5.2 Beverages -- 1.5.3 Fruits and vegetables -- 1.5.4 Flesh products -- 1.5.5 Bakery and confectionary products -- 1.5.6 Coffee and tea -- 1.6 Conclusion -- References -- 9 -- An approach of smart packaging for home meals -- 1. Smart packaging approach -- 1.1 Purposes of smart packaging for home meal products -- 1.2 Aim of active packaging -- 1.3 Aim of intelligent packaging -- 2. Current need of smart packaging for home meal -- 3. Different HFR goods and essential smart packaging features -- 3.1 Fresh cut vegetable (FCV) goods -- 3.2 Ready to take (RTT) goods -- 3.3 Ready to heat (RTH) goods -- 3.4 Ready to cook (RTC) goods -- 4. Impact of smart packaging in HFR technology -- 4.1 Why smart packaging is necessary in HFR industry -- 4.2 Required characteristics of smart packaging for HFR industry -- 5. Smart packaging technologies available in HFR industries -- 5.1 Easy to exposed packing (EEP). |
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5.1.1 Easy to open for rigid packing -- 5.1.2 Easy to peeling for flexible packing -- 5.1.3 Easy peel sealant -- 5.1.4 Laser perforation technology -- 5.2 Microwaveable packaging (MP) -- 5.2.1 Susceptor method -- 5.2.2 MicroRite method -- 5.3 FCV product packaging -- 5.4 Antimicrobial packaging (AP) -- 5.5 Intelligent packaging (IP) -- 6. Different smart packaging approaches for different products -- 6.1 Innovative packaging approach of meat & -- poultry goods -- 6.2 Innovative packaging of fish and sea-food food items -- 6.3 Smart packaging of fruit and vegetable goods -- 6.4 Smart packaging of beverage products -- 7. Smart packaging trends for home meals -- 8. Consumer benefits of smart packaging -- 9. Issues related to the smart packaging -- 10. Conclusion -- References -- 10 -- Perspective and challenges: intelligent to smart packaging for future generations -- 1. Introduction -- 2. Connected and smart packaging: past, present, future ... -- 3. Bio-based plastics -- 4. Cutting edge advancement -- 4.1 Innovative materials for sustainable packaging -- 5. Packaging types -- 5.1 Active packaging -- 5.1.1 Radio Frequency Identification (RFID) -- 5.1.2 Freshness indicators -- 5.1.3 Enzyme-based time-temperature indicator -- 5.1.4 Emerging technologies: sustainability of the food supply system -- 5.2 Intelligent packaging -- 5.2.1 Absorbing system -- 5.2.2 Releasing system -- 5.2.3 Antimicrobial packaging -- 5.2.4 Edible coatings -- 5.2.4.1 Inference -- References -- 11 -- Production of smart packaging from sustainable materials -- 1. Introduction -- 2. Mechanical production of SPMs -- 2.1 Extrusion technique -- 2.2 Injection molding technique -- 3. Biochemical production of SPMs -- 3.1 Production of SPM from sustainable bamboo products -- 3.2 Production of SPM from sustainable wool products -- 3.3 Production of SPM from sustainable agricultural residues. |
| Subject |
Packaging -- Technological innovations.
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Organic compounds -- Synthesis.
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Green chemistry.
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Conditionnement (Emballage) -- Innovations.
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Composés organiques -- Synthèse.
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Chimie verte.
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Green chemistry
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Organic compounds -- Synthesis
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Packaging -- Technological innovations
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| Added Author |
Inamuddin, editor.
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Altalhi, Tariq, editor.
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Cruz, Jorddy Neves, editor.
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| Other Form: |
Print version: 0323956440 9780323956444 (OCoLC)1336459068 |
| ISBN |
9780323956451 electronic book |
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0323956459 electronic book |
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9780323956444 paperback |
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0323956440 paperback |
| Standard No. |
AU@ 000073485912 |
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UKMGB 020802912 |
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AU@ 000074361603 |
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