Food Packaging Materials

Nonfiction, Science & Nature, Technology, Food Industry & Science, Health & Well Being, Medical, Reference, Public Health
Cover of the book Food Packaging Materials by Luciano Piergiovanni, Sara Limbo, Springer International Publishing
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Author: Luciano Piergiovanni, Sara Limbo ISBN: 9783319247328
Publisher: Springer International Publishing Publication: November 26, 2015
Imprint: Springer Language: English
Author: Luciano Piergiovanni, Sara Limbo
ISBN: 9783319247328
Publisher: Springer International Publishing
Publication: November 26, 2015
Imprint: Springer
Language: English

This Brief is concerned with the material chemistry of food packaging materials. It introduces the properties and peculiarities of typical packaging materials, such as plastics, cellulose components, ceramics and metals. Their overall performance as food packaging material is determined by the chemical and physical properties. The Brief describes how the final properties of a food packaging material can be influenced through chemical modifications in the structure and composition of the used components. The authors also cover potential chemical reactions of food packaging materials that may affect their performance. Potential hazards that may arise, such as influences on the product quality, or effects on their recycling or disposal, are discussed. Different influences, like metal corrosion, chemical resistance and degradability of the main packaging materials, or properties like hydrophobicity, surface energy and migration have to be taken into account. This Brief gives an introduction to all these different aspects of food packaging.

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This Brief is concerned with the material chemistry of food packaging materials. It introduces the properties and peculiarities of typical packaging materials, such as plastics, cellulose components, ceramics and metals. Their overall performance as food packaging material is determined by the chemical and physical properties. The Brief describes how the final properties of a food packaging material can be influenced through chemical modifications in the structure and composition of the used components. The authors also cover potential chemical reactions of food packaging materials that may affect their performance. Potential hazards that may arise, such as influences on the product quality, or effects on their recycling or disposal, are discussed. Different influences, like metal corrosion, chemical resistance and degradability of the main packaging materials, or properties like hydrophobicity, surface energy and migration have to be taken into account. This Brief gives an introduction to all these different aspects of food packaging.

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