e-book

Active Packaging for Food Applications

---

THIS text was derived from a draft technical report for the U.S. Army Soldier
and Biological Chemical Command (SBCCOM), Natick Soldier
Center (formerly the U.S. Army Natick Research, Development and Engineering
Center), prepared by Rubbright●Brody, Inc., entitled “Active Packaging
Applications to Enhance the Preservation and Quality of Contained Foods.”
The purpose of this original report was to identify and characterize domestic
and international active packaging technologies with potential for direct U.S.
military application. The report reviews commercial and developmental technologies
concerning oxygen-scavenging, odor and moisture removal, aroma
emission, and antimicrobial systems to better retain the quality of contained
food.

With the gracious cooperation of those who generated the original document
and the permission of all of the sponsoring parties, this book updates, expands,
and enhances the original text to the broader focus of the commercial
world.

This book focuses on active packaging in all of its manifestations. As we indicate
in this text, literally thousands of citations from the peer-reviewed,
trade, commercial, and patent literature were found, classified, and reviewed.
Those who wrote the references and those who did not but who worked on the
laboratory benches, in the pilot plants, and on the production floors were interviewed
in depth and became our contributing authors and critics.

We have highlighted oxygen-scavenging packaging because it has the
longest history and the largest use. More significantly, oxygen control is a justifiably
growing technology that will ultimately graduate from adjunct to full
status as a means to enhance food and beverage preservation.

The role of oxygen-scavengers in this evolving food-preservation enhancement
has not yet been defined but is almost certain to become significantly
more important in the future. The same is true for the other active packaging
technologies discussed in this book: odor control, moisture control, carbon
dioxide control, and antimicrobials.

Carbon dioxide is no longer merely a gas that imparts a tongue tingle sensation
to beverages, but rather an integral component of much modified-atmosphere
packaging in which the physiological biochemistry is altered and manipulated
to prolong quality retention. Colors, flavors, and pathways may be
disrupted. Optimal concentrations in the dynamic environment of living tissue
are changed by the very presence of carbon dioxide as quality retention is
maximized.

Thus, like oxygen control, the independent control of carbon dioxide is crucial
to the preservation of post-harvest plants and of animal tissue whose microbiological
populations may be suppressed.

Another challenge is the elusive target of destroying or retarding microbiological
growth by means of antimicrobial agents. Among the rules of thumb
with which we must contend are the following: chemicals that can control microorganisms
are often toxic to humans; many chemicals may be selectively antimicrobial;
contact of the chemical with the microorganism is usually required;
and too many of these agents impart disagreeable flavors.

Most of the numerous reports extolling the virtues of antimicrobial agents in
package materials minimize the caveat that direct contact is required. What of
the irregular surfaces of most foods? And what about all of the microorganisms
buried beneath the surfaces? Some proposed agents, such as ethyl alcohol
or allylisothiocyanate, can be vaporized to permeate foods and thus extend
their effectiveness. But what about their residual flavor and selectivity? And
regulatory implications? These and many other issues are raised and explored
in this meticulously researched volume.

Can package materials and structures be truly active—sensing and reacting
in a positive manner while remaining benign to other properties? This book
will suggest that technology has progressed far in offering to control oxygen
and, to some degree, in controlling moisture, odor, and microorganisms. As of
this writing, however, we have not yet arrived at a point where we can depend
on a package material or structure. We must continue to think and act holistically—
to combine the tried, such as barrier and clean operations, with our new
technologies. Then we should consider hurdle technologies—combining oxygen
control with antimicrobials, for example.

Some have learned that aseptic packaging may become hurdle technology
for extended shelf life refrigerated preservation. Now, if we stretch our thinking,
we can embrace our as-yet-limited knowledge of active packaging to
enhance quality in concert with existing technologies.

If this book teaches anything, it is that active packaging is still in its elementary
stages. If we can learn something, it is that we should succumb to the
wiles of how easy it might be to read a paragraph out of context and instantly
cry out, “This is the answer!” Like its ancestors of gas-barrier, retort-pouch,
and modified-atmosphere packaging, active packaging has a distance to travel.

---

Ketersediaan

Tidak ada salinan data

Informasi Detail

Judul Seri

-

No. Panggil

-

Penerbit

Florida : CRC Press LLC., 2001

Deskripsi Fisik

xvi, 236 Hlm.

Bahasa

English

ISBN/ISSN

1587160455

Klasifikasi

-

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

KEMASAN MAKANAN
GIZI DAN PANGAN

Info Detail Spesifik

-

Pernyataan Tanggungjawab

agus

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar