Packaging materials for MAP of foods

  • J. Greengrass

Abstract

Whenever the marketing of almost all produce and food products is under consideration, it is essential to remember that packaging is a very important part of the overall marketing operation. Marketing may be defined as ‘the identification, anticipation and satisfaction of customer need profitably’. Properly designed food packaging must not only preserve the quality of the food but also ensure its safe delivery to the consumer at an economic cost. Because of this it is worthwhile considering the basics of food preservation in some detail before discussing the virtues and disadvantages of the available packaging materials. Table 4.1 outlines the six most important methods of preserving foods and points out that an essential seventh requirement in all instances is suitable packaging to prevent microbial entry and retard chemical deterioration. Table 4.2 defines the multiple functions of packaging that must be borne in mind when materials are selected to contain and protect a specific product.

Keywords

Barrier Property Packaging Material Water Vapour Transmission Rate Ethylene Vinyl Acetate Ethylene Vinyl Acetate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. Frey, T.D. (1997) High gas permeability key to ‘passive’ CAP for produce. Packaging Technology and Engineering 6(3), 40–42, 45.Google Scholar
  2. Paine, F.A. and Paine, H.Y. (1992) A Handbook of Food Packaging, 2nd edn., Blackie Academic & Professional, Glasgow.CrossRefGoogle Scholar
  3. Testin, R.F. and Vergano, P.J. (1990) Packaging in America in the 1990s. Institute of Packaging Professionals, Herndon, VA.Google Scholar

Copyright information

© Springer Science+Business Media New York 1998

Authors and Affiliations

  • J. Greengrass

There are no affiliations available

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