Food packaging materials have traditionally been chosen to  avoid unwanted interactions with the food.  During the past two  decades a  wide variety of packaging materials have been devised or  developed to  interact with the food. These packaging materials, which  are designed  to perform some desired role other than to provide an  inert barrier  to outside influences, are termed 'active packaging'.  The benefits  of active packaging are based on both chemical and  physical effects.  Active packaging concepts have often been presented  to the food  industry with few supporting results of background  research.  This  manner of introduction has led to substantial  uncertainty by  potential users because claims have sometimes been  based on  extrapolation from what little proven information is  available.  The  forms of active packaging have been chosen to respond  to various food  properties which are often unrelated to one another.  For instance  many packaging requirements for post harvest  horticultural produce  are quite different from those for most  processed foods.  The object  of this book is to introduce and  consolidate information upon which  active packaging concepts are  based.  Scientists, technologists,  students and regulators will find  here the basis of those active  packaging materials,  which are either  commercial or proposed.  The  book should assist the inquirer to  understand how other concepts  might be applied or where they should  be rejected.

Active Food Packaging PDF

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