The book begins with a short narration of current packaging practices followed by present day horticulture industry. After pointing out the disadvantages of some of the current practices, the author categorically states that we do not need to religiously follow traditional packaging practices if we are serious about curtailing the supply chain loss of fruits and vegetables. The author goes on listing out various types of packaging materials that are available today before addressing the major theme of the book, i.e. ‘Modern Innovations in Packaging Materials and Packaging Technologies’. MAP films, MIP films and active and intelligent packing materials are described in detail under this topic. Manufacturing process of polymer-based packing materials is also described for the better understanding of the reader. The author then elaborates on how to select a suitable packing material for your horticultural produce. Major two parameters that are to be considered are packing material properties and product-specific properties. The author makes a reference of various packaging designs and packaging standards also for those who are interested in these topics. According to the author advanced packaging technologies such as modified atmosphere packaging, modified interactive packaging, active and intelligent packaging, TBG technology and packaging technology for microwaveable containers are going to make a big difference in the way how highly perishable fruits and vegetables are packed and consumed. Finally, the author gives a short narration of various types of packaging machines that are available today and also lists out major global suppliers of packaging solutions for horticulture industry.

'Advanced Packaging Technologies for Fruits and Vegetables' is a small book of 66-pages that is written in a very simple language. The book contains a BRIEF account of some advanced packaging technologies that are available in the market today.This book is intended for those who are looking for a quick reference guide on this topic.

Smart Packaging Technologies for Fast Moving Consumer Goods approaches the subject of smart packaging from an innovative, thematic perspective: Part 1 looks at smart packaging technologies for food quality and safety Part 2 addresses smart packaging issues for the supply chain Part 3 focuses on smart packaging for brand protection and enhancement Part 4 centres on smart packaging for user convenience. Each chapter starts with a definition of the technology, and proceeds with an analysis of its workings and components before concluding with snapshots of potential applications of the technology. The Editors, brought together from academia and industry, provide readers with a cohesive account of the smart packaging phenomenon. Chapter authors are a mixture of industry professionals and academic researchers from the UK, USA, EU and Australasia.

With a wealth of illustrations, examples, discussion questions, and case studies, the Food Packaging Science and Technology covers basic principles and technologies as well as advanced topics such as active, intelligent, and sustainable packaging with unparalleled depth and breadth of scope. Emphasizing the application of relevant scientific

This volume addresses the challenges of the short shelf life of fruits and vegetables. Innovative packaging technologies are the most promising strategies for overcoming these limitations. This book provides a host of sustainable packaging solutions that deliver protection, branding, consumer attractiveness, and speed to market in a competitive retail environment. Key features of the book: • Provides an informative overview of fruit and vegetable requirements and available packaging materials and systems • Provides an understanding of the fundamentals of the impact of packaging on the quality and safety of fruits and vegetables • Covers the fundamental aspects of packaging requirements, including mathematical modeling and mechanical and engineering properties of packaging materials • Presents an in-depth discussion of innovative packaging technologies, such as MA/CA packaging, active packaging, intelligent packaging, and eco-friendly materials applied to fruit and vegetables • Looks at packaging design for better environmental and economic performance

At the 50th Anniversary Meeting of the Institute of Food Technologists the ten most significant innovations in food science developed during the past 50 years were named (Food Technology, September 1989). Among the "Top 10" innovations, controlled atmosphere packaging (CAP) for fruits and vegetables was listed 5th in order of importance. Of course, CAP is a forerunner of MAP (modified atmosphere packaging) in which a variety of food products are packaged under selective mixtures of atmospheric gases, but without the on-going maintenance (control) of the gas mixture. Development of packaging systems and films that are selectively permeable to specific gases has been the key element in the commercialization of controlled and modified atmosphere packaging of foods. It may not be far from the truth to say that since then there has been an explosion of activities around MAP/CAP, especially in research and development into various aspects of this technology. The application of MAP to some bakery products, fresh fruits and salads and fresh meats and meat products has reached a significant level both in Europe and North America. The increasing consumer demand for fresh or near-fresh products and convenient, microwavable foods has added impetus to the growth of MAP/CAP technology. It is, therefore, timely that a comprehensive book that provides scientific background and practical applications of the technology should be written.

The protection and preservation of a product, the launch of new products or re-launch of existing products, perception of added-value to products or services, and cost reduction in the supply chain are all objectives of food packaging. Taking into consideration the requirements specific to different products, how can one package successfully meet all of these goals? Food Packaging Technology provides a contemporary overview of food processing and packaging technologies. Covering the wide range of issues you face when developing innovative food packaging, the book includes: Food packaging strategy, design, and development Food biodeterioation and methods of preservation Packaged product quality and shelf life Logistical packaging for food marketing systems Packaging materials and processes The battle rages over which type of container should be used for which application. It is therefore necessary to consider which materials, or combination of materials and processes will best serve the market and enhance brand value. Food Packaging Technology gives you the tools to determine which form of packaging will meet your business goals without compromising the safety of your product.

Eco-Friendly Technology for Postharvest Produce Quality presents the scope of emerging eco-friendly technologies to maintain the postharvest quality of fresh produce in terms of safety and nutrition. The book covers an analysis of the alternative and traditional methodologies pointing out the significant advantage and limitations of each technique. It provides a standard reference work for the fresh produce industry in postharvest management to extend shelf life by ensuring safety first and then nutritional or sensory quality retention. Fruits and vegetables are a huge portion of the food supply chain and are depended on globally for good health and nutrition. The supply of good food, however, greatly depends on good postharvest handling practices. Although substantial research has been carried out to preserve the quality of fresh horticultural produce, further research—especially on safety—is still required. This book provides foundational insights into current practices yielding best results for produce handling. - Includes appropriate approaches, technologies, and control parameters necessary to achieve shelf-life extension without compromising produce quality - Presents successful food safety methods between the time produce is harvested to consumption - Includes the latest information on preservation technologies using novel chemical methods, active packaging, and monitoring the effect of environmental stresses on quality and shelf life of agricultural produce

Printing on Polymers: Fundamentals and Applications is the first authoritative reference covering the most important developments in the field of printing on polymers, their composites, nanocomposites, and gels. The book examines the current state-of-the-art and new challenges in the formulation of inks, surface activation of polymer surfaces, and various methods of printing. The book equips engineers and materials scientists with the tools required to select the correct method, assess the quality of the result, reduce costs, and keep up-to-date with regulations and environmental concerns. Choosing the correct way of decorating a particular polymer is an important part of the production process. Although printing on polymeric substrates can have desired positive effects, there can be problems associated with various decorating techniques. Physical, chemical, and thermal interactions can cause problems, such as cracking, peeling, or dulling. Safety, environmental sustainability, and cost are also significant factors which need to be considered. With contributions from leading researchers from industry, academia, and private research institutions, this book serves as a one-stop reference for this field—from print ink manufacture to polymer surface modification and characterization; and from printing methods to applications and end-of-life issues. - Enables engineers to select the correct decoration method for each material and application, assess print quality, and reduce costs - Increases familiarity with the terminology, tests, processes, techniques, and regulations of printing on plastic, which reduces the risk of adverse reactions, such as cracking, peeling, or dulling of the print - Addresses the issues of environmental impact and cost when printing on polymeric substrates - Features contributions from leading researchers from industry, academia, and private research institutions

This book covers various method of extending the postharvest life of fruits and vegetables viz, storage, packaging, canning, chemical & low temperatures preservation, irradiation, fermentation & waste management.