What Suppliers Need to Know: A Brief Course in Food Chemistry, 1998 Polymers, Laminations & Coatings Conference Proceedings

Consumers today can demand fresh, convenient, healthy food because of barrier materials. Shelf life has always been determined by proper processing and packaging, and developments in barrier plastics particularly have addressed retarding chemical reactions that drive food deterioration. This presentation will examine those factors in food that determine shelf life (e.g., oxygen, moisture, color, etc.), and how packaging is designed to maintain the quality of foods. Particular attention will be given to foods packaged aseptically and in modified atmosphere as well as mention of the importance of seal integrity as a hermetic barrier.

Author: Blakistone, B.
What Suppliers Need to Know: A Brief Course in Food Chemistr
What Suppliers Need to Know: A Brief Course in Food Chemistry, 1998 Polymers, Laminations & Coatings Conference Proceedings
35.00

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