Food Industry and Packaging Materials - Performance-oriented Guidelines for Users
Food Industry and Packaging Materials - Performance-oriented Guidelines for Users
Author: Salvatore Parisi
ISBN 9781847356093
page 398
ISBN 9781847356093
page 398
$205.00
Quality inspection of packaging materials is a difficult task for food producers because the technical tests for packaging are mainly designed to measure the 'performance' of materials in relation to their chemical formulation, processing data, and intended uses. This may be difficult for food producers because their knowledge is essentially orientated to the performance of the final products (the packaged food).
However, the assessment of the suitability of food packaging materials has to be legally demonstrated by food producers in the European Union.
This book provides detailed and comprehensible information about Quality Control (QC) in the industry. Different viewpoints are explained in relation to food companies, packaging producers, and technical experts, including regulatory aspects. One of the most important steps is the comprehension of QC failures in relation to the ‘food product’ (food/packaging).
The book also presents a detailed selection of proposals about new testing methods. On the basis of regulatory obligations in the EU about the technological suitability of food packaging materials, a list of ‘performance-oriented’ guidelines is proposed. Food sectors are mentioned in relation to products, related packaging materials, known failures and existing quality control procedures.
This volume serves as a practical guide on food packaging and QC methods and a quick reference to food operators, official safety inspectors, public health institutions, Certification bodies, students and researchers from the academia and the industry.
However, the assessment of the suitability of food packaging materials has to be legally demonstrated by food producers in the European Union.
This book provides detailed and comprehensible information about Quality Control (QC) in the industry. Different viewpoints are explained in relation to food companies, packaging producers, and technical experts, including regulatory aspects. One of the most important steps is the comprehension of QC failures in relation to the ‘food product’ (food/packaging).
The book also presents a detailed selection of proposals about new testing methods. On the basis of regulatory obligations in the EU about the technological suitability of food packaging materials, a list of ‘performance-oriented’ guidelines is proposed. Food sectors are mentioned in relation to products, related packaging materials, known failures and existing quality control procedures.
This volume serves as a practical guide on food packaging and QC methods and a quick reference to food operators, official safety inspectors, public health institutions, Certification bodies, students and researchers from the academia and the industry.
1 The Essential Role of Quality Control Procedures: General Principles.
1.1 Basic Concepts for Quality Control
1.1.1 Quality in the Food and Beverage Field
1.1.2 Quality: Management Systems and Control-based Procedures
1.2 Statistical Consideration: Sampling Plans
1.2.1 Influence of Numbers
1.2.2 Influence of Analytical Results
1.3 Quality Control and Economic Sustainability
1.4 The Quality Control Team: Organisation, Duties, and Responsibilities
2 Differences between Food Companies and Other Industries: Safety Concepts
2.1 Quality in the Food Industry: Hazard Analysis and Critical
Control Points and Different Risk Levels
2.2 Quality in Chemical Industries: The Analytical Approach
2.3 Quality in Manufacturing Industries: The Packaging
2.4 Theory of Food Packaging and Practical Considerations
2.5 Quality in Packaging Industries: Hybrid Testing Methods
3 Food Industries: Chemistry, Microbiology, and Safety of Related Products
3.1 Chemistry of Food Products - General Considerations
3.1.1 Food Technology of Commerce - Standardisation of Production, Packing and Storage Processes
3.1.2 Relation between Sensory Features and Chemical Composition
3.1.3 Preventive Definition of Chemical and Microbiological Modifications
3.1.4 Evaluation of Food Products - Chemical Contamination
3.2 Microbiology of Food Products - Technological Implications
3.3 Microbiology and Safety
3.3.1 Microbiological Quality: Microbial Markers
3.3.2 Pathogenic Bacteria
3.4 Other Hazard Analysis and Critical Control Points Risks
3.5 Food Alterations: The Problem of Shelf Life Assessment
4 Packaging Industries: Chemistry and Technology of Packaging Materials
4.1 Plastic Packaging
4.2 Metal Packaging
4.2.1 Metal Packages: General Features
4.2.2 Metal Packaging: Production and Technology
4.2.3 Metal Packages: The Metallic Support
4.2.4 Plastic Coatings
4.3 Paper and Paper-based Packaging
4.4 Glass-based Packages
4.5 Coupled Packages
4.6 Smart and Intelligent Packages
4.6.1 Active Packages
4.6.2 Intelligent Packages
5 Packaging and Processing Methods in the Food Industry: Most Common Failures
5.1 Vegetables and Canned Foods
5.1.1 Plastic Packages
5.1.2 Metal Packages
5.1.3 Paper and Paper-based Packages
5.1.4 Glass Packages
5.1.5 Polycoupled Packages
5.1.6 Smart Packages
5.2 Meat Foods
5.2.1 Plastic Packages
5.2.2 Metal Packages
5.2.3 Paper and Paper-based Packages
5.2.4 Glass Packages
5.2.5 Coupled Packages
5.2.6 Smart and Intelligent Packages
5.3 Dairy Products
5.3.1 Plastic Packages
5.3.2 Metal Packages
5.3.3 Paper and Paper-based Packages
5.3.4 Glass Packages
5.3.5 Coupled Packages
5.4 Fish Products
5.4.1 Plastic Packages
5.4.2 Metal Packages
5.4.3 Paper and Paper-based Packages
5.4.4 Glass Packages
5.4.5 Coupled Packages
5.5 Other Food Products
6 Analytical Methods for Food Products
6.1 Chemical Analyses
6.1.1 The Evaluation of Chemical Risks
6.2 Microbiological Analyses
6.2.1 Total Viable Count
6.2.2 Food Alterations: Microbial Markers
6.2.3 Pathogenic Microorganisms
6.3 Detection of Foreign Substances
6.4 Evaluation of Shelf Life Values
7 Analytical and Testing Methods for Food Packaging
7.1 Chemical Analyses
7.2 Mechanical Tests
7.3 Thermal Testing - Sterilisation and Other Treatments
7.4 Other Simple Testing Methods
8 Legal Requirements for Food Products and Packaging Materials in the European Union
8.1 Food Products - Hygiene and Safety Requirements in the European Union
8.2 Food Packaging - Legal Requirements in the European Union
9 Conceptual Barriers between Packaging Producers and Food Industries:
Proposals for a ‘Second Level’ Quality Control
9.1 Food Operators and their Competence in Packaging
9.2 Collaborative Design of Packaging Materials
9.3 Food Industries Needs New Approaches about Quality Control for Accessory Materials
10 Food Packaging for Dairy Products
10.1 Visually Detectable Failures: Chemical and Physical Causes
10.1.1 Food Packaging Failures and Food Products: A Short Discussion about the Assessment of Technological Suitability
10.1.2 Food Packaging Failures and Food Products: Sampling Plans and Simplified Advice
10.1.3 Food Packaging Failures and Dairy Products - Visually Detectable Failures: Plastic Packages
10.1.3.1 Defective Closure and Sealing (Different Causes and Damages) .
10.1.3.2 Migration of Macroscopic and Microscopic Bodies and Particles from Food Packaging Materials to Foods (Different Causes and Damages)
10.1.3.3 Migration of Printing Inks (Ghosting Effect and Similar Situations)
10.1.3.4 Superficial Damage and Ageing Correlation
10.1.4 Food Packaging Failures and Dairy Products - Visually Detectable Failures: Metal Packages
10.1.4.1 Superficial Damage, Microscopic Fractures, Scratches, Micro-bubbles and Dewetting.
10.1.4.2 Presence of Foreign Bodies (Different Causes)
10.1.4.3 Ghosting Effect
10.1.4.4 Different Colorimetric Variations
10.1.4.5 Workability Failures
10.1.5 Food Packaging Failures and Dairy Products - Visually Detectable Failures: Paper and Paper-based Packages
10.1.5.1 Excessive Rigidity of Cellulosic Materials
10.1.5.2 Colorimetric Variations
10.1.5.3 Paper Wrinkling
10.1.5.4 Ghosting Effect
10.1.5.5 Bleeding Effect
10.1.5.6 Adhesion Defects (or Excessive Dripping)
10.1.5.7 Paper Pulverisation
10.1.5.8 Final Thoughts about Paper Food Packaging Materials
10.1.6 Food Packaging Failures and Dairy Products - Visually Detectable Failures: Glass-based Packages
10.1.6.1 Micro-bubbling
10.1.6.2 Scratches
10.1.6.3 Micro Fractures
10.1.6.4 Macro Fractures
10.1.6.5 Final Considerations: Other Failures
10.2 Microbiological Contamination
10.3 Hybrid Tests
10.3.1 A Necessary Premise
10.3.2 Workability Testing Methods
10.3.2.1 Abrasion Test according to Parisi - Method for the Evaluation of the Laceration of Rigid Boxes for MAP Packed Cheeses
10.3.2.1.1 Objective
10.3.2.1.2 Preliminary Note
10.3.2.1.3 Materials
10.3.2.1.4 Method
10.3.2.1.5 Evaluation of Results
10.3.2.1.6 Final Observations
10.3.3 ‘Performance’ Estimation for Integrated Food Products
10.3.3.1 Evaluation of Hydric Apparent Absorption and Related Modifications in Packed Cheeses with Different Food Packaging Materials (Comparison Test)
10.3.3.1.1 Objective
10.3.3.1.2 Preliminary Note
10.3.3.1.3 Materials
10.3.3.1.4 Method
10.3.3.1.5 Evaluation of Results
10.3.3.1.6 Final Observations
10.3.4 Estimation of Shelf Life for Integrated Food Products (Comparison Test)
10.3.4.1 Variation of Shelf Life Values in Packed, Semi-hard Cheeses in Relation to the Use of Different Food Packaging Materials
10.3.4.1.1 Objective
10.3.4.1.2 Preliminary Note
10.3.4.1.3 Materials
10.3.4.1.4 Method
10.3.4.1.5 Evaluation of Results
10.3.4.1.5.1 Variation of Shelf Life in Comparison with the Theoretical and Calculated Value
10.3.4.1.5.2 Variation of Shelf Life: Differences between R- and N-Products without Theoretical Durability
10.3.4.1.6 Final Observations
10.4 Digital Image Analysis and Processing
10.4.1 Colorimetry
10.4.2 Digital Acquisition and Interpretation of Pictures
10.4.3 Image Analysis and Processing - Decomposition of the Real Image in R, G and B Colour Components and Analysis of Light Intensity
10.4.4 Image Analysis and Processing - Analysis of B, L or V Data by Means of Pixel Frequency Histograms
10.4.5 Image Analysis and Processing: Practical Examples
10.4.5.1 Decomposition of the Real Image in R, G and B Colour Components and Analysis of Light Intensity
10.4.5.2 Analysis of B, L or V Data by Means of Pixel Frequency Histograms
11 Food Packaging for Meat and Meat-based Foods
11.1 Visually Detectable Failures: Chemical and Physical Causes
11.1.1 Food Packaging Failures and Meat Products - Visually Detectable Failures: Plastic Packages
11.1.1.1 Superficial Damage and Correlation with Ageing
11.1.1.2 Foreign Bodies and Incrustations on Food Packaging Material Surfaces
11.1.1.3 Superposition of One or More Printing Inks on Other Printed Images and the Ghosting Effect
11.1.1.4 Possible Fractures of Edible and Plastic Casings
11.1.2 Food Packaging Failures and Meat Products - Visually Detectable Failures: Metal Packages
11.1.2.1 Superficial Damages, Microscopic Fractures, Scratches, Micro-bubbles, Dewetting
11.1.2.2 External Lithography and Related Defects
11.1.3 Food Packaging Failures and Meat Products - Visually Detectable Failures: Paper and Paper-Based Packages
11.1.3.1 Colorimetric Variations
11.1.3.2 Paper Pulverisation
11.1.4 Food Packaging Failures and Meat Products - Visually Detectable Failures: Glass-Based Packages
11.1.4.1 Micro-bubbling
11.2 Microbiological Contamination
11.3 Hybrid Tests
11.3.1 Workability Testing Methods
11.3.1.1 Method for the Evaluation of Impact Resistance of Infrangible Glass Containers (Final Use: Pasteurised Meat Preparations)
11.3.1.1.1 Objective
11.3.1.1.2 Preliminary Note
11.3.1.1.3 Materials
11.3.1.1.4 Method
11.3.1.1.5 Evaluation of Results
11.3.1.1.6 Final Observations
11.3.2 ‘Performance’ Estimation for Integrated Food Products
11.3.3 Estimation of the Shelf Life for Integrated Meat Products (Comparison Test)
11.3.3.1 Variation of Shelf Life Values in Modified Atmosphere Packaging Fresh Meats with the Use of Different Food Packaging Materials
11.3.3.1.1 Objective
11.3.3.1.2 Preliminary Note
11.3.3.1.3 Materials
11.3.3.1.4 Method
11.3.3.1.5 Evaluation of Results
11.3.3.1.5.1 Variation of Shelf Life in Comparison with the Theoretical and Calculated Value
11.3.3.1.5.2 Variation of Shelf Life: Differences between R- and N-Products without Theoretical Durability
11.3.3.1.6 Final Observations
12 Food Packaging for Fish Products
12.1 Visually Detectable Failures - Chemical and Physical Causes
12.1.1 Food Packaging Failures and Fish Products - Visually Detectable Failures: Plastic Packages
12.1.1.1 Superficial Damage and Correlation with Ageing
12.1.1.2 Foreign Bodies and Incrustations on Food Packaging Material Surfaces
12.1.1.3 Superposition of One or More Printing Inks on Other Printed Images and the Ghosting Effect
12.1.1.4 Micro-bubbling and Bursting
12.1.2 Food Packaging Failures and Fish Products - Visually Detectable Failures: Metal Packages
12.1.2.1 Canned Fish and Vegetable Products - Specific Colorimetric Variations
12.1.3 Food Packaging Failures and Fish Products - Visually Detectable Failures: Paper and Paper-based Packages
12.1.4 Food Packaging Failures and Fish Products - Visually Detectable Failures: Glass-based Packages
12.2 Microbiological Contamination
12.3 Hybrid Tests
12.3.1 Workability Testing Methods
12.3.1.1 Delamination Test on Sealable Polycoupled Packages (Easy Peel Pouches) for Tuna Fish
in Water
12.3.1.1.1 Objective
12.3.1.1.2 Preliminary Note
12.3.1.1.3 Materials
12.3.1.1.4 Method
12.3.1.1.5 Evaluation of Results
12.3.1.1.6 Final Observations
12.3.2 ‘Performance’ Estimation for Integrated Food Products
12.3.3 Estimation of Shelf Life for Integrated Fish Products (Comparison Test)
12.3.3.1 Variation of Shelf Life Values in Vacuum Packed and Frozen Fish in Relation to the
Use of Different Food Packaging Materials
12.3.3.1.1 Objective
12.3.3.1.2 Preliminary Note
12.3.3.1.3 Materials
12.3.3.1.4 Method
12.3.3.1.5 Evaluation of Results
12.3.3.1.5.1 Variation of Shelf Life in Comparison with the Theoretical and Calculated Value
12.3.3.1.5.2 Variation of Shelf Life: Differences between R- and N-Products without Theoretical Durability
12.3.3.1.6 Final Observations
13 Food Packaging for Fruits, Vegetables and Canned Foods
13.1 Visually Detectable Failures - Chemical and Physical Causes
13.1.1 Food Packaging Failures and Vegetable Products - Visually Detectable Failures: Plastic Packages
13.1.2 Food Packaging Failures and Vegetable Products - Visually Detectable Failures: Metal Packages
13.1.2.1 Specific Colorimetric Variations
13.1.3 Food Packaging Failures and Vegetable Products - Visually Detectable Failures: Paper and Paper-Based Packages
13.1.4 Food Packaging Failures and Vegetable Products - Visually Detectable Failures: Glass-based Packages
13.2 Microbiological Contamination
13.3 Hybrid Tests
13.3.1 Workability Testing Methods
13.3.1.1 Sterilisation Test on Metal Cans for Double Concentrated Tomato Sauce
13.3.1.1.1 Objective
13.3.1.1.2 Preliminary Note
13.3.1.1.3 Materials
13.3.1.1.4 Method
13.3.1.1.5 Evaluation of Results
13.3.1.1.6 Final Observations
13.3.2 ‘Performance’ Estimation for Integrated Food Products
13.3.3 Estimation of Shelf Life for Integrated Products (Comparison Test)
13.3.3.1 Variation of Shelf Life Values in Canned Peas with Reference to the Use of Different Food Packaging Materials
13.3.3.1.1 Objective
13.3.3.1.2 Preliminary Note
13.3.3.1.3 Materials
13.3.3.1.4 Method
13.3.3.1.5 Evaluation of Results
13.3.3.1.6 Final Observations
14 Food Packaging for Other Food Products
14.1 Visually Detectable Failures - Chemical and Physical Causes
14.1.1 Smart Packages
14.1.1.1 ‘Performance’ Estimation for Integrated Food Products: Active Packaging Materials, Moisture Scavengers (High Sensibility)
14.1.1.1.1 Objective
14.1.1.1.2 Materials
14.1.1.1.3 Method
14.1.1.1.4 Evaluation of Results
14.1.1.2 ‘Performance’ Estimation for Integrated Food Products: Active Packaging Materials, Moisture Scavengers (Low Sensibility)
14.1.1.2.1 Objective
14.1.1.2.2 Materials
14.1.1.2.3 Method
14.1.1.2.4 Evaluation of Results
14.2 Microbiological Contamination
14.3 Hybrid Tests
15 Conclusions
15.1 Food Producers Will Need More Training
15.2 Will Official Regulations Follow Voluntary Testing Methods?
15.3 Performance-Oriented Guidelines - Perspectives for Advanced Training in Academia
15.4 The Viewpoint of Certification Bodies
Appendix 1 List of Accredited Organisations with Recognised Authority
(Analytical Testing Methods)
Abbreviations
Index
1.1 Basic Concepts for Quality Control
1.1.1 Quality in the Food and Beverage Field
1.1.2 Quality: Management Systems and Control-based Procedures
1.2 Statistical Consideration: Sampling Plans
1.2.1 Influence of Numbers
1.2.2 Influence of Analytical Results
1.3 Quality Control and Economic Sustainability
1.4 The Quality Control Team: Organisation, Duties, and Responsibilities
2 Differences between Food Companies and Other Industries: Safety Concepts
2.1 Quality in the Food Industry: Hazard Analysis and Critical
Control Points and Different Risk Levels
2.2 Quality in Chemical Industries: The Analytical Approach
2.3 Quality in Manufacturing Industries: The Packaging
2.4 Theory of Food Packaging and Practical Considerations
2.5 Quality in Packaging Industries: Hybrid Testing Methods
3 Food Industries: Chemistry, Microbiology, and Safety of Related Products
3.1 Chemistry of Food Products - General Considerations
3.1.1 Food Technology of Commerce - Standardisation of Production, Packing and Storage Processes
3.1.2 Relation between Sensory Features and Chemical Composition
3.1.3 Preventive Definition of Chemical and Microbiological Modifications
3.1.4 Evaluation of Food Products - Chemical Contamination
3.2 Microbiology of Food Products - Technological Implications
3.3 Microbiology and Safety
3.3.1 Microbiological Quality: Microbial Markers
3.3.2 Pathogenic Bacteria
3.4 Other Hazard Analysis and Critical Control Points Risks
3.5 Food Alterations: The Problem of Shelf Life Assessment
4 Packaging Industries: Chemistry and Technology of Packaging Materials
4.1 Plastic Packaging
4.2 Metal Packaging
4.2.1 Metal Packages: General Features
4.2.2 Metal Packaging: Production and Technology
4.2.3 Metal Packages: The Metallic Support
4.2.4 Plastic Coatings
4.3 Paper and Paper-based Packaging
4.4 Glass-based Packages
4.5 Coupled Packages
4.6 Smart and Intelligent Packages
4.6.1 Active Packages
4.6.2 Intelligent Packages
5 Packaging and Processing Methods in the Food Industry: Most Common Failures
5.1 Vegetables and Canned Foods
5.1.1 Plastic Packages
5.1.2 Metal Packages
5.1.3 Paper and Paper-based Packages
5.1.4 Glass Packages
5.1.5 Polycoupled Packages
5.1.6 Smart Packages
5.2 Meat Foods
5.2.1 Plastic Packages
5.2.2 Metal Packages
5.2.3 Paper and Paper-based Packages
5.2.4 Glass Packages
5.2.5 Coupled Packages
5.2.6 Smart and Intelligent Packages
5.3 Dairy Products
5.3.1 Plastic Packages
5.3.2 Metal Packages
5.3.3 Paper and Paper-based Packages
5.3.4 Glass Packages
5.3.5 Coupled Packages
5.4 Fish Products
5.4.1 Plastic Packages
5.4.2 Metal Packages
5.4.3 Paper and Paper-based Packages
5.4.4 Glass Packages
5.4.5 Coupled Packages
5.5 Other Food Products
6 Analytical Methods for Food Products
6.1 Chemical Analyses
6.1.1 The Evaluation of Chemical Risks
6.2 Microbiological Analyses
6.2.1 Total Viable Count
6.2.2 Food Alterations: Microbial Markers
6.2.3 Pathogenic Microorganisms
6.3 Detection of Foreign Substances
6.4 Evaluation of Shelf Life Values
7 Analytical and Testing Methods for Food Packaging
7.1 Chemical Analyses
7.2 Mechanical Tests
7.3 Thermal Testing - Sterilisation and Other Treatments
7.4 Other Simple Testing Methods
8 Legal Requirements for Food Products and Packaging Materials in the European Union
8.1 Food Products - Hygiene and Safety Requirements in the European Union
8.2 Food Packaging - Legal Requirements in the European Union
9 Conceptual Barriers between Packaging Producers and Food Industries:
Proposals for a ‘Second Level’ Quality Control
9.1 Food Operators and their Competence in Packaging
9.2 Collaborative Design of Packaging Materials
9.3 Food Industries Needs New Approaches about Quality Control for Accessory Materials
10 Food Packaging for Dairy Products
10.1 Visually Detectable Failures: Chemical and Physical Causes
10.1.1 Food Packaging Failures and Food Products: A Short Discussion about the Assessment of Technological Suitability
10.1.2 Food Packaging Failures and Food Products: Sampling Plans and Simplified Advice
10.1.3 Food Packaging Failures and Dairy Products - Visually Detectable Failures: Plastic Packages
10.1.3.1 Defective Closure and Sealing (Different Causes and Damages) .
10.1.3.2 Migration of Macroscopic and Microscopic Bodies and Particles from Food Packaging Materials to Foods (Different Causes and Damages)
10.1.3.3 Migration of Printing Inks (Ghosting Effect and Similar Situations)
10.1.3.4 Superficial Damage and Ageing Correlation
10.1.4 Food Packaging Failures and Dairy Products - Visually Detectable Failures: Metal Packages
10.1.4.1 Superficial Damage, Microscopic Fractures, Scratches, Micro-bubbles and Dewetting.
10.1.4.2 Presence of Foreign Bodies (Different Causes)
10.1.4.3 Ghosting Effect
10.1.4.4 Different Colorimetric Variations
10.1.4.5 Workability Failures
10.1.5 Food Packaging Failures and Dairy Products - Visually Detectable Failures: Paper and Paper-based Packages
10.1.5.1 Excessive Rigidity of Cellulosic Materials
10.1.5.2 Colorimetric Variations
10.1.5.3 Paper Wrinkling
10.1.5.4 Ghosting Effect
10.1.5.5 Bleeding Effect
10.1.5.6 Adhesion Defects (or Excessive Dripping)
10.1.5.7 Paper Pulverisation
10.1.5.8 Final Thoughts about Paper Food Packaging Materials
10.1.6 Food Packaging Failures and Dairy Products - Visually Detectable Failures: Glass-based Packages
10.1.6.1 Micro-bubbling
10.1.6.2 Scratches
10.1.6.3 Micro Fractures
10.1.6.4 Macro Fractures
10.1.6.5 Final Considerations: Other Failures
10.2 Microbiological Contamination
10.3 Hybrid Tests
10.3.1 A Necessary Premise
10.3.2 Workability Testing Methods
10.3.2.1 Abrasion Test according to Parisi - Method for the Evaluation of the Laceration of Rigid Boxes for MAP Packed Cheeses
10.3.2.1.1 Objective
10.3.2.1.2 Preliminary Note
10.3.2.1.3 Materials
10.3.2.1.4 Method
10.3.2.1.5 Evaluation of Results
10.3.2.1.6 Final Observations
10.3.3 ‘Performance’ Estimation for Integrated Food Products
10.3.3.1 Evaluation of Hydric Apparent Absorption and Related Modifications in Packed Cheeses with Different Food Packaging Materials (Comparison Test)
10.3.3.1.1 Objective
10.3.3.1.2 Preliminary Note
10.3.3.1.3 Materials
10.3.3.1.4 Method
10.3.3.1.5 Evaluation of Results
10.3.3.1.6 Final Observations
10.3.4 Estimation of Shelf Life for Integrated Food Products (Comparison Test)
10.3.4.1 Variation of Shelf Life Values in Packed, Semi-hard Cheeses in Relation to the Use of Different Food Packaging Materials
10.3.4.1.1 Objective
10.3.4.1.2 Preliminary Note
10.3.4.1.3 Materials
10.3.4.1.4 Method
10.3.4.1.5 Evaluation of Results
10.3.4.1.5.1 Variation of Shelf Life in Comparison with the Theoretical and Calculated Value
10.3.4.1.5.2 Variation of Shelf Life: Differences between R- and N-Products without Theoretical Durability
10.3.4.1.6 Final Observations
10.4 Digital Image Analysis and Processing
10.4.1 Colorimetry
10.4.2 Digital Acquisition and Interpretation of Pictures
10.4.3 Image Analysis and Processing - Decomposition of the Real Image in R, G and B Colour Components and Analysis of Light Intensity
10.4.4 Image Analysis and Processing - Analysis of B, L or V Data by Means of Pixel Frequency Histograms
10.4.5 Image Analysis and Processing: Practical Examples
10.4.5.1 Decomposition of the Real Image in R, G and B Colour Components and Analysis of Light Intensity
10.4.5.2 Analysis of B, L or V Data by Means of Pixel Frequency Histograms
11 Food Packaging for Meat and Meat-based Foods
11.1 Visually Detectable Failures: Chemical and Physical Causes
11.1.1 Food Packaging Failures and Meat Products - Visually Detectable Failures: Plastic Packages
11.1.1.1 Superficial Damage and Correlation with Ageing
11.1.1.2 Foreign Bodies and Incrustations on Food Packaging Material Surfaces
11.1.1.3 Superposition of One or More Printing Inks on Other Printed Images and the Ghosting Effect
11.1.1.4 Possible Fractures of Edible and Plastic Casings
11.1.2 Food Packaging Failures and Meat Products - Visually Detectable Failures: Metal Packages
11.1.2.1 Superficial Damages, Microscopic Fractures, Scratches, Micro-bubbles, Dewetting
11.1.2.2 External Lithography and Related Defects
11.1.3 Food Packaging Failures and Meat Products - Visually Detectable Failures: Paper and Paper-Based Packages
11.1.3.1 Colorimetric Variations
11.1.3.2 Paper Pulverisation
11.1.4 Food Packaging Failures and Meat Products - Visually Detectable Failures: Glass-Based Packages
11.1.4.1 Micro-bubbling
11.2 Microbiological Contamination
11.3 Hybrid Tests
11.3.1 Workability Testing Methods
11.3.1.1 Method for the Evaluation of Impact Resistance of Infrangible Glass Containers (Final Use: Pasteurised Meat Preparations)
11.3.1.1.1 Objective
11.3.1.1.2 Preliminary Note
11.3.1.1.3 Materials
11.3.1.1.4 Method
11.3.1.1.5 Evaluation of Results
11.3.1.1.6 Final Observations
11.3.2 ‘Performance’ Estimation for Integrated Food Products
11.3.3 Estimation of the Shelf Life for Integrated Meat Products (Comparison Test)
11.3.3.1 Variation of Shelf Life Values in Modified Atmosphere Packaging Fresh Meats with the Use of Different Food Packaging Materials
11.3.3.1.1 Objective
11.3.3.1.2 Preliminary Note
11.3.3.1.3 Materials
11.3.3.1.4 Method
11.3.3.1.5 Evaluation of Results
11.3.3.1.5.1 Variation of Shelf Life in Comparison with the Theoretical and Calculated Value
11.3.3.1.5.2 Variation of Shelf Life: Differences between R- and N-Products without Theoretical Durability
11.3.3.1.6 Final Observations
12 Food Packaging for Fish Products
12.1 Visually Detectable Failures - Chemical and Physical Causes
12.1.1 Food Packaging Failures and Fish Products - Visually Detectable Failures: Plastic Packages
12.1.1.1 Superficial Damage and Correlation with Ageing
12.1.1.2 Foreign Bodies and Incrustations on Food Packaging Material Surfaces
12.1.1.3 Superposition of One or More Printing Inks on Other Printed Images and the Ghosting Effect
12.1.1.4 Micro-bubbling and Bursting
12.1.2 Food Packaging Failures and Fish Products - Visually Detectable Failures: Metal Packages
12.1.2.1 Canned Fish and Vegetable Products - Specific Colorimetric Variations
12.1.3 Food Packaging Failures and Fish Products - Visually Detectable Failures: Paper and Paper-based Packages
12.1.4 Food Packaging Failures and Fish Products - Visually Detectable Failures: Glass-based Packages
12.2 Microbiological Contamination
12.3 Hybrid Tests
12.3.1 Workability Testing Methods
12.3.1.1 Delamination Test on Sealable Polycoupled Packages (Easy Peel Pouches) for Tuna Fish
in Water
12.3.1.1.1 Objective
12.3.1.1.2 Preliminary Note
12.3.1.1.3 Materials
12.3.1.1.4 Method
12.3.1.1.5 Evaluation of Results
12.3.1.1.6 Final Observations
12.3.2 ‘Performance’ Estimation for Integrated Food Products
12.3.3 Estimation of Shelf Life for Integrated Fish Products (Comparison Test)
12.3.3.1 Variation of Shelf Life Values in Vacuum Packed and Frozen Fish in Relation to the
Use of Different Food Packaging Materials
12.3.3.1.1 Objective
12.3.3.1.2 Preliminary Note
12.3.3.1.3 Materials
12.3.3.1.4 Method
12.3.3.1.5 Evaluation of Results
12.3.3.1.5.1 Variation of Shelf Life in Comparison with the Theoretical and Calculated Value
12.3.3.1.5.2 Variation of Shelf Life: Differences between R- and N-Products without Theoretical Durability
12.3.3.1.6 Final Observations
13 Food Packaging for Fruits, Vegetables and Canned Foods
13.1 Visually Detectable Failures - Chemical and Physical Causes
13.1.1 Food Packaging Failures and Vegetable Products - Visually Detectable Failures: Plastic Packages
13.1.2 Food Packaging Failures and Vegetable Products - Visually Detectable Failures: Metal Packages
13.1.2.1 Specific Colorimetric Variations
13.1.3 Food Packaging Failures and Vegetable Products - Visually Detectable Failures: Paper and Paper-Based Packages
13.1.4 Food Packaging Failures and Vegetable Products - Visually Detectable Failures: Glass-based Packages
13.2 Microbiological Contamination
13.3 Hybrid Tests
13.3.1 Workability Testing Methods
13.3.1.1 Sterilisation Test on Metal Cans for Double Concentrated Tomato Sauce
13.3.1.1.1 Objective
13.3.1.1.2 Preliminary Note
13.3.1.1.3 Materials
13.3.1.1.4 Method
13.3.1.1.5 Evaluation of Results
13.3.1.1.6 Final Observations
13.3.2 ‘Performance’ Estimation for Integrated Food Products
13.3.3 Estimation of Shelf Life for Integrated Products (Comparison Test)
13.3.3.1 Variation of Shelf Life Values in Canned Peas with Reference to the Use of Different Food Packaging Materials
13.3.3.1.1 Objective
13.3.3.1.2 Preliminary Note
13.3.3.1.3 Materials
13.3.3.1.4 Method
13.3.3.1.5 Evaluation of Results
13.3.3.1.6 Final Observations
14 Food Packaging for Other Food Products
14.1 Visually Detectable Failures - Chemical and Physical Causes
14.1.1 Smart Packages
14.1.1.1 ‘Performance’ Estimation for Integrated Food Products: Active Packaging Materials, Moisture Scavengers (High Sensibility)
14.1.1.1.1 Objective
14.1.1.1.2 Materials
14.1.1.1.3 Method
14.1.1.1.4 Evaluation of Results
14.1.1.2 ‘Performance’ Estimation for Integrated Food Products: Active Packaging Materials, Moisture Scavengers (Low Sensibility)
14.1.1.2.1 Objective
14.1.1.2.2 Materials
14.1.1.2.3 Method
14.1.1.2.4 Evaluation of Results
14.2 Microbiological Contamination
14.3 Hybrid Tests
15 Conclusions
15.1 Food Producers Will Need More Training
15.2 Will Official Regulations Follow Voluntary Testing Methods?
15.3 Performance-Oriented Guidelines - Perspectives for Advanced Training in Academia
15.4 The Viewpoint of Certification Bodies
Appendix 1 List of Accredited Organisations with Recognised Authority
(Analytical Testing Methods)
Abbreviations
Index
