《食品包装技术》（英文版）Index absorbers see scavengers.pdf_大学文库

alarm systems 540–1 alcohol dehydrogenase 93 alcohol oxidase 30 aldehydes 165 absorbers 8, 43, 393–4 algae 320 alginates 393 alpha-tocopherol (vitamin E) 44 ambient moisture 181 Ambitemp indicator 108 amines 165 absorbers 8, 43, 393–4 biogenic 130–1, 137 amino-cyclopropane carboxylic acid (ACC) 35 ammonia 130 Amosorb oxygen scavenger 32 amylopectin 522 anaerobiosis 221 ANICO bags 43, 165, 394 anthocyanins 220, 417, 426–7, 429 degradation 422–3 antibiotics 56, 57 anti-browning agents 432 antimicrobial agents 52–8 carbon dioxide 208–10, 387 naturally occurring 244 antimicrobial dipping 245–7, 253 antimicrobial packaging 8–11, 16, 50–70 factors affecting effectiveness 60–4 fish 391–2, 395–6 NMBP 92–4 system construction 58–60 antimicrobial preservative releasers 8, 9 antioxidant releasers 9 antioxidants 57, 392 Apack trays 531 APNEP system 87 apolar polymers 164–5 appearance 366–8 see also colour control applicability of TTIs 111 argon MAP 191–2, 431, 480 testing 193–6 Arrhenius equations 163, 347, 348 Arun Foods Ltd 202–3 ascorbate oxidase 216, 218 ascorbic acid (AA) 30–1, 216–18, 432 Aspergillus parasiticus 23–4 ATP degradation products 131 Australia 12, 14–15 Auto-ID Center 544 automatic identification 542 availability of technology 79 Bacillus cereus 241, 289–90 subtilis 333, 334 bacteria 320 aerobic 23–5 LAB 231, 249–50, 255, 300–1, 370–1, 386 spore-forming 293–4 see also microorganisms bacteriocins 54, 57, 292, 300–1 bananas 536–7 barium oxide 180 barrier layers 26 barrier properties 153–6 barriers, functional 509–12 beef 404–8, 411 Bentonite 174 benzoic acid 297, 393 benzophenone 506–7 ‘best before’ date 558–9 beta-carotene 218 betalains 417 bioactive materials 71 see also non-migratory bioactive polymers biocides 483–4 biodegradable packaging materials 519–34 current applications 529–33 developing novel materials 524–6 future trends 533 legislative issues 526–9 problem of plastic packaging waste 519–20 range of biopolymers 520–4 biogenic amines 130–1, 137 Bioka 30 biological variation 345–6, 350–1, 356, 572–3 biomimetic antimicrobial polymers 83–4 Biopol 523, 531–2 biopolymers see biodegradable packaging materials biosensors 95, 137 biphenyl 484 bone 367 bottle closures 33 bound moisture 182 Brassica vegetables 221–2 Brochothrix thermosphacta 386 bromothymol blue 134 browning 220, 221, 423–4, 425, 428, 430 inhibitors 432 bulk MAP 374–5 Index 577

578 Index bulk modification 85-6 cholesterol reductase 91-2 bulk transport 483 butylated hydroxytol luene(BHT)392 cholesterol remover 8 chroma 418. 424 chromoplasts 417. 420 cadaverine 130-1 CIELAB colour measurement system alcium hydroxide(slaked lime)42, 179 alcium oxide(quicklime)179-80 citric acid alcium sulphate 179 moisture lation172,1746 Campylobacter jejuni 235, 238-9, 241 starch-clay nano-composites 524-6, 84 carbodimide coupling method 89-90 bacteric fruits 420 carbohydrates 151-2 Clostridium botulinum 240. 250 carbon dioxide 94. 190. 279. 480 fish 395--6 bsorption in meat 403 measuring pathogen risks 235, 236 CAP for meat products 376-7 microbial safety of MAP 210-1l generation inside package 300, 387 xygen scavengers and 24-5 high carbon dioxide reservation technologies 289-90 and colour stability of fresh produce coffee 41 426-8.42931 and dynamic temperature conditions colorimeters 417-18 high oxygen MAP 197-8 colour control fruit and vegetables 416-3 MAP and food preservation 312, 31 colour changes and stability 349, 417-18 and microbial growth 131, 208 olour stability and MAP 424-6 combining low oxygen, high carbon pH and solubility of 298 dioxide and other gases 429-32 carbon dioxide emitters 9. 387. 388-90 high carbon dioxide effects 426-S carbon dioxide scavengers 7, 41-2 process of colour change 419-24 carbon monoxide 367-8.372-3 374 375-6,379,431 cured meat 409-10. 410.411-1 carboxymyoglobin 366, 368, 375-6 arotenogenic fruits 420 factors affecting colour stability 371 rotenoids 218-19. 417 fresh meat4048,41l,412,413 catechol oxygen scavenging sachets Iture trends 412-14 catecholase 423 modelling impact of MAP 403-10 cellular penetration 209 cellulose acetate(CA)43 certification procedure 474, 475 colours 480-1 challenge test 504-5 combined preservation techniques 287- cheese slices 449-50. 451 452 chicken balls 454-6 combining MaP with other techniques chicken legs, raw 450-4 288-93 chitosan55,57,80-2,393 consumer attitudes 301-2 chlorine 245-7 future trends 302-3 chlorine dioxide 58 heat treatment and irradiation 292 chlorophyll 417, 427-8 293-6 degradation 419-22 hygienic conditions 291-3 chloroplasts 417, 420 Na CaEDTA 299-300

bulk modification 85–6 bulk transport 483 butylated hydroxytoluene (BHT) 392 cadaverine 130–1 calcium hydroxide (slaked lime) 42, 179 calcium oxide (quicklime) 179–80 calcium sulphate 179 calicivirus 239, 247 Campylobacter jejuni 235, 238–9, 241 capillary condensation 184 carbodiimide coupling method 89–90 carbohydrates 151–2 carbon dioxide 94, 190, 279, 480 absorption in meat 403 CAP for meat products 376–7 generation inside package 300, 387 high carbon dioxide and colour stability of fresh produce 426–8, 429–31 and dynamic temperature conditions 567, 569–72 high oxygen MAP 197–8 indicators 11, 282 MAP and food preservation 312, 313 MAP for meat products 372, 373–4 and microbial growth 131, 208–10, 248, 372, 387 pH change indicator 134 pH and solubility of 298 SGS 300, 387 carbon dioxide emitters 9, 387, 388–90 carbon dioxide scavengers 7, 41–2 carbon monoxide 367–8, 372–3, 374, 375–6, 379, 431 carboxymyoglobin 366, 368, 375–6 carotenogenic fruits 420 carotenoids 218–19, 417 casting methods 63 catechol oxygen scavenging sachets 30 catecholases 423 cellular penetration 209 cellulose acetate (CA) 43 certification procedure 474, 475 challenge test 504–5 cheese slices 449–50, 451, 452 chicken balls 454–6 chicken legs, raw 450–4 chitosan 55, 57, 80–2, 393 chlorine 245–7 chlorine dioxide 58 chlorophyll 417, 427–8 degradation 419–22 chloroplasts 417, 420 cholesterol reductase 91–2 cholesterol remover 8 chroma 418, 424 chromoplasts 417, 420 CIELAB colour measurement system 418 citric acid 298–9 clay moisture regulation 172, 174–6 starch-clay nano-composites 524–6, 527 climacteric fruits 420 Clostridium botulinum 240, 250 fish 395–6 measuring pathogen risks 235, 236 microbial safety of MAP 210–11 oxygen scavengers and 24–5 preservation technologies 289–90 coffee 41 collagen sausage casings 533 colorimeters 417–18 colorimetric nose 138 colour control fruit and vegetables 416–38 colour changes and stability 349, 417–18 colour measurement 418–19 colour stability and MAP 424–6 combining low oxygen, high carbon dioxide and other gases 429–32 future trends 423 high carbon dioxide effects 426–8 process of colour change 419–24 meat 401–15 cured meat 409–10, 410, 411–12, 414 factors affecting colour stability 371, 402–3 fresh meat 404–8, 411, 412, 413 future trends 412–14 modelling impact of MAP 403–10 pre- and post-slaughter factors 410–12 colours 480–1 combined preservation techniques 287– 311 combining MAP with other techniques 288–93 consumer attitudes 301–2 future trends 302–3 heat treatment and irradiation 292, 293–6 hygienic conditions 291–3 Na2CaEDTA 299–300 578 Index

Index 579 date marks485.486.487,558-9 icrobes and bacteriocins dedicated maP models 351-2 300-1 dedicated tests 477 420.421 specific groups of microorganism dehydroascorbic acid(DHA)216-18 28991 demonstrations 560 combined UV/ozone systems 317-18 oglobin 366. 367 27-32.3356 desiccants see moisture regulation compostability 526-8 destructive leak test methods 277 computer simulations see modelling destructurised( thermoplastic)starch 522 concentration 147-8 526,527,530 condensation 181. 568. 569-72 dew point 181 consumers 15-16. 550-62 diacetyl 135 attitudes towards combining map with diffusion 77-8, 145, 163 other technologies 301-2 meso-level modelling 340-1. 342, 347-8 attitudes towards novel packaging 555-9 micro-level mode 42-4.349 diffusion-based TTis 108-9 ture novel pac dimethylamine MAP 352-3 mine 130 general attitudes 555-6 ous oxide mAP methods for testin dipping, antimicrobial 245-7 new packaging technologies and 550-l discolouration 371 problems in testing responses 551-2 disinfectants 245-7 disintegration test 528-9 ontamination levels, and recycling 500-3 distance 537-8 ontrolled atmosphere packaging( CAP) distribution 63 365.3789 and butchering of meat 377-9 meat products 376-7 integrating active packaging, storage controlled release 60-1. 63. 64 and5,18,204.535-49 corona discharge(CD)87, 321-2 monitoring shelf-life during 112-16 TTls116-21 indirect packaging costs 448, 448-9 package leak sks254.255-6 NMBP 79 do not eat symbol 489-90 448-9,449943,49-8 ecycling processes 505-6 TTIs 111 ee coupling chemistries 88-90 critical temperature indicators(CTIs)105, future trends 573-4 107,108 e568-72 critical temperature/time integrators 572 temperature control and risks of MAP Cryovac OS 1000 32 566-8 Cryptosporidium parvum 241, 242, 247 EAN UCC 544-5 cured meat410,411-12,414 economic evaluation 467 ham409-10 edible coatings 255 Cyclospora cayetanensis 241, 242 antimicrobial packaging and 59-60, 61 cysts, parasitic 241, 242, 247, 320 chitosan 81-2 fish 392-3 dairy products 92-3, 449-50, 451, 452, elasticity, modulus of 146, 147 510-1 electrochemical sensors 323. 324 dangerous substances 490 electronic article surveillance(EAs)tags Darex oxygen scavenging technology 33 541,542

preservatives 292, 297–9 protective microbes and bacteriocins 300–1 soluble gas stabilisation 292, 300 specific groups of microorganisms 289–91 combined UV/ozone systems 317–18, 327–32, 335–6 compostability 526–8 computer simulations see modelling concentration 147–8 condensation 181, 568, 569–72 consumers 15–16, 550–62 attitudes towards combining MAP with other technologies 301–2 attitudes towards novel packaging 555–9 convenience and optimization 443, 447, 448–9, 449–58 and future of novel packaging 559–62 general attitudes 555–6 methods for testing responses 552–5 new packaging technologies and 550–1 problems in testing responses 551–2 segments and behaviour 547 contamination levels, and recycling 500–3 controlled atmosphere packaging (CAP) 365, 378–9 meat products 376–7 controlled release 60–1, 63, 64 corona discharge (CD) 87, 321–2 costs indirect packaging costs 448, 448–9, 449–58 NMBP 79 package optimization 443, 447–8, 448–9, 449–58 TTIs 111 coupling chemistries 88–90 critical temperature indicators (CTIs) 105, 107, 108 critical temperature/time integrators (CTTIs) 105, 107, 108 Cryovac OS1000 32 Cryptosporidium parvum 241, 242, 247 crystallinity 146–7 cured meat 410, 411–12, 414 ham 409–10 Cyclospora cayetanensis 241, 242 cysts, parasitic 241, 242, 247, 320 dairy products 92–3, 449–50, 451, 452, 510–11 dangerous substances 490 Darex oxygen scavenging technology 33 date marks 485, 486, 487, 558–9 dedicated MAP models 351–2 dedicated tests 477 degreening 420, 421 dehydroascorbic acid (DHA) 216–18 demonstrations 560 deoxymyoglobin 366, 367 desiccants see moisture regulation destructive leak test methods 277 destructurised (thermoplastic) starch 522, 526, 527, 530 dew point 181 diacetyl 135 diffusion 77–8, 145, 163 meso-level modelling 340–1, 342, 347–8 micro-level modelling 342–4, 349 diffusion-based TTIs 108–9 dimensioning MAP 352–3 dimethylamine 130 dinitrogen oxide see nitrous oxide MAP dipping, antimicrobial 245–7 discolouration 371 disinfectants 245–7 disintegration test 528–9 distance 537–8 distribution 63 and butchering of meat 377–9 integrating active packaging, storage and 5, 18, 204, 535–49 monitoring shelf-life during 112–16 optimization using TTIs 116–21 package leak indicators during 279–82 reducing pathogen risks 254, 255–6 ‘do not eat’ symbol 489–90 drying 172 recycling processes 505–6 see also moisture regulation dynamic temperature conditions 563–75 future trends 573–4 impact on MAP performance 568–72 maximising MAP performance 572–3 temperature control and risks of MAP 566–8 EAN UCC 544–5 economic evaluation 467 edible coatings 255 antimicrobial packaging and 59–60, 61 chitosan 81–2 fish 392–3 elasticity, modulus of 146, 147 electrochemical sensors 323, 324 electronic article surveillance (EAS) tags 541, 542 Index 579

580 Index electronic field date recorders 537 choice for MAP 327. 373 electronic labelling 17. 138. 541. 542 Enterobacteriaceae2° mable 376 microperforated 190, 567, 571 environment multilayer PET 511-12 evaluation in∠ green plastic ce pe odegradabl perforated 347, 567 packaging materials ermeability347,353,356,402-3 ackaging waste legislation 491-2 Finland 538-40 tresses and package optimization 443, First In First Out(FIFO) system 116 444.446-7,4489.449-58 118-20,121 nzymatic TTIs 109 110 fish384400 enzyme-based oxygen scavengers 30 active packaging enzymes53-4,71,209 antimicrobial and antioxidant see also non-migratory bioactive applications 391-2 tmosphere modifiers 387-90 equilibrium modified atmosphere(EMA) edible coatings and films 392-3 taint removal 393-4 Escherichia coli(E. coli)80, 240 water control 390-1 actors affecting survival 242-3, 246, future trends 395-6 250 intelligent packaging applications indicator 136 easuring pathogen risks 235, 237 microbiology of fish products 385-7 new 332 monitoring shelf-life 113-15 flame treatment 8 essential oils 292. 299. 392 flavonoids 219 220 ethanol ntimicrobial agent 56.57. 58. 94 absorbers of off flavours 8 indicator of freshness 129-30. 135 emitters 9 12. 391 packaging- flavour interactions see brium relative humidity(ERd)I aging-flavour interactions ne344-5.421-2 flavour absorption actors affecting 145-9 onomic aspects 4 measuring ethylene flavour modification 1568 principle of ethylene sorption 37-40 flavour-releasing materials 9, 44, 482, role of 34-7 flavouring substances 482-3 ILSI document 515 Flory-Huggins theory 160 legislation see legislation flow pack machines 198, 325-6 recycling projects 514 fluorescent dye 281 EVOH (ethylene vinyl alcohol)25 focus group discussions 553 555 food additives external indicators 11 European legislation 478-81, 487 extrusion 63. 525 US exudate losses 369 food contact materials(FCM)460 470-8,529 facultative anaerobes 247-8. 370-I basic rules for migration tests 474-8 fat150-1,152 Framework Directive 470-1 fermentation threshold 566 plastics directives 472-4 Fick's law 347 symbol for 471-2 films Food and Drug Administration(FDA) with antimicrobial properties 8-11 504.514-15

electronic field date recorders 537 electronic labelling 17, 138, 541, 542 electronic nose 137–8, 513 Enterobacteriaceae 249 environment evaluation in Actipak study 467 green plastics see biodegradable packaging materials packaging waste legislation 491–2 stresses and package optimization 443, 444, 446–7, 448–9, 449–58 enzymatic TTIs 109, 110 enzyme-based oxygen scavengers 30 enzymes 53–4, 71, 209 see also non-migratory bioactive polymers equilibrium modified atmosphere (EMA) 190 Escherichia coli (E. coli) 80, 240 factors affecting survival 242–3, 246, 250 indicator 136 measuring pathogen risks 235, 237 new germicidal techniques 324–5, 332, 333, 334 essential oils 292, 299, 392 ethanol antimicrobial agent 56, 57, 58, 94 indicator of freshness 129–30, 135 ethanol emitters 9, 12, 391 equilibrium relative humidity (ERH) 182 ethylene 344–5, 421–2 ethylene scavengers 7, 12, 34–41, 561 economic aspects 41 measuring ethylene sorption 40 principle of ethylene sorption 37–40 role of 34–7 European Union 12 ILSI document 515 legislation see legislation recycling projects 514 RFID research 545 EVOH (ethylene vinyl alcohol) 25 experimental designs 555 external indicators 11 extrusion 63, 525 exudate losses 369 facultative anaerobes 247–8, 370–1 fat 150–1, 152–3 fermentation threshold 566 Fick’s law 347 films with antimicrobial properties 8–11 choice for MAP 327, 373 developing new films 353 gas impermeable 376 microperforated 190, 567, 571 multilayer PET 511–12 oxygen scavenging 31–3 perforated 347, 567 permeability 347, 353, 356, 402–3 Finland 538–40 First In First Out (FIFO) system 116, 118–20, 121 fish 384–400 active packaging antimicrobial and antioxidant applications 391–2 atmosphere modifiers 387–90 edible coatings and films 392–3 taint removal 393–4 water control 390–1 future trends 395–6 intelligent packaging applications 394–5 microbiology of fish products 385–7 monitoring shelf-life 113–15 flame treatment 87 flavonoids 219, 220 flavour absorbers of off flavours 8 control 368–9 packaging-flavour interactions see packaging-flavour interactions flavour absorption factors affecting 145–9 modelling 160–4 flavour modification 156–8 flavour-releasing materials 9, 44, 482, 561 flavouring substances 482–3 Flory-Huggins theory 160 flow pack machines 198, 325–6 fluorescent dye 281 foamed polymer packaging 530–1 focus group discussions 553 food additives European legislation 478–81, 487 US regulations 75–6 food contact materials (FCM) 460, 470–8, 529 basic rules for migration tests 474–8 Framework Directive 470–1 plastics directives 472–4 symbol for 471–2 Food and Drug Administration (FDA) 504, 514–15 580 Index

Food Hygiene Directive 485–7 Food Imitation Directive 490–1 food matrix 149–53 food poisoning hazards 314 food safety see safety Food Sentinel System 136 food spoilage see spoilage foodborne infections 232–3, 240–1 form-fill-seal machines 198, 325–7 free volume 146 freezing 294–5 fresh meat 411, 412, 413 beef 404–8 fresh produce 1 colour control see colour control effect of MAP on nutritional quality 215–22 novel MAP applications 189–207 future trends 202–4 high oxygen MAP 196–202 novel MAP gases 191–2 testing 193–6 reducing pathogen risks 231–75 factors affecting pathogen survival 242–51 future trends 254–6 improving MAP 251–4 measuring pathogen risks 232–42 supply chain 535–8 Fresh-Check 109–10 Freshilizer 29 FreshLock 42 FreshMax 33 Freshness Check 108 freshness indicators 11, 17–18, 127–43, 565 biosensors 137 compounds indicating quality 128–32 electronic nose 137–8 future trends 138 pathogen indicators 11, 17–18, 134, 136, 395, 396 types of 132–6 Freshness Monitor 109–10 FreshPad 10 FreshPax 29–30 FreshTag 135, 395 Frisspack 38 frozen foods 115–16 fruit juices 43, 156–8 fruit and vegetables see fresh produce functional barriers 509–12 functionalisation of polymers 79, 85–8 fungi 194, 195 fungicides 54, 57 gas composition colour stability of fresh produce 429–32 colour stability of meat 402–3 high oxygen MAP 197–8 pathogen survival 247–8 gas diffusion meso-level modelling 340–1, 342, 347–8 micro-level modelling 342–4, 349 gas exchange 356, 402–3 meso-level modelling 341, 342 micro-level modelling 341, 348, 349 gas flushing 573 gas indicators 565 carbon dioxide 11, 282 oxygen 11, 280–2 gases absorption in meat 403 antimicrobial agents 56, 58 EU legislation and packaging gases 480 MAP for fish 387–90 novel MAP gases 191–2 SGS 292, 300, 387–8, 388–90 see also under individual gases GEMANOVA model 405–8 general attitude studies 555–6 Germany 515 germicidal techniques 312–36 future trends 332–6 installation of UV/ozone systems 327–32 integration with MAP 325–32 new 314–15 ozone 315, 321–5 ultraviolet radiation 314–15, 315–20 Giardia lamblia 241, 242 glass transition temperature 146, 147 glucalase 30 glucose 129, 136 glucose oxidase 30, 93, 393 glucosinolates 221–2 glutaraldehyde coupling 89 good agricultural practices (GAP) 252, 255 good manufacturing practices (GMP) 252, 252–3 grapefruit juice 43 green plastics see biodegradable packaging materials growth seasons 535–7 GTAG 544 gypsum 179 Index 581

Hafnia alvei 250 ham, cured 409–10 ham pizza 457–8 Hazard Analysis and Critical Control Point (HACCP) system 103, 252, 253, 254, 485 headspace gas composition see gas composition heat stress response 250–1 heat transfer 339, 346–7 heat treatment 292, 293–4, 303 helium 279, 480 hepatitis A viruses (HAV) 239, 241, 291 hexamethylenetetramine 56 high density polyethylene (HDPE) 498–9, 502–3, 530 monolayer bottles 512–13 high impact polystyrene (HIPS) 512 high oxygen MAP 189–90, 191, 192 applying 196–202 fresh produce applications 201–2 future trends 202–4 optimal gas levels 197–8 packaging materials 199–201 produce volume/gas volume ratio 198–9 safety 197 temperature control 201 testing 193–6 histamine 130–1 homeostasis 289 horizontal form-fill-seal (HFFS) machines 198, 325–6 hot-fill conditions 508, 568, 569–72, 573 hue angle 418, 424 humectant salts 178–9 humidity 538 modelling MAP 341, 344, 349, 356 relative 149, 181, 184 temperature control and risks of MAP 567–8 see also moisture regulation; water humidity absorbers see moisture absorbers hurdle technology 51, 52, 289 hydration, water of 179 hydrogen 279 hydrogen sulphide 131–2, 135 hydroxypropyl cellulose 393 hygiene 254 combining MAP with other preservation technologies 291–3 European legislation 485–7 I-Point indicator 108, 109 imitation, food 490–1 immobilisation-type antimicrobial packaging 51–2 immobilised bioactive-type polymers 84–95 antimicrobial packaging/shelf-life extension 92–4 applications 90–5 developing NMBP by immobilisation 85–90 in-package processing 90–2 intelligent packaging 94–5 in-house control 541 in-package processing 90–2 incineration, suitability for 447, 448–9, 449–58 indigenous microflora 244, 249–50 indirect packaging costs 448, 448–9, 449–58 information 560 information banks 547 inherently bioactive synthetic polymers 79–84 chitosan 80–2 UV irradiated nylon 10, 82–3 insect damage 23 insulating materials 10 integrated active packaging, storage and distribution 5, 18, 204, 535–49 alarm systems and TTIs 540–1 future trends 545–7 role of packaging in supply chain 538–40 supply chain for perishable foods 535–8 traceability 18, 542–5, 546 intelligent packaging 2, 6, 459–60 classification 461–5 consumers and see consumers current research 13 current use 12 fish 394–5 freshness indicators see freshness indicators future trends 17–18 integrating active packaging, storage and distribution 5, 18, 204, 535–49 leak detectors see leak detectors legislation see legislation NMBP 94–5 pathogen indicators 11, 17–18, 134, 136, 395, 396 582 Index

Index 583 food hygiene 485- technologies 11-12 food labelling471,481,485,487-9, TTls see time-temperature indicators initiatives to amend 461-8 Internet 545-6 report 460, 468 interviews 553-4 roduct safety and waste 489-92 ionising radiation(irradiation) 255, 292, 95-6,302 USA14.756 invisible oxygen indicators 281 lettuce. shredded 568 iron-based oxygen scavengers 27-30, added trays 375368-72 irradiation (ionising radiation) 255, 292, bacteria deactivation 332-3. 334 295-6.302 exposure and colour stability of meat Iso 9000: 2000 quality management ight-activated oxygen scavenging films 31-2 limonene157-8,501-2,503,510-11 Limonin kimchi 41.4 Lifelines Freshness Monitor 109-10 kinetic modelling 113-16 past 424 lipid oxidation 368-9, 3 uropean legislation 471, 481, 485, packaging-flavour interactions 159 487-948990 poxy genase 424 oxygen scavenging 33 lactase-active packaging 8, 77, 90-1 lactic acid 129. 298-9. 521 factors affecting survival 2 lactic acid bacteria(LAB)231, 249-50 48.249.251 255,300-1,370-1,386 measuring pathogen risks 233-6 stem of milk 92-3 microbial safety of MAP 211-12 lactose-free milk 77. 90-1 LLDPE film 159 lactose remover 8 locus of activity 74-5, 77-8 eak detectors 276-86 logistics optimizing logistic chains 353-4 future trends 282-3 performance and packaging indicators during distribution 279-82 optimization 442-3 low density polyethylene(LDPE)154, leakage, product safety and quality low-pressure mercury vapour lamp 317 Least Shelf-Life First Out (LSFO) system low temperature preservation 292, 294-5, 116-20,121 legislation 13-15, 200 dyes Australia 14-15 8-19 European 15, 75, 459-96 Actipak study6,13,459,460,461-8 biocides and pesticides 483-4 macro-level modelling 339, 346-7 biodegradable plastics 526-9 magnesium chloride 178 current legislation and magnesium oxide 180 recommendations for chang malic acid 298-9 marketing 76 food additives 478-81 487 food contact materials 460. 470-8 441s. 47. 248-39g 449 58m zaton food flavouring 482-3 king/tagging

scope 469 technologies 11–12 TTIs see time-temperature indicators internal indicators 11 Internet 545–6 interviews 553–4 ionising radiation (irradiation) 255, 292, 295–6, 302 invisible oxygen indicators 281 iron-based oxygen scavengers 27–30, 388 irradiation (ionising radiation) 255, 292, 295–6, 302 ISO 9000:2000 quality management standard 103 Japan 12, 14 kimchi 41, 42 kinetic modelling 113–16 labelling 302 European legislation 471, 481, 485, 487–9, 489–90 labels 8 oxygen scavenging 33 lactase-active packaging 8, 77, 90–1 lactic acid 129, 298–9, 521 lactic acid bacteria (LAB) 231, 249–50, 255, 300–1, 370–1, 386 lactoperoxidase system of milk 92–3 lactose-free milk 77, 90–1 lactose remover 8 leak detectors 276–86 detection during processing 277–9 future trends 282–3 indicators during distribution 279–82, 561 leakage, product safety and quality 276–7 Least Shelf-Life First Out (LSFO) system 116–20, 121 legislation 13–15, 200 Australia 14–15 European 15, 75, 459–96 Actipak study 6, 13, 459, 460, 461–8 biocides and pesticides 483–4 biodegradable plastics 526–9 current legislation and recommendations for change 468–70 food additives 478–81, 487 food contact materials 460, 470–8 food flavouring 482–3 food hygiene 485–7 food labelling 471, 481, 485, 487–9, 489–90 initiatives to amend 461–8 Nordic report 460, 468 product safety and waste 489–92 Japan 14 USA 14, 75–6 lettuce, shredded 568–72 lidded trays 375 light bacteria deactivation 332–3, 334 exposure and colour stability of meat 405–7 light-activated oxygen scavenging films 31–2 limonene 157–8, 501–2, 503, 510–11 limonin 43, 165 Lifelines Freshness Monitor 109–10 lipase 424 lipid oxidation 368–9, 392 modelling 162–4 packaging-flavour interactions 159, 162–4 lipoxygenase 424 Listeria monocytogenes 240, 289–90, 395 factors affecting survival 242, 245–6, 248, 249, 251 measuring pathogen risks 233–6 microbial safety of MAP 211–12 LLDPE film 159 locus of activity 74–5, 77–8 logistics optimizing logistic chains 353–4 performance and packaging optimization 442–3 low density polyethylene (LDPE) 154, 155, 157, 158, 498, 530 low-pressure mercury vapour lamp 317 low temperature preservation 292, 294–5, 396 luminescent dyes 281 lycopene 218–19 lysozyme 92 macro-level modelling 339, 346–7 magnesium chloride 178 magnesium oxide 180 malic acid 298–9 marketing 76 properties and packaging optimization 443, 447, 448–9, 449–58 marking/tagging 18 Index 583

584 Index mass transfer 144-5. 339. 346-7 evaluation and recycling 507-8 meat I from oxygen scavengers and moisture bsorbers 461-2 463 CAP376-7 see also packaging- flavour interactions ontrol of appearance 366-8 migration limits 460, 472, 529 delaying microbial spoilage 369-71 migration tests, basic rules for 474-8 flavour and texture 368-9 milk 92-3 future trends 377-9 milk bottles 512-13 MAP technology 372-6 milk products 510-11 mperature and storage life 371-2 minerals, finely dispersed 3840, 41 olour control see colour control minimal proce 252-3 onsumer attitudes towards novel and pathogen survival 244-7 packaging 557, 558 and stress responses 250-1 mechanical integrity 63-4 minimum durability dates 485, 486, 48 mechanical strength 446, 448-9, 449-58 mechanisms of action 78 MINIPAX sachet 44. 394 mechanistic models 355 misuse of plastics 500-3 membranes. cell 210 mixing 77-8 melanins 220 mixtures of flavour compounds 147-8 nercury lamp 317 modelling 337-61 meso-level modelling 340-1, 342, 347-8 advantages and disadvantages of models 354-5 applying models to improve MAP metmyoglobin reduction activity 366-7 Michaelis Menten approach 348 current MAP-related models 346-51 microaerophilic microorganisms 247-8 dedicated models 351-2 micro-level modelling 341-6.348-51 dynamic changes in headspace gas microorganisms 36 composition 402-3 Actipak study and safety 465-6 flavour absorption 160-4 combining map with other preservation technologies 287-301 impact of MAP and colour stability in fish385-7,3956 macro-level 339. 3 integrating MAP with new germicida 40-1.342,347-8 chniques see germicidal micro-level 341-6.348-51 migration 507-8 principles and methods 338-46 laying microbial spoilage 369 ohere packaging(MAP) temperature and storage life 371-2 mechanisms of carbon dioxide colour stability in fresh produce 424-32 inhibition 208-10. 387 combining with other preservation -311 freshness indicators defining MAP performance 564-6 modelling MAP 345, 350 mentioning 352-3 novel MAP applications for fresh and food preservation, food spoilage oduce19l.192.193-5 and shelf-life 312-14 pathogen risks see pathogen risks safety of MAP 210-14 improving through modelling 337-61 icroperforated films 190, 567, 571 re heating modifiers 10 niques 312-36 10 leak detection 276-86 microwave UV lamps 317-18, 327-32, novel applications for fresh produce 335-6 189-207 migration 144-5 packaging optimization 449-58

mass transfer 144–5, 339, 346–7 meat 1 active packaging 365–83 CAP 376–7 control of appearance 366–8 delaying microbial spoilage 369–71 flavour and texture 368–9 future trends 377–9 MAP technology 372–6 temperature and storage life 371–2 colour control see colour control consumer attitudes towards novel packaging 557, 558 mechanical integrity 63–4 mechanical strength 446, 448–9, 449–58 mechanisms of action 78 mechanistic models 355 membranes, cell 210 melanins 220 mercury lamp, low-pressure 317 meso-level modelling 340–1, 342, 347–8 methyl cellulose 393 metmyoglobin 366, 367, 368 metmyoglobin reduction activity 366–7 Michaelis Menten approach 348 microaerophilic microorganisms 247–8 micro-level modelling 341–6, 348–51 microorganisms 36 Actipak study and safety 465–6 combining MAP with other preservation technologies 287–301 fish 385–7, 395–6 growth kinetics 60–1 integrating MAP with new germicidal techniques see germicidal techniques meat delaying microbial spoilage 369–71 temperature and storage life 371–2 mechanisms of carbon dioxide inhibition 208–10, 387 microbial growth indicators see freshness indicators modelling MAP 345, 350 novel MAP applications for fresh produce 191, 192, 193–5 pathogen risks see pathogen risks safety of MAP 210–14 microperforated films 190, 567, 571 microwave heating modifiers 10 microwave susceptors 10 microwave UV lamps 317–18, 327–32, 335–6 migration 144–5 evaluation and recycling 507–8 from oxygen scavengers and moisture absorbers 461–2, 463 see also packaging-flavour interactions migration limits 460, 472, 529 migration tests, basic rules for 474–8 milk 92–3 milk bottles 512–13 milk products 510–11 minerals, finely dispersed 38–40, 41 minimal processing 252–3 and pathogen survival 244–7 and stress responses 250–1 minimum durability dates 485, 486, 487, 588–9 MINIPAX sachet 44, 394 misuse of plastics 500–3 mixing 77–8 mixtures of flavour compounds 147–8 modelling 337–61 advantages and disadvantages of models 354–5 applying models to improve MAP 352–4 current MAP-related models 346–51 dedicated models 351–2 dynamic changes in headspace gas composition 402–3 flavour absorption 160–4 future trends 356 impact of MAP and colour stability in meat 403–10, 412–13 macro-level 339, 346–7 meso-level 340–1, 342, 347–8 micro-level 341–6, 348–51 migration 507–8 principles and methods 338–46 modified atmosphere packaging (MAP) 12, 22–3, 365 colour stability in fresh produce 424–32 combining with other preservation techniques 287–311 defining MAP performance 564–6 dimensioning 352–3 and food preservation, food spoilage and shelf-life 312–14 gases see gas composition; gases improving through modelling 337–61 integrating with new germicidal techniques 312–36 leak detection 276–86 novel applications for fresh produce 189–207 packaging optimization 449–58 584 Index

Index 585 performance under dynamic nitrous oxide MAP 191-2 480 emperature conditions 563-75 testing 193-6 oduct safety and quality 208-30 noble gases 431 educing pathogen risks 231-75 non-climacteric fruits 420 technologies for meat products 372-6 non-destructive package leak testing 276, modulus of elasticity 146, 147 2779 moisture 537-8 non-migratory bioactive polymers ingress 182-3 sources in packaging 181-3 benefits 72-7 see also humidity, moisture regulation; food processor's perspective 77 marketing aspects 76 moisture absorbers 7. 477. 489 regulatory advantages 75-6 fish 390-1 technical 72-5 nigration from 461-2 463 current limitations 77-9 moisture regulation 172-85 future trends 95 6 herently bioactive polymers 79 polymers with immobilised bioactive future trends 185 compounds 84-90 humectant salts 178-9 irreversible adsorption 179-80 non-respiring food products 215 molecular sieves 172. 176-8 Nordic report 460, 468 lanning a moisture defence 180-5 Norwalk virus 239. 241 selection of desiccant 183-5 nutritional quality see quality silica gel 173-4, 175 engers8,42-4,393-4 molecular sieves 172. 176-8 off flavours absorbers of 8 molecular structure 148 one-sided contact 476-7 Monitor mark TTI 108-9 ptimization 2, 5, 441-58 examples of 449-58 monolithic system 62-3, 64 Improving decision-making 458 mulation 118-20. 350-1 issues in 442-4 Montmorillonite 174. 176 VTT Precision Packaging Concept 44-9 oxygen scavengers and 23-5 Omega bag multilayer PET 511-12 Multivac Rollstock machine 326-7 orientated polypropylene(OPP)199-200 mycotoxins 23-4 overall migration limit 460, 472, 529 myoglobin135,366-8,404,41l Na, CaEDTA 299-300 xidation see lipid oxidation nano-composites 524-6, 527 naringin 90. 165 312,313 native starch 522 er films 199-200 natural extracts 55. 57-8 growth of Listeria monocytogenes naturally occurring antimicrobials 244 Nature Works PLa 521. 532 high oxygen MAP see high oxygen isin 301 de431-2 indicators 11. 280-2 11-12,414 low oxygen MAP 1190,313,373,374,376,480 colour stability of fresh prod compounds, volatile 130, 135 4246.429-31

performance under dynamic temperature conditions 563–75 product safety and quality 208–30 reducing pathogen risks 231–75 technologies for meat products 372–6 modulus of elasticity 146, 147 moisture 537–8 ingress 182–3 sources in packaging 181–3 see also humidity; moisture regulation; water moisture absorbers 7, 477, 489 fish 390–1 migration from 461–2, 463 moisture regulation 172–85 clay 172, 174–6 fish 390–1 future trends 185 humectant salts 178–9 irreversible adsorption 179–80 molecular sieves 172, 176–8 planning a moisture defence 180–5 selection of desiccant 183–5 silica gel 173–4, 175 moisture vapour transmission rate (MVTR) 182–3 molecular sieves 172, 176–8 molecular size 148 molecular structure 148 Monitor Mark TTI 108–9 monolayer recycled plastics 512–13 monolithic system 62–3, 64 Monte Carlo simulation 118–20, 350–1 Montmorillonite 174, 176 moulds 231, 320 oxygen scavengers and 23–5 multilayer adsorption 184 multilayer PET 511–12 Multivac Rollstock machine 326–7 mycotoxins 23–4 myoglobin 135, 366–8, 404, 411 Na2CaEDTA 299–300 nano-composites 524–6, 527 naringin 90, 165 native starch 522 natural extracts 55, 57–8 naturally occurring antimicrobials 244 Nature Works PLA 521, 532 nisin 301 nitric oxide 431–2 nitrite 411–12, 414 nitrogen 190, 313, 373, 374, 376, 480 nitrogen compounds, volatile 130, 135 nitrous oxide MAP 191–2, 480 testing 193–6 noble gases 431 non-climacteric fruits 420 non-destructive package leak testing 276, 277–9 non-migratory bioactive polymers (NMBP) 71–102 benefits 72–7 food processor’s perspective 77 marketing aspects 76 regulatory advantages 75–6 technical 72–5 current limitations 77–9 future trends 95 inherently bioactive polymers 79–84 polymers with immobilised bioactive compounds 84–90 applications 90–5 non-respiring food products 215 Nordic report 460, 468 Norwalk virus 239, 241 nutritional quality see quality nylon, UV irradiated 10, 82–3 odour scavengers 8, 42–4, 393–4 off flavours, absorbers of 8 oil 150–1, 152–3 one-sided contact 476–7 optimization 2, 5, 441–58 examples of 449–58 improving decision-making 458 issues in 442–4 VTT Precision Packaging Concept 444–9 Orega bag 40 oregano essential oil 299 organic acids 53, 57, 129, 298–9 orientated polypropylene (OPP) 199–200 overall migration limit 460, 472, 529 Oxbar 33 oxidation lipid oxidation see lipid oxidation prevention by oxygen scavengers 23 oxygen 312, 313, 480 barrier films 199–200 and growth of Listeria monocytogenes 212 high oxygen MAP see high oxygen MAP indicators 11, 280–2 low oxygen MAP colour stability of fresh produce 424–6, 429–31 Index 585