This book addresses the interactions between food products and the various polymer materials in which they are packaged. While the mathematics of mass transfer and diffusion are complex, the authors break the topic down into a progression from basic theory, through relatively simple systems, and onto a discussion of how active packaging will become widespread in the future. The book is intended to help current and prospective researchers and technologists understand the theory of food safety in plastic packaging.

From the Preface: “...[T]he parameters of main importance for a polymer package in contact with a liquid food are the diffusivity and the coefficient of convection. The diffusivity is concentration-dependent, as for example the case of highly plasticised polyvinylchloride where the plasticiser concentration may reach 50% of the polymer, but in the present case of the low concentration of additives distributed in the polymer of the packaging — which are necessary to provide its qualities — the diffusivity can be considered as a constant. On the other hand, the value of the coefficient of convection largely depends on the rate of the stirring of the liquid. Both of these parameters, e.g., the diffusivity and coefficient of convection, increase with temperature...”

Target Audience: Food scientists, packaging designers and technologists, and upper-level students concerned with mass transfer as it applies to polymer—food interactions.

Table of Contents:

A Theoretical Approach to Experimental Data

Mass Transfer Through Multi-Layer Packages Alone

Process of Co-Extrusion of Multi-Layer Films

Mass Transfers Between Food and Packages

Active Packages for Food Protection

A Few Common Misconceptions Worth Avoiding

Conclusions

Index