Plastic Packaging: Interactions with Food and Pharmaceuticals, Second Edition
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Plastics are the most important class of packaging materials. This successful handbook, now in its second edition, covers all important aspects of plastic packaging and the interdisciplinary knowledge needed by food chemists, pharmaceutical chemists, food technologists, materials scientists, process engineers, and product developers alike. This is an indispensable resource in the search for the optimal plastic packaging. Materials characteristics, additives and their effects, mass transport phenomena, quality assurance, and recent regulatory requirements from FDA and European Commission are covered in detail with ample data.Content: Chapter 1 Preservation of Quality through Packaging (pages 1–13): Dr. Albert Baner and Dr. Otto PiringerChapter 2 Characteristics of Plastic Materials (pages 15–61): Johannes Brandsch and Dr. Otto PiringerChapter 3 Polymer Additives (pages 63–88): Jan Pospisil and Stanislav NespurekChapter 4 Partition Coefficients (pages 89–121): Dr. Albert Baner and Dr. Otto PiringerChapter 5 Models for Diffusion in Polymers (pages 123–162): Peter MerceaChapter 6 A Uniform Model for Prediction of Diffusion Coefficients with Emphasis on Plastic Materials (pages 163–193): Dr. Otto PiringerChapter 7 Transport Equations and Their Solutions (pages 195–246): Dr. Otto Piringer and Titus BeuChapter 8 Solution of the Diffusion Equation for Multilayer Packaging (pages 247–262): Valer Tosa and Peter MerceaChapter 9 User?Friendly Software for Migration Estimations (pages 263–296): Peter Mercea, Liviu Petrescu, Dr. Otto Piringer and Valer TosaChapter 10 Permeation of Gases and Condensable Substances through Monolayer and Multilayer Structures (pages 297–347): Horst?Christian LangowskiChapter 11 Migration of Plastic Constituents (pages 349–415): Roland Franz and Angela StormerChapter 12 US FDA Food Contact Materials Regulations (pages 417–439): Allan Bailey, Layla Batarseh, Timothy Begley and Michelle TwaroskiChapter 13 Community Legislation on Materials and Articles Intended to Come into Contact with Foodstuffs (pages 441–463): Luigi RossiChapter 14 Packaging Related Off?Flavors in Foods (pages 465–497): Dr. Albert Baner, Francois Chastellain and Andre MandanisChapter 15 Possibilities and Limitations of Migration Modeling (pages 499–522): Peter Mercea and Dr. Otto Piringer
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