Packaging: food preservation

T ood packaging reflects the needs of human societies and their technical capacities to provide for these needs. The kinds and amounts of food supply, the methods of food preservation, and the availability of packaging materials determine the packaging systems in any culture—be it prehistoric, present, or future. 

We can expect drastic changes in the food packaging industry. Some will arise from new consumer needs, new or expanded food supplies and products, and new food preservation systems such as aseptic packaging. Others will result from societally based constraints such as safety in health and hazardous use (as in the child safety closure legislation) and consumer protection against fraud, misinformation, or wrongful use where the burden for awareness is no longer on the buyer but on the supplier. Other such constraints will arise from environmental concerns or material scarcities. 

BHA) and butylated hydroxytoluene (BHT) are synthetic preservatives that are added to many packaged foods. 

Different kinds of chemical preservatives used in packaged food. 

Linssen, J. P. H., and Roozen, J. P. (1994). Food flavour and packaging interactions. In "Food Packaging and Preservation" (M. Mathlouthi, ed.), pp. 48-61. Blackie Academic and Professional, Glasgow. 

Baner, A.. Franz, R., Piringer, 0.1994. Alternative Fatty Food Simulants for Polymer Migration Testing . Chapter 2 in Food Packaging and Preservation. (M. Mathlouthi, ed.). Blackie Academic and Professional, London, presented at IFTEC symposium, 15-18 November 1992, The Hague, Netherlands. 

Koszinowski J., Piringer O. 1986, in Mathlouthi M. (ed) 1986, Food packaging and preservation. Theory and practice, London, Elsevier Applied Science. 

J. J. Wright and L. D. Hall, NMR imaging of packaged foods, in M. Mathlouthi, (Ed.), Food Packaging and Preservation, Chapman and Hall (Blackie Academic and Professional), New York, USA, 1994, pp. 197-208 (Chapter 11). 

Guilbert, S. (1986). Teehnology and applieation of edible proteetive films. In M. Mathlouti (ed.). Food Packaging and Preservation. Elsevier Applied Seienee, New York, pp. 371-394. 

Releasing packaging actively adds components to packaged food, e.g., carbon dioxide, antioxidant or preservatives to avoid deterioration of the food. Also releasers may be used, like flavour or colour releasers, to improve the quality of the food. 

The industrial use comprises examination of welds internal structures for the existence of cracks, voids, or contaminants food preservations, and examination of packages and baggage for illegal articles, especially at airports. 

R Riquelme, M. T. Pretel, G. Martinez, M. Serrano, A. Amoros, and F. Romojaro, Food Packaging and Preservation, Blackie Academic, Glasgow, 1994, pp. 141-157. 

Sodium is important in the regulation of fluid balance within the body. Most sodium in the diet comes from the use of table salt, NaCI, to season and preserve foods. Sodium is also supplied by compounds such as sodium carbonate and sodium hydrogen carbonate in baked goods. Sodium benzoate is a preservative in carbonated beverages. Sodium citrate and sodium glutamate are used in packaged foods as flavor additives. 

This is the synthesis of a somewhat controversial food preservative called BHT. It is an antioxidant that has been put in packaging to keep foods from becoming rancid from air oxidation. A balanced reaction would require two molecules of the alkene for each of the starting aromatic. The aromatic ring is relatively electron rich with two donors attached to it. With sulfuric acid present, the medium is definitely acidic. The first step is to generate the excellent electrophile needed for electrophilic aromatic substitution. For simplicity, let s symbolize sulfuric acid as H-A. The Markovnikov addition of a proton to isobutylene gives the tert-butyl carbocation, an excellent electrophile. 

B. Barbour, The Complete Food Preservation Book, David McKay Co., New York, 1978. 1. H. Alexander. Solid Waste in Perspective. In First Annual Packaging and Government Seminar, The Packaging Institute (May, 1997). 

Packaging Technology and Science 16, No.6, Nov.-Dec.2003, p.223-9 PROPERTIES OF ANTIMICROBIAL PLASTICS CONTAINING TRADITIONAL FOOD PRESERVATIVES... 

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