Food Packaging and Preservation
“Food Packaging and Preservation” by M. Mathlouthi, published by Springer Science & Business Media on April 30, 1994, is a comprehensive exploration of the materials commonly used in food packaging, particularly focusing on polymers. This edition spans 292 pages and is presented in English. The book delves into the permeability of these materials to gases and vapors, which is crucial for their protective capabilities in food preservation.
Readers will find an in-depth analysis of the factors influencing the permeability of polymers, including their structural properties such as free volume, crystallinity, and thickness. The text also examines the characteristics of permeant molecules, particularly water vapor, and how these properties affect overall permeability. Additionally, various experimental methods for determining permeability are summarized, making this work a valuable resource for those interested in food science, packaging technology, and industrial design.
Official synopsis Publisher
The materials used in food packaging are very often common polymers. Their permeability to gases and vapours is at the origin of their barrier properties and capacity for protection of the food. The permeability coefficient, which is at thermodynamic equilibrium equal to the product of diffusivity and solubility, depends on the structure of the polymer as well as the properties of diffusing molecules. Polymer properties affecting permeability, such as free volume, crystallinity, tacticity, cross-linking, orientation and thickness, are reviewed as well as permeant characteristics, size and shape and polarity, especially for water vapour, which are described in relation to their influence on permeability. Different experimental methods of determination …of permeability are also summarized.
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