Safety aspects of packaging materials

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dc.contributor.authorGopal, T.K.S.
dc.date.accessioned2014-01-03T04:33:17Z
dc.date.available2014-01-03T04:33:17Z
dc.date.issued2005
dc.description.abstractWhen selecting an appropriate packaging system for a food product, a number of criteria must be considered. Foremost is the stability of the food product itself as food components such as proteins, lipids and certain vitamins can undergo detrimental changes due to changes in water activity of the product. The stability of the product will thus be a function of its chemical, biochemical and physical nature and will be influenced markedly by the permeability or barrier properties of the package. Secondly environmental factors, such as temperature, relative humidity, oxygen tension and light intensity, to which the product/ package system. is exposed during distribution and. storage must also be considered hen evaluating the barrier properties required for the package. Lastly the nature and composition of the specific packaging material arid its potential effect on the intrinsic quality and safety of the packaged food as a consequence of the migration of components from the packaging material into the food also should be considered.en_US
dc.identifier.citationIn Winter School manual on 'Current trends in packaging of fish and fishery products',organized by Cochin, 17th november - 7th december, 2005, 173-179en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1234
dc.language.isoenen_US
dc.publisherCentral Institute of Fisheries Technologyen_US
dc.subjectPackagingen_US
dc.subjectpackaging materialsen_US
dc.subjectseafoodsen_US
dc.titleSafety aspects of packaging materialsen_US
dc.typeBook chapteren_US
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