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Interaction between packaging materials and foods
Author(s) -
Mannheim Chaim H.,
Passy Nehama
Publication year - 1990
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.2770030303
Subject(s) - food packaging , product (mathematics) , active packaging , business , food products , biochemical engineering , packaging and labeling , package design , process engineering , waste management , environmental science , engineering , food science , manufacturing engineering , mechanical engineering , marketing , chemistry , geometry , mathematics
Most food products can interact to some degree with their packaging. Migration, permeation and absorption are the mechanisms that determine the extent of this interaction, which is affected by temperature, storage time and other environmental parameters. The major challenge facing food and packaging manufacturers is to ensure the wholesomeness and safety of their products, so that the package‐related factors, including chemical and physical integrity, will be controlled, ensuring that a safe product reaches the consumer in optimal condition.