Modified Atmosphere Packaging of Foods - (Institute of Food Technologists) by Dong Sun Lee (Hardcover)

About the Book

"This book was written aiming to present an integrated outline on knowledge about modified atmosphere packaging (MAP) of foods. MAP is an effective technology to improve the food preservation and extend the shelf life by employing relatively easily applicable tools and measures. Key weapon in MAP is selection of optimal gas composition, which can be realized relatively easily at tolerable cost. With my works on food MAP for over 30 years, many questions have been raised relating to topics covering simple basics of gas property, optimum MA condition, design of MAP system and practical applications specific for products. The answers seem to be scattered over many places. Even though there are already some publications on food MAP, it is felt that a book dealing with basics to advanced design methodology of MAP in an integrated flow may be of some help to students and researchers in this field"--

Book Synopsis

A complete guide to the principles and practical application of modified atmosphere packaging

Modified atmosphere packaging (MAP) is one of the most cost-effective, versatile, and commonly used methods of preserving food products available today. Employed in both ambient and chilled conditions, it can prolong shelf-life and preserve the quality of a wide array of items via careful processes of atmospheric engineering. The essential scientific principles underlying this technology can, however, be difficult to grasp and effectively apply.

With Modified Atmosphere Packaging of Foods, esteemed food science professor Dong Sun Lee provides a thorough and practical explanation of all aspects of MAP. Chapters covering the development, impact, and day-to-day application of the technique give a well-rounded understanding of its pivotal role in the food industry, while accounts of other active packaging methods help to provide broader context. This important new book includes:

• Detailed guidance on all aspects of MAP - from its scientific background to its practical application
• Information on how specific MAP products may be developed according to their particular engineering principles
• Coverage of the related active and intelligent packaging techniques
• Discussion of relevant food safety issues and regulations

Containing vital information for industry professionals and food science researchers alike, Modified Atmosphere Packaging of Foods is an essential text for all those working to improve the quality and shelf-life of the food we eat.

From the Back Cover

A complete guide to the principles and practical application of modified atmosphere packaging

Modified atmosphere packaging (MAP) is one of the most cost-effective, versatile, and commonly used methods of preserving food products available today. Employed in both ambient and chilled conditions, it can prolong shelf-life and preserve the quality of a wide array of items via careful processes of atmospheric engineering. The essential scientific principles underlying this technology can, however, be difficult to grasp and effectively apply.

With Modified Atmosphere Packaging of Foods, esteemed food science Professor Dong Sun Lee provides a thorough and practical explanation of all aspects of MAP. Chapters covering the development, impact, and day-to-day application of the technique give a well-rounded understanding of its pivotal role in the food industry, while accounts of other active packaging methods help to provide broader context. This important new book includes:

• Detailed guidance on all aspects of MAP - from its scientific background to its practical application
• Information on how specific MAP products may be developed according to their particular engineering principles
• Coverage of the related active and intelligent packaging techniques
• Discussion of relevant food safety issues and regulations

Containing vital information for industry professionals and food science researchers alike, Modified Atmosphere Packaging of Foods is an essential text for all those working to improve the quality and shelf-life of the food we eat.

About the Author

Dong Sun Lee, Professor Emeritus, Kyungnam University, Changwon, South Korea.