{"product_id":"modified-atmosphere-packaging-for-fresh-cut-fruits-and-vegetables-isbn-9780813812748","title":"Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables","description":"\u003ci\u003eModified Atmosphere Packaging for Fresh-cut Fruits and Vegetables\u003c\/i\u003e provides comprehensive coverage of all aspects of modern MAP technologies for fresh-cut fruits and vegetables. Coverage begins with the general MAP concept and application by introducing the concept of MAP, how MAP works for fresh-cut produce and the benefits and shortfalls of MAP in its application. The book then discusses the basic aspects of MAP – packaging materials and machinery. In these sections, the book addresses not only the general information about MAP materials, but also supplies examples to introduce the new packaging films and their successful application in produce and fresh-cut fruits and vegetables. Unique chapters and sections in the book include relevant patents for MAP, commercial practices and MAP packaging machinery. Generally, packaging machinery is only included in books specifically covering packaging engineering. Coverage of this important aspect is included in the book since fresh-cut manufacturers spend much more time in the day-to-day operations on packaging machinery and systems as compared to packaging film materials. In the final section, \u003ci\u003eModified Atmosphere Packaging for Fresh-cut Fruits and Vegetables\u003c\/i\u003e highlights the latest developments in the packaging industry and how they could impact the fresh-cut industry. \u003cp\u003eContributors vii\u003c\/p\u003e \u003cp\u003ePreface ix\u003c\/p\u003e \u003cp\u003eChapter 1. Introduction 3\u003cbr\u003e\u003ci\u003eHong Zhuang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I Modified Atmosphere Packaging\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 2. Mathematical Modeling of Modified Atmosphere Packaging 11\u003cbr\u003e\u003ci\u003eYachuan Zhang, Qiang Liu, and Curtis Rempel\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 3. Respirations and Browning Discoloration of Fresh-Cut Produce in Modified Atmosphere Packaging 31\u003cbr\u003e\u003ci\u003eHong Zhuang, M. Margaret Barth, and Xuetong Fan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 4. Fresh-Cut Produce Microbiology of Modified Atmosphere Packaging 57\u003cbr\u003e\u003ci\u003eKenny Chuang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 5. Sensory and Sensory-Related Quality of Fresh-Cut Produce Under Modified Atmosphere Packaging 71\u003cbr\u003e\u003ci\u003eHong Zhuang, Xuetong Fan, and M. Margaret Barth\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 6. Phytochemical Changes of Fresh-Cut Fruits and Vegetables in Controlled and Modified Atmosphere Packaging 101\u003cbr\u003e\u003ci\u003eJun Yang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 7. Active Modification of Atmosphere in Packages 141\u003cbr\u003e\u003ci\u003eAlan Campbell and Lynneric Potter\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II Modified Atmosphere Packaging Materials and Machinery\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 8. Polymeric Films Used for Modified Atmosphere Packaging of Fresh-Cut Produce 149\u003cbr\u003e\u003ci\u003eHong Zhuang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 9. Breatheway R  Membrane Technology and Modified Atmosphere Packaging 185\u003cbr\u003e\u003ci\u003eRaymond Clarke\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 10. Microperforated Films for Fresh Produce Packaging 209\u003cbr\u003e\u003ci\u003eRoger Gates\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 11. Modified Atmosphere Packaging Machinery Selection and Specification 219\u003cbr\u003e\u003ci\u003eChris van Wandelen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 12. Hygienic Design of Machinery 229\u003cbr\u003e\u003ci\u003eChris van Wandelen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III Novel Packaging Technologies\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 13. Nanostructure Packaging Technologies 241\u003cbr\u003e\u003ci\u003eLoong-Tak Lim\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 14. Active Packaging for Fresh-Cut Fruits and Vegetables 267\u003cbr\u003e\u003ci\u003eG. F. Mehyar and J. H. Han\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 15. Packaging Sustainability for Modified Atmosphere Packaging of Fruits and Vegetables 285\u003cbr\u003e\u003ci\u003eClaire Koelsch Sand\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 293\u003c\/p\u003e  \u003cb\u003eAaron L. Brody, Ph.D.,\u003c\/b\u003e is a consultant in food and food technology, packaging and marketing. He teaches undergraduate and graduate food packaging and food product development and marketing courses at The University of Georgia and MBA strategic marketing and product development courses at St. Joseph's University. His previous affiliations include General Foods; Raytheon Manufacturing Co., where he helped develop the first microwave ovens; Whirlpool Corporation, where he led the development of modified atmosphere; Mars, Inc.; Mead Packaging, where he managed the Crosscheck aseptic packaging system; and Container Corporation of America, where he was Marketing Development Manager. Dr. Brody is author of hundreds of articles and eight textbooks in food and food technology, marketing and packaging. He is contributing editor for \u003ci\u003eFood Technology\u003c\/i\u003e, and Technical and Marketing Information Editor for \u003ci\u003eBrand Packaging\u003c\/i\u003e. Among his awards and honors are election to the Packaging Hall of Fame; the Nicholas Appert award, Institute of Food Technologists' (IFT) highest award; IFT's Industrial Scientist award and Riester-Davis award for lifetime achievement in food packaging; Institute of Packaging Professionals' (IOPP) member of the year and honorary life member.  \u003cp\u003e\u003cb\u003eHong Zhuang, Ph.D.,\u003c\/b\u003e is a Research Food Technologist in the Quality and Safety Assessment Research Unit, at South Atlantic Area (SAA), Agriculture Research Service (ARS), USDA, Athens, Georgia. Dr. Zhuang received his B.S. in Plant Physiology from the Northwestern University in Xi'an, China, and M.S. in Plant Physiology and Biochemistry and Ph.D. in Nutritional Sciences Multidisciplinary, respectively, from the University of Kentucky, Lexington, KY. Dr. Zhuang had been working on research and development as senior research scientist and director of R\u0026amp;D in the fresh-cut industry for more than nine years before joining USDA research recently, and has experience in new product development, processing improvement, modified atmosphere packaging, retaining fresh-cut shelf-life, and new technology identification, evaluation and commercialization.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eJung H. Han, Ph.D.,\u003c\/b\u003e is Senior Project Engineer at the World Wide Fruit and Vegetable Research Center, Frito-Lay Inc., Plano, TX. He received B.S. and M.S. degrees from Korea University, Seoul, Korea, and his Ph.D. degree from Purdue University. Dr. Han previously served as Associate Professor in the Department of Food Science and the Department of Pharmaceutical Science at the University of Manitoba, Canada. In the Food Science Department he worked on an antimicrobial packaging program and a biodegradable plastic program and taught Food Engineering Fundamentals, Food Packaging, and Total Quality Management. He is also an Associate Editor of the \u003ci\u003eJournal of Food Science\u003c\/i\u003e's Food Engineering and Physical Property sections. Dr. Han is an Editorial Board Member of Food Research International and Chair of the Packaging Division of the Canadian Institute of Food Science and Technology. Additionally, he is a past Chair of Food Packaging Division of IFT. Dr. Han has published two books – \u003ci\u003eInnovations in Food Packaging\u003c\/i\u003e and \u003ci\u003ePackaging for Nonthermal Processing of Food\u003c\/i\u003e.\u003c\/p\u003e \u003ci\u003eModified Atmosphere Packaging for Fresh-cut Fruits and Vegetables\u003c\/i\u003e provides comprehensive coverage of all aspects of modern MAP technologies for fresh-cut fruits and vegetables. Coverage begins with the general MAP concept and application by introducing the concept of MAP, how MAP works for fresh-cut produce and the benefits and shortfalls of MAP in its application. The book then discusses the basic aspects of MAP – packaging materials and machinery. In these sections, the book addresses not only the general information about MAP materials, but also supplies examples to introduce the new packaging films and their successful application in produce and fresh-cut fruits and vegetables. Unique chapters and sections in the book include relevant patents for MAP, commercial practices and MAP packaging machinery. Generally, packaging machinery is only included in books specifically covering packaging engineering. Coverage of this important aspect is included in the book since fresh-cut manufacturers spend much more time in the day-to-day operations on packaging machinery and systems as compared to packaging film materials. In the final section, \u003ci\u003eModified Atmosphere Packaging for Fresh-cut Fruits and Vegetables\u003c\/i\u003e highlights the latest developments in the packaging industry and how they could impact the fresh-cut industry.","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989646262501,"sku":"NP9780813812748","price":270.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780813812748.jpg?v=1761784944","url":"https:\/\/k12savings.com\/products\/modified-atmosphere-packaging-for-fresh-cut-fruits-and-vegetables-isbn-9780813812748","provider":"K12savings","version":"1.0","type":"link"}