Includes bibliographical references and index.

Packaging for nonthermal processing of food: introduction -- Active packaging and nonthermal processing -- Antimicrobial packaging in combination with nonthermal processing -- Atmosphere packaging for nonthermal processing of food: high CO2 package for fresh meat and produce -- The use of biological agents in processing: antimicrobials, fermentation, and antagonistic control -- Packaging for high-pressure processing, irradiation, and pulsed electric field -- Packaging for new and emerging food processing technology -- Packaging for foods treated by ionizing radiation: an update -- Packaging technology for microwave sterilization -- The influence of package design on consumer purchase intent -- Safety regulation of food packaging and food contact material in European Union and the United States -- The forecast for intelligent packaging in the near future and the influence of nonthermal technologies on its performance.

Online resource; title from digital title page (viewed on June 28, 2018).

Revised and updated for the first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation such as high pressure processing, irradiation, pulsed electric fields, microwave sterilization, and other hurdle technologies. It reviews typical nonthermal processes, the characteristics of food products after nonthermal treatments, and packaging parameters to preserve the quality and enhance the safety of the products. In addition, the critical role played by packaging materials during the development of a new nonthermal processed product, and how the package is used to make the product attractive to consumers, is discussed.

Covers the packaging types required for all major nonthermal technologies, including high pressure processing, pulsed electric field, irradiation, ohmic heating, and others.

Features a brand new chapter on smart packaging, including biosensors (thermal-, microbial-, chemical-and light-sensing), radio frequency identification systems, and self-heating and cooling packaging.

Additional chapters look at the current regulatory scene in the U.S. and Europe, as well as consumer attitudes to these novel technologies.

Packaging for Nonthermal Processing of Food, Second Edition offers many benefits to the food industry by providing practical information on the relationship between new processes and packaging materials, to academia as a source of fundamental knowledge about packaging science, and to regulatory agencies as an avenue for acquiring a deeper understanding of the packaging requirements for new processes.

Melvin A. Pascall, Ph. D., is a Professor at the Department of Food Science and Technology, Ohio State University, Columbus, OH, USA.

Jung H. Han, Ph. D., is Adjunct Associate Professor, Department of Food Science and Human Nutrition, University of Illinois at Urbana/Champaign, Urbana, IL, and Vice-President of R & D, Pulmuone Foods USA, Fullerton, CA, USA. --Book Jacket.