Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables

299 Pages·2011·3.141 MB·English

Modified Atmosphere
Packaging for
Fresh-Cut Fruits
and Vegetables
Modified Atmosphere
Packaging for
Fresh-Cut Fruits
and Vegetables
Editors
Aaron L. Brody
Hong Zhuang
Jung H. Han
A John Wiley & Sons, Inc., Publication
Thiseditionfirstpublished2011(cid:2)C 2011byBlackwellPublishingLtd.
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LibraryofCongressCataloging-in-PublicationData
Modifiedatmospherepackagingforfresh-cutfruitsandvegetables/
editors,AaronL.Brody,HongZhuang,JungH.Han.
p.cm.
Includesbibliographicalreferencesandindex.
ISBN978-0-8138-1274-8(hardback)
1.Vegetables–Packaging. 2.Fruit–Packaging. 3.Packagingmachinery.I.Brody,AaronL.
II.Zhuang,Hong. III.Han,JungH.
TX612.V4M632011
688.8–dc22
2010041008
AcataloguerecordforthisbookisavailablefromtheBritishLibrary.
Thisbookispublishedinthefollowingelectronicformats:ePDF9780470959046;WileyOnline
Library9780470959145;ePub9780470959107
Setin10/12ptTimesbyAptara(cid:2)R Inc.,NewDelhi,India
1 2011
Contents
Contributors vii
Preface ix
Chapter1. Introduction 3
HongZhuang
PartI ModifiedAtmospherePackaging
Chapter2. MathematicalModelingofModifiedAtmospherePackaging 11
YachuanZhang,QiangLiu,andCurtisRempel
Chapter3. RespirationsandBrowningDiscolorationofFresh-CutProduce
inModifiedAtmospherePackaging 31
HongZhuang,M.MargaretBarth,andXuetongFan
Chapter4. Fresh-CutProduceMicrobiologyofModifiedAtmosphere
Packaging 57
KennyChuang
Chapter5. SensoryandSensory-RelatedQualityofFresh-CutProduce
UnderModifiedAtmospherePackaging 71
HongZhuang,XuetongFan,andM.MargaretBarth
Chapter6. PhytochemicalChangesofFresh-CutFruitsandVegetablesin
ControlledandModifiedAtmospherePackaging 101
JunYang
Chapter7. ActiveModificationofAtmosphereinPackages 141
AlanCampbellandLynnericPotter
PartII ModifiedAtmospherePackagingMaterialsandMachinery
Chapter8. PolymericFilmsUsedforModifiedAtmospherePackagingof
Fresh-CutProduce 149
HongZhuang
v
vi Contents
Chapter9. Breatheway(cid:2)R MembraneTechnologyandModified
AtmospherePackaging 185
RaymondClarke
Chapter10. MicroperforatedFilmsforFreshProducePackaging 209
RogerGates
Chapter11. ModifiedAtmospherePackagingMachinerySelectionand
Specification 219
ChrisvanWandelen
Chapter12. HygienicDesignofMachinery 229
ChrisvanWandelen
PartIII NovelPackagingTechnologies
Chapter13. NanostructurePackagingTechnologies 241
Loong-TakLim
Chapter14. ActivePackagingforFresh-CutFruitsandVegetables 267
G.F.MehyarandJ.H.Han
Chapter15. PackagingSustainabilityforModifiedAtmospherePackaging
ofFruitsandVegetables 285
ClaireKoelschSand
Index 293
Contributors
M.MargaretBarth(Chapters3and5) RogerGates(Chapter10)
ResponsibleSource R.W.GatesPackaging,Inc.
LakeForest,Illinois,USA Cary,Illinois,USA
AaronL.Brody,Editor JungH.Han,Editor(Chapter14)
Packaging/Brody,Inc. PepsiCoAdvancedResearch
Duluth,Georgia,USA Plano,Texas,USA
and
DepartmentofFoodScienceand Loong-TakLim(Chapter13)
Technology DepartmentofFoodScience
UniversityofGeorgia UniversityofGuelph
Athens,Georgia,USA Guelph,Ontario,Canada
AlanCampbell(Chapter7) QiangLiu(Chapter2)
Packaging&Manufacturing GuelphFoodResearchCentre
DepartmentofFoodManufacturing AgricultureandAgri-FoodCanada
Technologies Guelph,Ontario,Canada
CampdenBRI
ChippingCampden,Gloucestershire, G.F.Mehyar(Chapter14)
U.K. DepartmentofNutritionandFood
Technology
KennyChuang(Chapter4) UniversityofJordan
MeadJohnsonNutritionCo. Amman,Jordan
Glenview,Illinois,USA
CurtisRempel(Chapter2)
RaymondClarke(Chapter9) RichardsonCentreforFunctionalFoods
ApioInc. andNutraceuticals
Guadalupe,California,USA UniversityofManitoba
Winnipeg,Manitoba,Canada
XuetongFan(Chapters3and5)
EasternRegionalResearchCenter,ARS, ClaireKoelschSand(Chapter15)
USDA Stillwater,Minnesota,USA
Wyndmoor,Pennsylvania,USA and
vii
viii Contributors
Adjunctfacultymember:MichiganState YachuanZhang(Chapter2)
University,Rochester GuelphFoodResearchCentre
InstituteofTechnology,andUniversity AgricultureandAgri-FoodCanada
ofFlorida Guelph,Ontario,Canada
ChrisvanWandelen(Chapters11and12) HongZhuang,Editor(Chapters1,3,5,
CVPSystems,Inc. and8)
DownersGrove,Illinois,USA SouthAtlanticArea,ARS,USDA
Athens,Georgia,USA
JunYang(Chapter6)
PepsiCoFruit&VegetableResearch
Center
Plano,Texas,USA
Preface
Fresh-cutfruitsandvegetablesare“anyfreshfruitorvegetableoranycombination
thereofthathasbeenphysicallyalteredfromitsoriginalform,butremainsinafresh
state”(IFPA,InternationalFresh-CutProduceAssociation).Fresh-cutfruitsandveg-
etablesprovideconsumersconveniencewithhealthycomponentsoffreshproduceand
fresh-liketaste.Theyhavebeenthemostrapidlygrowingconvenientfoodproductsin
history.Modifiedatmospherepackaging,commonlycalledMAP,isatechniqueused
for prolonging the shelf-life period of fresh or processed foods by modifying the air
(20.9%oxygen,71%nitrogen,and0.03%carbondioxide)surroundingthefoodinthe
packagetoadifferentcomposition.MAPplaysakeyroleinthesuccessoffresh-cut
produceproductsthatarepreparedatcentralfacilitiesandsoldinretailstoresorused
byfoodservicebusinesses.
Since fresh-cut fruits and vegetables have become so popular, the research and
developmentinthisareahasbeenextensivelyreviewedinthepastdecade,andMAPhas
beenincludedinalmosteverypublishedmonographonfresh-cutfruitsandvegetables.
However, the discussions on MAP have been mostly limited to MAP theories and
physiologicalandqualityeffects.Morethanthreeyearsago,whenDr.AaronBrody,
Dr. Jung Han, and Dr. Hong Zhuang worked together to review the ideas behind
thisbookandthebooksthathavebeenpublished,wefeltthat ModifiedAtmosphere
Packaging for Fresh-Cut Fruits and Vegetables would be very valuable to fresh-cut
industry and research; however, we had to make this book distinct from the other
publishedmonographs.Dr.Brodyspecificallysuggestedmakingthisbookaimatthe
end users in the fresh-cut industry. To achieve this goal, we should try to invite as
chaptercontributorsthosewhoworkedorhadexperiencewiththefresh-cutindustry
practice.
Having this basic target in mind, we designed this book to benefit those who are
currently working in the fresh-cut industry and are dealing with packaging in their
day-to-dayoperations,includingtheR&Dpersonnel,on-linemanagers,andoperation
machineengineers.Therefore,wewantedthisbooktonotonlyhavethebasicsofMAP
butalsotobethesharingofworkingexperiences.
The book consists of three parts: (1) “Modified Atmosphere Packaging,” which
covers the fundamental theories and physiological and quality effects of MAP on
fresh-cut fruits and vegetables; (2) “Modified Atmosphere Packaging Materials and
Machinery,” which covers the films and machines that are most commonly used in
thefresh-cutindustry;(3)“NovelPackagingTechnologies,”whichdiscussesthelatest
ix
x Preface
packaging innovations and their potential impact on fresh-cut fruit and vegetable
products.
This book would not have been possible without the contributions of the chapter
authors.Theykepttheircommitmentsandtookvaluabletimefromtheirbusyworkand
familyactivitiestowritethesechapters.Wereallyappreciatetheirwillingnesstoshare
theirinvaluableexperiencesandexpertknowledge,aswellasworkingwithinatight
schedule. Also, we specially thank commissioning editors of Blackwell Publishing,
MarkBarrettandSusanEngelken,fortheirencouragement,valuablesuggestions,and
patience during the book preparation process and Blackwell Publishing staff tohave
thisbookfinallycompleted.
AaronL.Brody
HongZhuang
JungH.Han
Modified Atmosphere
Packaging for
Fresh-Cut Fruits
and Vegetables
ModifiedAtmospherePackagingforFresh-CutFruitsandVegetables,EditedbyAaronL.Brody,HongZhuangand
JungH.Han (cid:2)c 2011BlackwellPublishingLtd.