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Submit a ProposalFood Safety, Plastics and Sustainability
 | Materials, Chemicals, Recycling and the Circular Economy Johannes Karl Fink Copyright: 2023 | Status: Published ISBN: 9781394174560 | Hardcover | 420 pages | 78 illustrations Price: $225 USD  |
One Line Description
A unique book by a well-known polymer scientist on a subject that is trending in plastics engineering.
Audience
The book will be used by plastics engineers, chemists, and polymer and materials
scientists in academia and the food and packaging industries.
The book will be used by plastics engineers, chemists, and polymer and materials
scientists in academia and the food and packaging industries.
Description
This book focuses on plastics for food safety, materials, chemicals and methods,
as well as the applications of these polymers. The book begins with a chapter on
food safety. Here, food security and the issues of migration of substances from
packaging into the corresponding food, as well as the impact of microplastics
on humans and the environment are discussed. In the next chapter, regulations,
standards, and specifications are detailed. In another chapter, testing methods,
such as risk assessment, freshness testing of food, and food colorants are
discussed. In the chapter entitled “Food Packaging”, the methods that can
be used for these issues are given as well as the special materials for food
packaging. The chapter on materials includes a discussion on nanocomposites,
biopolymers, microplastics, and edible films. This is followed by chapters
on additives and applications, such as functional food applications. The final
chapter covers the identification of the materials, the methods for recycling,
plastic waste generation, and post-consumer polyolefins. Three separate indexes
ensure a reader/user-friendly experience.
Back to Top
This book focuses on plastics for food safety, materials, chemicals and methods,
as well as the applications of these polymers. The book begins with a chapter on
food safety. Here, food security and the issues of migration of substances from
packaging into the corresponding food, as well as the impact of microplastics
on humans and the environment are discussed. In the next chapter, regulations,
standards, and specifications are detailed. In another chapter, testing methods,
such as risk assessment, freshness testing of food, and food colorants are
discussed. In the chapter entitled “Food Packaging”, the methods that can
be used for these issues are given as well as the special materials for food
packaging. The chapter on materials includes a discussion on nanocomposites,
biopolymers, microplastics, and edible films. This is followed by chapters
on additives and applications, such as functional food applications. The final
chapter covers the identification of the materials, the methods for recycling,
plastic waste generation, and post-consumer polyolefins. Three separate indexes
ensure a reader/user-friendly experience.
Back to Top
Author / Editor Details
Johannes Karl Fink is Professor of Macromolecular Chemistry at
Montanuniversität Leoben, Austria. His industry and academic career spans
more than 40 years in the field of polymers, and his research interests include
characterization, flame retardancy, thermodynamics and the degradation of
polymers, pyrolysis, and adhesives. Professor Fink has published many books
on physical chemistry and polymer science including 24 books with the Wiley-
Scrivener imprint, such as A Concise Introduction to Additives for Thermoplastic
Polymers (2009), The Chemistry of Biobased Polymers, 2nd edition (2019), 3D
Industrial Printing with Polymers (2019) and The Chemistry of Environmental
Engineering (2020).
Johannes Karl Fink is Professor of Macromolecular Chemistry at
Montanuniversität Leoben, Austria. His industry and academic career spans
more than 40 years in the field of polymers, and his research interests include
characterization, flame retardancy, thermodynamics and the degradation of
polymers, pyrolysis, and adhesives. Professor Fink has published many books
on physical chemistry and polymer science including 24 books with the Wiley-
Scrivener imprint, such as A Concise Introduction to Additives for Thermoplastic
Polymers (2009), The Chemistry of Biobased Polymers, 2nd edition (2019), 3D
Industrial Printing with Polymers (2019) and The Chemistry of Environmental
Engineering (2020).
Back to Top
Table of Contents
Preface
1. Food Safety
1.1 Food Security
1.2 Migration of Substances from Packaging
1.2.1 Modeling of Migration
1.2.2 Sample Pretreatment Methods
1.2.3 Special Chemicals
1.2.4 Safety of Recycled HDPE and PP
1.3 Food Safety and Hygiene
1.3.1 Sensors for Amine Detection
1.4 Impact of Microplastics on Humans and the Environment
1.4.1 Polychlorinated Biphenyl Compounds
1.4.2 Polycyclic Aromatic Hydrocarbon Compounds
1.4.3 Organochlorine Pesticides
1.4.4 Carcinogens
1.5 Methods of Food Packaging
1.6 Recycling Safety
References
2. Regulations
2.1 European Strategy for Plastics
2.2 Basic Principles of Packaging
2.3 Colorants and Optical Brighteners
2.4 Non-intentionally Added Substances in Food Contact Material
2.4.1 Analysis Methods
2.5 Recycling
2.5.1 Recycled Plastics in Food Packaging
2.5.2 Planning and Decision-Making Process
2.5.3 Mechanical Recycled Plastics
2.6 Standards
2.6.1 Gloves
2.6.2 Specifications for Compostable Plastics
2.6.3 Containers for Packaging of Liquid Foodstuffs
2.6.4 Williams-Landel-Ferry Equation
References
3. Testing Methods
3.1 Risk Assessment
3.2 Antimicrobial Packaging
3.3 Food Colorants
3.3.1 Milk Freshness Testing
3.3.2 Meat Freshness Testing
3.3.3 Fish Freshness Testing
3.4 Standards
3.4.1 Odor and Taste Transfer from Packaging Film
3.4.2 Annealed Aluminum and Aluminum-Alloy Foil for Food Contact
3.4.3 Detection of Leaks in Packages
3.4.4 Changes in Sensory Attributes
3.4.5 Irradiated Food Contact Materials
3.4.6 Oxygen Headspace Analysis
References
4. Food Packaging
4.1 Automated Method
4.2 Multilayer Packaging
4.3 Flexible Packaging
4.4 Multicomponent Package
4.4.1 Barrier Films
4.5 Chlorine Dioxide Gas-Releasing Package
4.6 Sustainable Food Packaging
4.7 Ventable Food Packages
4.7.1 Ventable Microwave-Safe Food Package
4.7.2 Self-Venting Microwave-Safe Food Package
4.7.3 Smart and Active Food Packaging
4.8 Packages for Pourable Food
4.9 Food Storage
4.9.1 Trays
4.9.2 Storage Container
4.9.3 Storage System
4.10 Special Materials for Food Packaging
4.10.1 Film-Forming Biodegradable Classes
4.10.2 Cytotoxicity
4.10.3 Microwavable Food Packaging Materials
4.10.4 Film-Forming Materials
4.10.5 Antimicrobial Biodegradable Food Packaging
4.10.6 Multilayer Films for Food Packaging
4.10.7 Bilayer Film with Dihydromyricetin
References
5. Materials
5.1 Nanocomposites
5.1.1 PVC/Ag Nanocomposites
5.1.2 Montmorillonite Clays
5.1.3 Graphene Nanoplates
5.1.4 Carbon Nanotubes
5.1.5 Micro- and Nanoplastics
5.2 Biopolymers
5.2.1 Proteins
5.2.2 Gelatin
5.2.3 Storage Polymers in Bacterial Cells
5.2.4 Bio-Based Nanocomposites
5.2.5 Starch
5.2.6 Dry Heating Treatment
5.2.7 Thermoplastic Starch
5.2.8 Modified Starch
5.2.9 Starch-Based Foams
5.2.10 Residual Starch from Potato
5.2.11 Cellulose
5.2.12 Biodegradable Polymer Reinforced with Cellulose Nanocrystals
5.2.13 Cellulose Nanofibrils
5.2.14 Chia Seeds
5.2.15 Poly(lactic acid)
5.2.16 Poly(hydroxyalkanoate)s
5.2.17 Poly(hydroxybutyrate)
5.2.18 Poly(caprolactone)
5.3 Microplastics
5.3.1 Microplastics in the Environment
5.3.2 Microplastics in Food
5.3.3 Microplastics in Agroecosystems
5.3.4 Release of Microplastics
5.4 Single-Use Materials
5.5 Edible Films
5.5.1 Poly(saccharide)s
5.5.2 Cellulose
References
6. Additives
6.1 Chemical Additives
6.1.1 Hazardous Metal Additives
6.2 Mathematical Models
6.3 Evaluation of Models
6.4 Plastic Additives by Swelling
6.5 Fatty Acid Amide
6.5.1 Plasticizers
6.5.2 Antioxidants
6.5.3 Monomers and Oligomers
6.5.4 Light Stabilizers
6.5.5 Slip Additives
6.6 Perfluorinated Compounds
6.7 Toxic Materials in Plastics
6.8 Aflatoxins
6.8.1 Sorbents for Aflatoxin
6.9 Migration of Additives from Plastics into Food
6.10 Marine Environments
6.11 Surfactants
6.12 Salting-Out Agents
6.12.1 Determination of Food Stimulants
6.12.2 Determination of Biogenic Amines
6.12.3 Liquid-Liquid Microextraction
6.12.4 Determination of Aromatic Amines
References
7. Applications
7.1 Glaze-Like Coatings
7.2 Functional Food Applications
7.2.1 Fructan
7.2.2 Zogale
7.2.3 Garcinia indica
7.2.4 Mulberry Plants
7.2.5 Citrus Seeds
7.2.6 Vine Tea
7.2.7 Anti-Stress Drugs
7.2.8 Microalgae
7.2.9 Phenolics
7.2.10 Liposomes
7.2.11 Diacylglycerol Functional Oil
7.3 Prevention of Oxidation
7.3.1 Photo-oxidation
7.3.2 Lipid Oxidation
7.3.3 Natural Antioxidants
7.3.4 Extraction Methods for Natural Antioxidants
7.4 Heterocyclic Aromatic Amines in Prepared Food
7.5 Radiation-Curable Compositions
7.6 Antimycotics
References
8. Recycling
8.1 Identification of the Materials
8.1.1 Spectroscopic Methods
8.1.2 Real Time Mass Spectrometry
8.1.3 Optical Identification
8.1.4 Chemical Safety Aspects
8.1.5 Migration of Contaminants
8.1.6 Migration of Plasticizers
8.1.7 Migration of Aluminum and Silicon
8.2 Recycling Methods
8.2.1 Delamination
8.2.2 Separation
8.2.3 Mechanical Recycling
8.2.4 Selective Dissolution
8.2.5 Dissolution-Reprecipitation Technique
8.2.6 Compatibilization
8.2.7 Feedstock Recycling
8.2.8 Closed-Loop Recycling
8.2.9 Supercritical Ethanol
8.3 Post-Consumer Polyolefins
8.3.1 Predictive Models
8.3.2 Safety Concerns
8.3.3 Multilayer Composites
8.3.4 Recyclability Enhancement of Food Containers
8.4 Plastic Waste Generation
8.5 Recycled Plastics in Food Contact
8.5.1 Improving Safety and Quality
References
Index
Acronyms
Chemicals
General Index
Back to Top
Preface
1. Food Safety
1.1 Food Security
1.2 Migration of Substances from Packaging
1.2.1 Modeling of Migration
1.2.2 Sample Pretreatment Methods
1.2.3 Special Chemicals
1.2.4 Safety of Recycled HDPE and PP
1.3 Food Safety and Hygiene
1.3.1 Sensors for Amine Detection
1.4 Impact of Microplastics on Humans and the Environment
1.4.1 Polychlorinated Biphenyl Compounds
1.4.2 Polycyclic Aromatic Hydrocarbon Compounds
1.4.3 Organochlorine Pesticides
1.4.4 Carcinogens
1.5 Methods of Food Packaging
1.6 Recycling Safety
References
2. Regulations
2.1 European Strategy for Plastics
2.2 Basic Principles of Packaging
2.3 Colorants and Optical Brighteners
2.4 Non-intentionally Added Substances in Food Contact Material
2.4.1 Analysis Methods
2.5 Recycling
2.5.1 Recycled Plastics in Food Packaging
2.5.2 Planning and Decision-Making Process
2.5.3 Mechanical Recycled Plastics
2.6 Standards
2.6.1 Gloves
2.6.2 Specifications for Compostable Plastics
2.6.3 Containers for Packaging of Liquid Foodstuffs
2.6.4 Williams-Landel-Ferry Equation
References
3. Testing Methods
3.1 Risk Assessment
3.2 Antimicrobial Packaging
3.3 Food Colorants
3.3.1 Milk Freshness Testing
3.3.2 Meat Freshness Testing
3.3.3 Fish Freshness Testing
3.4 Standards
3.4.1 Odor and Taste Transfer from Packaging Film
3.4.2 Annealed Aluminum and Aluminum-Alloy Foil for Food Contact
3.4.3 Detection of Leaks in Packages
3.4.4 Changes in Sensory Attributes
3.4.5 Irradiated Food Contact Materials
3.4.6 Oxygen Headspace Analysis
References
4. Food Packaging
4.1 Automated Method
4.2 Multilayer Packaging
4.3 Flexible Packaging
4.4 Multicomponent Package
4.4.1 Barrier Films
4.5 Chlorine Dioxide Gas-Releasing Package
4.6 Sustainable Food Packaging
4.7 Ventable Food Packages
4.7.1 Ventable Microwave-Safe Food Package
4.7.2 Self-Venting Microwave-Safe Food Package
4.7.3 Smart and Active Food Packaging
4.8 Packages for Pourable Food
4.9 Food Storage
4.9.1 Trays
4.9.2 Storage Container
4.9.3 Storage System
4.10 Special Materials for Food Packaging
4.10.1 Film-Forming Biodegradable Classes
4.10.2 Cytotoxicity
4.10.3 Microwavable Food Packaging Materials
4.10.4 Film-Forming Materials
4.10.5 Antimicrobial Biodegradable Food Packaging
4.10.6 Multilayer Films for Food Packaging
4.10.7 Bilayer Film with Dihydromyricetin
References
5. Materials
5.1 Nanocomposites
5.1.1 PVC/Ag Nanocomposites
5.1.2 Montmorillonite Clays
5.1.3 Graphene Nanoplates
5.1.4 Carbon Nanotubes
5.1.5 Micro- and Nanoplastics
5.2 Biopolymers
5.2.1 Proteins
5.2.2 Gelatin
5.2.3 Storage Polymers in Bacterial Cells
5.2.4 Bio-Based Nanocomposites
5.2.5 Starch
5.2.6 Dry Heating Treatment
5.2.7 Thermoplastic Starch
5.2.8 Modified Starch
5.2.9 Starch-Based Foams
5.2.10 Residual Starch from Potato
5.2.11 Cellulose
5.2.12 Biodegradable Polymer Reinforced with Cellulose Nanocrystals
5.2.13 Cellulose Nanofibrils
5.2.14 Chia Seeds
5.2.15 Poly(lactic acid)
5.2.16 Poly(hydroxyalkanoate)s
5.2.17 Poly(hydroxybutyrate)
5.2.18 Poly(caprolactone)
5.3 Microplastics
5.3.1 Microplastics in the Environment
5.3.2 Microplastics in Food
5.3.3 Microplastics in Agroecosystems
5.3.4 Release of Microplastics
5.4 Single-Use Materials
5.5 Edible Films
5.5.1 Poly(saccharide)s
5.5.2 Cellulose
References
6. Additives
6.1 Chemical Additives
6.1.1 Hazardous Metal Additives
6.2 Mathematical Models
6.3 Evaluation of Models
6.4 Plastic Additives by Swelling
6.5 Fatty Acid Amide
6.5.1 Plasticizers
6.5.2 Antioxidants
6.5.3 Monomers and Oligomers
6.5.4 Light Stabilizers
6.5.5 Slip Additives
6.6 Perfluorinated Compounds
6.7 Toxic Materials in Plastics
6.8 Aflatoxins
6.8.1 Sorbents for Aflatoxin
6.9 Migration of Additives from Plastics into Food
6.10 Marine Environments
6.11 Surfactants
6.12 Salting-Out Agents
6.12.1 Determination of Food Stimulants
6.12.2 Determination of Biogenic Amines
6.12.3 Liquid-Liquid Microextraction
6.12.4 Determination of Aromatic Amines
References
7. Applications
7.1 Glaze-Like Coatings
7.2 Functional Food Applications
7.2.1 Fructan
7.2.2 Zogale
7.2.3 Garcinia indica
7.2.4 Mulberry Plants
7.2.5 Citrus Seeds
7.2.6 Vine Tea
7.2.7 Anti-Stress Drugs
7.2.8 Microalgae
7.2.9 Phenolics
7.2.10 Liposomes
7.2.11 Diacylglycerol Functional Oil
7.3 Prevention of Oxidation
7.3.1 Photo-oxidation
7.3.2 Lipid Oxidation
7.3.3 Natural Antioxidants
7.3.4 Extraction Methods for Natural Antioxidants
7.4 Heterocyclic Aromatic Amines in Prepared Food
7.5 Radiation-Curable Compositions
7.6 Antimycotics
References
8. Recycling
8.1 Identification of the Materials
8.1.1 Spectroscopic Methods
8.1.2 Real Time Mass Spectrometry
8.1.3 Optical Identification
8.1.4 Chemical Safety Aspects
8.1.5 Migration of Contaminants
8.1.6 Migration of Plasticizers
8.1.7 Migration of Aluminum and Silicon
8.2 Recycling Methods
8.2.1 Delamination
8.2.2 Separation
8.2.3 Mechanical Recycling
8.2.4 Selective Dissolution
8.2.5 Dissolution-Reprecipitation Technique
8.2.6 Compatibilization
8.2.7 Feedstock Recycling
8.2.8 Closed-Loop Recycling
8.2.9 Supercritical Ethanol
8.3 Post-Consumer Polyolefins
8.3.1 Predictive Models
8.3.2 Safety Concerns
8.3.3 Multilayer Composites
8.3.4 Recyclability Enhancement of Food Containers
8.4 Plastic Waste Generation
8.5 Recycled Plastics in Food Contact
8.5.1 Improving Safety and Quality
References
Index
Acronyms
Chemicals
General Index
Back to Top