Food Packaging Materials
This Brief is concerned with the material chemistry of food packaging materials. It introduces the properties and peculiarities of typical packaging materials, such as plastics, cellulose components, ceramics and metals. Their overall performance as food
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Luciano Piergiovanni Sara Limbo
Food Packaging Materials
123
SpringerBriefs in Molecular Science Chemistry of Foods
Series editor Salvatore Parisi, Industrial Consultant, Palermo, Italy
More information about this series at http://www.springer.com/series/11853
Luciano Piergiovanni Sara Limbo •
Food Packaging Materials
123
Luciano Piergiovanni Department of Food, Environmental and Nutritional Sciences (DeFENS) Università degli Studi di Milano Milan Italy
Sara Limbo Department of Food, Environmental and Nutritional Sciences (DeFENS) Università degli Studi di Milano Milan Italy
ISSN 2191-5407 ISSN 2191-5415 (electronic) SpringerBriefs in Molecular Science ISSN 2199-689X ISSN 2199-7209 (electronic) Chemistry of Foods ISBN 978-3-319-24730-4 ISBN 978-3-319-24732-8 (eBook) DOI 10.1007/978-3-319-24732-8 Library of Congress Control Number: 2015952044 Springer Cham Heidelberg New York Dordrecht London © The Author(s) 2016 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. Printed on acid-free paper Springer International Publishing AG Switzerland is part of Springer Science+Business Media (www.springer.com)
Contents
1
Introduction to Food Packaging Materials. 1.1 Foreword . . . . . . . . . . . . . . . . . . . . . 1.2 Facts and Figures . . . . . . . . . . . . . . . . References . . . . . . . . . . . . . . . . . . . . . . . .
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Ceramic Packaging Materials . . . . . . . . . . . . . 2.1 Ceramic Packaging Materials: An Overview 2.1.1 Glass . . . . . . . . . . . . . . . . . . . . . . 2.1.2 Ceramics and Earthenware . . . . . . . References . . . . . . . . . . . . . . . . . . . . . . . . . . .
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Metal Packaging Materials . . . . . . . . . . . . . . .
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