Foods, 4. Food Packaging

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Norbert Buchner

Robert Bosch GmbH, Waiblingen, Federal Republic of Germany

Horst Weisser

Technische Universität München, Lehrstuhl für Brauereianlagen und Lebensmittel-Verpackungstechnik, Freising – Weihenstephan, Federal Republic of Germany

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Heinrich Vogelpohl,

Heinrich Vogelpohl

Technische Universität München, Lehrstuhl für Brauereianlagen und Lebensmittel-Verpackungstechnik, Freising – Weihenstephan, Federal Republic of Germany

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Albert L. Baner,

Albert L. Baner

Friskies R & D Center (Nestlé), Missouri, USA

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Rainer Brandsch,

Rainer Brandsch

FABES Forschungs GmbH, München, Federal Republic of Germany

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Otto Piringer,

Otto Piringer

FABES Forschungs GmbH, München, Federal Republic of Germany

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Norbert Buchner,

Norbert Buchner

Robert Bosch GmbH, Waiblingen, Federal Republic of Germany

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Horst Weisser,

Horst Weisser

Technische Universität München, Lehrstuhl für Brauereianlagen und Lebensmittel-Verpackungstechnik, Freising – Weihenstephan, Federal Republic of Germany

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Heinrich Vogelpohl,

Heinrich Vogelpohl

Technische Universität München, Lehrstuhl für Brauereianlagen und Lebensmittel-Verpackungstechnik, Freising – Weihenstephan, Federal Republic of Germany

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Albert L. Baner,

Albert L. Baner

Friskies R & D Center (Nestlé), Missouri, USA

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Rainer Brandsch,

Rainer Brandsch

FABES Forschungs GmbH, München, Federal Republic of Germany

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Otto Piringer,

Otto Piringer

FABES Forschungs GmbH, München, Federal Republic of Germany

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First published: 15 January 2003

https://doi.org/10.1002/14356007.a11_583.pub2

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Abstract

The article contains sections titled:

1.	Historical Aspects
2.	Definitions
3.	Economic Significance
3.1.	Functions and Effects
3.2.	Characteristic Data
4.	Objectives
4.1.	Miscellaneous Objectives
4.2.	Protective Function of Packaging
4.2.1.	Protecting Contents
4.2.2.	Protecting Humans and the Environment
5.	Properties of Packaging Materials
5.1.	General Mechanical Data
5.2.	Barrier Properties
5.3.	Thermal Properties
5.4.	Biological Properties
5.5.	Electrical Properties
5.6.	Chemical Properties
5.7.	Processing Properties
6.	Types of Packaging Materials
6.1.	Paper
6.2.	Cardboard
6.3.	Corrugated Cardboard
6.4.	Coated Paper and Cardboard
6.5.	Plastics for Packaging
6.5.1.	Cellophane (Regenerated Cellulose)
6.5.2.	Polyethylene
6.5.3.	Ethylene Ionomers
6.5.4.	Polypropylene
6.5.5.	Poly(Vinyl Chloride)
6.5.6.	Polystyrene and Styrene Copolymers
6.5.7.	Thermoplastic Polyesters
6.5.8.	Polyamides
6.5.9.	Polycarbonates
6.5.10.	Barrier Polymers
6.5.11.	Foamed Plastics
6.5.12.	Polymer Composites
6.5.13.	Aluminum-Polymer Laminates
6.5.14.	Metallized Polymers
6.5.15.	Polyester Films with Vacuum-Deposited Silicon Dioxide
6.6.	Metal Cans
6.7.	Glass Bottles and Wide-Neck Containers
7.	Packaging Machines
7.1.	Unit Operations in Packaging Machines
7.1.1.	Overwrapping Articles
7.1.2.	Welding and Heat Sealing of Packaging Materials
7.1.3.	Cold-Sealing Packaging Materials
7.1.4.	Cutting Packaging Materials
7.1.5.	Web Tension in Packaging Materials
7.1.6.	Thermoforming of Polymers
7.1.7.	Processing Folded Boxes
7.1.8.	Closing and Sealing Boxes
7.2.	Product Dosage in Packaging Machines
7.2.1.	Gravimetric Dosage
7.2.2.	Volumetric Dosage
7.3.	Robots in Packaging
7.4.	Aseptic Packaging
8.	Interaction between Packaging and Food
8.1.	Physical Interactions
8.1.1.	Permeation
8.1.2.	Migration
8.1.3.	Prediction of Diffusion Coefficients
8.1.4.	Multilayer Structures
8.1.5.	Non-Fickian Processes
8.2.	Chemical Interactions
8.2.1.	Production of Off-Odors
8.2.2.	Other Reactions
8.3.	Measurement Methods and Migration Limits
8.3.1.	Measurement Methods
8.3.2.	Migration Limits
8.4.	Legal Aspects
8.4.1.	General Requirements
8.4.2.	European Community
8.4.3.	United States
8.4.4.	Japan
9.	Packaging and the Environment

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