Packaging Operations in the Food Industry
Unit Operations and Processing Equipment in the Food Industry
- 1st Edition - March 5, 2026
- Latest edition
- Editors: Seid Mahdi Jafari, Wanli Zhang
- Language: English
Packaging Operations in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment… Read more
Description
Description
Divided in four sections, “Principles of packaging “, “Different stages of packaging”, “Different packaging operations”, and “Novel packaging processes”, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to packaging unit operations.
Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the food processing operations and equipment.
Key features
Key features
- Thoroughly explores novel applications of packaging unit operations in food industries
- Helps improve the quality and safety of food products with optimum packaging processes
- Bring different alternatives for packaging operations
Readership
Readership
Table of contents
Table of contents
1. Fundamentals of food packaging
2. Packaging materials
3. Production of packaging materials
SECTION 2 Different stages of packaging
4. Filling
5. Sealing/seaming
6. Labeling and Palletizing
7. Food packaging transportation and distribution
SECTION 3 Different packaging operations
8. Modified atmosphere packaging (MAP)
9. Controlled atmosphere packaging (CAP)
10. Vacuum packaging
11. Aseptic processing and packaging
SECTION 4 Novel packaging processes
12. Intelligent packaging
13. Active packaging
14. Bio-based packaging
15. Edible packaging and coatings
16. Nanocomposites and nano-based packaging
Product details
Product details
- Edition: 1
- Latest edition
- Published: March 6, 2026
- Language: English
About the editors
About the editors
SJ
Seid Mahdi Jafari
Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2007. Now, he is a
full-time Prof. in GUASNR (Iran) and part-time Prof. in SAAS (China).
He has published more than 850 papers in International Journals (h-index=124
in Scopus and 136 in Google Scholar) and 110 book chapters/40 books with Elsevier, Springer, and Taylor & Francis. Selected achievements:
- One of the world’s highly cited researchers (1% top scientists) by Scopus (Elsevier)
- One of the top national researchers by the Iranian Ministry of Science, Research, and Technology
- One of the world’s highly cited researchers (HCR; 0.1% top scientists) by Clarivate Analytics (Web of Science)
- A top reviewer in the field of agricultural and biological sciences by Publons.
WZ
Wanli Zhang
Wanli Zhang: Ph.D., associate professor at the School of Food Science and Engineering, Hainan University, tutor for Ph.D./Master students, graduated from China Agricultural University, and jointly trained doctoral students with Kyung Hee University in South Korea. Hainan University introduces high-level talents, and its research direction is agricultural product processing, storage and preservation. In the past five years, he has published more than 50 SCI papers as the first author in journals such as Trends in food science and technology and Food Chemistry. He has been selected as ESI Highly Cited 8 papers with a cumulative impact factor of 300+. Selected into the list of the world's top 2% scientists in 2023. Invited to serve as reviewer for journals such as Critical reviews in food science and nutrition, invited to participate in the editing of 1 English book, chaired 1 National Natural Science Foundation project, and participated in multiple national key research and development plan sub-topics and National Natural Science Foundation general projects and other national projects.