ABSTRACT
DIPENDRA KUMAR MAHATO, DEEPAK KUMAR VERMA, SUDHANSHI BILLORIA, MANDIRA KOPARI, P. K. PRABHAKAR, V. AJESH KUMAR, SUNIL MANOHAR BEHERA, and PREM PRAKASH SRIVASTAV
4.1 Introduction .................................................................................... 66 4.2 Principles of Nuclear Magnetic Resonance (NMR) ...................... 67 4.3 Food Analysis................................................................................. 70 4.4 Process Monitoring and Quality Control ....................................... 72 4.5 Polymers and Paper as Packaging Material ................................... 74 4.6 Structural Characterization of Polymers ........................................ 77 4.7 Bio-Plastic ...................................................................................... 80 4.8 Edible-Films and Coatings ............................................................. 80 4.9 Future Prospectus ........................................................................... 83 4.10 Conclusions .................................................................................. 83 4.11 Summary ...................................................................................... 84 Keywords ................................................................................................ 85 References ............................................................................................... 87
4.1 INTRODUCTION
Food is a source of energy for all living beings. But due to lack of proper packaging and management about half of the food intended for human consumption in developed countries is wasted, for example, 4.2 million tons of food buried in Australia every year [38]. In order to contain, preserve and store for a longer duration, it must be packaged in an appropriate material. The packaging material can be classified into three groups. The packaging material, which is in direct contact with the food, is termed as primary packaging material. This serves to contain and protect the food as well as satisfy the consumers’ need with respect to convenience and safety. Secondary packaging is a physical protection of the product, which can be either a wooden box or a corrugated box containing primary packaged food inside it. Secondary packaging has information like lot number, date of manufacture, expiry date, etc. on it. Tertiary packaging includes both primary and secondary packaging in a transportation package system [21].
