Packaging Operations in the Food Industry
Unit Operations and Processing Equipment in the Food Industry
- 1st Edition - March 1, 2026
- Latest edition
- Editors: Seid Mahdi Jafari, Wanli Zhang
- Language: English
Packaging Operations in the Food Industry: Unit Operations and Processing Equipment in the Food Industry provides an in-depth overview of the essential processes and machin… Read more
Packaging Operations in the Food Industry: Unit Operations and Processing Equipment in the Food Industry provides an in-depth overview of the essential processes and machinery involved in packaging a wide range of food products, covering both traditional and innovative packaging methods. The book is organized into four comprehensive sections—“Principles of Packaging,” “Different Stages of Packaging,” “Different Packaging Operations,” and “Novel Packaging Processes.” Each chapter presents a clear explanation of the experimental, theoretical, computational, and practical aspects of food engineering relevant to packaging, making complex topics accessible to readers with varying backgrounds.
Authored by leading experts in food engineering, this book is especially valuable for industrial engineers and professionals in food processing plants who wish to deepen their knowledge of specific packaging operations and equipment. It not only highlights fundamental packaging concepts but also explores the latest advancements and applications in the industry, providing readers with practical guidance and insights into current and emerging trends.
Authored by leading experts in food engineering, this book is especially valuable for industrial engineers and professionals in food processing plants who wish to deepen their knowledge of specific packaging operations and equipment. It not only highlights fundamental packaging concepts but also explores the latest advancements and applications in the industry, providing readers with practical guidance and insights into current and emerging trends.
- 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
Technologists, researchers, investors, government officials, and all the people concerned with food processing operations, Undergraduate and graduate students in Food Science and Technology, used as a reference for Mechanical, Electrical, Chemical, and Industrial Engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment
SECTION 1 Principles of packaging
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
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
- Edition: 1
- Latest edition
- Published: March 1, 2026
- Language: English
SJ
Seid Mahdi Jafari
Dr. Seid Mahdi Jafari received his PhD degree in 2006 in Food Process Engineering from the University of Queensland, Australia. He has extensive experience in the field of food process engineering, conducting research on nanotechnology and its processes and being reviewer of some important journals as Innovative Food Science & Emerging Technologies, Journal of Food Engineering, Journal of Food Process Engineering, Industrial Crops and Products and Food Technology and Biotechnology. He is Associate Professor in the Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan, Iran, and he is an academic member of GAU (Iran). He has published more than 85 papers in top-ranked international food science journals and 18 book chapters, along with editing four books with LAP and Elsevier publishers. In November 2015, he was awarded as one of the top 1% scientists of the world with the highest citations by Thompson Reuters (Essential Scientific Indicators) in the field of Biological Sciences.
1. “Encapsulation of Nano-Emulsions by Spray Drying” published by LAP (Germany), 2009,
2. "Nano-encapsulation Technologies for the Food and Nutraceutical Industries", Elsevier, 2017,
3. "Nano-encapsulation of Food Bioactive Ingredients; Principles and Applications", Elsevier, 2017,
4. "Nano-emulsions: Formulation, Characterization, and Applications", Elsevier, 2017 (co-edited with Prof. David Julian McClements).
5 . “Nanoencapsulation in the Food Industry Series”. This is a 7 volume series approved in 2017 that is going to be published over the course of 2019-2021.
and some book chapters such as:
· Jafari, S.M., Fathi, M., and Mandala, I.G., 2015. Chapter 13: "Emerging product formation" in the book "Food Waste Recovery: Processing technologies and industrial techniques", Edited by Galanakis, C., Elsevier. ISBN: 978-0-12-800351-0.
· Jafari, S.M. and McClements, D.J., 2017. Chapter 1: "Nanotechnology approaches for increasing nutrient bioavailability" in the book "Advances in Nutrition and Food Research (Vol. 81)", Edited by Toldra, F., Elsevier.
Locally in Iran, he has also published 20 books in Persian. In November, 2015, he was awarded as one of the top 1% scientists of the world with the highest citations by Thompson Reuters (Essential Scientific Indicators) in the field of Biological Sciences.
Affiliations and expertise
Associate Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan, IranWZ
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.
Affiliations and expertise
Associate Professor, School of Food Science and Engineering, Hainan University, Haikou City, Hainan Province, China