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ForewordThis book includes papers presented at a symposium on Food Packaging Interactions and Packaging Disposability, held at the International Food Technology Exposition and Conference, 15-18 November 1992, Den Haag, The Netherlands, as well as several additional contributions. Plastics are important agents for packaging foods and their use is expected to increase because: (1) they are convenient and cost-effective; (2) new or improved types are continually being developed; (3) new information regarding package/food and package/environment interactions is rapidly accruing; and (4) the problems of recycling, reuse and disposability are being addressed. With the exception of the first item, these important matters are dealt with in this book.Several chapters relate to permeability characteristics of plastic packaging materials. Specific matters addressed are the relationship between selective diffusion properties of packaging materials and shelf-life, methods of measuring oxygen and carbon dioxide permeability of films and the relationship between light-transmitting properties of packaging materials and oxidation of dairy products.Attention is also given to using plastic packaging materials to aid in establishing modified atmosphere conditions for cheese, fruits and vegetables; the purpose being to achieve increased shelf-lives of food products at refrigerated temperatures.Two types of interactions between plastic packaging materials and food are considered: (1) that involving food flavors; and (2) that involving migration of packaging constituents into food.Also considered in detail is the influence of packaging materials on the response of foods to microwave heating, to ionizing radiation and to spatial mapping of water and fat molecules by nuclear magnetic resonance.Finally, recycling, reuse and disposability of plastic packaging materials are cov...