This book is for users and manufactures of glass containers. It provides a visualization of typical glass container defects, describes their characteristics, the location of the defect on the bottle, and provides photos of the defects them selves.

Identifying defects is critical. The new Color Atlas of Glass Container Defects from AGR is a photographic guidebook for manufacturers, fillers, and trade suppliers that can help to quickly identify and resolve defect problems. This volume delivers a common lexicon for understanding defects that often go by several names in different industry sectors. With over 450 original photographs on 154 pages, the atlas is hardbound on high-quality photo paper and provides detailed descriptions of 65 defects that occur in container glass. Appendices include diagrams of the parts of glass containers as well as a glossary of glass defect terminology.This volume focuses on defects related to molded glass containers used in the food, beverage, and pharma industries. Defects specific to tubing vials are also included due to their importance in pharmaceuticals. The atlas will be most useful to quality control personnel who are responsible for inspecting glass containers. Plant managers, sales representatives, and purchasers may also find the guide to be helpful in assessing the severity of a particular defect.

Now in a fully revised and updated second edition, this volume provides a contemporary overview of food processing/packaging technologies. It acquaints the reader with food preservation processes, shelf life and logistical considerations, as well as packaging materials, machines and processes necessary for a wide range of packaging presentations. The new edition addresses environmental and sustainability concerns, and also examines applications of emerging technologies such as RFID and nanotechnology. It is directed at packaging technologists, those involved in the design and development of packaging, users of packaging in food companies and those who specify or purchase packaging. Key Features: An up-to-date and comprehensive handbook on the most important sector of packaging technology Links methods of food preservation to the packaging requirements of the common types of food and the available food packages Covers all the key packaging materials - glass, plastics and paperboard Fully revised second edition now covers sustainability, nanotechnology and RFID

The 81st Conference on Glass Problems (GPC) was organized by the Kazuo Inamori School of Engineering, The New York State College of Ceramics, Alfred University, Alfred, NY 14802 and The Glass Manufacturing Industry Council (GMIC), Westerville, OH 43082. The Program Director was S. K. Sundaram, Inamori Professor of Materials Science and Engineering, Kazuo Inamori School of Engineering, The New York State College of Ceramics, Alfred University, Alfred, NY 14802. The Conference Director was Bob Lipetz, Executive Director, Glass Manufacturing Industry Council (GMIC), Westerville, OH 43082. The GPC Advisory Board (AB) included the Program Director, the Conference Director, and several industry representatives. The Board assembled the technical program. Donna Banks of the GMIC coordinated the events and provided support. Due to world-wide COVID-19 pandemic, the conference was a virtual event. It started with a full-day plenary session followed by technical sessions.

A comprehensive and accessible textbook, Food Packaging: Principles and Practice, Second Edition presents an integrated approach to understanding the principles underlying food packaging and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the fine tradition of its bestselling predecessor - and has been completely updated to include new, updated, and expanded content. The author divides the book's subject matter into five parts for ease-of-use. The first part addresses the manufacture, properties, and forms of packaging materials, placing emphasis on those properties that influence the quality and shelf life of food. The second part then details the various types of deteriorative reactions that foods undergo, examines the extrinsic factors controlling their reaction rates, and discusses specific factors influencing shelf life and the methodology used to estimate that shelf life. Chapters on the aseptic packaging of foods, active and intelligent packaging, modified atmosphere packaging, and microwavable food packaging are explored in the third part, while the fourth part describes packaging requirements of the major food groups. The final section examines the safety and legislative aspects of food packaging. The book also includes over 300 industry abbreviations, acronyms, and symbols, and an expansive index. What's New in the Second Edition: Includes five new chapters and diagrams that explain recent developments in packaging materials and processes Provides the latest information on new and active packaging technologies Presents new, updated, and expanded references Adhering to the highly organized format that made the first edition so straightforward and informative, this latest edition of Food Packaging: Principles and Practice presents students with the most essential and cutting-edge information available. The author maintains a website with more information.