What are the food packaging bags divided into by techniques
There are many ways to classify food packaging. Such as: moisture-proof packaging, waterproof packaging, mildew proof packaging, fresh-keeping packaging, quick-frozen packaging, breathable packaging, microwave sterilization packaging, aseptic packaging, inflatable packaging, vacuum packaging, deoxidation packaging, blister packaging, body packaging, stretch packaging, cooking bag packaging, etc. All the above-mentioned packages are made of different composite materials, and their packaging characteristics are corresponding to the requirements of different foods, which can effectively protect the food quality
The primary packaging and packaging of food packaging is the direct contact with products, which is the key to food safety. Packaging can extend the shelf life and protect nutrients. Food packaging ensures that food can be safely and adequately transported to remote areas, which is also an important part of food safety. Different foods need to be protected by appropriate packaging methods.
Food loss is caused by a variety of reasons that cannot be partially or completely controlled. The loss generally refers to that the product can not be sold after it is mature, the product is broken or unusable, the food production is excessive, or according to the food laws and regulations, the sensory, shape and size properties of the product are not conducive to health. The products with these problems cannot be brought into the market. Nowadays, more and more people realize that reasonable control of handling, processing, packaging, storage and transportation can control the loss of food, and may reduce global hunger, which is equivalent to increasing global food production.
First of all, use scientific and safe way to control the shelf life, service life or maturity time. Shelf life refers to the time when a product can be safely eaten without opening the package from the date of production. This time needs to be determined by scientific means. It is not the maximum shelf life, but the safe shelf life. If the food packaging bag is stored scientifically, the shelf life will exceed the time on the package. Service life refers to the time that food packaging can be stored in refrigerator and natural environment temperature after being unpacked. To control the ripening time, we use the method of accelerating ripening. Here, we can control the temperature, humidity and light of greenhouse culture, so that some products can mature in any season, or add a certain amount of ripening agent, such as bananas. Mature bananas are stored for a short time. Therefore, bananas purchased from the origin are in a green state. After they are sold, if they are still available Green can not be sold, so scrub growth hormone to promote fruit ripening, and in the origin of shipment is spraying ethylene, which can maintain the banana stable state until the sale. By exposing bananas to one millionth of ethylene to restore their ripening, we can guarantee a full year supply of bananas, and bananas in specific markets are close to the same maturity. Shelf life does not start with primary packaging, but runs through the entire distribution chain. www.dgbpk.com/
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