Common food packaging and food packaging technology

There are more and more types of food packaging, such as metal packaging, glass packaging, paper packaging, plastic packaging, and composite packaging. According to the packaging form, it can be divided into canned, bottled, bagged, packaged, boxed, etc.; according to the product level, it can be divided into inner packaging, secondary packaging, tertiary packaging, outer packaging, etc.; Technical points, there are vacuum packaging, aseptic packaging, moisture-proof packaging. Common food packaging technologies include moisture-proof packaging, vacuum packaging, pneumatic packaging, shrink packaging, modified atmosphere packaging, canned packaging, and aseptic packaging.


1. Moisture-proof packaging


Moisture-proof packaging is the first and most common packaging technology. Dehydration of food can extend the shelf life, and a film in the dried food package prevents the absorption of moisture from the environment and leads to preparation. This requires that the moisture-proof packaging material has a low water vapor transmission rate and a good sealing property of the packaging container. Usually, a desiccant is placed in the package (the chemical desiccant can combine with water to form a hydrate, thereby functioning as a dry food; the physical desiccant is dried by physically adsorbing water), but no matter what type of desiccant is inedible, Families with children need to pay special attention to this.


2.  Vacuum packaging


Vacuum packaging is a well-known packaging method. The main technology is to vacuum the packaging bag, absorb or reduce the oxygen in the packaging bag, avoid fat oxidation, and inhibit the proliferation of mold and other good itching microorganisms. This technology is generally suitable for foods with high fat content and low moisture content, such as cooked food packaging, but vacuum packaging also has unsuitable foods, such as fresh fruits and vegetables, crunchy and fragile foods, easy to cake food, easy to deform. Oily foods, foods with sharp angles or high hardness will pierce the bags.


3.  pneumatic packaging


Inflatable packaging is developed on the basis of vacuum packaging. The main technical point is to first evacuate the air in the container with a vacuum pump, then introduce the gas and seal it immediately. Commonly used gases are nitrogen, carbon dioxide or a mixture of the two. Filling the food container with air can appropriately prevent the grease from oxidizing, and for the metal to be easy, since the pressure inside and outside the container after the inflation is equivalent, the problem of "cartridge" does not occur. Puffed foods that children like to eat, such as potato chips, shrimp strips, shrimp slices, etc., are most suitable for inflatable packaging.

4. Shrink packaging


The shrink wrap is to heat the plastic film of the packaged food so that it shrinks and sticks to the surface of the food, so that the scattered food can be tightened in one piece, which is convenient for transportation and sale. Shrink wraps are versatile and can be used to package small food items in retail or packaged goods throughout the pallet.


5. Modified atmosphere packaging


Modified atmosphere packaging (MAP), also known as modified atmosphere packaging, replacement gas packaging or air-filled packaging, is a mixture of oxygen, carbon dioxide and nitrogen into a package, and is packaged in a suitable plastic film. Food, which allows a small amount of oxygen and carbon dioxide to pass through, while blocking the evaporation of water, can also play a role in regulating the composition of gases, preventing food from deteriorating, extending the shelf life of food and increasing the value of goods.


6. Canned packaging


The canning machine can be said to be a classic packaging form, or it can be said that the packaging is preserved. The principle of canning is to seal the food in the container and treat it with high temperature by hot water or steam to kill most of the microorganisms in the container, and prevent the invasion of external microorganisms, so that the food can be stored for a long time.


7. Aseptic packaging



Aseptic packaging has been developed on the basis of canned packaging, both of which rely on heat sterilization to preserve food under long-term sealing conditions. The aseptic package first sterilizes and cools the food and container separately, and then packages and seals it in a sterile room. Aseptic packaging is growing rapidly, with three main uses. First, retail small packaging, metal cans, glass bottles, plastic cans, boxes, cups, tubes, standing bags, cardboard aluminum foil plastic film composite square bag, brick bag for containers, packaging dairy products, soft drinks, pudding, etc. . The second is to store semi-finished raw materials in aseptic large tanks. The third is the bag in the box, which is filled into a large bag made of plastic film and aluminum foil by aseptic packaging technology. The bag is covered with a corrugated box, so it is called the bag in the box.