Designing food packaging bags requires consideration of packaging technology and materials

It is necessary to understand the protective requirements of food. The chemical composition and physical and chemical properties of different foods are different. Therefore, different foods have different protective requirements for food packaging bags. For example, cakes contain more oil and are soft, and have certain requirements for optimal water content. Therefore, at least the following requirements should be met: oil-proof and high-oxygen resistance (to prevent oil leakage and grease from being oxidized), high moisture resistance ( to prevent the cake from losing moisture and becoming dry and hard). Contrary to the above foods, fruits, vegetables, etc. have respiration options after picking, that is, the packaging is required to have different permeability to different gases. For example, fried coffee beans will slowly release carbon dioxide after being packaged, and cheese will also generate carbon dioxide after being packaged, so their packaging should be highly oxygen-barrier and carbon dioxide-permeable. The packaging of fruits and vegetables is often required to be mildew-proof, because the small mist droplets on the inner wall of the packaging bag will produce a series of unfavorable biochemical uses for fruits and vegetables, resulting in easy browning and perishability of fruits and vegetables. Different varieties of fruits and vegetables and the same kind of fruits and vegetables with different maturity have different requirements on the ventilation and selectivity of packaging materials. The protective requirements for packaging of raw meat, processed meat food, beverages, snacks, and baked goods are also very different. For example, the coating of canned meat should be resistant to sulfur, the coating of canned fruit should be acid-resistant, the container of aerated beverage should be able to withstand a certain pressure, the packaging container of wine should be resistant to alcohol and block aroma, etc. Therefore, the packaging should be scientifically designed according to the different properties of the food itself and the protective requirements of the water. Choose packaging materials with suitable protection functions. The traditional packaging materials are mainly glass bottles, metal cans, cartons, and cartons. Modern food packaging materials mainly include plastics, paper, composite materials, etc. Composite materials Composite materials are the most diverse and widely used flexible packaging materials. At present, there are more than 30 kinds of plastics used in food packaging, and there are hundreds of multi-layer composite materials containing plastics. Composite materials generally use 2-6 layers, but can reach 10 or more layers for special needs. The use of plastic, paper or tissue paper machine, aluminum foil and other substrates, scientific and reasonable compounding or lamination compatibility, can almost meet the packaging requirements of various foods. Therefore, it is necessary to select suitable plastics or a combination of plastics and other materials according to the requirements. Improper selection may cause the quality of food to decline or even lose its edible value. Paper and cardboard modern packaging mainly uses various processed potatoes (cardboard), composite paper, laminated paper (cardboard), etc., such as polymer material processing paper, wax processing paper, oil processing paper, cellophane, parchment, aluminized paper , paper/aluminum foil laminated paper, etc. In transportation packaging, corrugated cardboard is used the most, and corrugated boxes and pallets almost replace wooden boxes. Honeycomb carton is the latest high strength cardboard container. In addition, it should be noted that aluminized paper, aluminized plastic and paper/aluminum foil laminates, and plastic/aluminum foil laminates have different internal structures, properties, costs, etc., and should be properly selected according to different protection requirements and cost requirements. . Adopt advanced packaging technology methods, in order to extend the shelf life of food, adopt new packaging technologies that are constantly developed, such as active packaging, anti-mold packaging, moisture-proof packaging, anti-fog packaging, anti-static packaging, selective breathable packaging, non-slip packaging, buffer packaging etc. These new technologies are widely used in developed countries, but are not widely used in my country, and some methods are still blank. The application of these advanced technologies can significantly improve the protection function of packaging. Selection of packaging machinery and equipment supporting food processing technology, in order to meet the needs of food processing technology, has developed a variety of new packaging equipment, such as vacuum packaging machine, vacuum inflatable packaging machine, heat shrink packaging machine, blister packaging machine, sticker Body packaging machine, sheet thermoforming equipment, liquid filling machine, forming/filling/sealing packaging machine, complete sets of aseptic packaging equipment, etc. According to the selected packaging materials and packaging process methods, the selection or design of packaging machinery matched with food processing technology and production capacity is the guarantee of successful packaging. Packaging and decoration design and brand awareness of packaging design, packaging and decoration design should conform to the hobbies and habits of consumers and consumers in exporting countries. The pattern design is best coordinated with the interior. The trademark should be in an obvious position, and the text description should meet the food requirements. Product descriptions should be truthful. Trademarks should be catchy, easy to understand, easy to spread, and can play a role in widespread publicity.
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