Understand the characteristics of the food itself and the protective conditions required to study the main factors affecting food, especially the sensitive factors affecting fat, protein, vitamins and other nutrients, including light, oxygen, temperature, microbial and physical, mechanical and mechanical aspects. Influencing factors. Only by mastering the biological, chemical, and physical properties of the packaged food and its sensitive factors, and determining the required protective conditions, can we determine what packaging materials and packaging technology are used to carry out the packaging operation to achieve its Protection function and the purpose of extending its storage period appropriately.
Research and master the packaging properties and applicable conditions and conditions of packaging materials. There are many kinds of packaging materials and different properties. Therefore, only by understanding the packaging properties of various packaging materials and containers, can we choose according to the protection requirements of packaging products. It can protect the flavor and quality of food, and can also match its commodity value, and make integrated packaging a reasonable packaging product.
Master the relevant technical methods of packaging bags. For a given food, in addition to selecting suitable packaging bags and containers, the most suitable packaging technology should be adopted. The same food can often be achieved by using different packaging techniques. Same or similar bag requirements and effects. For example, for oxidizable foods, vacuum or air-filled packaging may be used, or enclosed deoxidizers may be used for packaging. However, in order to meet the set requirements and effects, specific packaging must be used. Bag technology. The choice of packaging technology is closely related to the selection of packaging materials, and is also closely related to the market positioning of packaged foods.
