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Must understand the protective requirements of food
release time：2019-01-30
Browse times：2846
The chemical composition and physical and chemical properties of different foods are different, so the protective requirements of different foods for packaging are also different. For example, the packaging of tea should be high oxygen barrier (to prevent the active ingredients from being oxidized), high moisture resistance (tea leaves moisture and mildew), high light resistance (the chlorophyll in tea leaves will change due to sunlight), high resistance aroma (The molecular aroma components of tea leaves are easy to disperse and lose the taste of tea. In addition, tea leaves are also very easy to absorb external odors), and a considerable part of the tea on the market is usually packaged in transparent plastic bags such as PE and PP, which greatly wastes the active ingredients of tea. The quality of the tea is not guaranteed.
Contrary to the above foods, fruit, vegetables and the like have a respiration option after picking, that is, the package is required to have different transmittances for different gases. For example, after the roasted coffee beans are packaged, the carbon dioxide is slowly released. The cheese also produces carbon dioxide after packaging, so they should be packaged with high oxygen barrier and high carbon dioxide permeability. The protective requirements for packaging of raw meat, processed meat, beverages, small foods, and baked goods are also very different. Therefore, the packaging should be scientifically designed according to the different nature of the food itself and the protective requirements of the water.
Contrary to the above foods, fruit, vegetables and the like have a respiration option after picking, that is, the package is required to have different transmittances for different gases. For example, after the roasted coffee beans are packaged, the carbon dioxide is slowly released. The cheese also produces carbon dioxide after packaging, so they should be packaged with high oxygen barrier and high carbon dioxide permeability. The protective requirements for packaging of raw meat, processed meat, beverages, small foods, and baked goods are also very different. Therefore, the packaging should be scientifically designed according to the different nature of the food itself and the protective requirements of the water.