Food packaging should pay attention to the following aspects:

1. Understand the characteristics of the food itself and the protection conditions required. The effects on the main ingredients in the food, especially fat, Sensitive factors to nutrients such as proteins and vitamins include factors such as light, oxygen, temperature, microorganisms, physics, and mechanical mechanics. Only by mastering the biological, chemical, physical characteristics and sensitive factors of the packaged food and determining its required protection conditions can we determine what kind of packaging materials and packaging technology to use for packaging operations to achieve its protective function and appropriate extension. purpose of its storage period.

2. Research and master the packaging performance, applicable scope and conditions of packaging materials. There are many types of packaging materials with different properties. Therefore, only by understanding the packaging performance of various packaging materials and containers can we choose packaging materials that can not only protect the flavor and quality of food, but also reflect its commodity value and make comprehensive packaging reasonable according to the protection requirements of packaged food. For example, food that requires high-temperature sterilization should be packaged in high-temperature-resistant packaging materials, while low-temperature refrigerated foods should be packaged in low-temperature-resistant materials.

3. Master relevant packaging technology methods. For a given food, in addition to selecting appropriate packaging and containers, the most appropriate packaging technology methods should also be used. The same food can often use different packaging technologies to achieve the same or similar packaging requirements and effects. For example, for foods that are easily oxidized, they can be packaged in vacuum or inflated, or they can be packaged with a deoxidizer. But sometimes in order to achieve the set requirements and effects, specific packaging technology must be used. The selection of packaging technology is closely related to the selection of packaging materials, as well as to the market positioning of packaged food and other factors.

4. Research and understand the market positioning of goods and circulation area conditions. The market positioning of goods, transportation methods, and the climate and geographical conditions of the circulation area are factors that must be considered when designing food packaging. Goods sold domestically and goods exported to different countries have different packaging and decoration requirements, and different modes of transportation also have different protective requirements for packaging. For food packaging, changes in climate conditions in the commodity circulation area are crucial, because temperature has a great impact on the chemical changes in the internal components of the food, food microorganisms, and the barrier properties of the packaging material itself.

5. Research and understand the impact of the overall structure of packaging and packaging materials on food. It is necessary to understand the migration of additives and other components in packaging materials into food, as well as the penetration of certain components in food into packaging containers. and adsorption conditions on the quality of food during the circulation process.

6. Carry out reasonable packaging structure design and decoration design. Carry out reasonable packaging design based on the expected packaging cost, packaging volume and other aspects of the protective requirements required by the food, including container shape, compressive strength, The design of structural form, size, sealing method, etc. should try to ensure that the packaging structure is reasonable, save materials, save transportation space, and conform to the trend of the times, and avoid excessive packaging and deceptive packaging.

The packaging and decoration design should be compatible with the interior products, so that the trademarks are eye-catching, the text is concise, the patterns and colors are bright and visually impactful, and it can cater to the preferences of the targeted consumer groups. When exporting goods, attention should be paid to the national habits of the consuming country and to avoid the taboos of consumer groups.

7. Master the packaging testing methods. Qualified commodities must have qualified packaging. In addition to testing the product itself, commodity testing must also test the packaging. Only after passing the test can it enter the circulation field. There are many packaging inspection items, but not every package needs to be fully inspected. What tests are required for specific packaging should depend on the characteristics of the food inside and its sensitive factors, the type of packaging materials, and the requirements of national standards and regulations. For example, empty cans used for canned food often need to measure the dissolution of the coating in the food. For deoxygenated packaging, the oxygen permeability of the packaging material should be measured. For moisture-proof packaging, the water vapor permeability of the packaging material should be measured.

8. Master packaging standards and regulations. Packaging operations should strictly abide by national standards and regulations. Exported products should also comply with relevant standards and regulations of the importing country.

Only in this way can we ensure the smooth progress of the supply of raw materials for packaging, packaging operations, commodity circulation and international trade. With the development of market economy and international trade, the standardization and normalization of packaging are becoming more and more important. Only in this way can our products go abroad and participate in competition in the international market.