Food packaging materials analysis of | iron box information

by:Changda     2020-06-16
When consumers are shopping, most of them may pay attention to the packaging and price of food, which requires us to think about the packaging of goods to attract more people's attention. Durable packaging is one of the many reasons commodities have a safe food supply: it protects food. It's also easy to transport food. Let's take a closer look at the main functions of food packaging: safety, protection, convenience, efficiency and information. 1. Safety protection Food packaging can help extend shelf life. That means keeping food safe for longer. Exposure to oxygen can cause spoilage, so certain foods need to be sealed. Losing or absorbing water can also be a problem. You don't want your food to make you sick, and food packaging can stop the microbes that cause foodborne illness. Packaging materials must also be safe. In the United States, the Food and Drug Administration (FDA) passes a review that is in contact with any substance and regulates their safety. Although some migrations may occur over time, the levels detected are not high enough to be considered harmful. Packaging must also prevent food from being crushed or damaged - no one dares to put eggs in paper bags. 2. Convenience, efficiency and information The scientific principles of packaging make it easy for you to extract the required items in appropriate quantities. You can store food, unpack it, look at what you're eating, and dispose of it if it's no longer fit for use or reuse. Packaging is also the main source of information about your internal products, such as nutritional value, ingredients and expiration dates. Some packages come with food safety tips and cooking instructions, and sometimes even recipes for new dishes! Packaging also helps us track food if a recalled food or product problem makes us uncomfortable. According to the IFT Global Food Traceability Center, traceability enables companies to Tracking products through the supply chain to improve food safety, reduce risk, and avoid damaging health consequences and economic losses to the food system. Throughout the &; The unique barcode on the package helps to track the product. From point to point, products can be located anywhere in the food system. 3. Packaging materials Packaging materials can be made of glass, tinplate, paper or plastic, or can be used in combination. Some materials are more suitable for different types of food. Let's review the basics: The glass. Glass is the oldest packaging material, dating back 2,000 years. Its main advantage is that it is chemically inert, providing a great barrier to gases and microorganisms. It can be disinfected and is easy to reuse and recycle. The downside is that the glass is heavy and shatters. Although cans and cans provide all food, glass only accounts for about 10 per cent of food packaging. Metal (tinplate). Metal packaging, such as aluminum, tin-plated steel and wuxi steel, has been used since the 1900s. Metals also have good barrier properties. They can be heat-treated and sealed to be sterile. Aluminum foil can be made into lightweight, seamless soda cans. Tin is strong and can be used in canned drinks, processed foods and aerosol cans (such as whipped cream). Wuxi steel is the strongest commodity that can be used for bottle caps and vats. But small particles of tin that are harmless at the microscopic level can migrate into food, so sealants need to be applied to them. Aluminum is expensive but cannot be welded, so it can only be used as a seamless container. Wuxi steel can corrode, so protective coating is needed. Like glass, metal makes up 10% of food packaging. Paper and cardboard. The packaging dates back to the 1600s. Paper has limited barrier properties, so when used as a food container, it must be treated with wax, varnish or resin. Some examples include kraft and parchment paper, which are treated to be more resistant to water and oil. Cardboard is used to transport food in boxes. When you include both paper and cardboard, they make up 35% of food packaging. 4. Plastic Plastic is the newest, most versatile and most common material in all food packaging materials. It's lightweight, inexpensive, heat-sealed and microwavable. Symbols for plastic containers and bottles tell you what type they are, which is important for recycling purposes. Plastic No. 1 is used in water and soda bottles, as well as products such as beer, salad dressing and peanut butter. No. 2 plastic opaque for lining milk cans, juice bottles and butter barrels, and cereal boxes. Plastic No. 3 is used for food packaging, water and oil bottles. Plastic No. 4 is used for frozen food, bread bags and food packaging. Plastic No. 5 is used in yogurt, syrup and ketchup containers. Plastic # 6 is made into styrofoam, which is used to make egg cartons, cups, disposable trays and trays for meat. Plastic No. 7 includes polycarbonate plastic containing BPA. These are soft plastics used in many beverage containers and bottles. As you can see, the food packaging is as varied as the internal food. So, when you buy food, think about food safety and the science of protecting food, family and health.
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