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Food packaging is an important part of food commodities used to package food commodities, so that they are protected from biological, physical and chemical factors in the circulation process and ensure their smooth circulation.

There are the following categories of food packaging:

1. Classification by material

1. Plastic: is a common category of food packaging, common materials are polyethylene, polypropylene, polyester, polyamide, mainly for high barrier materials, with gas resistance, moisture resistance, oil resistance and other characteristics, chemical stability.

2. Metal: Traditional food packaging materials, the main materials are tinplate and aluminum, with corrosion resistance, non-toxic, high strength, good extensibility performance characteristics, in addition to the excellent sealing of metal packaging, often used to make canned food and other high sealing.

3. Glass: ancient packaging materials, with excellent chemical stability, can meet the purity and health requirements of food packaging, flexible and beautiful shape, with unparalleled advantages of other materials.

4. Paper: Paper packaging is light in weight, easy to process, recyclable, delicate and beautiful in appearance, and is often used in milk, desserts and other packaging.

Second, according to the type of classification

1. Canned: paper canned, plastic canned, metal canned, glass canned, etc., mainly used for storing drinks, canned, candy, potato chips, tea and so on.

2. Bottle: The main material is plastic, which is used for packaging liquid food such as various drinks.

3. Box: The main material is paper, including some metal, plastic products, box food packaging decorative, often used in some food gift boxes and some fashion food packaging.

4. Box packing: The material is plastic, paper, foam, wood, etc., which is often used for carrying packaging of vegetables and fruits.

3. Classification according to packaging method

1. Canning: The treated food is put into the irrigation, after sterilization treatment, so that the food in the irrigation is isolated from external pollution, so that microorganisms are killed and enzymes are inactivated to prevent food deterioration and corruption.

2. Encapsulation: The use of spraying, dipping and other methods to seal the packaging of the food surface.

3. Bag: membrane container for holding food, can be used for ordinary food packaging, inflatable food packaging, vacuum food packaging, etc., the application range is very wide.

4. Wrapping: A packaging method that partially or mostly wraps flexible materials such as aluminum foil and film around items. Wrapping operation is simple, low cost, often used in candy, Popsicle, fruit packaging.

Four, according to the product level classification

1. Inner packaging: the packaging closest to the food is the last layer barrier between the food and the outside world, and the common potato chip packaging and beverage bottles in life belong to the first-level packaging.

2. Secondary packaging: the second layer of protection for food, the outer packaging of the separately packaged candy combination in the bag, and the plastic sealing layer of multiple boxes of drinks together belong to the secondary packaging.

3. Tertiary packaging: the third layer of food packaging, this packaging is often used for food transportation, and buyers rarely come into contact with it.

4. Outer packaging: The outermost packaging of food is the last level of packaging, which is in direct contact with the external environment.

Five, according to the technology classification

1. Aseptic: Food is packaged in a sterile environment without preservatives or cold chain storage. Aseptic packaging technology has been widely used in food packaging because of its low cost and beautiful appearance, which is less destructive to food flavor and nutrition.

2. Vacuum: The bag will be pumped to deoxygenate, to prevent food oxidation and mildew, is a relatively healthy, convenient, natural packaging fresh-keeping way. Vacuum packaging itself does not have a bactericidal effect, so it needs to be paired with sterilization technology.

3. Moisture-proof: The use of paper-plastic packaging materials and aluminum film bag vacuum packaging materials, paper-plastic sealing is good, can effectively moisture-proof.

4. Boiling: This kind of packaging generally uses high temperature barrier materials, can withstand 120° and above temperature, material structure is mostly three and four layers, after high temperature sterilization treatment, with excellent sealing, strong anti-grease function, low oil absorption rate, no odor and no residual solvent.

5. Blister: Blister packaging is strange, but it is common in life, such as drugs often use blister packaging, and in food is mainly used for pastry, chocolate, jelly, milk flakes and other small food packaging.

6. Quick-freezing: The packaging of quick-frozen products can be used in the low temperature condition of -45℃ without deformation, no brittle crack, with high barrier property, impact resistance and puncture resistance, which can effectively prevent harmful substances from penetrating into the food.

The role of food packaging

1. Maintain food quality. The biggest role of food packaging is to maintain the quality of food, businesses need to choose the right packaging according to the characteristics of food, if the packaging errors affect the quality of food, is definitely penny wise and pound foolish.

2. Arouse consumers' attention and interest in the product. Consumers' first impression of the product is the packaging. Excellent packaging design can quickly attract consumers' attention to the product to increase sales.

3. Consumer convenience. Consumers' requirements for food are gradually novel and fresh, so the sales of special foods or fresh foods around the country are rising, and the emergence of various food packaging technology can make the circulation of these foods convenient, and consumers can sit at home to experience the flavor of food in other places.