What are the requirements for composite packaging of food packaging bags?

Since food packaging bags are the main use objects of composite packaging bags, there are many types and different requirements. The packaged contents range from raw to cooked; from low temperature to high temperature; from perishable fresh fruits to hard nuts; from vacuum packaging bags to inflatable packaging bags, covering almost all ranges of composite packaging bags. So what are the requirements for composite packaging? Let’s take a brief look at a few aspects.

Barrier requirements

Most foods are rich in oils and fats, which are prone to oxidation and deterioration, so they have strict requirements for oxygen barrier properties.

Moisture activity

Food contains a certain amount of moisture. When the processing conditions and formula of the food remain unchanged, the moisture content of the food changes very little; when the conditions change, it will directly affect the original water activity value of the food, and moisture is the main cause of food deterioration. one of the important factors. Different materials should be used for foods with different moisture contents.

A) Foods with low water content and activity.

Bacteria cannot survive in food with a water activity lower than 0.60. For dry food with a water activity lower than 0.60, as long as it can be kept dry for a long time, spoilage caused by bacteria in the food can be avoided.

B) Food with moderate moisture content.

For intermediate-moisture foods with a water activity of 0.60-0.90, methods to maintain food quality include: vacuum packaging, nitrogen packaging, oxygen scavenger packaging, etc. to prevent oxidative deterioration and discoloration of food.

C) Foods with high water activity.

For multi-moisture foods with a water activity of 0.9-1.0, the quality maintenance method is: heat sterilization above 100°C, and use sterile packaging for sterilization with hydrogen peroxide, radiation, etc.

Grain bag requirements.

Grains have respiration, and different grains have great differences in their ability to absorb oxygen. In various grain packaging bags, the method of filling nitrogen into packaging bags with excellent barrier properties can be used to better preserve food.

High temperature sterilization requirements.

Food sterilization includes: pasteurization at 85°C, boiling sterilization at 100°C, high-temperature cooking sterilization at 121°C, and ultra-high temperature cooking sterilization at 135°C. Sterilization conditions are selected according to different products. The factors that cause spoilage of different foods are different. It is necessary to understand the main factors of spoilage of various foods in advance and design packaging bags accordingly.

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