Food Packaging Methods Database (I)

I. INTRODUCTION With the development of social production and science and technology, food packaging methods have not yielded as well as numerous tricks. The purpose of food packaging is mainly to protect foods from the influence of chemical physics and microbiological factors, ensure the nutrition of foods and the inherent quality, and thus protect the health of consumers. In addition, packaged foods provide many convenient conditions for transportation, storage, sale, and use, while promoting sales. Reasonable food packaging can prolong its shelf life and shelf life, to a great extent reduce the tendency of food spoilage, thus reducing food corruption and loss.
Food has a wide variety of products and different characteristics. Different foods have different mechanisms of spoilage and therefore have different packaging requirements.
In this paper, starting from studying the packaging method of food, we use advanced database software FOXPRO to establish a database of food packaging methods, and then analyze the characteristics of food packaging according to the characteristics of the database to obtain more standardized data to help solve a wide variety of food products. , Packaging methods vary, but there is no data to follow the status quo. This article provides a more comprehensive and systematic design idea for the technicians who study food packaging methods. It is of more positive significance to improve food packaging technology, prolong the shelf life and shelf life of foods, reduce the tendency of food spoilage, and reduce food spoilage and loss. In addition, it is also conducive to the standardized management of the food packaging industry and provides the basis for the future packaging project online database.
Second, the necessity of food packaging analysis of various environmental factors, the impact on food quality are as follows:
1. The effect of light on food The effect of light on the nutrition of food is great, it will lead to accelerated decomposition of nutrients in food, causing food decay reaction.
2. Influence of Temperature on Food The effect of temperature on the proliferation of microorganisms in foods, and the effect on the speed of food decay are all quite obvious. Especially with the appropriate temperature, oxygen and other conditions, the degree of influence of food on temperature is more important.
3. The effect of oxygen on foods The oxygen in the atmosphere has a destructive effect on the nutrition in food. Therefore, many foods are required to minimize contact with oxygen, or to prevent oxygen from continuously contacting the food through the package. The effect of oxygen in the air on the food mainly causes oxidation and spoilage of the oil in the food, destruction of the protein, and destruction of certain vitamins in the food. .
4. Effects of moisture and moisture on food When food absorbs water, it not only changes and loses its inherent properties, but also can easily lead to oxidation and decay of food and accelerate food spoilage.
5. The influence of microorganisms on foods The influence of microorganisms on foods is self-evident. One of the purposes of food packaging is to prevent food from being contaminated by microorganisms from outside, so as to extend the food's retention period and ensure its use value.
To sum up, the harmful effects of external factors such as light, temperature, oxygen, humidity, and microorganisms on various types of foods must be eliminated through scientific and effective methods to ensure that the quality of foods remains stable during the circulation process, and foods can be prolonged more effectively. During the storage period, fresh and delicious foods are delivered to consumers to ensure the health of consumers.
Third, the function of food packaging From the perspective of food production, sales and consumption from a comprehensive point of view, the purpose of food packaging are mainly the following:
1. To prevent spoilage, ensure that quality, physical, chemical, biochemical, and microbiological properties of quality foods are preserved, circulated, and sold. Only by trying to prevent these spoilages can the inherent quality of foods be guaranteed. (to be continued)