Characteristics and functions of dry food packaging

For dry food packaging, there are the following packaging characteristics and functions:

1. These foods are usually packed in single or double layers of plastic films bags inside and they are also packed by using colorful printed cardboard boxes/cartons or colorful printed paperboard boxes outside.
2. Most of them do not need high oxygen resistance, but all dry food packaging needs good moisture resistance and good smell proof performances.
3. The packaging structure is simple and the packaging cost is low.
4. Except for the dry soup powder mixture, most of them are sold in larger bags. All dry food packaging bags need to add zippers to for consumer’s resealable usage.
5. The loss and acquisition of moisture in dry food should be appropriate, otherwise it will affect the quality of dry food.

The dry food including sesame paste, fried rice flour, nuts, rice, vermicelli, spaghetti, noodles, flour, oatmeal, spices etc. For example, baking mixture is a new term emerging in the 20th century. It is to mix all the materials used to make cakes: flour, sugar, butter, milk powder, edible spices, edible salt, etc. and then package them in a suitable packaging bag and sell them directly to consumers for family cake making. LLDPE bags are generally used for packaging and then put into cartons. LLDPE bags can be directly formed and filled, and can be automatically packaged on the heat sealing machine.

In some inflatable packaging film rolls materials, the method of filling nitrogen and carbon dioxide into packaging materials with excellent barrier can be used to preserve dry food better. As the concentration of nitrogen and carbon dioxide in the packaging bag increases, the concentration of oxygen decreases relatively. When the carbon dioxide reaches 7% – 9% and the oxygen concentration is lower than 2%, the respiration of the active cells in the dry food in the packaging bag is greatly reduced and is in hibernation, which can prevent the dry food from mildew and deterioration. Nitrogen and carbon dioxide have good sterilization effect.

For dry foods with high oil contents, such as dry soybean, dry peanut and black rice. They are all required to have high oxygen resistance, so the plastic packaging bags or plastic film rolls can be made of film packaging materials with high barrier functions.