(1) to understand the characteristics of food and determine the required conditions of protection
Food packaging should first understand its food survey main composition, characteristics and its processing and circulation may occur in the process of intrinsic reaction, including abiotic biochemical reactions and biological corruption within metamorphic reaction mechanism, secondly should study affect the main ingredient in food, especially fat, protein, vitamins and other nutritional ingredients of sensitive factors, including light, oxygen, temperature, microbes, the influence factors of physical, mechanical, etc.Only when the biological factors of the packaged food are mastered and the required protection conditions are determined can the packaging materials and packaging process be selected correctly
(2) to study and master packaging properties, applicable scope and conditions of packaging materials
There are many kinds of packaging materials with different performances. Therefore, only by understanding the packaging properties of various packaging materials and containers can we choose packaging materials that can not only protect food flavor and quality, but also reflect its commodity value and make comprehensive packaging cost reasonable.For example, high-temperature germicidal foods should be packaged with materials that are resistant to high temperatures, while low-temperature frozen foods should be packaged with materials that are resistant to low temperatures.