New food packaging materials

In addition to the traditional functions of packaging, transporting, and storing foods, current food packaging has developed into a variety of functions, including: 1. Deoxygenation, reduction of oxygen in packaging bags, the ability to inhibit molds and reduce the metabolism of fresh foods; 2, in addition to Co2, used for freshly baked coffee packaging; 3, chemical anti-corrosion film, inhibition of micro-organisms; 4, release of ethanol, inhibition of micro-organisms; 5, in addition to ethylene, to control the amount of ethylene in the packaging, to extend the fruit freshness; 6, dry film, Slowly absorb moisture on the surface of food and reduce the water activity on the surface of food; 7. Temperature-controlled packaging, heat-insulated packaging materials delay heating of food in packaging; 8. MA preservation technology; 9. Self-heating, self-cooling packaging for tourism food; 10. Intelligent film with adjustable gas permeability for modified atmosphere packaging of fresh fruits and vegetables; 11. Releasing far-infrared packaging material for packaging fresh fish and prolonging preservation period; 12. Anti-fog film, preventing vapor Condensed on the film; 13, remove the odor of the film; 14, release the fragrance film; 15, high barrier packaging materials for high temperature sterilization and microwave heating; 16, super Thin film, can resist tearing, watertight, easy to seal; 17, OPS translucent film.