engleski

Chemical and Biological Requirements for Different Types of Food Packaging

With the increase of the processed and packed food, the problems connected with packaging appeared. From the product manufacturing to the moment of its usage it is important to hand over the packed products to the user in the state in which it was produced, independent on the transport, storage and the selling condition. The packed food contains different chemical compounds which can be sorted into six main groups: water, carbohydrate, grease, proteins, mineral salts and vitamins. Because of the compound complexity, each type of food has its special requirements concerning the packaging. During the packing process, the food and the packaging become the unique whole and they are observed as such. When the influence of ackaging is negative on food, it becomes healthy deteriorated. This paper is based on the problem of choosing the correct and suitable packaging of the main food groups as well as on the materials the packaging is produced from. Based on the physical and chemical factors influencing the food, the choice of the most suitable packaging for preserving the nutritive values, aroma, stability and the food quality is suggested. According to the similarities of its composition, the food is divided into the following groups: cereal crop and its products (rice, bread and pasta), fruit and vegetables, milk and its products, meat and fish, eggs and their products, confectionery products.

Packaging Material; Packing of Food; Food

nije evidentirano