The types of plastic packaging materials which are used in food products are very intricate and are specialized for personal food items since various kinds of food products are found in the market. These items include cooked or raw, frozen or refrigerated, animal based or plant based, solid or liquid, and so on. Additionally, the food items which are eaten or served by several methods, such as hot, wet, cold and oily. Hence, the packaging of food plays a vital role in up keeping the safety and quality of foods in the whole life cycle of both the packaging commodities and food items.
To enhance and evolve a plastic food packaging system as a suitable fit for specific food items, many features and properties of packaging materials should be tested from numerous dimensions such as morphological, electrical, physical, rheological, and so on.
An improved comprehension/understanding of features and properties of packaging materials will offer basic knowhow to narrow down the suitable material selection to ensure the primary functions of packaging: security, safety improvements, superior external design, quality assurance and features.
Currently, superior packaging techniques designed for strengthening the technical function of the packaging procedure have been aggressively introduced and developed. These new fashion inclinations in the food packaging area include the following techniques: modified atmosphere packaging (MAP), active packaging, biosensor embedded packaging, microwave worthy packaging, eatable packaging, intelligent packaging, radio frequency identification (RFID) packaging, Nano-based packaging and various other types of packaging.