Food packaging, technical rapid development , especially in recent decades, as a result of the response of industry food with the social and economic changes, most notably the shrinking number of family members, and the high number of people living alone, increasing per capita income, and the preoccupation of the majority of people to their everyday work, which is not It allows them enough time to prepare food as usual - Industradgroup
The high cultural level and food awareness have also led people to tend to buy food that is packed and packaged and because they see it as safer and more quality.
Among the desirable features that must be present in packaged foods is the ease of circulation and the possibility of use in microwave ovens, the ease of opening, re-closing and disposal of them, in line with the modern lifestyle.
Methods and types of filling
The sales market imposed the need for innovation in food packaging, and provided the industrial and economic capabilities , the material and tools necessary to apply new principles for food packaging, especially the use of plastics instead of the traditional packaging materials of metals and glass . 
Because plastics are characterized by light weight, durability, industrad, ease of manufacture, corrosion resistance and ease of closing with heat, and there are other new types of packaging materials that incorporate patterns of plastics and paper , have good specifications and fully meet the goals of protecting many types of food and beverages.
Packaging machines
The mostly produced by applying technologies for extrusion extrusion, extrusion compound co extrusion, or paste layer lamination, the form of containers produced Veraouh between the flexible plastic bags, bottles of plastic removable pressure, and packages of plastic semi - rigid foam and dishes of polyethylene stearin , flasks made of polyethylene Italian PET is used For the packaging of light drinks, these are all some of the crowded plastic packaging market. The achievements of the technological key in the packaging as well as packaging materials intended for use in furnaces microwave , packing in average air and plastic containers removable sterilized retortable plastic containers.
Bottlenecks in the packaging industry
The packaging industry is not without some challenges related to social, economic and technological aspects, the most important of which is the safety issue that arises through the potential growth of pathogenic microorganisms in products packed in modified atmosphere, and products packed with aseptic packaging. 
In addition, there is the problem of the displacement of low-weight or toxic particles from packaging materials to food, especially when the food is exposed to microwaves.
An important barrier in the packaging industry is the disposal of the solid waste generated from it.
Packaging functions
Packaging is an essential technology for preserving food, preventing spoilage, and minimizing the use of chemicals added to preserve it . They contain limited quantities of foodstuffs and protect them from chemical and physical deterioration, by preventing air, moisture, polluting chemicals and microorganisms from seeping into them. Industrad food packaging provides the consumer with convenience in handling and the possibility of re-closing the package after opening it. 
The packing card provides the consumer with useful information about the type of food it contains, its recipes, contents, weight, product name, preparation instructions and valuable information about its nutritional value.
Important considerations in food packaging and packaging
If we consider food packaging and packaging as a stand-alone system, we find that a number of factors affect it, and the quality of the food product, packaging materials, environmental factors and manufacturing methods, packaging machinery, product distribution system, waste disposal method and marketing mechanisms must be taken into account , all of which are related to each other and all contribute to Determine the viability of food for consumption .
The shelf life of food for consumption
The shelf life of food for consumption depends on the quality of the raw materials, the potential for changes that affect its quality and conditions for its preservation, the properties of the packaging materials, and the compatibility between the packaging and the food product. 
The shelf life of food can be determined for consumption by testing long-term or short-term storage, or by using a special computer program that relies on processing primary data to calculate its shelf life for consumption.
Food product
The most important thing that expresses the appropriateness of the method used in packing and wrapping food is the stability of the food product within the new package, because the spoilage of the food product (its instability) varies in its patterns, including, for example, fat oxidation, loss of moisture or its acquisition, enzymatic degradation, non-enzymatic browning, microbial growth and changes Chromaticity, texture, texture and flavor changes. 
All these changes affect the stability of prepackaged foods, and are related to their physical and chemical nature, the quality of their raw materials, the environmental conditions, and the properties of the packaging or packaging materials.
Environmental factors
Food interactions with the internal and external environments 
overlap that exists between food products, packaging and the environment . To facilitate the study of the impact of the environment on the prepackaged food, the environment of the prepackaged food is divided into an internal environment (vertical space) in direct contact with the food product and an external environment subject to storage and distribution conditions.
The internal environment means the possibility of the package or one of its layers interacting directly with the food ingredients, and the external environment means the possibility of the external environment interacting with the package, but it has less effect on the quality of the food.
In fact , the packaging with the interaction of the environment internal directly affects the quality of food output, and accelerates the deterioration of the food item, and the example of what happens in the food that absorbs high of humidity can be controlled in the absorption of moisture by the concentration of the gas in the internal environment of the package, or The method of packing in a modified atmosphere or filling by evacuating air from the package, where a large amount of air is removed and the package is sealed. 
In modified atmosphere packaging, a special mixture of preservative gases shall be injected into the canister before closing.
The external environment interacts with the internal environment of the package through what seeps through the packaging of water vapor, air oxygen and odors, and the size of this filtration depends on the properties of the packaging materials and their ability to hold. 
On this basis, food packed in metal containers or in vacuumed glass containers is considered to be completely protected from the external environment, which calls for saying that any deterioration that occurs in it is a result of the instability of the food product itself.
Among the main external environmental factors affecting food quality are humidity (or relative humidity), air oxygen, temperature, and light. Moisture increases the effectiveness of water for any food product, and this leads to the growth of microorganisms and the occurrence of non-enzymatic browning reactions, fat oxidation and loss of hardness. 
Oxygen causes oxidation of fats, changes in proteins, and destruction of some vitamins , while heat speeds up chemical reactions and increases the speed of bacterial growth. The changes caused by light in food colors, proteins and amino acids, and in the breakdown of vitamins (such as riboflavin) are no less than those caused by previous environmental factors.
Barrier properties of the packaging materials
The process of O 2 gas entering its phase via a plastic polymer foil. 
The effectiveness of seizure depends on how well the package seals, seals and seals, on the presence of microscopic pores in the body of the package, on the specific characteristics of the seal and on the materials used in the packaging. 
Industradgroup - Glass or tin containers are sealed in a controlled manner, and hence the seizure properties are not taken into account except when plastic materials are used in the packaging due to the low attachment properties.
The properties of the seizure are inversely related to the ability of the gas to penetrate from the packing material, so the lower the influence potential, the better the specificity of the seizure. 
The gas penetration process through a polymer envelope goes through three stages 
Adsorption and its reversal depend on the degree of gas dissolution in the plastic layer, while diffusion depends on the random movements of gas molecules and the gas concentration difference between the two surfaces of the plastic polymer layer.
In general, the influence factor increases with the increase in temperature. In polymers sensitive to moisture, such as ethylene vinyl alcohol, this factor is affected by increasing its value greatly by increasing the relative humidity. 
This is due to the blocking of water molecules that act as a plasticizer, which contributes to considering this polymer industrad as one of the best water-blocking materials.
Food / package interaction
The interaction between the packaging and the food is one of the most important features that should be paid attention to when packing food, because this reaction may start with the beginning of preparation for packaging or packaging or during storage, and the reaction arises as a result of the interaction of two unwanted processes of mass transfer, namely the absorption and adsorption of the food flavor components from the packaging.
The packaging then displaces volatile packaging materials into the food, causing food quality to decline. The classic example of the interaction of inner packaging materials with food is the absorption of the smells of cleaning soaps with the food when they are incorrectly shipped together. 
In some cases, it is resorted to limiting the shelf life of the food package with the necessary time so that the materials displaced from plastic materials to food exceed the permissible limits.
The second aspect of the interaction of food with the components of the packaging of the package, i.e. the displacement of volatile and soluble components from the packaging of the packaging to the food, is the most health hazardous from the health point of view because of the possibility of human exposure to the displaced toxic substances. 
Therefore, the legal instructions stipulated the type of packaging materials, their accessories and additives to which they are permitted to be used in food packaging and packaging.
Packaging and waste disposal
Arguably the most important impact on the future of food packaging is knowing how to get rid of waste from packaging. In the United States of America, it is estimated that the amount of solid waste generated by the citizen's purchase of his daily needs is about 30% of urban waste.
The growing solid waste from packaging size creates in front of different communities difficulties to get rid of them, and seek authorities and organizations general concerned to reduce environmental pressures resulting from the presence of solid waste to organize disposal methods, and risk reduction and size, and encouraging processes recycling recycling, sorting waste At least three homogeneous groups, namely aluminum, plastic and glass groups , to facilitate disposal. There is a growing interest in plastics that are biodegradable or degraded by light.
In practice, it is not known if plastics are actually subject to dissolution, what are the conditions for their disintegration, its speed, and the impact of what it decomposes on other solid waste problems. Industradgroup
One of the obvious concerns about biologically degradable plastics is knowing the extent of decomposition prematurely, i.e. during use, their suitability for recycling and their compatibility with established environmental health standards.

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