Commonly used packaging technology is diverse, aiming to protect products, extend shelf life, improve beauty and convenience, the following are some of the main packaging technology classification and brief description:

1. Smart label packaging technology: The use of radio frequency identification (RFID) and other technologies to embed smart labels on the packaging to achieve product traceability, anti-counterfeiting and security management.

2. Nano-packaging technology: The use of nanomaterials to improve packaging performance, such as enhancing barrier property, antibacterial ability, while reducing material use, more environmentally friendly.

3. Oxygen adsorption package: By placing oxygen adsorbent (such as iron powder package) to remove the oxygen in the package, reduce food oxidation, extend the shelf life.

4. Humidity control packaging: Use desiccant (such as silica gel, montmorillonite) to maintain the appropriate humidity level in the packaging to prevent food from being spoiled by moisture.

5. Moisture-proof packaging: use moisture-proof materials or design to prevent moisture penetration, suitable for food and electronic products that are easy to absorb moisture.

6. Vacuum packaging: Extract the air in the package and seal it to reduce oxygen content and inhibit microbial growth, which is often used in food and medicine packaging.

7. Aerated packaging: Use nitrogen, carbon dioxide and other inert gases to replace the air in the packaging to prevent oxidation and keep the product fresh. 8. Shrink packaging: Use heat shrink film to wrap the product after heating to tighten the film, form a tight wrap, enhance protection and display effect.

9. Air conditioning package (MAP) : Adjust the proportion of gas components in the package (such as increasing CO2 concentration and reducing O2 concentration), inhibit microbial growth, and extend food shelf life.

10. Aseptic packaging: fill and seal the product in a sterile environment to ensure the aseptic state of the product, which is commonly found in dairy products, juices, etc.

11. Anti-mildew packaging technology: use anti-mildew agents or special packaging materials to prevent food from mildew in a humid environment.

12. Anti-shock protection technology: The use of buffer materials (foam, bubble film, etc.) to reduce the impact and vibration during transportation and protect fragile products.

13. Plastic packaging technology: The use of plastic films, bags and other packaging, because of its lightweight, low cost and diversity and widely used. These technologies can be flexibly selected and combined according to the needs of different products to achieve the best packaging effect.