To do a good job in food packaging bags, you should first understand the main components, characteristics of food and the internal reactions that may occur in the process of processing and storage, transportation and circulation, including non-biological intrinsic biochemical reactions and biological spoilage reaction mechanisms, and secondly, the impact should be studied. The main components of food, especially the sensitive factors of nutrients such as fat, protein, and vitamins, including light, oxygen, temperature, microorganisms, physics, mechanical mechanics and other factors. Only by mastering the biological factors of the packaged food and determining the required protection conditions can we correctly select packaging materials and packaging technology. There are many kinds of food packaging bag materials with different properties. Only in accordance with the protection requirements of food packaging can choose packaging materials that can not only protect the flavor and quality of food, but also reflect its commodity value and make the comprehensive packaging cost reasonable. For example, high-temperature sterilized food should be packaged with high-temperature-resistant packaging materials, while low-temperature refrigerated food should be packaged with low-temperature-resistant materials. [Plastic Packaging Bags] Food Bags, Food Packaging Bags