Laminated paper bags are widely used for packaging dry food items due to their ability to provide a barrier against moisture and oxygen, thus preserving the freshness and quality of the food.

Vacuum packaging involves removing air from the packaging, creating an oxygen-free environment that inhibits the growth of microorganisms, thereby extending the shelf life of food.

Pasteurization is a heat treatment process that involves heating food to a specific temperature for a short duration to kill harmful microorganisms while preserving the nutritional value and flavor of the food.

Modified atmosphere packaging involves altering the composition of gases inside the packaging to control the ripening process of fruits and vegetables, extending their shelf life and maintaining their quality.

Drying is a food preservation technique that involves removing water from food through evaporation, reducing the moisture content and inhibiting the growth of microorganisms.

Preservatives are chemical substances added to food to prevent or inhibit the growth of microorganisms, thereby extending the shelf life of food and maintaining its safety.

Irradiation is a food preservation technique that involves exposing food to high-energy radiation, such as gamma rays or electron beams, to kill microorganisms and extend the shelf life of food.

Antioxidants are substances added to food packaging to prevent or slow down the oxidation of food components, thereby maintaining the quality and nutritional value of food.

Freezing is a food preservation technique that involves lowering the temperature of food to a point where microbial growth is inhibited, thus extending the shelf life of food.

Humectants are substances added to food packaging to maintain the moisture content of food, preventing it from becoming dry and stale.

High-pressure processing (HPP) is a food preservation technique that involves subjecting food to high pressure, typically in the range of 100-600 MPa, to kill microorganisms and extend the shelf life of food.

Oxygen absorbers are substances added to food packaging to remove oxygen from the packaging, creating an oxygen-free environment that inhibits the growth of aerobic microorganisms.

Curing is a food preservation technique that involves using salt or sugar to inhibit microbial growth and extend the shelf life of food.

Antimicrobial packaging involves incorporating antimicrobial agents into the packaging material to inhibit the growth of microorganisms on the surface of food, thereby extending its shelf life.

Pickling is a food preservation technique that involves submerging food in a vinegar or acidic solution to inhibit microbial growth and extend the shelf life of food.