Caking, moisture absorption, deliquescence

　　The food itself isprone to absorption of moisture and is easily soluble in water. When in a highhumidity environment, this kind of food will absorb water and will melt,deliquesce, and cake. Packaging of substandard quality will cause the above issues:

1) Poor barrier properties - poor water barrier properties of packaging materials causes water vapor to slowly permeate into the packaging during long-term storage.
2) Poor sealing performance – such as poor sealing properties at the sealing site caused by incorrect heat sealing parameters, as a result, water vapor enters the package through the heat sealing site. Or because the packaging is weak to high temperatures, the package leaks during sterilization, and the water vapor enters the package.
3) Inferior physical and mechanical properties - such as packaging materials are weak to punctures; or pinholes, creases, and damages on the packaging materials due to the kneading or squeezing during production and storage. If the damages were not discovered in time, the food would be exposed to a large amount of oxygen and water vapor which may lead to mold and mildew.