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How to calculate the energy meter of food packaging?

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because each food has specific calorie data, it is easy to calculate according to the weight of 100g

food itself has certain nutrients and moisture, which is the basic condition for the production and reproduction of bacteria, molds and yeast. When the temperature of food preservation is suitable for their reproduction, it will lead to food corruption and deterioration. If the food is aseptic packaged or processed with high-temperature sterilization and refrigeration after packaging, it will prevent the occurrence of food corruption and prolong the shelf life of food

main functions:

food packaging and food packaging box protect food, so as to prevent the damage of biological, chemical and physical external factors in the circulation process from leaving the factory to consumers. It can also maintain the stable quality of food itself

it is convenient for food consumption. It first shows the appearance of food and attracts consumption. It has value other than material cost. China Printing cloud platform provides one-stop online solutions from food packaging design to food packaging printing, and provides economic, hygienic and fast food packaging printing solutions in combination with different product requirements

because each food has specific calorie data, it is easy to calculate according to the weight of 100g

food itself has certain nutrients and moisture, which is the basic condition for the production and reproduction of bacteria, molds and yeast. When the temperature of food preservation is suitable for their reproduction, it will lead to food corruption and deterioration. If the food is aseptic packaged or processed with high-temperature sterilization and refrigeration after packaging, it will prevent the occurrence of food corruption and prolong the shelf life of food

extended data:

main functions:

food packaging and food packaging box protect food, so as to prevent the damage of biological, chemical and physical external factors in the circulation process from leaving the factory to consumers. It can also maintain the stable quality of food itself

it is convenient for food consumption. It first shows the appearance of food and attracts consumption. It has value other than material cost. China Printing cloud platform provides one-stop online solutions from food packaging design to food packaging printing, and provides economic, hygienic and fast food packaging printing solutions in combination with different product requirements

reference source: Baidu Encyclopedia – food packaging


first of all, let’s talk about energy:

unit of energy:

energy on food packaging is a concept with what we call heat. The commonly used kilojoule (kJ) and kilocalorie (kcal) are energy (heat) units, but they are not equivalent units

kcal, 1 kcal = 1 kcal

1 kcal = 4.184 kJ

1 kcal: heat that can raise 1 degree Celsius in 1 liter (1000g) of water

source of energy:

heat (energy) comes from carbohydrates and fat, Protein

carbohydrates generate heat = 4 kcal /g

protein generates heat = 4 kcal /g

fat generates heat = 9 kcal /g

therefore, as long as we know the content of these three substances in food, we can know how many calories or energy food contains

caloric calculation:

let’s calculate the energy in 100ml milk:

3.4 * 4 (protein) + 3.6 * 9 (fat) + 4.9 * 4 (carbohydrate) = 65.6 kcal

Convert to Joule: 65.6 kcal * 4.184 (conversion coefficient) = 274.47 kJ

there are 274 kJ (kJ) per 100ml milk on the corresponding nutritional composition table

after knowing the energy calculation, let’s know what NRV is

NRV (nutrient reference values) – nutrient reference value. The nutritional component in the nutrition label shall be indicated by the content value per 100g (ML) and /or each food, and the percentage of the nutritional component in the nutrient reference value (NRV) shall be indicated at the same time

NRV is a reference standard for comparing the content of nutrients in food on food nutrition labels. It is a nutritional reference standard when consumers choose food. The reference value of nutrients is formulated according to the recommended dietary nutrient intake (RNI) and appropriate intake (AI) of Chinese residents

so how to calculate NRV%

NRV% = x /NRV * 100%

x – the content of a nutrient in food

NRV – nutrient reference value of the nutrient

where x can be obtained through product testing

the NRV result is an integer, so in every 100ml:

energy 274kj, NRV% 274 /8400 * 100% ≈ 3%

protein 3.4g, NRV% 3.4 /60 * 100% ≈ 6%

fat 3.6g, NRV% 3.6 /60 * 100% = 6%

carbohydrate 4.9g, NRV% 4.9 /300 * 100% ≈ 2%

sodium 50mg, NRV% 50 /2000 * 100% = 2.5% ≈ 3%

calcium 120mg, NRV% 120 /800 * 100% = 15%

food packaging energy meter is calculated by various contents in food and experiments. It doesn’t mean to write a few data casually.

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