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Mass transfer from and through packaging materials
Author(s) -
Miltz J.,
Passy N.,
Mannheim C. H.
Publication year - 1992
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.2770050110
Subject(s) - polyethylene , relative humidity , materials science , shelf life , polymer , food packaging , hexane , permeation , mass transfer , absorption (acoustics) , humidity , composite material , chemical engineering , chemistry , chromatography , food science , thermodynamics , biochemistry , physics , membrane , engineering
The use of polymer films for food packaging requires a knowledge of their transport properties under varying conditions. The permeability to gases and water vapour of the packaging films at the specific conditions of use, i.e. temperature, relative humidity and pressure gradient, are needed for selecting the optimum packaging system to ensure the required shelf‐life of the packed product. Migration from, and absorption by, plastic films also play an important role in their selection. The 0 2 and CO 2 permeabilities of three plastic films at four different temperatures were evaluated and shown to follow the Arrhenius relationship in the range tested. The effects of four thicknesses of one film on its permeability are also reported. Three methods to evaluate migration from polymeric films were compared using different weight/volume ratios. The extraction method recommended by the FDA, using n ‐hexane in a stirred flask, was found to be best. The shelf‐life of Matzoth (Jewish Passover bread) packed in polyethylene (stored at 25°C) was found to be longer than the shelf‐life of those packed in the higher barrier PVDC/PE. This was apparently due to the absorption of undesirable oxidation compounds, given off from the Matzoth by the PE, which were not absorbed at detectable levels by the PVDC/PE.