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Measurement of the permeability of chilled meat packaging film under conditions of high humidity
Author(s) -
RIGG W. J.
Publication year - 1979
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1979.tb00859.x
Subject(s) - humidity , oxygen permeability , permeability (electromagnetism) , relative humidity , materials science , air permeability specific surface , composite material , food packaging , environmental science , pulp and paper industry , process engineering , food science , chemistry , oxygen , engineering , meteorology , physics , organic chemistry , membrane , biochemistry , layer (electronics)
Summary Modifications to the American Society for Testing and Materials standard method (D1434) for the determination of film oxygen permeability are described. The method gives results consistent with published data and allows the measurement of permeability under likely food storage humidity conditions. It is recommended that the permeability of hydrophilic materials used for meat packaging should be measured at 100% relative humidity (RH) to permit adequate comparison with other films.