Oxygen Control: Oxygen controls food freshness and shelf life. Oxygen scavengers and modified atmosphere packaging (MAP) are being used in food packing to reduce oxygen exposure.Click here to learn more.
This prevents oxidation and spoilage-causing bacteria.
Moisture Control: Moisture also affects food freshness. Moisture may rapidly degrade food and encourage mould and bacteria development.
Barrier materials in food packaging keep moisture in and out. Desiccants may absorb moisture in packing.
Temperature control impacts food freshness too. Refrigeration or freezing is needed to preserve many foods.
Insulated materials like polystyrene can maintain food temperature during travel and storage.
Light Control: Oxidation and nutritional degradation may reduce food freshness. Opaque or colored food packaging may reduce UV exposure.
Barrier Packaging Science
Barrier packaging protects food from environmental conditions that might reduce its quality and shelf life.
This packaging seals food against moisture, oxygen, and other factors using different materials and methods.
Barrier packaging includes pouches, bags, cartons, and bottles. Barrier packaging science is complicated and requires knowledge of materials’ chemical and physical characteristics.
Barrier Packaging:
Barrier packing protects food from air, moisture, and other environmental variables. Oxygen reacts with fat and other substances to degrade food.
Moisture, however, encourages the development of bacteria, mould, and other foodborne pathogens. Barrier packing limits oxygen and moisture exposure to food.
Barrier packaging materials:
Barrier packaging protects food from oxygen, moisture, and other environmental variables using a variety of materials. Two primary categories of materials are:
Barrier Materials:Barrier materials resist oxygen, moisture, and other environmental influences. These include:
- Metalized films
- Al foil
- Nylon films
- Polyester films
- PP films
Sealants: Sealants protect food from barrier materials. These include:
- Polyethylene
- EVA Polypropylene
- Surlyn Ionomers
Barrier packaging is based on physical and chemical principles that control food product, packaging, and environmental interactions. Principles include:
Diffusion:Molecules travel from high to low concentrations. Oxygen and moisture molecules migrate within barrier packaging.
Barrier packing inhibits molecular movement to restrict diffusion.
Permeability measures how fast molecules flow through a substance. Barrier packaging’s oxygen and moisture permeability.
Barrier packaging materials restrict air and moisture from entering the package and contacting the food.
Solubility:The capacity to dissolve in liquid. Barrier packing allows oxygen and moisture to dissolve in food.
Barrier packing reduces oxygen and moisture solubility in food products.
Adsorption:Molecules stick to surfaces by adsorption. Barrier packing materials absorb oxygen and moisture molecules.
High-adsorption barrier packaging materials absorb oxygen and moisture molecules before they reach the food product.
