Comparison of water vapour transmission rates of monolayer films determined by water vapour sorption and permeation experiments

Publication date: September 2018 Source:Food Packaging and Shelf Life, Volume 17 Author(s): Sven Sängerlaub, Markus Schmid, Kajetan Müller The water vapour transmission rate (WVTR) of packaging materials and edible coatings is one of their critical parameters for the shelf life of many food products. The water vapour transmission rates of flat bodies such as films are determined by permeation measurements which are a steady-state method. Another method is based on water vapour sorption measurements which is a non-steady-state method. It can be used only for mono-material flat bodies. It allows using smaller sample areas compared to permeation measurements. However, not much is known about how well both methods correlate with each other. Therefore, the aim of this study was to compare the WVTR results of different materials determined by both methods. The results of both methods differed by up to factor of three, measured at identical samples. In a few cases the difference was up to factor five. The exact reasons for these differences are unknown. Nonetheless, the water vapour sorption method is a suitable method to determine the magnitue of order of the water vapour transmission rate but not its exact value. Graphical abstract

Source: Food Packaging and Shelf Life - June 19, 2018 Category: Food Science Source Type: research