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OXYGEN PERMEABILITY AT SUB-ZERO TEMPERATURES OF PLASTIC FILMS USED FOR VACUUM PACKAGING OF MEAT.

Author(s) : LAMBDEN A. E., CHADWICK D., GILL C. O.

Type of article: Article

Summary

THE STORAGE LIFE OF VACUUM PACKAGED MEAT IS INVERSELY RELATED TO THE OXYGEN PERMEABILITY OF THE FILM USED FOR PACKAGING. VACUUM PACKAGED MEATS ARE USUALLY STORED ATTEMPERATURES CLOSE TO 273 K (0 DEG C) WHILE THE MEAT EXPOSES THE PACKAGING FILMS TO CONDITIONS OF HIGH HUMIDITY. REPORTED OXYGEN PERMEABILITIES OF PACKAGING FILMS ARE USUALLY THOSE MEASURED AT AMBIENT TEMPERATURES AND MODERATE HUMIDITIES, BUT BOTH TEMPERATURE AND HUMIDITY CAN AFFECT THE RATES AT WHICH GASES ARE TRANSMITTED THROUGH FILMS. OXYGEN TRANSMISSION THROUGH NYLON BASED FILMS INCREASED MARKEDLY AT HIGH HUMIDITY AND OXYGEN TRANSMISSION RATES FOR POLYVINYL ALCOHOL, POLYVINYLIDENE CHLORIDE AND NYLON BASED BARRIER FILMS AT 276.5 K (3.5 DEG C) WERE ONLY 10-15% OF THEIR RATES AT 298 K (25 DEG C).

Details

  • Original title: OXYGEN PERMEABILITY AT SUB-ZERO TEMPERATURES OF PLASTIC FILMS USED FOR VACUUM PACKAGING OF MEAT.
  • Record ID : 1986-1495
  • Languages: English
  • Source: J. Food Technol. - vol. 20 - n. 6
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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