Share

TESTING OF OXYGEN PERMEABILITY OF FINISHED FOOD PACKAGES.

[In German. / En allemand.]

Author(s) : BRAATHEN O. S., GRÖSSLAND K.

Type of article: Article

Summary

THE PRODUCERS OF FILM LAMINATES FOR PACKAGING OF FRESH MEAT PRODUCTS AND OTHER FOODS ONLY GIVE INFORMATION ABOUT THE OXYGEN TRANSMISSION RATE OF THEIR FLAT, NOT FORMED, LAMINATES. A SIMPLE TEST METHOD HAS BEEN DEVELOPED FOR THE TESTING OF OXYGEN PERMEABILITY OF COMPLETELY FINISHED PACKS FOR FRESH MEAT PRODUCTS AND OTHER FOODS. THIS IS ACHIEVED BY FILLING THE PACKAGES WITH NITROGEN GAS AND STORING THE GAS FILLED PACKS AT 281 K (8 DEG C) FOR A PERIOD OF TIME DURING WHICH THE INCREASE OF OXYGEN CONCENTRATION IN THE PACKS IS MEASURED TWICE A WEEK AND RELATIVE CONCENTRATION CURVES ARE OBTAINED.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1983-0723
  • Languages: German
  • Source: Fleischwirtschaft - vol. 62 - n. 6
  • Publication date: 1982/06
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing