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Tool measures gas permeability to help extend shelf-life

18 December 2017

The shelf-life of packaged food products relates mainly a factor of the flow of oxygen and water vapour through the walls of the product itself and its packaging. Degradation in texture and taste is caused by the physical, chemical and biological changes which result from this vapour permeation. 

Permeability meters from Versaperm can measure these permeabilities, helping to ensure that the best solution to increase shelf-life is found. Often this is achieved through the use of multi-layer coatings and materials which combine the various characteristics needed to control the flow of vapours across the packaging and the product. In addition to water vapour and oxygen permeability, it can also measure carbon dioxide, nitrogen and other inert gasses.

The permeability meters can be used in the lab or in a production environment to test virtually any material, film, coating or package, including those with metalized foils, sachets, bags and edible barriers used within a product to protect different sections. It can record and store the measurements or feed them directly through to an external system.

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