Packaging provide with barrier protection from oxygen, water vapor, dust, light. air, grease. and permeation is critical factor in design. Food industry must know what level of barrier performance is sufficient for goods they are packaging.
Protection can mean different things in different situations. Another area of protection receiving increased attention in food packaging is the flavor aroma barrier.
The packaging must protect the food from both mechanical damage during handling and deterioration by the climate.
Some packages contain desiccants or oxygen absorbers to help extend shelf life. Polyethylene is the most common and it is water vapor barrier and prevents dehydration and freezer burn.
The extent to which packaging fulfills its preservation role is greatly depend on the ability of the material to provide a barrier to the environmental factors that cause spoilage.
The success in obtaining a packaging material with optimal barrier properties requires knowledge on all levels, from atomistic details to converting and handling properties.
Barrier protection function of packaging
