901 15 unique packpaper Focus MIGRATION In the packaging industry migration refers to molecules moving from the packaging to the food or vice versa The consequences of such a migration are changes in the taste of the food and a shortened shelf life The EU has clear guidelines on which threshold values should be maintained in migration when it comes to food packaging CHEMICALLY INERT Substances that do not react with potential reaction partners such as water or air under the intended appli cation conditions are described as chemically inert BARRIERS Barrier properties are generally understood to include not having any or having very slight permeability of gases vapors and aroma Facts of interest Oxygen damage to the product does not just come from outside Even the oxygen trapped during packaging can greatly affect the product Products are often packa ged under a nitrogen atmosphere to prevent this effect dissolved or trapped oxygen in the packaging oxygen in the free space of the packaging oxygen permeation through the packaging packaging material sealed seams closures dissolved or trapped oxygen in the filling Compared to the active ingredients cited here ibt shows an approximation of the characteristics of EVOH with the advantage of not experiencing any retort shock Water vapor permeability g m2 d at 23 C 85 r F BARRIERS Compared to conventional active ingredients The diagram shown here clearly shows that even very demanding products can be covered by barrier solutions BARRIERS Emphasis on market segments O xy g en p er m ea b ili ty cm S TP m d b ar O xy g en p er m ea b ili ty cm 3 m 2 d b ar PERMEATION The molecular mass transport of liquid or gaseous substances through non porous bodies is called permeation 10000 LCP EVOH 27 EVOH 32 EVOH 44 PVDC PEN PAN PA6 PLA PC PS PVC P PE LD PE HD BOPP Cellulose PP COC PVC U ibt EVOH 38 1000 1000 100 100 10 10 1 1 0 1 0 10 01 0 01 Water vapor permeability g m2 d at 85 0 r F

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