Effect of foodstuff on barrier properties of packaging materials

    Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

    1 Citation (Scopus)

    Abstract

    High concentrations of aroma compounds can affect packaging materials. The goal of this work was to study aroma compounds in a set of products, sorption of these compounds into model packaging materials, and the effect of such sorption on the materials. The effect of both indirect and direct contact with lemon tea, white pepper and clove on four different materials was tested. These simple test methods can help to predict which aroma compounds might potentially cause changes in the barrier properties. Different compounds and amounts of compounds were transferred into the packaging materials in indirect and direct contact with the products. While the tested products had only a slight effect on the water vapour permeability of, for example, polyethylene and polypropylene coated substrates, all the products impaired the water vapor barrier of dispersion coated board and some also the gas barrier. In addition, the most aggressive product - clove - caused visible changes in the surface properties of one of the materials.

    Original languageEnglish
    Title of host publicationTAPPI Press - 12th European PLACE Conference 2009
    Pages460-492
    Number of pages33
    Volume1
    Publication statusPublished - 1 Dec 2009
    MoE publication typeA4 Article in a conference publication
    Event12th European PLACE Conference 2009 - Budapest, Hungary
    Duration: 18 May 200920 May 2009

    Conference

    Conference12th European PLACE Conference 2009
    CountryHungary
    CityBudapest
    Period18/05/0920/05/09

    Fingerprint Dive into the research topics of 'Effect of foodstuff on barrier properties of packaging materials'. Together they form a unique fingerprint.

    Cite this