Effect of foodstuff on barrier properties of packaging materials

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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

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  • Cite this

    Mikkelson, A., Vähä-Nissi, M., & Aurela, B. (2009). Effect of foodstuff on barrier properties of packaging materials. In TAPPI Press - 12th European PLACE Conference 2009 (Vol. 1, pp. 460-492)