18 Questions
What are the main barrier materials used to protect against gas permeation in food packaging?
Aluminium foil, EVOH (Ethylene Vinyl Alcohol), PVdC (Polyvinylidene Chloride), aluminium metallised PET (Polyethylene Terephthalate), SiOx (Silicon Oxide) coated PET, or wax.
Why is EVOH often sandwiched between layers of PE or PP in paper-based flexible materials?
EVOH offers excellent gas barrier properties but deteriorates in high humidity environments, so it's often sandwiched between layers of PE or PP to provide protection.
What are the main concerns with using aluminium foil in food packaging?
Some end-users discourage the use of aluminium foil due to difficulties in recycling post-consumer waste management systems.
What is the purpose of a barrier to oil, grease and fat in food packaging?
To retain the oil, grease, or fat content within the packaging to maintain product quality and prevent unsightly permeation to the surface of the package.
What barrier materials are commonly used to provide resistance to oil, grease and fat in food packaging?
Aluminium foil, PVdC (Polyvinylidene Chloride), or ionomer extrusion coating.
How can a thin coating of ionomer resin be used to improve the barrier properties of aluminium foil in food packaging?
A thin coating of ionomer resin like Surlyn® between the PE and aluminium foil can provide a good product barrier and ensure the adhesion between the aluminium foil and PE remains intact during storage.
What are the key requirements for the packaging of dried foods like instant coffee and potato chips?
Dried foods like instant coffee and potato chips need a high water vapor barrier to maintain low moisture content.
How do the packaging requirements differ for breakfast cereals compared to dried foods?
Breakfast cereals have less stringent packaging requirements compared to dried foods like instant coffee and potato chips.
Explain why preventing excessive moisture retention is crucial for the packaging of cakes.
For cakes, preventing excessive moisture retention is crucial to avoid mold growth.
Describe two methods for providing low water vapor permeability in food packaging.
Methods for providing low water vapor permeability include using laminates or extrusion coatings with materials like paper/aluminum foil/PE or metallized PET/paper/PE, and dispersion coatings such as paper/PVdC.
Explain how gas flushing and vacuum packing can help protect products like ground coffee from flavor and aroma loss or contamination.
Gas flushing with inert gases like nitrogen and carbon dioxide or vacuum packing can help protect products like ground coffee that are sensitive to oxygen, preventing flavor and aroma loss or contamination.
What type of packaging material provides a moderate water vapor barrier property, and how does this compare to other barrier materials?
PE extrusion-coated paper provides a moderate water vapor barrier property, which is less than the barrier provided by materials like paper/aluminum foil/PE or metallized PET/paper/PE laminates.
What are the key factors to consider when determining the type and amount of barrier material needed for product protection in paper-based flexible packaging?
The specific product protection needs, such as texture, flavor, aroma, etc., and the desired shelf life under anticipated storage, distribution, and usage conditions.
Why are different barrier materials not interchangeable in providing product protection?
Because their effectiveness varies in providing specific types of protection, such as moisture, texture, flavor, and aroma.
Give an example of a barrier material and the type of protection it offers.
Aluminum foil offers different barrier properties compared to PVdC (polyvinylidene chloride) or PE (polyethylene).
What factors influence the effectiveness of barrier materials in providing product protection?
The effectiveness of barrier materials depends on factors like thickness or coating weight.
Why is cold sealing preferred for heat-sensitive products like chocolate in flexible packaging?
Cold sealing allows for high-speed sealing operations without exposing the heat-sensitive products to high temperatures.
What is the importance of barrier properties in paper-based flexible packaging?
Barrier properties are essential in paper-based flexible packaging to safeguard the product.
Test your knowledge on the flexible packaging requirements for various products such as dried foods, breakfast cereals, dried fruits, nuts, salt, sugar, and cakes. Explore the importance of high water vapor barrier, ERH variations, and methods for providing low water vapor permeability.
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