Aroma Barrier - A Quantitative Approach to A Comparative Study of Substrates, 1997 Polymers, Laminations & Coatings Conference Proceedings
Two of the most critical parameters in package design have historically been WVTR (water vapor transmission rate) and OTR (oxygen transmission rate). The rapid introduction of reduced and no fat food items and the desire to extend freshness has made the choice of producing a new line of films that not only offer greatly improved moisture barrier, but also flavor barrier. Food producers utilize trained taste panels to evaluate new products and their shelf life over time. Several new instruments have been introduced which enable the end user to qualitatively and or quantitatively evaluate the flavor/aroma barrier of packaging films. A series of determinations utilizing the MOCONÒ AromatranÒ were performed comparing the flavor barrier of these new barrier films vs. traditional coated films.
Aroma Barrier - A Quantitative Approach to A Comparative Study of Substrates, 1997 Polymers, Laminat