Posted on 26/10/2012
by Phil Neal
Shelf life is the length of time that foods, beverages, pharmaceutical drugs, chemicals, and many other perishable items are given before they are considered unsuitable for sale, use, or consumption. Permeation greatly influences the shelf life of these products as the loss or gain of oxygen, water vapor, carbon dioxide and odors and aromas can rob the product of flavor, color, texture, taste, and nutrition. Oxygen, for example, causes adverse reactions in many foods such as potato chips. By measuring the rate at which O2permeates through the package material, one can begin to determine the shelf-life or amount of time the unopened package will still provide ‘good’ chips.
Permeation measurements are crucial to targeting a package’s sweet spot. This sweet spot is defined as the intersection between effective marketing, product protection and cost. When all three areas combine, a functional, cost-effective package that meets its shelf life requirements is developed.However, the product protection segment is often overlooked and can have a significant impact on the other segments, especially the cost. Learn More...