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A quantitative approach to assess the contribution of seals to the permeability of water vapour and oxygen in thermosealed packages

2016Journal article Restricted access
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dc.contributor.authorReinas, Isabel
dc.contributor.authorOliveira, Jorge
dc.contributor.authorPereira, Joel
dc.contributor.authorMahajan, Pramod
dc.contributor.authorPoças, Maria de Fátima
dc.date.accessioned2016-04-21T11:56:24Z
dc.date.available2016-04-21T11:56:24Z
dc.date.issued2016
dc.description.abstractShelf-life of many foods is largely dependent on the barrier to moisture and oxygen of the respective package. Barrier is often assessed by measuring the transmission rate of films. However, in thermosealed packages leaks and weak seals can give rise to increased total mass transfer entering the system and reaching the food. While leaks are random defects and are associated to early failure, lower integrity of regular seals tends to affect whole batch causing a decrease in the product shelf-life. In the present work the contribution of the seals to total permeability of packages was assessed by measuring transmission rate of the film and of thermosealed packages of different sizes, therefore with different seals length. Packages made of PA/PE and PVDC coated PET/PE and their respective films were tested for moisture and oxygen transmission rate at different temperature and relative humidity. Results indicate that industrial regular produced seals can account for ca. 25% of the total mass transfer through the system. This decrease of the package barrier as compared to the material barrier will have a significant impact on the product shelf-life and it should be considered in the packaging design process.pt_PT
dc.identifier.citationREINAS, Isabel; OLIVEIRA, Jorge; PEREIRA, Joel; MAHAJAN, Pramod; POÇAS, Maria de Fátima - A quantitative approach to assess the contribution of seals to the permeability of water vapour and oxygen in thermosealed packages. Food Packaging and Shelf Life. ISSN 2214-2894. Vol. 7 (2016), p. 34-40 doi:10.1016/j.fpsl.2016.01.003pt_PT
dc.identifier.eid84955245653
dc.identifier.urihttp://hdl.handle.net/10400.14/19887
dc.identifier.wos000382360200005
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevier
dc.relationNORTE-07- 0124-FEDER-000052pt_PT
dc.subjectPackage permeabilitypt_PT
dc.subjectThermosealspt_PT
dc.subjectShelf-lifept_PT
dc.subjectOxygen barrierpt_PT
dc.subjectMoisture barrierpt_PT
dc.titleA quantitative approach to assess the contribution of seals to the permeability of water vapour and oxygen in thermosealed packagespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage40
oaire.citation.startPage34
oaire.citation.titleFood Packaging and Shelf Life
oaire.citation.volume7
person.familyNameOliveira
person.familyNamePereira
person.familyNameMahajan
person.familyNamePoças
person.givenNameJorge
person.givenNameJoel
person.givenNamePramod
person.givenNameMaria de Fátima
person.identifier.ciencia-id7811-97CE-2BD9
person.identifier.ciencia-id1513-5F90-0B67
person.identifier.orcid0000-0002-0680-6174
person.identifier.orcid0000-0003-4607-5289
person.identifier.orcid0000-0003-2444-8910
person.identifier.orcid0000-0002-6598-6515
person.identifier.ridC-2642-2008
person.identifier.scopus-author-id7202452289
person.identifier.scopus-author-id55426277700
person.identifier.scopus-author-id15127714500
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublicationdc6e1f27-09e1-485d-b9c5-1daa05e5af9f
relation.isAuthorOfPublication1f5c7472-1314-4e3d-a3ec-924ac8b535ac
relation.isAuthorOfPublicationdca9a545-c7be-41fd-802b-b608d9d240eb
relation.isAuthorOfPublication.latestForDiscoverydca9a545-c7be-41fd-802b-b608d9d240eb

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