Home  About us  Contact
 

Oxygen Barrier (oxygen + barrier)

Distribution by Scientific Domains
Polymers and Materials Science30%
Chemistry20%

Terms modified by Oxygen Barrier

  • oxygen barrier property
    		•

    Selected Abstracts

    Oxygen Barrier Properties of Whey Protein Isolate Coatings on Polypropylene Films

    JOURNAL OF FOOD SCIENCE, Issue 1 2003
    S.-I. Hong
    ABSTRACT Oxygen permeation characteristics of whey protein isolate (WPI) coatings on polypropylene (PP) films were investigated to examine the feasibility of WPI coating as a novel biopolymer oxygen barrier for food packaging applications. Heat-denatured aqueous solutions of WPI with several plasticizers including glycerol, sorbitol, sucrose, propylene glycol, and polyethylene glycol were applied on the surfaces of PP films previously treated with corona discharge. Among plasticizers used, sucrose conferred the best oxygen barrier property to the WPI-coated films. Oxygen permeability (OP) of the resulting WPI-coated films increased significantly with temperature, showing very good agreement with the Arrhenius model. OP of the coated films also increased exponentially with relative humidity. [source]

    A simple model for the interaction between water vapour and oxygen transmission in multilayer barrier materials intended for food packaging applications

    PACKAGING TECHNOLOGY AND SCIENCE, Issue 4 2008
    Marianne Jakobsen
    Abstract The low oxygen permeability of the ethylene-vinyl alcohol copolymer, EVOH, is outstanding, but is also known to be very sensitive to moisture uptake and cannot be used as a monolayer packaging material. In this paper, theory is presented in order to calculate the average water activity of the EVOH layer at steady state and the corresponding oxygen barrier for different multilayer structures using various polymer types and layer thicknesses. Multilayer materials can be designed for different food packaging applications and storage conditions, in order to keep the relative humidity of the barrier below recommended 75%, by varying the thickness of the outside versus the inside protective layers and/or varying the water vapour transmission rate of the outside versus the inside layer. The conclusion reached is that to retain the optimal barrier properties and thereby the optimal protection of the food, asymmetric multilayer structures are necessary. Copyright ©2007 John Wiley & Sons, Ltd. [source]

    Whey protein isolate coating on LDPE film as a novel oxygen barrier in the composite structure

    PACKAGING TECHNOLOGY AND SCIENCE, Issue 1 2004
    Seok-In Hong
    Abstract To examine the feasibility of whey protein isolate (WPI) coating as an alternative oxygen barrier for food packaging, heat-denatured aqueous solutions of WPI with various levels of glycerol as a plasticizer were applied on corona-discharge-treated low-density polyethylene (LDPE) films. The resulting WPI-coated LDPE films showed good appearance, flexibility and adhesion between the coating and the base film, when an appropriate amount of plasticizer was added to the coating formulations. WPI-coated LDPE films showed significant decrease in oxygen permeability (OP) at low to intermediate relative humidity, with an Arrhenius behaviour and an activation energy of 50.26,kJ/mol. The OP of the coated films increased significantly with increasing relative humidity, showing an exponential function. Although the coated films showed a tendency to have less oxygen barrier and more glossy surfaces with increasing plasticizer content, differences in the OP and gloss values were not significant. Haze index and colour of the coated films were also little influenced by WPI coating and plasticizer content. The results suggest that whey protein isolate coating could work successfully as an oxygen barrier and have potential for replacing synthetic plastic oxygen-barrier layers in many laminated food packaging structures. Copyright © 2004 John Wiley & Sons, Ltd. [source]

    Influence of PET bottle weight, closure performance and filling Technique on the oxygen content of soya cooking oil

    PACKAGING TECHNOLOGY AND SCIENCE, Issue 5 2001
    Léa Mariza de Oliveira
    Abstract The use of PET bottles for edible oil in Brazil is increasing but there is a trend to reduce bottle weight for economic reasons, which decreases the oxygen barrier of the package. The barrier performance of a 20,g PET bottle for 900,ml soya oil, submitted to gas flushing with gaseous N2 and pressurization with liquid N2, was compared with a 27,g PET conventional bottle. During 8 months storage at 25°C the internal pressure, dissolved oxygen and oxygen in the headspace were evaluated and did not change significantly. Liquid N2 pressurization did not improve the efficiency of reducing O2 in the headspace compared to N2 gas flushing. Copyright © 2001 John Wiley & Sons, Ltd. [source]

    Mechanical and oxygen barrier properties of organoclay-polyethylene nanocomposite films

    POLYMER ENGINEERING & SCIENCE, Issue 7 2007
    Yang Zhong
    An organically modified montmorillonite was compounded with ethylene vinyl acetate copolymer (EVA), low density polyethylene (LDPE), and high density polyethylene (HDPE) in a twin-screw extruder. The resulting organoclay-polyethylene nanocomposites were then blown into films. Tensile properties and oxygen permeability of these nanocomposite films were investigated to understand the effects of organoclay on different types of polyethylene. It was found that the clay enhancing effects are function of the matrix. The mechanical and oxygen barrier properties of clay/EVA systems increased with clay loading. Both the tensile modulus and oxygen barrier of EVA doubled at 5 wt% clay. Maleic anhydride grafted polyethylene (MAPE) usually is used as a compatibilizer for LDPE and HDPE-based nanocomposites. However, the MAPEs were found to weaken the oxygen barrier of the PEs, especially for HDPE. This is believed to be a result of less compactness caused by the large side groups and the increase in polarity of the MAPEs. Incorporating 5 wt% clay improves the oxygen barrier by 30% and the tensile modulus by 37% for the LDPE/MAPE system. Incorporation of clay does not enhance the properties of the HDPE-based systems, likely due to large domain structure and poor bonding. Halpin,Tsai equation and the tortuous path equation were used to model the tensile modulus and oxygen permeability of the clay/EVA nanocomposite films. POLYM. ENG. SCI., 47:1101,1107, 2007. © 2007 Society of Plastics Engineers [source]

    Novel Poly(vinyl alcohol)-tetraethoxysilane hybrid matrix membranes as oxygen barriers,

    JOURNAL OF APPLIED POLYMER SCIENCE, Issue 1 2007
    Mallikarjunagouda B. Patil
    Abstract Novel type of membranes based on poly(vinyl alcohol) crosslinked with tetraethoxysilane have been prepared by solution casting and solvent-evaporation method. The membranes thus formed were characterized by Fourier transform infrared spectroscopy (FTIR) to study the chemical interactions, X-ray diffraction (XRD), and thermogravimetry (TGA) to investigate morphological and thermal properties. Membranes were prepared in two different thicknesses (30 and 55 ,m) and used for measuring the oxygen permeability under varying feed pressures (maintaining the desired pressure differential across the membrane) in the range from 1 to 50 kg/cm2 pressure. Oxygen permeability of the membranes ranged from 0.0091 to 1.6165 Barrer for 30 ,m and 0.0305 to 0.1409 Barrer for 55-,m thick membranes by increasing the feed pressures on the feed side. Except at 50 kg/cm2 pressure, the observed oxygen permeability values are almost close to total permeability. Membranes of this study could be useful as oxygen barriers for applications in food packaging industries. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci 104: 273,278, 2007 [source]

    Lebensmittelverpackungen: Alltäglich und doch unscheinbar

    CHEMIE IN UNSERER ZEIT (CHIUZ), Issue 2 2007
    Frank Welle Dr.
    Abstract Fast alle Lebensmittel werden heute in Verpackungen angeboten. Damit das Aroma des Lebensmittels auch beim Verbraucher ankommt, müssen Verpackungen optimal auf die abgefüllten Lebensmittel abgestimmt sein. Mit speziellen Verbundfolien, Additiven, Sauerstoff- und Lichtbarrieren werden Verpackungen auf die Lebensmittelgruppen abgestimmt. Mit "Aktiven und Intelligenten Verpackungen" wird weiterhin versucht, aktiv die Schlüsselparameter des Qualitätserhalts zu beeinflussen sowie den Lebensweg des verpackten Lebensmittels aufzuzeigen. All diese Entwicklungen dienen dazu, frische Lebensmittel mit einer langen Haltbarkeit und einem hohen Genusswert auf den Markt zu bringen. Almost all foods are nowadays sold in packaging. In order for the aroma and taste of foods to be fully experienced by consumers, packaging systems must be optimally designed for specific types of foods. This is achieved using special laminated films, additives, oxygen barriers and light barriers. "Active and intelligent packaging systems" are also being employed to actively influence key parameters for quality stability and to monitor the life cycle of packaged foods. All these developments are allowing fresh foods with a long shelf-life and high nutritional and enjoyment value to be sold in the marketplace. [source]