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The requirements for barrier properties of packaging materials against environmental factors vary with food products. The chemical, physical, and biological mechanisms of food deterioration due to environmental factors, vital properties required in packaging materials, and developments in progress and future trends to maintain the required standard of food quality have been critically reviewed. Theoretical and experimental results for a variety of food products in relation to the properties of the packaging materials are discussed. Methods of prediction of food stability and their industrial applications are also emphasized by specific examples.
Notes
Notation used: A = area of the packaging film, m2; E = extent of oxidation, μl oxygen g‐1; f = a function representing O2 consumption rate, cm3h‐1; g = a function representing CO2 evolution rate, cm3h‐1; Ko2 = permeability to O2, cm3.h‐1.m ‐2.atm‐1; Kg ∗2 = permeability to oxygen, g.mil.h‐1.m2.atm‐1; Kco2 = permeability to CO2, cm3.h‐1.m‐2.atm‐1; KH2o = permeability to water vapor, g.mil.h‐1.m‐2.atm‐1; K1, K2, K3, K4, n = constants; M = moisture content, g water/g dry solids; mg = weight of dry solids, g; mx = moisture content at maximum browning rate, g water/g dry solids; PO2 = partial pressure of oxygen torr; PH2o = partial pressure of water vapor, torr; RH = equilibrium relative humidity, %; t = time; V = total free volume in the package, cm3; Vci = volume of CO2 in the package, cm3; Voi = volume of O2 in the package, cm3; V‘o2 = volume of O2 reacting with food, cm3; W = weight of water transported across the film, g; x = film thickness (mil, 1 mil ‐ 25.4 μm); and ϕ = packaging parameter.
