Identification of Water Vapour Transmission Rate (WVTR) of Aluminum Foil Packaging Barrier using The Gravimetric Testing Method

Autor:	Syafira Syafira, Supardianningsih Supardianningsih, Mawan Nugraha
Rok vydání:	2020
Předmět:	inorganic chemicals Aluminum foil Materials science Transmission rate digestive oral and skin physiology Metallurgy food and beverages Humidity Powdered food Food products biological sciences bacteria Gravimetric analysis Water vapor
Zdroj:	Jurnal Ilmiah Publipreneur. 6:49-54
ISSN:	2723-6323 2338-5049
DOI:	10.46961/jip.v6i1.80
Popis:	The packaging is the most important thing for pack ing the food product. The main function of packaging is protect ing the product from external factors such as light, water vapour, oxygen, and humidity. Sometimes the damage of food products occurs because of the contaminations of water vapour like a clumping on powdered food products. However, aluminum foil is a good barrier to protect food products. The packaging barrier needs to be tested to assure which one is the best to protect food products, especially from water vapour. Water vapour transmission rate s are used to test how much the vapour can be absorbed by the packaging and the test results can be used as a reference for product packag ing . The identification of water vapour transmission absorbed on the aluminum foil is tested using the gravimetric testing method and refer s to the ASTM E96 standard. The result shows the thicker aluminum foil has used to protect the food products, the lower they absorb water vapour.
Databáze:	OpenAIRE
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