Mapping: water, O2 and CO2 transfers

Permeability measurements to control the preservation of packaged foods

Figure 2 - Gas exchange by permeation through the packaging

Figure 7 - The permeability coefficient is a function of temperature

Figure 8 - Sterilization in an autoclave requires drying so that the packages recover their O2 barrier properties.

Figure 9 - Gas transport may depend on local plasticizer concentration (in this case, water)

Figure 11 - Composition of the modified atmosphere recommended for preserving certain fruits and vegetables [3].

Figure 12 - Packaging requirements for certain foodstuffs. Dotted line shows the area of so-called sensitive products [10] [11].

Figure 14 - O2 and water barrier properties of conventional metallized materials

Figure 18 - Luminescent sensors affixed inside a bag (during packaging): sample and headspace can be analyzed

Figure 20 - Microperforation of plastic packaging

Figure 21 - Transport of gases and vapors through leaks

Figure 24 - Acceleration factor achieved under increased water partial pressure difference