3. Basics of material transfer
This section presents the main physical quantities and laws to be considered when characterizing and modeling transfers in the food-packaging system.
3.1 Henry's Law
When a material, in this case food or packaging, comes into contact with a gas, part of the gas will solubilize in the material. When equilibrium is reached, the partial pressure of the gas p is proportional to its concentration C in solubilized form in the material (Henry's law).
At a given temperature and pressure, the The solubility of a gas in a material is the quantity of gas that a unit volume of material can contain at equilibrium with a unit pressure of that gas:
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Basics of material transfer
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