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International Journal of Polymer Science
Volume 2012 (2012), Article ID 302029, 11 pages
http://dx.doi.org/10.1155/2012/302029
Review Article

Food Packaging Permeability Behaviour: A Report

Department of Industrial and Mechanical Engineering, Engineering Faculty, University of Catania, Viale A. Doria 6, 95125 Catania, Italy

Received 25 November 2011; Accepted 16 February 2012

Academic Editor: Sergey Lapshin

Copyright © 2012 Valentina Siracusa. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The use of polymer materials in food packaging field is one of the largest growing market area. Actually the optimization behaviour of packaging permeability is of crucial importance, in order to extend the food shelf-life and to reach the best engineering solution. Studying the permeability characterization of the different polymer material (homogeneous and heterogeneous polymer system) to the different packaging gases, in different environmental condition, is crucial to understand if the selected material is adapted to the chosen food contact field. Temperature and humidity parameters are of crucial importance for food quality preservation, especially in real life situations, like food market, and house long-life use. The aim of this report was to collect information about the state of the art on the permeability characteristics of the polymer packages used on food field.