Moisture Transfer of Paper for Food Packaging Applications: A Laboratory Study
Klaus Dölle *
Department of Chemical Engineering (CHE), College of Environmental Science and Forestry (ESF), State University of New York (SUNY), One Forestry Drive, Syracuse, NY 13210, USA.
*Author to whom correspondence should be addressed.
Abstract
Since paper has been invented in Chana in 105 BC by Cai Lun it has transformed human live. Sustainable developments favor paper as packaging media to replace plastic packaging materials.
Laboratory tests were performed on commercially available packaging papers for the assessment of mechanical properties and vapor transmission rates that might affect the packaging of perishable goods to further develop paper-based packaging materials.
Research results of the mechanical paper properties values cannot be directly related and compared between the different packaging papers analyzed due to their different basis weight, composition and intended use.
Research results revealed that the application of a coating material can affect paper properties negatively but decrease the vapor transmission rate measured at 23°C and 50% relative humidity below 1.06 g for wax coating and 0.3 g for polyvinyl coatings. Parchment type paper products without coating can achieve a water vapor transmission rate of 1.35 g per 240 hours. an important factor for packaging perishable goods.
Therefore, packaging paper are specifically designed for their intended use and application including the application of a coating to the paper material to keep perishable goods longer fresh.
Keywords: Food paper, packaging paper, moisture transfer, pargement paper, wrapping paper
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References
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