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A Handbook of Food Packaging pp 390–425Cite as

Using barrier materials efficiently

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Abstract

In addition to protection against mechanical damage, many food products must be protected from atmospheric environmental influences such as rain, water vapour, oxygen and odours. Barriers are mostly used to provide resistance to the passage of gases, vapours and odours; of the gases, carbon dioxide, oxygen, sulphur dioxide and nitrogen are the principal ones concerned in packaging foods. Water vapour is the most important vapour, while flavourings and essential oils are important odours.

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Authors and Affiliations

  1. International Association of Packaging Research Institutes, Belgium

    Frank A. Paine B.Sc., C.Chem., F.R.S.C., F.I.F.S.T., F.Inst.Pkg., F.Inst.D. (Secretary General, Adjunct Professor)

  2. School of Packaging, Michigan State University, USA

    Frank A. Paine B.Sc., C.Chem., F.R.S.C., F.I.F.S.T., F.Inst.Pkg., F.Inst.D. (Secretary General, Adjunct Professor)

Authors
  1. Frank A. Paine B.Sc., C.Chem., F.R.S.C., F.I.F.S.T., F.Inst.Pkg., F.Inst.D.
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  2. Heather Y. Paine B.Sc., M.Sc., F.I.F.S.T., M.I.P.R.
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© 1992 Springer Science+Business Media Dordrecht

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Paine, F.A., Paine, H.Y. (1992). Using barrier materials efficiently. In: A Handbook of Food Packaging. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2810-4_16

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  • DOI: https://doi.org/10.1007/978-1-4615-2810-4_16

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-6214-2

  • Online ISBN: 978-1-4615-2810-4

  • eBook Packages: Springer Book Archive

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