One of the requirements for food packaging is barrier property. Especially, in order to prevent oxidation degradation, many gas-barrier films have been developed. Gas-barrier property depends on “macromolecular glass-transition point”, “crystallinity”, “free volume” and “cohesive energy density”. On the other hand, aroma retention-ability does not correspond directly to gas-barrier property. In terms of aroma retention ability, “affinity” between penetrated aroma-component and packaging film is important.
Then, as the aroma retention-ability provided by packaging film depends on environment and content ingredient, it is necessary to select the suitable barrier film considering its exact performance.
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