Research area

Packaging testing

The primary function of packaging is to safeguard the product's good taste and quality right until the end of its shelf life. Choosing the right packaging and packing techniques for the product is therefore vital. Nofima Mat offers relevant tests of both packaging properties and the packaged product.

Gas transmission

For most foods, the ability of the packaging to provide a good seal against oxygen is vital for shelf life. Oxygen can enter the pack through microscopic pores and holes, but it can also pass straight through the packaging itself if its gas barrier properties are poor.

Oxygen transmission rate (OTR)

Measuring oxygen transmission of flat materials and finished packs

Ox-Tran equipment has been used almost exclusively for many years to measure the oxygen transmission rate (OTR) of packaging, both for flat materials and in the form of finished packs. The instrument compares the barrier properties of packaging materials based on these readings. The Ox-Tran instrument measures in standard test conditions, usually 23°C and 50% relative humidity. This means that the real OTR reading for the finished pack is unknown and that the choice of film will not be based on real values tested under realistic conditions.

Alternative method for measuring oxygen transmission

AOIR (Ambient Oxygen Ingress Rate) is an alternative test method that measures oxygen transmission for whole packages. The method was developed here at Nofima Mat. In February 2006 Nofima Mat was awarded a patent for the AOIR method in the USA.

The benefit of the AOIR method is that it measures oxygen transmission in the finished pack and packs can be tested in the real storage conditions for the food product, including at freezer temperatures. The method is both simpler and cheaper than Ox-Tran. The instument PermMate was launched in 2008 by PBI-Dansensor, based on the principals of the AOIR method. See external link.


CO2 transmission rate
Measuring CO2 transmission through a flat film.

Measuring respiration of fruit and vegetables

Nofima Mat has developed an instrument that measures respiration in fruit and vegetables. This method is a tool for finding the correct packaging for fruit and vegetables, to achieve the longest possible shelf life. During respiration, O2 is consumed whilst CO2 is created and the aim is to find packaging which achieves an atmosphere that gives the lowest possible respiration for the individual product.

Other methods

  • Gas mixture, measuring the composition of O2 and CO2 gases in modified atmosphere packs (MAPs).
  • Measuring light transmission (spectrophotometrically)
  • Logging temperature and humidity
  • Colour of product and packaging
  • Material composition
  • Mechanical strength
  • Packaging integrity. Testing packs for leaks with the aid of helium leak detector
  • Shelf life studies. Microbiological, chemical and sensory tests
Det finnes mange typer amballsje å velge mellom. Photo: Kjell J. Merok
Copyright: Nofima

Det finnes mange typer amballsje å velge mellom.

Testing av emballasje. Photo: Kjell J. Merok
Copyright: Nofima

Testing av emballasje.

 

Research area within Packaging testing

Packaging materials

The packaging materials used for food are glass, metal, plastic, fibre-based and bio-based materials. Nofima Mat has most competence in and focus on primary packaging, mainly with plastic materials.