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Testing the Moisture and Oxygen Barrier Properties of Tea and Coffee Packaging Using ASTM Standards

Testing the Moisture and Oxygen Barrier Properties of Tea and Coffee Packaging Using ASTM Standards

Testing the Moisture and Oxygen Barrier Properties of Tea and Coffee Packaging Using ASTM Standards

Product catalog summary
Introduction
Protecting hygroscopic products like tea and coffee from moisture and oxygen is crucial for maintaining their quality, flavor, and aroma. This document outlines methods for evaluating the barrier properties of packaging materials using the Labthink C403H Oxygen and Water Vapor Transmission Rate Test System, adhering to ASTM standards.
Materials Used in Packaging
Common materials for tea and coffee packaging include flexible films like metallized polyethylene terephthalate (MET-PET), aluminum foil laminates, and multi-layer laminates with polyethylene (PE) and polypropylene (PP). These materials are selected for their barrier properties against moisture, oxygen, and light, as well as their sealability. Coffee packaging often includes one-way degassing valves to release CO2 while preventing oxygen and moisture ingress.
Importance of WVTR and OTR
The Water Vapor Transmission Rate (WVTR) and Oxygen Transmission Rate (OTR) are critical metrics for assessing packaging effectiveness. Lower WVTR and OTR values indicate better barriers against moisture and oxygen, respectively. This is vital for preventing oxidation and moisture-related degradation in tea and coffee.
Testing System
The Labthink C403H system measures both WVTR and OTR using a coulometric oxygen sensor and an infrared water vapor sensor. It complies with ASTM D3985, ASTM F1249, ISO 15106-2, and other standards, ensuring high-precision testing for high and medium gas barrier materials.
Conclusion
By utilizing these tests, producers can select optimal packaging materials to protect against moisture and oxygen, thus preserving product quality and extending shelf life. Labthink encourages collaboration with the packaging industry for enhanced quality control.
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Catalog excerpts

Testing the Moisture and Oxygen Barrier Properties of Tea and Coffee Packaging Using ASTM Standards-1

Labthink Instruments Co., Ltd. [email protected] +86-531-85068566 Testing the Moisture and Oxygen Barrier Properties of Tea and Coffee Packaging Using ASTM Standards Protecting hygroscopic products like tea and coffee from both moisture and oxygen is paramount for preserving their quality, flavor, and aroma, and preventing spoilage such as mold growth, staleness, and oxidation. Evaluating the barrier properties of packaging materials against both these elements is therefore crucial. This article describes a method for assessing these properties using the Labthink C403H Oxygen and Water Vapor Transmission Rate Test System, adhering to relevant ASTM standards such as ASTM D3985 for oxygen transmission and ASTM F1249 for water vapor transmission. Commonly used materials for tea and coffee packaging include flexible films like metallized polyethylene terephthalate (MET-PET), aluminum foil laminates, and various multi-layer laminates incorporating materials like polyethylene (PE) and polypropylene (PP). These materials are chosen for their barrier properties against moisture, oxygen, and light, as well as their sealability and ability to maintain freshness. For coffee, which releases carbon dioxide after roasting, packaging often includes one-way degassing valves to allow CO2 release while preventing oxygen and moisture ingress.

 Open the catalog to page 1
Testing the Moisture and Oxygen Barrier Properties of Tea and Coffee Packaging Using ASTM Standards-2

Labthink Instruments Co., Ltd. [email protected] +86-531-85068566 The Water Vapor Transmission Rate (WVTR) and Oxygen Transmission Rate (OTR) are critical metrics for determining the effectiveness of a packaging material's barrier properties. A lower WVTR indicates a better moisture barrier, while a lower OTR signifies a better oxygen barrier. This is particularly significant for tea and coffee. For coffee, oxidation leads to rancidity and loss of desirable volatile compounds, while moisture ingress causes flavor degradation and clumping. For tea, oxidation can diminish delicate aromas and...

 Open the catalog to page 2
Testing the Moisture and Oxygen Barrier Properties of Tea and Coffee Packaging Using ASTM Standards-3

Labthink Instruments Co., Ltd. [email protected] +86-531-85068566 By employing these tests, tea and coffee producers can confidently evaluate packaging materials, select those with optimal WVTRs and OTRs, and provide superior protection against both moisture and oxygen, safeguarding product quality, extending shelf life, and maintaining the desired sensory attributes of their products. As the demand for functional packaging materials grows, testing methods are evolving to ensure a more comprehensive evaluation. Labthink encourages collaboration with packaging and materials industries companies...

 Open the catalog to page 3

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*Prices are pre-tax. They exclude delivery charges and customs duties and do not include additional charges for installation or activation options. Prices are indicative only and may vary by country, with changes to the cost of raw materials and exchange rates.
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