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Testing the Moisture and Oxygen Barrier Properties of Tea and Coffee Packaging Using ASTM Standards
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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
1 /3Pages

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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Archived catalogs

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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.