Water vapor transmission rate (WVTR) of packages

The peroxide value (PV) measures hydroperoxides formed as a result of the autoxidation of unsaturated fatty acids in food and feed products. Accumulation of autoxidation products affects sensory quality and is potentially harmful to human and animal health, making PV an important quality indicator in the food industry. Autoxidation reactions occur at different rates during the manufacturing, storage, and use of food and feed, but are generally sped up with elevated temperatures and exposure to light. This method includes an extraction step, after which the determination of peroxide value is performed on the extracted fat or oil. The method is suitable for all food and feed products that contain fat.

This test is designed to measure the oxygen transmission rate of finished packages, including cups, bottles, trays, and containers. Two replica measurements are included in the displayed price. Temperature can be adjusted from 15 to 55 °C, and relative humidity can be either 0% or between 5 and 90% RH. This test is not suitable for films. Please see the oxygen transmission rate (OTR) of films and sheeting if you need testing for film samples. Please specify the sample dimensions and testing conditions upon ordering.

The peroxide value (PV) measures the amount of oxygen chemically bound to oil or fat as peroxides, particularly hydroperoxides, as a result of autoxidation reactions. It is an important quality parameter in food and feed production, as a high peroxide value is linked to several detrimental effects: Change in chemical and physical properties (such as smoking point and viscosity), Compromised sensory quality (rancid odor and flavor), Potential harm to human and animal health. Autoxidation reactions may occur during the manufacturing, processing, storage, and use of fats and oils. Risk factors include elevated temperatures and exposure to light, making products like deep-frying oil particularly susceptible to elevated peroxide levels. This peroxide value analysis is suitable for animal and vegetable fats and oils, fatty acids, and their mixtures. The method is not suitable for milk fats and lecithin.

Shelf life refers to the time between the production date and the "best before" or "use by" date of a product. In the EU, the date of minimum durability is mandatory food information for almost all packaged foods, supplements, and feed products. During the product's shelf life, when stored according to instructions, the product should: Not pose a microbiological hazard to the consumer. Microbiological risks are usually more prevalent in perishable products, such as raw meat and dairy, but must also be accounted for with more stable products with a longer shelf life. , Not pose a chemical hazard to the consumer. Certain toxins may accumulate in the product due to microbiological activity. It is also possible that the packaging material is not fully compatible with the contents, causing contaminants to leach into the food or feed., Retain all relevant characteristics, such as nutritional value, consistency, and flavor. . There are various approaches to assessing the stability of food products over their intended shelf life: Sensory analysis can be used to assess the retention of sensory properties, such as flavor and odor., Nutritional analyses, measurement of water activity, and pH give information about changes in composition. They can also be used to assess microbiological stability and risks., Nutrient level monitoring is necessary for products containing vitamins and other nutrients to ensure that nutrient levels are maintained throughout the shelf life., Fat oxidation parameters, such as peroxide, p-Anisidine, and TOTOX value, can be used to assess the oxidative stability of fat-containing foods. Fat oxidation parameters can, in some cases, also explain a downward trend in sensory quality.. Shelf life studies can be conducted in real-time using the storage conditions described in the packaging. Alternatively, accelerated studies in elevated temperature and/or relative humidity can be performed to approximate the shelf life within a shorter time frame. In addition to the best-before or use-by date, the period after opening can also be determined. Every shelf life study is unique, and the testing conditions, duration, and analyzed parameters are chosen based on product characteristics and related risks. For more information and a quote tailored to your product, please contact us through the form below.

Determination of the water vapor transmission rate (WVTR) of ultra-high barrier materials. The method can also be used to test moderate barrier materials at high-temperature conditions. Please disclose the desired temperature (from 10 to 85 °C) and the desired relative humidity (from 60% to 100%) when placing the order. This measurement is applicable for films and sheeting materials with WVTR values between 1x10-6 and 10 g/m2/day. If you wish to test finished packaging instead, check out the WVTR measurement for packages. The price of the test consists of a flat rate cost per sample plus one day measurement time. Please contact our experts for an offer.

Determination of the oxygen transmission rate of plastic films and sheet-like materials. The test is performed on two parallel samples simultaneously. Measurement conditions (temperature and relative humidity) can be chosen according to the intended use of the material. Oxygen permeability is typically measured at 23 °C and 0% relative humidity as per standard ASTM D3985. In moist conditions, for example at 38 °C and 90% relative humidity, standard ASTM F1927 is used. Please disclose the desired temperature (from 10 °C to 38 °C) and relative humidity (either 0% or from 20% to 90%) upon ordering. This measurement is suitable for plastic films with OTR values between 0.05 to 20 000 cm³/(m² * day).

The p-Anisidine value is a widely used approximation for the level of secondary oxidation of food and feed. It indicates the amount of aldehydes, principally α,β-unsaturated aldehydes, in fats and oils that have been extracted from a food or feed sample. This p-Anisidine analysis is suitable for all food and feed products that contain fat.

Recyclability testing of paper and cardboard packaging according to the Aticelca 501:2023 method. The method is based on the Italian UNI 11743: 2019 standard. The following properties are evaluated: Disintegration behavior and recyclable content, Impurity content (e.g., plastic, coatings, adhesives), Visual appearance. Based on the results, the material is given a recyclability classification of A+, A, B, or C. A+ indicates a highly recyclable material, while C indicates a product with poor recyclability. The material can also be classified as non-recyclable with paper.

Determination of the oxygen transmission rate of paper and cardboard materials. The test is performed on three identical samples to ensure repeatability. Measurement conditions (temperature and relative humidity) can be chosen according to the intended use of the material. The oxygen transmission rate is typically measured at 23 °C and 0% relative humidity as per standard ASTM D3985. In moist conditions, for example at 38 °C and 90% relative humidity, standard ASTM F1927 is used. Please disclose the desired temperature (from 5 °C to 95 °C) and relative humidity (either 0% or 10% to 90%) upon ordering. This measurement is suitable for paper and board materials with OTR values between 0.05 to 5000 cm3/(m2 * day).

Recyclability testing of paper and board packages according to the PTS-RH 021:2012 method (Draft Oct 2019). The following properties are evaluated: Disintegration behavior and recyclable content, Sticky potential, Visual appearance. The material is classified as recyclable, limitedly recyclable, or not recyclable at the end of the testing procedure. The PTS-RH 021 method has two categories depending on whether a deinking process is required. Please note that we can currently only offer testing according to Category II (packaging materials, no deinking step).