A quantitative approach to assess the contribution of seals to the permeability of water vapour and oxygen in thermosealed packages
Shelf-life of many foods is largely dependent on the barrier to moisture and oxygen of the respective package. Barrier is often assessed by measuring the transmission rate of films. However, in thermosealed packages leaks and weak seals can give rise to increased total mass transfer entering the sys...
| Autor principal: | |
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| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2016
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.14/19887 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/19887 |