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Wvtg Lab Report

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WVTG measures the ability of a food packaging to prevent water vapour transmission. The lower the value of WVTR, the better the protection against the rise in moisture of food. Some factors that can affect the measurement of WVTR are the temperature and humidity around the packaging. WVTR can be calculated by dividing the mass of water lost over the product of time and area (Hu, et al., 2000). WVTG is measured in either “grams/ in2/ 24 hours” or “grams/m during 24 hours”.
WVTR = Mass of H20 losttime area = fluxarea

The WVTG test involve having the packaging wedged between a wet and dry chamber as a barrier, and the humidity and temperature is strictly controlled and recorded. The concentration of water vapour in both sides of the barrier …show more content…

Permeability is the property of being permeable while permeance is a measure of the degree to which a material allows a fluid to permeate it.

Permeance
Permeance analyses the transmission rate of oxygen, water vapor, carbon dioxide and odors and aromas into packaging materials. The shelf-life of the unopened package and any changes in the product in terms of flavour, colour, texture, taste, and nutrition can be predicted according to the permeance rate.

The permeance transmission rate allows the identification of a over-packaged or under-packaged food product. Under-packaging (inadequate barriers, improper gauges, wrong material choices, etc.) increases moisture transmission rate and promote product degradation during storage.

According to a report by Mocon, the Graham’s Colloidal Diffusion states that the permeation through a material involves a three-step process. The gas permeant is first dissolved and sorbed into the entering face of the material. Next, the permeant diffuses through the material membrane and desorbed from the other side. The permeation process is driven by a concentration gradient and will only stop when both sides are at equal concentration

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