Barrier characterization
Product and Package interaction are essential elements in the development process of all types of products packaged today. At Aisapack we have developed in house tools and methodologies to measure and characterize the critical permeation of various aromatic compounds from the product through the package structure. This mass transfer phenomenon many times causes product degradation resulting in flavor and vitamin loss.
As a secondary offering Aisapack can also quantify flavor scalping, or sorption of organic compounds from the product into the package wall.
Using a custom built automated measuring device integrated with a sensitive artificial nose, Aisapack can effectively measure aroma permeation. Applying an accelerated permeation testing procedure, migration from the product through the package wall of volatile organic compounds can be quantified in as little as 2 to 6 weeks.
Armed with an in-depth knowledge of both the science of mass transfer and practical experience Aisapack is qualified to develop and offer flexible and tailor made tests.
Characterizing and quantifying permeation and migration in packaging
Example: Aroma Loss in Toothpaste
