Method for verifying the moisture resistance of aluminum-plastic packaging of roasted and roasted products - Master's thesis - Dissertation

Test - lowercase jpg

Kaixin micro test

Test probe P100-M3

Summary:

Roasted seeds and nuts are highly nutritious, containing significant amounts of vitamins, proteins, and oils. It is essential to monitor the moisture barrier properties of their packaging. This article discusses the use of the Labthink Languang W3/031 water vapor transmission rate tester to evaluate the moisture barrier performance of aluminum-plastic packaging against external moisture. The basic testing process, detection principle, and application scope of the equipment are introduced. Enterprises can refer to this method when selecting moisture permeability testing equipment.

Keywords:

Roasted products, high barrier, moisture barrier, weighing method, water vapor transmission rate, water vapor transmission rate test system

1. Significance

Roasted seeds are a popular snack made from dried and fried plant fruits, such as sunflower seeds, broad beans, peanuts, walnuts, chestnuts, and more. The packaging for these products typically includes plastic composite films, aluminum-coated films, paper-aluminum-plastic composites, and other materials. These packages must have excellent moisture-proof properties because, in high-humidity environments, the product can absorb moisture, leading to mold growth, spoilage, and changes in taste. Controlling the moisture barrier performance of the packaging is crucial to ensuring product quality and extending shelf life.

Figure 1: Roasted goods with paper, aluminum, and plastic packaging

2. Guidelines

Common methods for testing the moisture barrier of composite films include the weighing (cup) method, electrolysis method, infrared method, and humidity method. Standards such as GB/T 1037 (cup method), GB/T 21529 (electrolytic sensor method), GB/T 26253 (infrared detector method), and GB/T 30412 (humidity sensor method) are referenced. In this paper, the cup method according to GB/T 1037-1988 is used as the reference standard.

3. Test Sample

A food company used various roasted seed and nut products packaged in paper-aluminum-plastic packaging for testing.

4. Test Equipment

The W3/031 Water Vapor Transmission Rate Tester, independently developed by Jinan Languang Electromechanical Technology Co., Ltd., was used for the tests.

Figure 2: W3/031 Water Vapor Transmission Rate Tester

4.1 Test Principle

The W3/031 uses the weighing method to measure the water vapor transmission rate. A controlled humidity difference is created across the sample at a set temperature. Water vapor passes through the sample into the dry side, and the weight change over time is measured to determine the water vapor transmission rate.

4.2 Scope of Application

This device is suitable for testing the water vapor transmission rate of various materials, including plastic films, sheets, paper, cardboard, textiles, non-woven fabrics, and more. It meets multiple international and national standards such as GB 1037, ASTM E96, ISO 2528, and others.

4.3 Device Parameters

- Test Range: 0.1 ~ 10,000 g/m²·24h - Number of samples: 1 ~ 3 pieces - Resolution: 0.0001 g - Temperature range: 15°C ~ 55°C (±0.1°C accuracy) - Humidity range: 10%RH ~ 98%RH (±1% RH accuracy) - Integrated with Lystem™ data management system for efficient lab operations.

5. Experimental Procedure

(1) Cut samples to a diameter of 74 mm using a sampler. (2) Install the sample on the permeable cup and close the glass seal. (3) Set the sample name, thickness, temperature, and humidity parameters. (4) Start the gas source and click "Start Experiment". (5) After testing, the instrument automatically calculates and displays the results.

6. Test Results

The tested water vapor transmission rates were: 3.5612 g/(m²·24h), 5.1637 g/(m²·24h), and 0.8231 g/(m²·24h).

7. Conclusion

The W3/031 water vapor transmission rate test system is a reliable tool for evaluating moisture resistance in packaging. It offers ease of use, high accuracy, and good repeatability. Based on the test results, the third sample showed the best moisture resistance. For roasted seeds and nuts, it's also important to consider oxygen barrier, sealing performance, and heat-seal strength to prevent oxidation and extend product shelf life.