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It is a measure of the permeability for vapor barriers. There are many industries where moisture control is critical. Moisture sensitive foods and pharmaceuticals are put in packaging with controlled MVTR to achieve the required quality, safety, and shelf life.
The SBC grade has over twice the barrier to moisture and oxygen per gram coating weight compared to the historic grades. The most common structures using the super barrier PVDC are triplex configurations 250μ PVC/25μ PE/120gsm PVDC up to 250μ PVC/25μ PE/180gsm PVDC, with WVTR of 0.11 to 0.06 g/m 2 per day and available from various suppliers.
Tyvek's properties—such as being difficult to tear but easily cut, and waterproof against liquids while allowing water vapor to penetrate—have led to it being used in a variety of applications. Tyvek is often used as housewrap, a synthetic material used to protect buildings during construction, or as personal protective equipment (PPE). [1]
Several common factors can include: assurance of patient safety, assurance of the efficacy of the drug through the intended shelf life, [1] uniformity of the drug through different production lots, thorough documentation of all materials and processes, control of possible migration of packaging components into the drug, control of degradation ...
A vapor barrier on the warm side of the envelope must be combined with a venting path on the cold side of the insulation. This is because no vapor barrier is perfect, and because water may get into the structure, typically from rain. In general, the better the vapor barrier and the drier the conditions, the less venting is required. [7]
Testing modified atmosphere in a plastic bag of carrots. Food packaging is a packaging system specifically designed for food and represents one of the most important aspects among the processes involved in the food industry, as it provides protection from chemical, biological and physical alterations. [1]
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Barrier protection – A barrier to oxygen, water vapor, sunlight, dust, etc., is often required. Permeation is a critical factor in design. Some packages contain desiccants or oxygen absorbers to help extend shelf life. Modified atmospheres [21] or controlled atmospheres are also maintained in some food packages.