Introduction for Barrier Properties in Instant Noodle's Plastic Packages

Online, February 19, 2013 (Newswire.com) - Because of its convenient to eat, rich taste, cheap price, long preservation, Instant noodle had well loved by people and become a convenient food all over the world. Instant noodles belong to fried and dry food, which is easily oxidized and dampened. Once instant noodles are oxidized, it will produce fatty acids and lead to excessive acid value, while dampened will influence its taste, lead to deteriorate or mildew, which cause quality accident in the consumption process. Therefore it is particularly important for barrier properties testing in instant noodles packaging.
Labthink, as the outstanding supplier in international packaging testing machine and testing services, combined with their own R&D barrier testing machine, Simple summarized the following packaging barrier performance testing method to guarantee the reliable quality.

Barrier property refers to packaging materials' barrier effect to gas, liquid and other penetrant. The barrier test include the transmission rate test of the gas (oxygen, nitrogen, carbon dioxide) and water. The barrier properties are important factors affecting the quality of the product shelf life, and a vital reference to analyze the shelf-life. It can solved oxidative deterioration, sweat mildew and other problems due to oxygen or water vapor-sensitive

Instant noodle, as an oil-fried food, its oil is mainly fats of animal or vegetables. which can easily produce fatty acid and result in excessive acid. During storage time, long time, high temperature, poor barrier property of packaging material all can result in instant noodles' deterioration. which requires strict control of the oxygen barrier properties of packaging materials