Oxygen and water vapor is the main factors influencing the product shelf-life. Some study found that, by controlling the composition ratio of the gas inside the packaging, products shelf-life can be extended or at least the quality of products can be improved. This has become the impetus of the rapid development and applications of barrier films. However, it is worth noting that the leak of gas filling inside the packaging (MAP and CAP packaging barely use oxygen to fill) will cause the increase in the proportion of oxygen. Furthermore, when filling in is completed, there will be a small amount of air remaining. Therefore the actual composition of the gas will be different from what expected. What would this problem cause? How to solve these problems? This article will analyze the relationship between the headspace gas analysis and the quality control of product packaging. The purchase tips of headspace gas analyzer will also be touched on.
1 The Purpose of Headspace Gas Analysis
There is also gas inside of the packaging, such as style snacks, baked goods, meat products, dairy products, coffee, fruit juice, carbonated drinks, pills, injections, per os medical liquid, perfumes, toiletries and so on. Even the so-called ‘Vacuum-packed’, it is just to reduce the gas content in packaging as much as possible. Gas can not be completely ruled out. It is very difficult to use techniques to control and change the gas composition since the end of the filling until the open of package. Use of packaging materials can only be the barrier to the infiltration of gas. Packaging cannot eliminate the in-house gases such as oxygen (excluding the oxygen elimination packaging technology). Therefore, if oxygen or other products-sensitive gas still exists inside of the package, it will impact the quality of products and gradually changes the in-house gas composition. In order to minimize the specific content of the gas, MAP and CAP packaging is widely used. The inert gas is also critical to extend shelf-life of products. It is mainly carbon dioxide and nitrogen. But as the extension of storage time, gas will constitute a gradual change. We can see that, regardless of what is the form of packaging, it is always difficult to control the internal components of the gas. So that it became difficult to analyze product quality, expected durability, and the reasonableness of the packaging design. Headspace gas analysis - testing the composition of accumulated gas, which is in the headspace inside of the packaging, can be an effective solution to this problem. It has become a test of the packaging design quality, as well as an important means to verify product shelf-life.
There is also gas inside of the packaging, such as style snacks, baked goods, meat products, dairy products, coffee, fruit juice, carbonated drinks, pills, injections, per os medical liquid, perfumes, toiletries and so on. Even the so-called ‘Vacuum-packed’, it is just to reduce the gas content in packaging as much as possible. Gas can not be completely ruled out. It is very difficult to use techniques to control and change the gas composition since the end of the filling until the open of package. Use of packaging materials can only be the barrier to the infiltration of gas. Packaging cannot eliminate the in-house gases such as oxygen (excluding the oxygen elimination packaging technology). Therefore, if oxygen or other products-sensitive gas still exists inside of the package, it will impact the quality of products and gradually changes the in-house gas composition. In order to minimize the specific content of the gas, MAP and CAP packaging is widely used. The inert gas is also critical to extend shelf-life of products. It is mainly carbon dioxide and nitrogen. But as the extension of storage time, gas will constitute a gradual change. We can see that, regardless of what is the form of packaging, it is always difficult to control the internal components of the gas. So that it became difficult to analyze product quality, expected durability, and the reasonableness of the packaging design. Headspace gas analysis - testing the composition of accumulated gas, which is in the headspace inside of the packaging, can be an effective solution to this problem. It has become a test of the packaging design quality, as well as an important means to verify product shelf-life.
2 Keys to Headspace Gas Analysis
Oxygen and carbon dioxide is the key point to headspace gas analysis.
Oxygen can not only damage the nutritional content of food (for example oxygen can oxidize oils and fats, it smells bad. Sometimes it is toxic). Under most circumstances, it is the conditions for the growth of bacteria (bacteria growth in food is the main reason for deterioration). But when the oxygen content is less than 2%, carbon dioxide levels in more than 7%, food and bacteria are in a state of hibernation, which can effectively extend the shelf life of food. Many drugs, such as low-cost iron salt, iodide, nitrite, unsaturated carbon chain and other types of organic drugs, can be slowly oxidized. Discoloration, smell, decomposition and deterioration will occur. Sometimes it is also toxic. Most of cosmetics contain fat ingredients. Non-saturated fat can easily cause oxidation and deterioration (rancidity), and oxygen is the most important external cause to rancidity.
Carbon dioxide gas is an important component to CAP packaging and MAP packaging. Its content is closely related to product shelf life length, and carbon dioxide content of the package is directly influencing carbonated drinks taste and quality. Drugs packaging also needs attention to the impact of carbon dioxide, because some drugs can combine with carbon dioxide in the air, resulting in deterioration. Examples are some hydroxide, oxide and the class of calcium drugs. They can absorb carbon dioxide and produce carbonate.
Oxygen and carbon dioxide is the key point to headspace gas analysis.
Oxygen can not only damage the nutritional content of food (for example oxygen can oxidize oils and fats, it smells bad. Sometimes it is toxic). Under most circumstances, it is the conditions for the growth of bacteria (bacteria growth in food is the main reason for deterioration). But when the oxygen content is less than 2%, carbon dioxide levels in more than 7%, food and bacteria are in a state of hibernation, which can effectively extend the shelf life of food. Many drugs, such as low-cost iron salt, iodide, nitrite, unsaturated carbon chain and other types of organic drugs, can be slowly oxidized. Discoloration, smell, decomposition and deterioration will occur. Sometimes it is also toxic. Most of cosmetics contain fat ingredients. Non-saturated fat can easily cause oxidation and deterioration (rancidity), and oxygen is the most important external cause to rancidity.
Carbon dioxide gas is an important component to CAP packaging and MAP packaging. Its content is closely related to product shelf life length, and carbon dioxide content of the package is directly influencing carbonated drinks taste and quality. Drugs packaging also needs attention to the impact of carbon dioxide, because some drugs can combine with carbon dioxide in the air, resulting in deterioration. Examples are some hydroxide, oxide and the class of calcium drugs. They can absorb carbon dioxide and produce carbonate.
没有评论:
发表评论