Permeability And The Cereal Killer
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People like cereal for breakfast, partly as they know it's good for them but more than that, it's the taste and the texture. Surprisingly, the pleasantly crunchy texture isn't as easy to maintain as you might expect. Fortunately Versaperm has the answer with its specialist permeability measurement equipment.
Versaperm's permeability meter is highly automated and can cope with several samples at a time. It needs very little re-calibration and requires, at most, minimal training. Sensitivities depend on sensors, gasses and materials but are usually in the PPM (Parts Per Million) range, PPB for some materials. Results are both accurate and highly repeatable.
Versaperm's comprehensive range of sensors is based on a wide range of physical principals. This means the equipment can be used across an unprecedented variety of applications where it can characterise an ever expanding range of materials, compounds, containers, products and laminates.
Cereals are both naturally oxidative and prone to moisture absorption - and it is the combination that controls the crispness and freshness of the product.
Breakfast cereals can be flaked, puffed, shredded or granulated but are crispy low moisture products so the packaging must offer high moisture barrier properties plus the retention of nutrients. Heat sealable BOPP (Biaxially Oriented Polypropylene) film with thicknesses between from 2μ to 40μ is widely used for packaging cereals, with laminates made from BOPP/PE-LD or PET/PE-LD often being used for more demanding packaging such as milled cereal products.
Versaperm also offers a consultancy service for companies that need to measure permeability of complex new materials and assemblages.
any sales enquiries to Christopher Roberts, Versaperm Limited ,
10 Rawcliffe House, Howarth Road, Maidenhead, Berkshire, SL6 1AP, UK, Tel: +44 1628 777668,
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