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Versaperm has introduced two ways to help eliminate the problem of freezer
burn meat, fish, pizzas and other frozen foods.
The company has introduced a new instrument – the WVTR MK VI –
to measure the water vapour permeability of packaging materials –
which are the cause of freezer burn. Versaperm has also introduced a testing
service for when the volume of testing is insufficient to require dedicated
Freezer burn is caused by water vapour escaping from the product’s
frozen surface and migrating through the packaging. It causes an unsightly
and unappetising brown stain or appears as a fuzzy, greyish-white spot
on the food. Though not usually harmful, it causes off-flavours and both
dries out and toughens the food - which then has to be discarded for quality
reasons. Most plastics are impermeable to water as a liquid, but all allow
water vapour to pass through to varying degrees.
The only way to check is to test your packaging. Fortunately Versaperm
is a world leader in this area and its highly sensitive and accurate equipment
can produce a reading, sometimes in as little as 30 minutes.
Conventional measurements of vapour permeability take days, or even weeks.
Water vapour measurements are crucial in almost every area of food processing
– it causes cornflakes to go soggy, cake mix to congeal, equipment
to fail, pies to crumble and it can substantially reduce the shelf life
of many products. It is one of the most wide spread causes of product
failure on everything from missiles to pizzas. In all of these cases Versaperm
As well as water vapour the Versaperm WMTV Mk VI can be configured to
measure the permeability of most other gases.
Please send any sales enquiries to Christopher Roberts, Versaperm Limited ,
10 Rawcliffe House, Howarth Road, Maidenhead, Berkshire, SL6 1AP, UK, Tel: +44 1628 777668
e.mail email@example.com Web http://www.versaperm.co.uk
For further Press Information please contact Gerry Palmer @ the Palmer & Rose Partnership. Tel 01494 637499, fax