Versaperm Vapour Permeability measurement


Is Freezer Burn, burning your profits?
Freezer Burn

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Versaperm, a world leader in water vapour permeability testing, has introduced a service to help overcome the problems of freezer burn in packaged foods.

Freezer burn causes a unsightly brown stains or fuzzy, greyish-white spots on frozen food such as meat, fish, pizzas or frozen meals.  It’s caused by water loss from the foods and although it isn’t usually harmful, it puts buyers off with its unpleasant flavours and by drying out and toughens the food. The cause is not the product, not the freezer, but, surprisingly, the packaging.

Although most packaging is excellent as a barrier to water as a liquid, there is little or no correlation between its ability to seal against liquid and its ability to seal against vapour.  So even a material that seems highly waterproof may be virtually useless when it comes to preventing water vapour escaping – and it is this inability to retain water vapour that leads to freezer burn.

The only way to be overcome the problem is to test the packaging and its seal.  Versaperm specialises in this area and not only manufactures the specialist equipment needed, but also offers a testing service to check packaging and materials.

Versaperm’s WVTR (Water Vapour Transition Rate) meter is versatile, fast, reliable, gives highly reproducible results and can be used to test virtually any type of packaging and with, at most, minimal training.  It allows the temperature and humidity of the sample to be accurately controlled. 


Please send any sales enquiries to Christopher Roberts, Versaperm Limited ,
10 Rawcliffe House, Howarth Road, Maidenhead, Berkshire, SL6 1AP, UK
e.mail Web

For further Press Information please contact Gerry Palmer @ the Palmer & Rose Partnership.
Fax 0871 528 2723, Tel 01494 637499,