Versaperm Vapour Permeability measurement


You can “see O too”

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Most modified atmosphere packaging simply does not use the right film to optimize it for the products it contains. Subjecting fresh produce to an oxygen concentration that is too low and/or where CO2 is too high, causes MA stress (Modified Atmosphere) and directly reduces shelf life.

Traditionally, measuring the necessary O and CO2 permeability of films for developing packaging or quality control has been a difficult and long-winded task. Fortunately it can now be done easily and quickly with the new Versaperm MK VI permeability equipment. The basic instrument measures water vapour permeability (the single most important measurement) and options are available to measure Oxygen (O), Carbon Dioxide (CO2) and a variety of other gases.

The Versaperm MK VI equipment has an highly automated computerised control which can cope with several samples at a time giving water vapour results that can be accurate to better than one part per million. Sensitivities are in the range 0.05 – 3200g/m2/day.

A sample testing service is also available from the company - usually with a 24 hour turn around.

If produce is packed with films where the permeability is too low, O2 levels will be lower and CO2 levels higher than optimal. This allows taints to develop during shelf life and the pack may not smell fresh when it is opened. Where permeability is so low that normal respiration cannot be sustained, fresh produce will start to ferment generating “off” flavours and odours that range from cut grass to alcoholic. This can greatly reduce shelf life and can become a food safety hazard.


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 Web

For further Press Information please contact Gerry Palmer @ the Palmer & Rose Partnership. Tel 01494 637499, fax 0871 9003898,