packaging design for chilled productccm.ytally.com/fileadmin/user_upload/downloads/... · 2010. 10....

© Fraunhofer IVV

4th Int. Workshop »Cold Chain Management« 27./28. September 2010 in Bonn

Packaging Design for Chilled Product

Kajetan Müller, Doris Gibis

© Fraunhofer IVV

Content

Requirements of chilled products

Adjustment of the gas transmission by permeation

Adjustment of the gas transmission by perforation

Active packaging concept

© Fraunhofer IVV

Requirements of chilled products

EVOH, 32%EVOH, 38%

COC PLA

EVOH, 44%

EVOH, 27%

PET

(LCP)

PE-HD

PE-LDPS

PVC-PPP PC

PVC-U

PA 6

CellulosePVDC

PENPAN

BOPP

0,01

0,1

1

10

100

1000

10000

0,01 0,1 1 10 100 1000

Water vapour permeability / g / m2

d at 23°C, 85% r.h.

2Durchlässigkeit von

Sauerstoff und

Wasserdampf bei

23°C und normiert

auf 100 µm Dicke

EVOH, 32%EVOH, 38%

COC PLA

EVOH, 44%

EVOH, 27%

PET

(LCP)

PE-HD

PE-LDPS

PVC-PPP PC

PVC-U

PA 6

CellulosePVDC

PENPAN

BOPP

0,01

0,1

1

10

100

1000

10000

0,01 0,1 1 10 100 1000


d at 23°C, 85% r.h.


Sauerstoff und

Wasserdampf bei

23°C und normiert

auf 100 µm Dicke

Sa

uers

toff

du

rch

läss

igke

it b

ei

23

°C

/

cm³(

STP

)/(m

²d

ba

r)

Wasserdampfdurchlässigkeit bei 23 °C, 85 % r. F. /

g/ (m² d bar)

PMMA

PTFE

PCTFE POM

PUR-Elastomer

fruitsDairy

products

Sausage

meat/ MAP

water vapour permeability [g/(m² d)]

oxyge

nperm

eabili

ty

[cm

³(S

TP

/(m

²d b

ar)

]

Focus of this

presentation

© Fraunhofer IVV

Parameters affecting the quality of fruits and vegetables

Initial quality (postharvest quality, microbial status, vitamin

content …)

preconditioning (washing, slicing, drying)

Packaging process

Storage conditions (temperature, humidity)

Gas composition (mainly H2O, CO2 and O2)

Permeability of the packaging

Important

aspects,

But not in the

focus of this

presentation

© Fraunhofer IVV

Zucc

hin

iC

ucu

mber

Pum

pki

nTo

mat

oKiw

i

Ban

ana

(pee

lede)

Stra

wber

yG

rape

Peac

hM

elon

05

1020

0

20

40

60

80

100

120

140

160

Resp

iratio

n r

ate

in

mg

C

O2/(

kg

h)

T in °C

Influence of temperature on the respiration rate

For many fresh

products:

Q10= 2… 5

(The reaction rate

increases by a factor

of 2 to 5, when

increasing the

temperature by

10°C)

Q10

Watada, A. E. / Postharvest

Biology and Technology 9

(1996) 115-125

© Fraunhofer IVV

Respiration

Gas exchange and release of water by respiration

C6H12O6 + 6 O2 6 CO2 + 6 H2O

e.g. Zucchini at 4 °C

Exchange should be possible for

a) Oxygen

b) Carbon dioxide

c) Water vapour

hkg

mg20 hkg

mg28

hkg

mg19

hkg

mg11

O2

CO2

O2

CO2

CO2

O2

H2O

H2O

H2O

H2O

© Fraunhofer IVV

Respiration depending on oxygen concentration

Re

lati

ve

Re

ac

tio

n r

ate

100 %

Reduction of respiration rate byReduction of Oxygen concentration

Respiration rate

Damage by anaerobic metabolism

Oxygen concentration [%]

2 4 6 12108 14

Example: salad• Michaelis-Menten kinetic of the respiration

• Anaerobic metabolism

© Fraunhofer IVV

Suggested gas composition

2 4 6 12108 14 16 18 200

2

4

6

12

10

8

14

16

18

20

0


Ca

rbo

n d

iox

ide

co

nc

en

tra

tio

n [

%]

Asparagus

Parsley

Spinach

Salad

sliced

Salad, whole

Artichoke

Kale

Radish

celery

Bro

cc

oli

Raw data from:

Saltveit, M. E.: Is it possible to find an optimal controlled atmosphere? Postharvest Biology and Technology 27 (2003) 3-13

© Fraunhofer IVV

Humidity and temperature changes

transhipping: car to

refrigerator

Reduction of temperature 20 to 5 °C in one hour

Consequence: condensation10 g water per kg air

for 1000 cm³ head space

hpackage

mg10

© Fraunhofer IVV

Mass transport through the package

O2CO2

O2 CO2

CO2O2

H2O

H2O

Gas exchange by1. permeation through plastic 2. diffusion through

pores

O2

CO2

© Fraunhofer IVV

Mass transport through the package – 1. permeation

Solution diffusion model

P = DSp2

p1

p

Lösung Diffusion {Permeation

dDriving force: partial

pressure difference

Adsorption and

absorption of gas

molecules

Diffusion through the

polymer

Desorption on the

other side

Table: Influence of temperature on permeation

Gas permeation through a polymer

l

ppAPQgas

21

SDP

SD

HEEandSDPwith

TR

HEPSDP

000

0 exp

Arrhenius approach:

© Fraunhofer IVV


H2O permeation through plastic

1. H2O production (Zucchini) 4 °C:

4. Selection of packaging material

hkg

mg11 2. Rough estimation:

r.h.= 100 %-93 %=7 %

(corresponds to

0.023mol/m³)

zucchini = 1 kg

lid film = 0.05 m²

dm

g

²223

EVOH, 32%EVOH, 38%

COC PLA

EVOH, 44%

EVOH, 27%

PET

(LCP)

PE-HD

PE-LDPS

PVC-PPP PC

PVC-U

PA 6

CellulosePVDC

PENPAN

BOPP

0,01

0,1

1

10

100

1000

10000

0,01 0,1 1 10 100 1000


d at 23°C, 85% r.h.


Sauerstof f und

Wasserdampf bei

23°C und normiert

auf 100 µm Dicke

EVOH, 32%EVOH, 38%

COC PLA

EVOH, 44%

EVOH, 27%

PET

(LCP)

PE-HD

PE-LDPS

PVC-PPP PC

PVC-U

PA 6

CellulosePVDC

PENPAN

BOPP

0,01

0,1

1

10

100

1000

10000

0,01 0,1 1 10 100 1000


d at 23°C, 85% r.h.


Sauerstof f und

Wasserdampf bei

23°C und normiert

auf 100 µm Dicke

Sau

ers

toff

du

rch

läss

igkeit

be

i 23

°C

/

cm³(

STP)/

(m²

d b

ar)


g/ (m² d bar)

PMMA

PTFE

PCTFE POM

PUR-Elastomer

3. Calculated permeability

(converted to 23 °C

und r.h = 85 % or

corresponds to 0.971 mol/m³)

Depending on

Thickness of the

lid film

Oxyg

en

tra

ns

mis

sio

n r

ate

Cm

³(S

TP

)/(m

² d

ba

r)

Water vapour transmission rate at 23 °C/85 %r. h.

g/(m² d)

© Fraunhofer IVV


hkg


pO2= 0,2 bar or 8.8 mol/m³

zucchini = 1 kg

lid film = 0.05 m²

bardm

STPcm

²

)³(105EVOH, 32%EVOH, 38%

COC PLA

EVOH, 44%

EVOH, 27%

PET

(LCP)

PE-HD

PE-LDPS

PVC-PPP PC

PVC-U

PA 6

CellulosePVDC

PENPAN

BOPP

0,01

0,1

1

10

100

1000

10000

0,01 0,1 1 10 100 1000


d at 23°C, 85% r.h.


Sauerstof f und

Wasserdampf bei

23°C und normiert

auf 100 µm Dicke

EVOH, 32%EVOH, 38%

COC PLA

EVOH, 44%

EVOH, 27%

PET

(LCP)

PE-HD

PE-LDPS

PVC-PPP PC

PVC-U

PA 6

CellulosePVDC

PENPAN

BOPP

0,01

0,1

1

10

100

1000

10000

0,01 0,1 1 10 100 1000


d at 23°C, 85% r.h.


Sauerstof f und

Wasserdampf bei

23°C und normiert

auf 100 µm Dicke

Sa

ue

rsto

ffd

urc

hlä

ssig

ke

it b

ei

23

°C

/

cm³(

ST

P)/

(m²

d b

ar)


g/ (m² d bar)

PMMA

PTFE

PCTFE POM

PUR-Elastomer

3. Calculated oxygen

permeability

at 23 °C

Permeation:

target area

O2 permeation through plastic

1. O2 consumption (Zucchini) 4 °C:

4. Selection of packaging material

Oxyg

en

tra

ns

mis

sio

n r

ate

Cm

³(S

TP

)/(m

² d

ba

r)

Water vapour transmission rate at 23 °C/85 %r. h.

g/(m² d)

© Fraunhofer IVV

Mass transport through the package – 2. Pore diffusion

Pore

diffusionDriving force: pressure or partial

pressure difference

Gas diffusion through a pore

h

gasigasohgas

gasL

ccADQ

,,

Note: The effective length of perforation is the

sum of film thickness l and the pore radius: Lh= l +

r

Table: Diffusion coefficients (D) for a gas in air at ambient pressure

© Fraunhofer IVV

O2-Diffusion through pores

1. Oxygen consumption (Zucchini):

4. calculated pore number

e.g.: 51 pores with (50 µm)

hkg


pO2= 200 mbar

zucchini = 1 kg

lid film = 50 µm

²1.0 mm

3. Calculated

diffusion area


h

gasigasohgas

gasL

ccADQ

,,

© Fraunhofer IVV

H2O Diffusion through pores

1. H2O production (Zucchini) 4°C:

4. calculation pore number

e.g.: 17000 pores with (50 µm)

2. Rough estimation:

pH2O= 0.6 mbar

zucchini = 1 kg

lid film = 50 µm

²8.33 mm

3. Calculated

Diffusion area

hkg

mg11


h

gasigasohgas

gasL

ccADQ

,,

© Fraunhofer IVV

Comparison of the gas composition with permeation and pore diffusion

Speciality in packaging fresh products

Permeation: PCO2/PO2=5e.g. 20 µm PE-LD

Perforation: PCO2/PO2=0.8

bardm

cmCO

bardm

cmO

²

³50000:

²

³10000:

2

2

bardm

cmCO

bardm

cmO

²

³8000:

²

³10000:

2

20

5

10

15

20

25

0 0.5 1 1.5 2 2.5 3

time in days

gas c

once

ntr

ation

in % permeation O2

permeation CO2diffusion through perforation O2diffusion through perforation CO2

© Fraunhofer IVV

0

5

10

15

20

25

0 0.5 1 1.5 2 2.5 3

time in days

gas c

oncentr

ation in % permeation O2

permeation CO2diffusion through perforation O2diffusion through perforation CO2

2 4 6 12108 14 16 18 200

2

4

6

12

10

8

14

16

18

20

0


Ca

rbo

n d

ioxid

e c

on

cen

trati

on

[%

]

Asparagus

Parsley

Spinach

Salad

sliced

Salad, whole

Artichoke

Kale

Radish

celery

Bro

cco

li

2 4 6 12108 14 16 18 200

2

4

6

12

10

8

14

16

18

20

0


Ca

rbo

n d

ioxid

e c

on

cen

trati

on

[%

]

Asparagus

Parsley

Spinach

Salad

sliced

Salad, whole

Artichoke

Kale

Radish

celery

Bro

cco

li

target-performance comparison of gas composition

Only pore diffusion: PCO2/PO2=0,8 and RQ=1

Permeation: PCO2/PO2=5 and RQ=1

Permeation: PCO2/PO2=3 and

RQ=1

Permeation: PCO2/PO2=10 and RQ=1


© Fraunhofer IVV

Influence of temperature: Respiration vs. free diffusion

Zuch

ini

Gurk

en

Kürb

isTom

ate

n

Kiw

i

gesc

hälte

Banane

Erd

beere

nW

ein

trauben

Pfir

sich

Honig

melo

ne

0

5

1020

0

20

40

60

80

100

120

140

160

Respir

ationsra

te in m

g

CO

2/(

kg h

)

T in °C

Q10 = 2… 5

Respiration Permeation free diffusion

p2

p1

p

Lösung Diffusion {Permeation

d

For most plastics:

Gases: Q10 = 1.3 … 2

H2O: Q10 = 2 … 3Q10 = 1.06

temperature range 0 to 20 °C


© Fraunhofer IVV

Conclusions

Different chilled products need different packaging solutions

Focusing on fruits and vegetables

High but defined gas and water vapour permeation needed

O2 and CO2 composition can be adjusted by combination of permeation and

diffusion through perforation

Adjustment of the right humidity in headspace is very difficult

Active Packaging is an option for chilled products – Examples are …

Oxygen scavenger for oxygen sensitive products

Humidity Regulating Systems for fruits and vegetables

© Fraunhofer IVV

Targeted humidity control

Humidity control

by packaging material

Singh, P.; Saengerlaub, S.; Stramm,

C. Langowski, H.C.: Humidity

Regulating Packages Containing

Sodium Chloride as Active

Substance for Packaging of Fresh

Raw Agaricus Mushrooms. 4th

International Workshop "Cold Chain

Management", 27th and 28th of

September 2010 in Bonn, Germany

hours

CO2

O2

O2

CO2

O2

CO2

CO2

O2

H2O

H2O

H2O

H2O

Gas / %

r. F. / %Rel. humidity

Targeted values for the rel. humidity


packaging design for chilled productccm.ytally.com/fileadmin/user_upload/downloads/... · 2010. 10....

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