This viewgraph presentation describes a comparative packaging study for use on long duration space missions. The topics include: 1) Purpose; 2) Deliverables; 3) Food Sample Selection; 4) Experimental Design Matrix; 5) Permeation Rate Comparison; and 6) Packaging Material Information

Antonini, David

Perchonok, Michele

NASA Technical Reports Server

Experimental Design Matrix
Cottonseed 
Oil/Combitherm
Cheerios/ 
Combitherm
Peanuts/ 
Combitherm
Cheerios/ 
Technipaq
Peanuts/ 
Technipaq
Cottonseed 
Oil/Technipaq
Combitherm
Peanuts/     
Tolas
Technipaq
Tolas Cheerios/   Tolas
Cottonseed 
Oil/Tolas
MATERIALS
FOOD SAMPLES
Cottonseed Oil Cheerios Peanuts
V
A
R 
I 
A
B
L
E
S
Storage:
3 variables-
*72oF & 25%RH 
*72oF & 50%RH 
*72oF & 75%RH
Storage:
3 variables-
*72oF & 25%RH 
*72oF & 50%RH 
*72oF & 75%RH
Storage:
3 variables-
*72oF & 25%RH 
*72oF & 50%RH 
*72oF & 75%RH
Analyses:
*Free Fatty Acid 
*Peroxide Value
Analyses:
*Moisture 
*Sensory
Analyses:
*Hexanal
*Sensory
Rate of Analysis = Full testing once every 3 months for 18 
months, then quantitative analyses only through 36 months.
PURPOSE
• Evaluate new high barrier food packaging 
films for use on long duration space 
missions.
• Determine the effects of:
– High temperatures during heat sealing
– Stress cracking from folds in the films caused 
by vacuum packing
– Relative humidity during storage
Deliverables
• Quantitatively evaluate each packaging material 
after final processing for oxygen and water 
vapor transmission through analysis of 
ingredients susceptible to moisture uptake and 
lipid oxidation.
• Qualitatively determine changes in food product 
attributes through sensory evaluation methods 
after storage in 3 different packaging films.
• Evaluate the potential of each packaging 
material based on qualitative and quantitative 
results.
Food Sample Selection
• Dry cereal is prone to reduced quality from 
absorption of water vapor.
• Cottonseed oil is susceptible to lipid 
oxidation in the presence of oxygen.
• Peanuts produce a rancidity marker, 
hexanal, which can be quantified by 
analysis of the gas in the headspace of the 
package.
Permeation Rate Comparison
• The table below shows the oxygen transmission rate (OTR) and 
water vapor transmission rate (WVTR) for each packaging material
listed.
• Glass and aluminum have the best available barrier properties for 
food packaging purposes.
• Temperature and relative humidity may have an effect on the 
permeation rate of a packaging film.
<0.0003<0.0003Aluminum
<0.0003<0.0003Glass
<0.0003<0.0030Tolas
<0.0003<0.0003Technipaq
0.3525.405Combitherm
WVTR @ 100oF & 100% 
RH (grams/100in2/day
OTR @ 73oF & 100% 
RH (grams/100in2/day)
MATERIAL
Combitherm Film
• Structure: Nylon/EVOH/Nylon/High 
Ethylene Vinyl Acetate 
Polyethylene/LLDPE
• PROS: Lightweight and transparent. 
Microwaveable and can be incinerated.
• CONS: Requires an overwrap film due to 
poor barrier properties. Overwrap causes 
a major increase in mass for food system.
Technipaq Film
• Structure: A quadlaminate film. 
PET/Polyethylene/Aluminum/Ionomer
• PROS: Best barrier properties available in 
a film.
• CONS: Film cannot be incinerated or 
microwaved due to aluminum layer. Film is 
not clear to allow for food identification.
Tolas Film
• Structure: A PET film coated with a thin 
layer of aluminum oxide.
• PROS: Very lightweight with excellent 
barrier properties. Transparent film. 
Microwaveable and can be incinerated.
• CONS: Stress cracking caused by 
wrinkles during vacuum packing may 
reduce the barrier properties.
Cheerios
• Tolas (AlOX Coated 
Film)
• Technipaq Film
• Peanuts in 
Combitherm
• Oil in Combitherm
Comparative Packaging Study
Michele Perchonok and David Antonini
NASA Advanced Food Technology
Johnson Space Center, Houston
Packaging Material Information
https://ntrs.nasa.gov/search.jsp?R=20080010625 2019-08-30T03:52:02+00:00Z


Comparative Packaging Study

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