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Anti-sogginess testing for Food and Confectionery

Water vapour permeability technology experts Versaperm are offering a fast and economical testing service for the food, drink and confectionery industries, to determine the often critical permeability of products and packages. Because of water vapour some go products soggy, others dry out, and others simply loose their appeal

Water vapour is omnipresent, degrades products, causes sogginess, enhances biodegradation and reduces shelf-life. In other cases, its loss dries products out, causing viscosity, flavour and aesthetic problems. It can move through a product, for example pastry gaining moisture from the baked contents.

Versaperm can test the permeability of a huge range of products and packages - from pastry to sugar coatings and from packaging to pizzas. They can also provide measurements of the equilibrium relative humidity (ERH) of substances such as muesli that might otherwise be decomposed by normal water content measuring techniques.

The company uses its own-developed WVTR (Water Vapour Transmission) equipment, which can produce accurate and reliable results to better than one part per million - sometimes in the parts per hundreds of million range. With some materials these results can be achieved in as little as 30 minutes, but even with hard to measure foils, results can normally be turned around in a day. Sensitivities are in the range 0.05 - 3200gm/m2/day.

The service is considerably faster and more accurate than using conventional gravimetric techniques that can take days or even weeks.

ENDS

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Please send any sales enquiries to Christopher Roberts, Versaperm Limited ,
10 Rawcliffe House, Howarth Road, Maidenhead, Berkshire, SL6 1AP, UK, Tel: +44 (0) 1628 777668F
e.mail info@versaperm.co.uk Web: http://www.versaperm.co.uk

For further Press Information please contact Gerry Palmer @ the Palmer & Rose Partnership. Tel +44 (0) 1494 637499, fax 0871 9003898,
e.mail gerry@palmer-rose.co.uk.