Methods for gas permeability measurement in edible films for fruits and vegetables: a review

Permeability is a crucial parameter to describe the transport rate of gas under pressure gradient, relevant molecule movement in pores. The permeability edible film, used on fresh or minimally processed fruits and vegetables, an important because it directly affects product’s respiration metabolic activity. present study summarizes principal methods for measurement films, considering developed at laboratory scale American Society Testing Materials Standards (ASTM), some which have been adapted films. are classified as follows: gravimetric, differential pressure, continuous flow. Gas results depend heavily procedure achieved conditions employed, well preconditioning films before tests.