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Chocolate is a high-end sweet, which represents beautifulness. If there are quality problems such as frosting, deterioration and insects, the sales and product image of chocolate will be adversely influenced. Through the analysis of the reasons for those quality problems, the package for the chocolate should have good barrier properties, heat insulation and seal performance to ensure the quality of chocolate during storage. Therefore, quantitative testing and data comparison analysis of the package is recommended to be carried out with professional testing technique to help the manufacturers to select proper cost-effective packaging materials and thus avoid more quality and safety problems with the chocolates. Continue reading

Among all the current standards for rubber materials, there is no clear test method for water barrier property of the rubber materials. The most commonly used methods include GB/T 1037: Test method for water transmission of plastic film and sheet - Cup method, ASTM E96: Standard Test Methods for Water Vapor Transmission of Materials and ISO 1420-2001: Rubber- or plastics-coated fabrics - Determination of resistance to penetration. The former two standards focus on the water vapor permeation of the material, while the latter one mainly focuses on the study of the permeability of the material under a certain water pressure. There are similarities as well as differences between those test methods therefore it is necessary to select proper test method according to the actual test needs. Continue reading

Fresh cut flowers are the most delicate and hardest to store in cash crops. How to reduce the loss of cut flowers during storage and transportation is an important issue for fresh-keeping of cut flowers. This article introduces modern packaging technologies including high water vapor barrier technique, modified atmosphere packaging technique and chemical preservation technique, which can be used to extend the blossom period of fresh cut flowers and improve their display effect. Continue reading