RESULT

Table 1: WEIGHT OF PLASTIC

Weight (g)
Day High-density
Biodegradable, A Oxo-biodegradable, B polyethylene Food Wrap, D
(HDPE), C
0 196.280 195.010 195.380 97.677
3 195.710 194.450 194.710 93.690
6 194.100 192.828 192.814 92.697
12 192.411 191.286 190.544 90.513
15 191.626 190.491 189.254 89.758
20 190.763 189.818 187.943 89.237
25 189.735 188.807 186.209 88.403
30 186.879 184.951 182.182 87.827

Table 2: WEIGHT OF WATER

High-density
Biodegradable, A Oxo-biodegradable, B polyethylene Food Wrap, D
Day (HDPE), C
0 188.47 187.19 187.55 97.677
3 187.90 186.63 186.88 93.690
6 186.29 185.01 184.98 92.697
12 184.60 183.47 182.71 90.513
15 183.82 182.67 181.42 89.758
20 182.95 182.00 180.11 89.237
25 181.92 180.99 178.38 88.403
30 179.07 177.13 174.35 87.827
 Table 3: WEIGHT OF WATER LOSS

High-density
Day Biodegradable, A Oxo-biodegradable, B polyethylene Food Wrap, D
(HDPE), C
0 0.000 0.000 0.000 0
3 0.570 0.560 0.670 3.987
6 2.180 2.182 2.566 4.980
12 3.869 3.724 4.836 7.163
15 4.654 4.519 6.126 7.919
20 5.517 5.192 7.437 8.439
25 6.545 6.203 9.171 9.273
30 9.401 10.059 13.198 9.850

Table 4: WEIGHT OF WATER LOSS FOR ONE MONTH

High-density
Days Biodegradable, A Oxo-biodegradable, B polyethylene Food Wrap, D
(HDPE), C
0 0.000 0.000 0.000 0.000
5 0.864 0.672 1.311 0.521
10 1.892 1.683 3.045 1.355
15 4.747 5.540 7.072 1.931
20 5.401 6.224 8.344 2.363

CALCULATION OF SLOPE
Slope of Biodegradable, A
𝑦2 − 𝑦1
𝑆𝑙𝑜𝑝𝑒 =
𝑥2 − 𝑥1
9.401 − 0
𝑆𝑙𝑜𝑝𝑒 =
30 – 0
𝑆𝑙𝑜𝑝𝑒 = 0.313
Slope of Oxobiodegradable, B
𝑦2 − 𝑦1
𝑆𝑙𝑜𝑝𝑒 =
𝑥2 − 𝑥1
10.059 − 0
𝑆𝑙𝑜𝑝𝑒 =
30 – 0
𝑆𝑙𝑜𝑝𝑒 = 0.335

Slope of HDPE, C
𝑦2 − 𝑦1
𝑆𝑙𝑜𝑝𝑒 =
𝑥2 − 𝑥1
13.198 − 0
𝑆𝑙𝑜𝑝𝑒 =
30 – 0
𝑆𝑙𝑜𝑝𝑒 = 0.440

Slope of Food Wrap

𝑦2 − 𝑦1
𝑆𝑙𝑜𝑝𝑒 =
𝑥2 − 𝑥1
9.850 − 0
𝑆𝑙𝑜𝑝𝑒 =
30 – 0
𝑆𝑙𝑜𝑝𝑒 = 0.328

CALCULATION OF WATER VAPOUR TRANSMISSION RATE

Biodegradable, A
Area = πr2
1𝑚
Area = π (3.5cm x )2
100𝑐𝑚

Area = 0.003848m2
𝑆𝑙𝑜𝑝𝑒
𝑊𝑎𝑡𝑒𝑟 𝑉𝑎𝑝𝑜𝑢𝑟 𝑇𝑟𝑎𝑛𝑠𝑚𝑖𝑠𝑠𝑖𝑜𝑛 𝑅𝑎𝑡𝑒 =
𝑆𝑢𝑟𝑓𝑎𝑐𝑒 𝐴𝑟𝑒𝑎
0.313
𝑊𝑎𝑡𝑒𝑟 𝑉𝑎𝑝𝑜𝑢𝑟 𝑇𝑟𝑎𝑛𝑠𝑚𝑖𝑠𝑠𝑖𝑜𝑛 𝑅𝑎𝑡𝑒 =
38.485
𝑊𝑎𝑡𝑒𝑟 𝑉𝑎𝑝𝑜𝑢𝑟 𝑇𝑟𝑎𝑛𝑠𝑚𝑖𝑠𝑠𝑖𝑜𝑛 𝑅𝑎𝑡𝑒 = 0.00814
Oxo-biodegradable, B
𝑆𝑙𝑜𝑝𝑒
𝑊𝑎𝑡𝑒𝑟 𝑉𝑎𝑝𝑜𝑢𝑟 𝑇𝑟𝑎𝑛𝑠𝑚𝑖𝑠𝑠𝑖𝑜𝑛 𝑅𝑎𝑡𝑒 =
𝑆𝑢𝑟𝑓𝑎𝑐𝑒 𝐴𝑟𝑒𝑎
0.335
𝑊𝑎𝑡𝑒𝑟 𝑉𝑎𝑝𝑜𝑢𝑟 𝑇𝑟𝑎𝑛𝑠𝑚𝑖𝑠𝑠𝑖𝑜𝑛 𝑅𝑎𝑡𝑒 =
38.485
𝑊𝑎𝑡𝑒𝑟 𝑉𝑎𝑝𝑜𝑢𝑟 𝑇𝑟𝑎𝑛𝑠𝑚𝑖𝑠𝑠𝑖𝑜𝑛 𝑅𝑎𝑡𝑒 = 0.00871
HDPE, C
𝑆𝑙𝑜𝑝𝑒
𝑊𝑎𝑡𝑒𝑟 𝑉𝑎𝑝𝑜𝑢𝑟 𝑇𝑟𝑎𝑛𝑠𝑚𝑖𝑠𝑠𝑖𝑜𝑛 𝑅𝑎𝑡𝑒 =
𝑆𝑢𝑟𝑓𝑎𝑐𝑒 𝐴𝑟𝑒𝑎
0.440
𝑊𝑎𝑡𝑒𝑟 𝑉𝑎𝑝𝑜𝑢𝑟 𝑇𝑟𝑎𝑛𝑠𝑚𝑖𝑠𝑠𝑖𝑜𝑛 𝑅𝑎𝑡𝑒 =
38.485
𝑊𝑎𝑡𝑒𝑟 𝑉𝑎𝑝𝑜𝑢𝑟 𝑇𝑟𝑎𝑛𝑠𝑚𝑖𝑠𝑠𝑖𝑜𝑛 𝑅𝑎𝑡𝑒 = 0.01143

Food Wrap, D
𝑆𝑙𝑜𝑝𝑒
𝑊𝑎𝑡𝑒𝑟 𝑉𝑎𝑝𝑜𝑢𝑟 𝑇𝑟𝑎𝑛𝑠𝑚𝑖𝑠𝑠𝑖𝑜𝑛 𝑅𝑎𝑡𝑒 =
𝑆𝑢𝑟𝑓𝑎𝑐𝑒 𝐴𝑟𝑒𝑎
0.328
𝑊𝑎𝑡𝑒𝑟 𝑉𝑎𝑝𝑜𝑢𝑟 𝑇𝑟𝑎𝑛𝑠𝑚𝑖𝑠𝑠𝑖𝑜𝑛 𝑅𝑎𝑡𝑒 =
38.485
𝑊𝑎𝑡𝑒𝑟 𝑉𝑎𝑝𝑜𝑢𝑟 𝑇𝑟𝑎𝑛𝑠𝑚𝑖𝑠𝑠𝑖𝑜𝑛 𝑅𝑎𝑡𝑒 = 0.00853
 WATER LOSS OF EACH PLASTIC
BIODEGRADABLE OXOBIODEGRADABLE HDPE
FOOD WRAP Linear (BIODEGRADABLE) Linear (OXOBIODEGRADABLE)
Linear (HDPE) Linear (FOOD WRAP)

14

12

10
WATER LOSS (GRAM)

0
0 3 6 12 15 20 25 30
DAYS

Figure 1: Graph of water loss each of plastics

Weight of Water Loss for One Month

9
8
7
Weight Water Loss

6
5
4
3
2
1
0
0 5 10 15 20
Days

Biodegradable Oxobiodegradable HDPE Food Wrap

Figure 2: Graph of water loss for one month

DISCUSSION
The purpose of this study is to evaluate water vapor permeability of various packaging
materials. In the food packaging industry, the use of different polymers depends on the properties
of the food product. The final properties of packaging material can also be affected by processing,
handling and packaging engineering procedures. The choice of the right packaging material is
essential for the food market, as it must be sufficiently flexible to withstand process forces that
preserve physical and chemical integrity and are suitable for barrier properties (Siracusa, 2012).
There are many types of packaging polymer that have been used in daily life which is basically
allowed the exchanged of gases, vapours or radiation through its packaging.

As we know the water vapor permeability of material that used in food packaging is
important because it became one of the parts in food which play an important role. It act as a
protector for food from environmental which prevent from spoilage, contamination ad
discoloration (Rejak, 2014). The water vapor permeability of material use as food packaging will
influence the quality of food. Permeability means the quantification permeates transmission of gas
or vapor through a material. It’s associated with the quantitative of barrier properties of plastic
materials (Rejak, 2014). The result from this experiment can defined which plastic film is suitable
use for food packaging.

Based on the figure 1, it shows that biodegradable plastic is the best among of oxo-
biodegradable, high-density polyethylene (HDPE) and food wrap. The water loss from
biodegradable plastic is the less than other types of plastic. This is because biodegradable plastic
has better properties than others plastic. Biodegradable plastic has a good mechanical property and
have a good barrier for oxygen and vaporizable aromatic substances (Meritaine da Rocha et.al.,
2018). Biodegradable films can contain different antibacterial agents such as nisin, lysozyme and
organic acids. It being used in the production of various food products such as cheese and meat
products). So, this is the best way to preserve food and stop its deterioration (Dhall & Alam, 2019).

Based on the figure 2, the graph shows that food wrap is the constant compared to
biodegradable, oxo-biodegradable and high-density polyethylene (HDPE). After a month had
being left out the water loss from food wrap shown the least among other types of plastic. This is
because when the food wrap had been left out for a month, the properties of food wrap is durable
for a long time rather than other types of plastic. Originally, plastic wrap was made of polyvinyl
chloride (PVC), which is still the most common component in the world. PVC allows water vapor
and oxygen delivery to be permeable, which can contribute to the maximum freshness time of the
wrapped food products (Coultate,2015).

From the point of view of permeability, there is possibility that the molecules of a particular
gas enter into a packaging and water loss from the inside of packaging. Gas usually enter from
outside and may influences food preservation inside the packaging. Different temperature can be
a factor to the water permeability because there is water loss occur from the inside of packaging
(Saez, 2019). However, the properties of the plastic are important for packaging the food since
with different temperature, the water loss that occurred also different. It has been shown from the
result, where is the different of water loss with 40oC and room temperature which is 25oC. From
the result obtained, the difference of water loss of food wrap at room temperature is better than
temperature of 40oC. This is due to food wrap has good mechanical properties and excellent barrier
for oxygen and vaporizable. Therefore, choosing the best product or combination of materials to
ensure the correct shelf-life of packaged food from a permeability point of view is a key factor in
designing a packaging (Siracusa, 2012).

Based on the calculation of rate of water permeant, biodegradable plastic is the lowest rate
of water permeant compared to oxo-biodegradable, HDPE and food wrap. This is because it is
resistant to moisture and warm organic materials for a period of several weeks or months without
changes in physical properties. Biodegradable bags are strong, flexible, resistant to breakage and
damage, and resistant to moisture and temperature changes because of its composition. However,
When the permeability of biodegradable films is in line with the water respiration level, this avoids
contamination with microorganisms and insects which eventually have a positive effect on
durability (Siracusa, 2012).

Based on the result obtained, biodegradable plastics show the lowest rate of water permeant
and also the lowest water loss. When the rate of water permeant is low, the better the packaging
for the food. So that, the water will not easily pass through membrane plastic. When the water loss
is low, the better the product being preserves. Water vapour transmission rate (WVTR) is very
important in food packaging. Maintaining dry goods (potato chips, pretzels, fortune cookies) and
moist products (cheese, chewing gum) is a critical function for flexible packaging. Without
protective packaging, products will quickly gain or lose moisture until at equilibrium with the
environmental relative humidity (Dhall & Alam, 2019).

REFERENCES

Brunazzi, G., Parisi, S., & Pereno, A. (2014). Packaging and Food: A Complex
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Coultate, Tom (2015). Food: The Chemistry of its Components: 6th Edition. Royal Society of
Chemistry. ISBN 9781849738804.

Selke, S., & Hernandez, R. (2001). Packaging: Polymers in Flexible Packaging. Encyclopedia Of
Materials: Science And Technology, 6652-6656. doi: 10.1016/b0-08-043152-6/01176-1

Meritaine da Rocha, de Souza, M., & Prentice, C. (2018). Biodegradable Films: An Alternative
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Dhall, R., & Alam, M. (2019). Biodegradable Packaging. Reference Module In Materials Science
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Saez, M. (2019). Permeability and plastic packaging. Retrieved 13 October 2019, from
https://www.aimplas.net/blog/permeability-and-plastic-packaging/

Siracusa, V. (2012). Food Packaging Permeability Behaviour: A Report. International Journal Of

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