Especially regarding tensile strength, elongation at break, color, and water vapor transmission rate. I'm studying novel food packaging films for the packaging of raw meat and chicken. So I want to compare if my formulations are suitable for packaging of them.
We did several works on the topic, in particular, chicken using antimicrobial packaging with and without nanoparticles. You can find my publications from Research gate or googling me.
If your reference market is the European Union (EU), a lot of safety and technical information are available hereby: https://ec.europa.eu/food/safety/chemical_safety/food_contact_materials_en
Dear Dr. Jasim Ahmed , Roberto Molteni ,
I would like to thank you for your kind help.
Regards,
Elif
Dear Elif,
I suggest to take into account the storage temperature of the product with the packaging film. The performance of the film packaging is closely related, even more if it is active. There are some papers in the literature that can give a idea of these features.
Kindly regards,
Dear Dr. Tomás J. Madera-Santana ,
Thanks for your kind suggestion.
Best regards,
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