Dear Zainab,
Following your question, I will suggest you a contact with a research institute or a company that is involved in realization and characterization of films used for packaging.
Gas transmission rate and water vapor transmission rate are key properties which determine the shelf life of food packaging. Please consider below as support some information from literature.
Good luck in your R&D study and best regards,
Marius
For eventual help and interest:
http://www.expresspolymlett.com/letolt.php?file=EPL-0008853&mi=c
https://pdfs.semanticscholar.org/5540/51c773a3e977354bddb374d0e994b5f3c1ab.pdf
Valentina Siracusa, “Food Packaging Permeability Behaviour: A Report,” International Journal of Polymer Science, vol. 2012, Article ID 302029, 11 pages, 2012. https://doi.org/10.1155/2012/302029
https://www.hindawi.com/journals/ijps/2012/302029/
https://www.sciencedirect.com/science/article/abs/pii/S1881836611800182
https://www.scientific.net/AMR.904.192
Dear all, I think you mean water vapor permeation through polymeric film. If so my suggestion is to follow standards norms such as ASTM F1249. My Regards
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