A collaborative effort between researchers belonging to the fields of packaging logistics and atomic physics at the Lund University in Sweden has led to the development of a non-destructive laser method to check for the freshness of packaged foods. The novel method measures the content of the protective gas within the packaging.
Foods and food products such as fruit juices, bakery products, and meat are packaged with a protective gas so as to extend their shelf life. The gases usually used are either nitrogen or carbon dioxide. The package may contain a small amount of oxygen. Presence of oxygen within the food packaging leads to bacteria growth, decay and oxidization. Even plastic packaging is not airtight. The material used for the packaging as well as the seal type determines the ease with which oxygen may enter.
The technique to check the gas content involves focusing a laser beam into the food packaging for measuring the amount of oxygen within the packaging. The light that returns from the packaging is measured by a handheld detector and sent to a computer for studying and measuring the gas composition. The technology has the ability to perform the measurement through most types of packaging materials. It can be applied only if the light can go through the packaging material.
The checking technology was developed based on a method for measuring the composition of gas in samples that contain gas cavities. A doctor of Atomic Physics at the Lund University, Märta Lewander, developed the technique which is to be commercialized by Gasporox. The product is expected to hit the markets in autumn. Further research at the Lund University is focusing on the measurement of carbon dioxide in packaging.
Source: http://www.lunduniversity.lu.se/