Effect of high pressure treatments on the properties of EVOH-based food packaging materials

Although commercial food products are being high pressure processed packaged in flexible packaging materials relatively little information is available regarding the impact on high pressure. This paper addresses critical issues such as pressure effects on permeability and morphology of EVOH-based packaging structures which are essential to be able to assure food safety during pressure treatment and storage. A slight increase in crystalline morphology resulting in better barrier properties could be found after pressure treatment.