Labthink Instruments Co., Ltd.

Food shelf life is not determined by packaging appearance alone — it is fundamentally controlled by barrier performance.
Two critical indicators play a major role in preserving food quality:
• OTR (Oxygen Transmission Rate)
Controls oxygen ingress that can lead to oxidation, flavor loss, discoloration, and nutrient degradation.
• WVTR (Water V***r Transmission Rate)
Controls moisture transfer that may cause products to become soggy, dry out, lose texture, or develop microbial risks.
Different foods require completely different barrier strategies.
For example:
Nuts and snacks are highly sensitive to oxygen oxidation
Powder products require strict moisture control
Fresh foods often demand a balanced oxygen and humidity environment
This is why understanding OTR & WVTR is essential when designing food packaging with real shelf-life targets in mind.
Barrier properties are not just testing data — they directly influence product stability, freshness, safety, and ultimately consumer experience.
Read more: How Barrier Properties (OTR & WVTR) Determine Food Packaging Shelf Life
https://en.labthink.com/en-us/product/c840h-integrated-evaporation-residue-testing-system.html