Evaluation of Multilayer Thermoformed Films for Food Packaging

In this work, high- and medium-barrier to oxygen films were studied. The films were thermoformed in the shape of sausage packaging, and their properties were verified before and after processing. Film characterization included evaluations of overall and individual layer thickness, crystallinity index, oxygen permeability rate, perforation strength, clarity, and brightness. Thermoforming resulted in significant modifications in thermal, mechanical, and optical properties, and the corners of the packaging were the most critical regions. After thermoforming, the oxygen permeability rate significantly increased, whereas perforation strength, clarity, and brightness were reduced, although no layer discontinuity was verified even in the corner regions.