| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for packaging a food which quickly discharges moisture at the initial high moisture activation time so as not to deteriorate texture of the inner food, and has water vapor permeation to the extent that the moisture activity is maintained until at least the expiration date after the moisture activity for the proper texture is achieved. <P>SOLUTION: The film used for packaging the food has moisture permeation showing moisture dependence represented by (1) A=1.1±0.1 and (2) B≥0.14 at a temperature of 23°C under relative humidity RH of 60% of the storage surrounding atmosphere, and shows (3) moisture permeation of 500 to 1,000/(m<SP POS="POST">2</SP>day) at 40°C under RH of 90% of the surrounding atmosphere for the 30 μm thick film wherein the coefficient k is defined by weight of moisture permeating the film/(moisture permeation of film×surface area of film×use days×difference of relative humidity between the inside of the packaging bag and the surrounding atmosphere/90), and the value of k is represented by k=A×e<SP POS="POST">Bx</SP>, x being the relative humidity of the inside of the packaging bag. The film is obtained by kneading a polyurethane resin and SBS and forming them into a film or laminating them by heat-bonding. <P>COPYRIGHT: (C)2012,JPO&INPIT |
