This study explores how well aluminum coated composite film shields instant noodles from oxygen during storage. Oxygen exposure can lead to instant noodles going bad faster, developing harmful substances, and losing flavor.

Aluminum coated film is popular for instant noodle packaging because it’s affordable and protects from light. But its effectiveness can vary depending on how it’s made. Here, researchers compared the oxygen barrier properties of three different films from various manufacturers.

The study adopted a manometric method to measures how much oxygen can pass through the film over time. The test instrument is Labthink C230H Oxygen Transmission Rate Tester.

The results showed a big difference between the films. Some let a lot of oxygen through (over 41 cm3/(m2·day)), while others were much better at blocking it (as low as 1.6 cm3/(m2·day)). This difference likely comes down to variations in the aluminum layer’s thickness and density. The study concludes that not all aluminum coated film is created equal. To ensure the quality of their noodles, manufacturers should test their packaging materials carefully. Choosing a film with a low oxygen permeability will help keep instant noodles fresh for longer.

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