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Moisture sensitivity levels are specified in technical standard IPC/JEDEC Moisture/reflow Sensitivity Classification for Nonhermetic Surface-Mount Devices. [1] The times indicate how long components can be outside of dry storage before they have to be baked to remove any absorbed moisture. MSL 6 – Mandatory bake before use; MSL 5A – 24 hours
The humidity indicator card is also specified for use in J-STD-033, which is the standard for handling, packing, shipping and use of moisture/reflow sensitive surface-mount devices. This is a joint standard developed by the Joint Electron Device Engineering Council and IPC and is used in semiconductor packaging.
MAP films developed to control the humidity level as well as the gas composition in the sealed package are beneficial for the prolonged storage of fresh fruits, vegetables and herbs that are sensitive to moisture. These films are commonly referred to as modified atmosphere/modified humidity packaging (MA/MH) films.
This meticulous process is repeated for each combination of produce and packaging type because of the many factors involved in developing a successful MA/MH packaging. These factors are “storage and shipment temperature, product respiration rate and quotient, response to levels of CO 2, O 2 and humidity, and product weight.
As food is used, new food is added to the pantry to replace it; the essential rationale is to use the oldest food as soon as possible so that nothing is in storage too long and becomes unsafe to eat. Labelling food with paper labels on the storage container, marking the date that the container is placed in storage, can make this practice simpler.
The metal-chelating active packaging technology is known to be able to remove synthetic food preservatives (e.g. EDTA) from the food product. This technology can be used to address the increasing consumer demand for additive free and 'clean' label food products.