Water Vapor Transmission Testing Equipment

Also called the barrier effect, water vapor transmission rate (WVTR) commonly uses the cup method to test a material’s permeability and ability to hold moisture while maintaining optimal performance. WVTR is a critical characteristic of substrates used in refrigerated and potentially wet environments, primarily in food packaging and products used in the construction industry. 

A food package’s ability to prevent moisture migration is essential for maintaining structure while preserving the product’s texture, taste and overall quality. In construction, a strong barrier is vital for protection against extreme temperatures while preventing moisture-related problems like mold and mildew.