Khaled S.A.  Nagy, Manal A.  Sorour, 
    Evaluation of Permeation Cell for Measuring Edible and
Active Films Gas Permeability,
    Journal of Engineering and Applied Sciences,
    Volume 14,Issue 12,
    2019,
    Pages 4022-4026,
    ISSN 1816-949x,
    jeasci.2019.4022.4026,
    (https://makhillpublications.co/view-article.php?doi=jeasci.2019.4022.4026)
    Abstract: Gas permeability of edible, imported and local produced smart films used in extending shelf life of fruit
and vegetables were evaluated. The modified design and construction of the permeation cell was discussed.
Gas permeability of edible film made of CMC and Gelatin was measured with time and for local smart film was
measured and compared with the imported film. The results observed that oxygen permeability of edible CMC,
gelatin films were 4.099&times;10<sup>-8</sup>, 4.485&times;10<sup>-8</sup> m<sup>3</sup>/m.day.mmHg, respectively while oxygen permeability of imported and
local produced smart film was 5.28&times;10<sup>-5</sup> and 4.57&times;10<sup>-5</sup> m<sup>3</sup>/m.day.mmHg, respectively. Carbon dioxide permeability
for edible CMC and gelatin were respectively while for imported and local produced smart film were 7.488&times;10<sup>-6</sup> and 9.3&times;10<sup>-6</sup> m<sup>3</sup>/m.day.mmHg, respectively.
    Keywords: permeation cell;edible film;smart film;gas permeability;Permeability;carbon dioxide