Hypothesis

Press and seal wrap will be the most effective against oxidation and evaporation. Research shows that this wrap has a special gum-based sealant that creates a perfect seal when pressed correctly. The seal creates a barrier that does not let any liquids or air in or out. This increases the length of time that the food or liquid stays fresh. The gum-base also prevents the food from becoming toxic, that some plastic wraps have in their sealants. However, the sealants in press and seal wrap are not toxic. Therefore, the food will not become toxic when wrapped in press and seal wrap.

LDPE wrap will be the second most effective against evaporation and oxidation. Research shows that the wrap’s sealant has low peeling probability, keeping food non-toxic. LDPE wrap is the most common wrap that can be found in stores. Some of the brands include: Glad Cling Film® and Saran Premium®. This wrap is also more ecologically acceptable because it does not have chlorine in its molecules.

PVdC wrap will have a consistently good average against oxidation and evaporation. Research shows that this wrap has high clinging ability and adhesive purposes. It also has a low permeability to liquids, but it loses some liquid due to condensation. The wrap preserves the food’s aroma and some of its freshness. However, it will not keep the food fresh as long as some other plastic wraps.

PVC wrap will be the least effective against oxidation and evaporation. Research shows that PVC wrap is mostly used in food catering for short periods of time. The wrap is not usually used for long lengths of time. The wrap is also is excessively clingy, that the fibers can peel off when not applied correctly. This makes the food toxic.