Freeze-dried foods: Thicker packaging = thinner packaging with more desiccant & O2 absorbers?

For freeze-dried food products, with long-term storage being the goal, it seems to be all about controlling oxygen and moisture within the packaging.

It appears that the industry standard is to use very thick (5-7 mils) Mylar, which has extremely low oxygen & moisture vapor transmission rates. Coupled with an appropriately sized desiccant & oxygen absorber, this will handle any oxygen or humidity that is present in the bag once sealed.

My question, though, is; Can a thinner bag with higher oxygen & moisture vapor transmission rates achieve the same shelf-life if compensated with higher capacity desiccants & oxygen absorbers, and/or gas-flush sealing?

If so, how would one go about calculating this?


I think this is not a good idea because storage conditions and package surface are very important on this point.

And i think this can be tested easily. Stroge 2 types in same conditions one week and then check the results.