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Modelling of the total water desorption rate from packaged moist food
Author(s) -
DESOBRY STÉPHANE,
HARDY JOËL
Publication year - 1993
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1993.tb01281.x
Subject(s) - varnish , desorption , wax , water content , moisture , water activity , water vapor , sorption , materials science , food packaging , chemistry , composite material , food science , adsorption , organic chemistry , geology , geotechnical engineering , coating
Summary This study deals with the modelling of total water desorption rate (TWDR) from moist food in multilayer packaging. the TWDR determination method is based on water content variations of an open or wrapped agar gel simulating high moisture content food (Camembert cheese). the packaging studied, widely used in the French cheese industry, is composed of three interacting layers (wax, paper, varnish). First, a simple paper was studied with different quantity of wax (0‐6 gm ‐2 ). Then, various quantities of varnish (from 0‐45 gm ‐2 ) were layered on the waxed paper. the interactions between all the packaging components and their effects on TWDR are shown and explained. the method allows calculation of the apparent water diffusivities, the water concentration and the water activity at each point in the packaging from Fick's and Henry's laws and water sorption isotherms. A model of water vapour transport from the centre of a moist food to atmosphere through the wrapping materials is proposed and validated.