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Camembert Cheese Water Loss through Absorbent Packaging
Author(s) -
DESOBRY S.,
HARDY J.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb08173.x
Subject(s) - thermal diffusivity , moisture , desorption , swelling , water content , sorption , materials science , water activity , food packaging , modified atmosphere , swell , chemistry , composite material , food science , shelf life , adsorption , thermodynamics , organic chemistry , physics , geotechnical engineering , engineering
ABSTRACT Moisture transport through packaging material developed for “Camembert” cheese was studied. The three‐layer film contained a water absorber/desorber layer. A simulated cheese surface made the packaging material swell on water sorption. After a period of initial swelling, thickness became constant and the Total Water Desorption Rate (TWDR) from food to the atmosphere was measured. Water concentration and apparent water diffusivity in the packaging material and in the “Camembert” cheese were determined. A published algorithm for predicting TWDR was adapted to this system and validated experimentaly.