Factors affecting permeation, sorption, and migration processes in package-product systems

Shelf‐life Simulation of Packaged Rice Crackers

“…Therefore, the GAB equation is optimal to fit the moisture sorption isotherms of the variety of rice crackers under investigation. Modeling of sorption data of RC-1 and RC-2 using GAB equation allowed the determination of monolayer moisture content values, m 0 , which are the measure of sorption possibility of the food material (Hernandez and Giacin 1997;Al-Muhtasep et al 2004). The GAB model gave monolayer moisture contents of 0.05 and 0.04 g/g (dry basis) for RC-1 and RC-2, respec- tively (Table 1).…”

“…Packaged rice crackers at a certain storage period are subject to moisture gain depending on a number of factors: the storage temperature and relative humidity; the sorption properties of the product; the water activity gradients relative to the storage atmosphere; and the water vapor permeability of the packaging materials (Hernandez and Giacin 1997). Water activity difference between food and atmosphere causes the water vapor migration in the food product (Demirkol et al 2006).…”

“…For a low-moisture food product, actual storage testing, using a long-term stability study involving storing a packaged product under typical storage conditions and examining the product at regular time intervals, is costly and time consuming since most of low-moisture food products have shelf-life of several weeks or even months. Moreover, long shelf-life studies do not fit with the speed requirement of the food industry and therefore shelf-life simulations have been developed (Hernandez and Giacin 1997;Lee and Resurreccion 2006).…”

“…The simulation models widely used to predict the shelf-life of packaged low-moisture food products are theoretically based on the relationship between moisture uptake of food product, storage environment and barrier property of packaging material (Hernandez and Giacin 1997;Azanha and Faria 2005). Moisture sorption isotherms of these products are useful to determine their storage stability as well as to predict their shelf-life since they give information about the equilibrium relationship between product moisture content and water activity, at a given temperature and relative humidity (Palou et al 1997;Vijayalakshmi 2005;Ayranci and Duman 2004).…”

Shelf life and storage stability of spray-dried bovine colostrum powders under different storage conditions

“…Packaged SDBC powders at a certain storage period are subjected to moisture gain depending on a number of factors including the storage temperature and relative humidity, the sorption properties of the product, the water activity gradients relative to the storage atmosphere, and the water vapour permeability of the packaging materials (Hernandez and Giacin 1997). The final moisture content was decided based on the free flowability of the powder and its water activity.…”