Verpackung Von Lebensmitteln 1999
DOI: 10.1007/978-3-642-58585-2_15
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Gefährdung durch Wasserdampf

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Cited by 3 publications
(2 citation statements)
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“…It is a well-known fact that the water activity of foods and pharmaceuticals has an influence on their shelf-life and stability [1,2,3,4,5,6,7,8,9,10,11,12,13]. Water vapor sensitive pharmaceuticals are protected by the use of desiccants [11].…”
Section: Introductionmentioning
confidence: 99%
See 1 more Smart Citation
“…It is a well-known fact that the water activity of foods and pharmaceuticals has an influence on their shelf-life and stability [1,2,3,4,5,6,7,8,9,10,11,12,13]. Water vapor sensitive pharmaceuticals are protected by the use of desiccants [11].…”
Section: Introductionmentioning
confidence: 99%
“…Water vapor sensitive pharmaceuticals are protected by the use of desiccants [11]. Growth of microorganisms, powder-agglomeration [2,10,14,15,16,17,18,19,20,21], and loss of crispness of snack products [2,8,22,23] are examples of food deterioration caused or enabled by a too high water vapor pressure in their direct surrounding, or by a too high water activity of these products. For these reasons, the application of desiccants in packages is relevant with an aim of binding the excess water.…”
Section: Introductionmentioning
confidence: 99%