The moisture barrier properties of a semisweet dark chocolate film, including effective diffusion coefficient and effective permeability constants, were determined at variable film thickness, temperature and relative humidity in the intermediate moisture range. In addition, both adsorption and desorption isotherms were determined. It was found that this chocolate film 0.6 mm (24 mil) thick was a better moisture barrier than a 1 mil thick low density polyethylene film. The mathematical packaging model for nonedible packaging materials worked well for a typical outer barrier coated model system while a new mathematical model predicted well the moisture transfer within a bicomponent system of different initial a,., with the barrier between them.
A new model gel system consisting of agar and microcrystalline cellulose has been developed. The moisture equilibrium and diffusion properties have been measured. The Deff for moisture is 10−9m2/s, similar to cereals, and the system shows marked hysteresis with both swelling and structure collapse. The model system can be used over the whole range of water activity for studies on packaging moisture transfer and kinetics of chemical changes in diverse food systems.
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