Moisture Adsorption Isotherm Model for Edible Food Film Packaging – A Review

Abstract

Bioplastic has been extensively studied due to its ability to replace synthetic plastics. Its biodegradability is seen as a major advantage to be used as food film packaging. As a food packaging, the film should be able to retain moisture from the food and from the surrounding environment. The ability of the film to retain moisture varies with the type of material the film is made of. Moisture sorption isotherms are used to study the moisture content and water activity of food or film packaging at a given temperature. There are many models to describe moisture sorption isotherm. Some researchers modified the models to account for varying temperatures. The purpose of this paper is to review types of adsorption isotherms and the most common models used for film packaging. The general and modified models are described in this paper as well as its best fit use on film packaging.

Comparison and modeling of moisture sorption isotherms of deproteinized rapeseed meal and model extrudate

“…The modified BET model allows for use of a limited number of experimental data when employed at water activity lower than a w = 0.45 (Bell & Labuza, 2000; Iglesias & Chirife, 1984; Menkov et al, 1999). Still, the equation is valuable in defining the optimum moisture content for long‐term storage (Al‐Muhtaseb et al, 2002; Nazreen et al, 2020). The absolute value of coefficient B in the modified BET model demonstrated that the influence of the temperature on the MMC of the model extrudate was lower than the one of the DRM.…”