Shelf‐life estimation of packaged dried foods as affected by choice of moisture sorption isotherm models

Abstract

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Determination of the spreading pressure and shelf-life of spray-dried coffee powder: quality assurance of a water-soluble food

“…( 12)) of the permeation equation, and the values of the slope of the isotherm (b ) were employed to calculate the water-vapor permeance. The linear model parameters were similar to those reported for onion flakes, green beans, rice cakes, and dry tea (Lee and Robertson, 2022;Robertson and Lee, 2021). Table 3 presents the water-vapor permeances (P/X) values under different storage conditions, calculated using the linear and GAB model of the isotherm.…”

“…It is known that shelf-life simulations based on Fick and Henry's law depend on water vapor adsorption models. Lee and Robertson (2022) compared different adsorption models with respect to the packaged product's shelf-life and demonstrated that the linear and GAB models are the most suitable for predicting the shelf-life of a low-moisture packaged product. The GAB model is one of the most useful to describe the moisture adsorption isotherm up to water activities of 0.9 and provides information on the monolayer moisture content and the energetic interaction of the water with the surface of the food (Guadarrama-Lezama, et al, 2014).…”

Kinetics of β-Carotene Breakdown and Moisture Sorption Behavior of Yellow Cassava Flour during Storage

“…The relationship between moisture content and water activity in flours provides useful information about product hygroscopicity and stability. It is also a useful tool for establishing packaging materials and storage conditions [31]. As expected, the isotherms of the yellow cassava flours displayed an increase in equilibrium moisture content (EMC) with increasing water activity (Figure 5).…”