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 bi‐component system of different initial aw with the barrier between them.
|Original language||English (US)|
|Number of pages||10|
|Journal||Journal of food science|
|State||Published - Jul 1988|