Evaluation of the Moisture Permeability Characteristics of Chocolate Films as an Edible Moisture Barrier

B. BIQUET, Ted P Labuza

Research output: Contribution to journalArticle

113 Scopus citations

Abstract

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 languageEnglish (US)
Pages (from-to)989-998
Number of pages10
JournalJournal of food science
Volume53
Issue number4
DOIs
StatePublished - Jul 1988

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