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

Keyphrases

• Permeability Characteristics 100%
• Chocolate 100%
• Moisture Barrier 100%
• Moisture Permeability 100%
• Temperature-humidity Index 50%
• Humidity 50%
• New Mathematical Model 50%
• Effective Diffusion Coefficient 50%
• Film Thickness 50%
• Adsorption Isotherm 50%
• Effective Permeability 50%
• Dark Chocolate 50%
• Packaging Materials 50%
• Moisture Transfer 50%
• Desorption Isotherm 50%
• Permeability Constant 50%
• Intermediate Moisture 50%
• Bi-component System 50%
• Non-edible 50%
• Low-density Polyethylene Film 50%
• Moisture Barrier Property 50%

Food Science

• Packaging Material 100%