The main objective of this study was to examine the possibility of using the mathematical model suggested by Labuza et al. in accelerated shelf life testing to predict minimum packaging requirements and/or shelf life of an intermediate moisture food, i. e. , process cheese food, based on moisture loss. The main interest was to look for and explain possible deviations between the experimental results and the values predicted by the model, and to examine the need for verification of the calculated predictions. A second objective was to illustrate a method of film selection for packaging optimization by parallel testing of a number of films in this experimental model.
|Original language||English (US)|
|Number of pages||6|
|Journal||Chemical Engineering Progress|
|State||Published - May 1 1988|