TY - GEN
T1 - PREDICTION OF SHELF LIFE OF AN INTERMEDIATE MOISTURE FOOD BASED ON MOISTURE LOSS THROUGH FLEXIBLE FILM PACKAGING.
AU - Lazarides, H. N.
AU - Goldsmith, S. M.
AU - Labuza, T. P.
PY - 1986/12/1
Y1 - 1986/12/1
N2 - Shelf life studies with respect to moisture loss were carried out on an individually-sliced intermediate-moisture food (IMF), a cheese product, at two temperatures (21 degree C, 37 degree C) by using three packaging films. The results were compared to theoretical predictions based on a mathematical model. Moisture was lost more slowly in the actual package, which was attributed to a product-package interaction, and the cheese itself contributed to the moisture transfer resistance. At 37 degree C, non-enzymatic browning, instead of hardening, was the predominant mode of deterioration, which points out the need for care in extrapolating accelerated test results to normal storage conditions.
AB - Shelf life studies with respect to moisture loss were carried out on an individually-sliced intermediate-moisture food (IMF), a cheese product, at two temperatures (21 degree C, 37 degree C) by using three packaging films. The results were compared to theoretical predictions based on a mathematical model. Moisture was lost more slowly in the actual package, which was attributed to a product-package interaction, and the cheese itself contributed to the moisture transfer resistance. At 37 degree C, non-enzymatic browning, instead of hardening, was the predominant mode of deterioration, which points out the need for care in extrapolating accelerated test results to normal storage conditions.
UR - http://www.scopus.com/inward/record.url?scp=0022909432&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0022909432&partnerID=8YFLogxK
M3 - Conference contribution
AN - SCOPUS:0022909432
BT - American Institute of Chemical Engineers, National Meeting
PB - AIChE
ER -