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.
|Original language||English (US)|
|Title of host publication||American Institute of Chemical Engineers, National Meeting|
|State||Published - Dec 1 1986|