Shelf Life Prediction of Packaged Cassava-Flour-Based Baked Product by Using Empirical Models and Activation Energy for Water Vapor Permeability of Oriented Polypropylene Film
Moisture sorption isotherm of cassava-flour-based baked product was investigated. Empiricalmodels were tested to fit the experimental data. Textural changes of the product were investigated. In addition,activation energy (Ep) for water vapor permeability (WVP) of polyolefin film was determined. Finally, theproduct was packaged in oriented polypropylene (OPP) pouches, and stored at 30 ± 1 ℃ and 50 ± 2% RH tosimulate actual storage conditions and to determine shelf life. This actual shelf life was compared to the predictedshelf life by using empirical models and Ep for WVP. The sigmoidal moisture sorption isotherm of thisproduct can be classified as type II. The GAB model was found to be the best-fit model for this product. Oncethe product hardness or work reached the maximum and began to reduce at moisture content (MC) ≈ 6%, theproduct texture began to be detected as becoming slightly soft. This implies that hardness and work at themaximum level could be used to identify the critical MC which causes a loss of crispness to an unacceptableclose to the actual shelf lives. Therefore, the estimation by empirical model and activation energy was foundto be applicable for rapid and accurate shelf life prediction.
Ratchaneewan Kulchan Waraporn Boonsupthip Panuwat Suppakul
Thai Packaging Centre, Thailand Institute of Scientific and Technological Research, 196 Phaholyothin Department of Food Science and Technology (Food Engineering Major), Faculty of Agro-Industry, Kasets Department of Packaging Technology and Materials, Faculty of Agro-Industry, Kasetsart University, 50
国际会议
The 17th IAPRI World Conference on Packaging(第17届世界包装大会)
天津
英文
724-728
2010-10-12（万方平台首次上网日期，不代表论文的发表时间）