Modelling of the total water desorption rate from packaged moist food

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Abstract
Summary: This study deals with the modelling of total water desorption rate (TWDR) from moist food in multilayer packaging. the TWDR determination method is based on water content variations of an open or wrapped agar gel simulating high moisture content food (Camembert cheese). the packaging studied, widely used in the French cheese industry, is composed of three interacting layers (wax, paper, varnish). First, a simple paper was studied with different quantity of wax (0‐6 gm‐2). Then, various quantities of varnish (from 0‐45 gm‐2) were layered on the waxed paper. the interactions between all the packaging components and their effects on TWDR are shown and explained. the method allows calculation of the apparent water diffusivities, the water concentration and the water activity at each point in the packaging from Fick's and Henry's laws and water sorption isotherms. A model of water vapour transport from the centre of a moist food to atmosphere through the wrapping materials is proposed and validated.

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