Adsorption Isotherm model for food film packaging -A review (original) (raw)
Related papers
Defect and Diffusion Forum, 2010
This work present a model for prediction of moisture gain over storage time for individually packaged, which considered both the moisture transfer through the polymeric film to the headspace and from the headspace to the product. The transport of moisture between the headspace and each product was assumed to be controlled by external resistance. No interaction between the packaged components was considered. Moisture content within the product was assumed to be uniform for a given time and to relate to the headspace humidity by the GAB sorption isotherm. The isotherm parameters were determined by equilibrating samples at different relative humidity. The transient period of these experiments was used to estimate the mass transfer coefficients. The model was validated by monitoring the moisture take up by breakfast cereal and chocolate powder packed individually in different materials, oriented polypropylene (OPP) and low density polythelene (LDPE), during storage at 25ºC and 75% RH (relative humidity). The model provided very good fits for the products packaged individually (with r 2 above 0.99).
Sorption characteristic of starch-based film
Supplementary 1
Moisture sorption characteristic is important in determining the stability of bio-based plastic during packaging and storage condition. This study was carried out to investigate the moisture sorption characteristic of starch-based film. Moisture sorption test was conducted at different temperatures (5, 30 and 50°C) and relative humidity (23-75%). The experimental data was fitted using several models. Based on the Peleg model, the maximum rate of absorption and absorption capacity occurred at higher relative humidity. Guggenheim Anderson de Boer (GAB) model was the most suitable model to fit the experimental isotherm data and it is useful to predict the water sorption properties of the film which relate to different relative humidity conditions. In addition, the shelf life of film was reduced when placed under lower temperature due to the higher sorption capacity of moisture. The sorption properties of the starch-based film are important and worth investigation as it will be useful f...
Water sorption and water permeability properties of edible film made from potato peel waste
Food Science and Technology, 2017
The water sorption and permeability properties of edible film produced from potato peel waste was investigated under different levels of relative humidity (23, 33, 43, 57, 75% RH) and temperatures (5, 30, 50 °C). The water sorption behaviour and isotherms of the film were investigated by fitting water sorption data to the Peleg model and the Guggenheim, Anderson de Boer model (GAB model). The amount of moisture content, time required for the moisture content of the film to reach equilibrium, water sorption rate, and water sorption capacity increased when the relative humidity increased. The effect of temperature on moisture content, water sorption rate, water sorption capacity, and monolayer moisture content is complex and related to the water activity as well as the moisture content. Based on R 2 and RMSE values, the Peleg and GAB models were respectively determined as excellent models to predict the water sorption properties of the films, thus supporting the reliability of water sorption behaviour prediction. The water vapour transmission rate and water vapour permeability increased with an increase in relative humidity and temperature. The sorption and permeability properties of the film are worth investigation since the final application of the film as food packaging is ultimately dependent on these behaviours.
Moisture sorption of cassava starch film incorporated with kaffir lime oil and the prediction models
4TH INTERNATIONAL SCIENCES, TECHNOLOGY AND ENGINEERING CONFERENCE (ISTEC) 2020: Exploring Materials for the Future
Biopolymer films have attracted interest in food preservation and packaging. Moisture content is a necessity to determine product stability at different storage conditions. In order to understand the behavior of film at different environmental conditions, moisture sorption isotherm at various water activity should be performed. The moisture sorption of cassava starch film with the incorporation of kaffir lime oil was measured by the gravimetric method at 30±1 C using several salt solutions that provide ranges of relative humidity conditions. The equilibrium moisture content increased with increasing water activity. The addition of kaffir lime oil did not give much influence on the equilibrium moisture content of the film at targeted water activity. The fitting of the sorption data to GAB, Smith, Oswin and Halsey model shows that all models were accepted to describe the moisture sorption of cassava starch film with kaffir lime oil. According to the coefficient of determination (R 2), the Smith model showed a perfect fit with R 2 0.98, followed by the Halsey model (R 2 0.97), Oswin model (R 2 0.94) and GAB model (R 2 0.89). The root mean square error (RMSE) values for the Smith model were the very least as compared to other models. The percentage of mean relative error (% MRE) of Halsey and GAB model show the best fit with a value less than 5 %. The Halsey model was well correlated to the moisture sorption data with a high value R 2 , less value of RMSE and a low % MRE. The moisture sorption of the film can be further correlated to other physical and mechanical properties of the film.
international food research journal, 2012
Effect of incorporation of amylose, and methylcellulose in glycerol-water as well as glycerolpolyethylene glycol-water plasticized starch films on their moisture sorption characteristic was determined at 25, 35, and 45oC using isopiestic vapor transfer technique. Among the three models like GAB, modified Oswin and Peleg for sorption, modified Oswin was found to be the best describing the behavior. Within the temperature range studied, methylcellulose reduced the moisture content of starch film for both the plasticizer systems. For amylose incorporation, reduction in equilibrium moisture content occurred at all the temperatures for glycerol-water plasticizer, whereas for glycerol-polyethylene glycol-water such effect was evident at 25oC only. Addition of amylose and methylcellulose, respectively, increased and decreased the net isosteric heat of moisture sorption of control starch film; for all the films developed, exponential function fitted the net heat of sorption values at variou...
Journal of packaging technology and research, 2018
The aim of this study was to investigate the moisture sorption isotherms and the effect of storage on the quality of extruded snacks packed in low-density polythene and aluminium-laminated polythene at ambient (51 ± 1%, Relative humidity and 30 ± 1 °C, temperature) storage conditions. Moisture sorption isotherms were determined at temperature range 25-45 °C and relative humidity from 11 to 84% using the standard gravimetric static method. The experimental data were analyzed using five model equations such as GAB, Oswin, Smith, Caurie, and Halsey. The sorption isotherms for extruded product exhibited sigmoid curve of type II behavior and were found to be decreased with increasing temperature. The GAB, Oswin, Smith, and Caurie models were found to be the most suitable for describing the sorption curves. Storage stability in terms of quality parameters such as moisture content, lateral expansion, bulk density, hardness, color and sensory characteristics was assessed in both pouches. The extruded snack packed in low-density polythene pouches showed greater changes to quality parameters in comparison to aluminium-laminated pouches during storage. Therefore, it was suggested that aluminiumlaminated pouches can store extruded product for a longer time period than low-density polythene pouches.
Journal of Food Science, 2003
ABSTRACT: Water barrier properties of various edible films: acetylated monoglycerides (AMG), dark chocolate (DC), and wheat gluten (WG) were evaluated through water sorption isotherm, diffusivity, and permeability measurements. Diffusivity and sorption isotherm were then used in a mathematical model for predicting moisture transfer evolution in composite foods. It was successfully validated in agar gel/sponge‐cake systems with the studied films at the interface. Using model predictions and relevant permeability measurement comparisons, AMG appeared to be the most efficient water vapor barrier films. Acetylation of monoglycerides seemed to be favorable to improve their water vapor transfer resistance mainly by reducing water solubility and despite a slight increase of water vapor diffusivity.
Polymers
In an organic circular economy, biodegradable materials can be used as food packaging, and at end-of-life their carbon atoms can be recovered for soil enrichment after composting, so that new food or materials can be produced. Packaging functionality, such as mechanical, gas barrier, and heat-seal performance, of emerging biodegradable packaging, with a laminated, coated, monomaterial, and/or blended structure, is not yet well known in the food industry. This lack of knowledge, in addition to end-of-life concerns, high cost, and production limits is one of the main bottlenecks for broad implementation in the food industry. This study determines application areas of 10 films with a pragmatic approach based on an experimental broad characterization of packaging functionality. As a conclusion, the potential application of these materials is discussed with respect to industrial settings and food and consumer requirements, to support the implementation of commercially available, biodegra...