Assessing packaged food durability using environmental simulation models
Year: 2025
Type: article
Abstract: The equilibrium\\r\\nmoisture content (EMC) of biscuits was determined using the static method at\\r\\nfour distinct temperatures (20 °C, 30 °C, 40 °C, and 50 °C) and five varying\\r\\nrelative humidity levels (ranging from 20.1% to 93.2%). The results indicated\\r\\nthat the equilibrium moisture content of the biscuits ranged from 5.42% to\\r\\n23.57% (on a dry basis) across the experimental conditions of temperature and\\r\\nrelative humidity. Using the developed model, a simulation study was conducted\\r\\nacross five selected storage locations in the country: Visakhapatnam, Barmer,\\r\\nPune, Srinagar, and Leh. These were selected on the basis of climatic\\r\\nconditions. The simulation results showed that the biscuits would remain safe\\r\\nfor approximately 50, 54, 60, 70, and 165 days during the rainy season in Visakhapatnam,\\r\\nBarmer, Pune, Srinagar, and Leh, respectively, when packed in 50 μm LDPE film.\\r\\nThis model can be a valuable tool for selecting the appropriate packaging\\r\\nmaterial based on varying storage environments.
Author: Vijay Kumar Singh
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4408158210