Water barrier properties of treated-papers and application to sponge cake storage

Water barrier properties of three treated papers and of one plastic film were compared and the potential of these packaging films to prevent moisture loss from a sponge cake during storage in standard conditions (25 °C and 50% relative humidity gradient) was evaluated. Sorption isotherms were establ...

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Published inFood research international Vol. 39; no. 9; pp. 1002 - 1011
Main Authors Dury-Brun, C., Jury, V., Guillard, V., Desobry, S., Voilley, A., Chalier, P.
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 01.11.2006
Elsevier
Subjects
Biological and medical sciences
Diffusion
Food industries
Fundamental and applied biological sciences. Psychology
Permeability
Plastic
Shelf life
Sorption
Water vapor
Sorption
Paper
Plastic
Shelf life
Permeability
Water vapor
Diffusion
Water
Cake
Properties
Warehousing
Food preservation
Sponge
Plastics
Application
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Abstract Water barrier properties of three treated papers and of one plastic film were compared and the potential of these packaging films to prevent moisture loss from a sponge cake during storage in standard conditions (25 °C and 50% relative humidity gradient) was evaluated. Sorption isotherms were established at 25 °C for both sponge cake and papers, from which diffusivity values in papers were determined for the whole range of A w. Permeability of packaging films was determined in standard conditions. Water sorption was close for all papers, regardless of their treatment, whereas water diffusivity was reduced by coating or calendering. Water vapor permeability in papers was controlled by diffusivity which was characterized by a two-phases (vapor then bulk water state) mechanism. Calendered-coated papers and plastic film were both adapted to prevent moisture loss from intermediate moisture foods such as a sponge cake during usual storage time.
AbstractList Water barrier properties of three treated papers and of one plastic film were compared and the potential of these packaging films to prevent moisture loss from a sponge cake during storage in standard conditions (25 °C and 50% relative humidity gradient) was evaluated. Sorption isotherms were established at 25 °C for both sponge cake and papers, from which diffusivity values in papers were determined for the whole range of A w. Permeability of packaging films was determined in standard conditions. Water sorption was close for all papers, regardless of their treatment, whereas water diffusivity was reduced by coating or calendering. Water vapor permeability in papers was controlled by diffusivity which was characterized by a two-phases (vapor then bulk water state) mechanism. Calendered-coated papers and plastic film were both adapted to prevent moisture loss from intermediate moisture foods such as a sponge cake during usual storage time.
Author Jury, V.
Chalier, P.
Voilley, A.
Desobry, S.
Dury-Brun, C.
Guillard, V.
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Issue 9
Keywords Sorption
Paper
Plastic
Shelf life
Permeability
Water vapor
Diffusion
Water
Cake
Properties
Warehousing
Food preservation
Sponge
Plastics
Application
Language English
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Snippet Water barrier properties of three treated papers and of one plastic film were compared and the potential of these packaging films to prevent moisture loss from...
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elsevier
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SubjectTerms Biological and medical sciences
Diffusion
Food industries
Fundamental and applied biological sciences. Psychology
Permeability
Plastic
Shelf life
Sorption
Water vapor
Title Water barrier properties of treated-papers and application to sponge cake storage
URI https://dx.doi.org/10.1016/j.foodres.2006.07.003
Volume 39
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