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Shelf Life and Moisture Transfer Predictions in a Composite Food Product: Impact of Preservation Techniques

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Published/Copyright: May 26, 2008
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International Journal of Food Engineering
From the journal International Journal of Food Engineering Volume 4 Issue 4

Three techniques to prevent moisture transfer in a multidomain food system constituted by a cookie in contact with a moist filling were investigated: reducing the water activity difference between components, reducing the effective moisture diffusivity of the cereal-based component, and applying an edible moisture barrier at the interface between components. Shelf-life of the food product was extended by 6 days by decreasing the water activity of the moist filling in contact from 0.99 to 0.64 (cookie aw being 0.23, 20°C). Decreasing effective moisture diffusivity from 1.56 to 0.99*10-11 m²/s by the addition of 2.35 g of fat in the formulation of the cookie was limited by technological and organoleptic considerations and allowed an extension of shelf-life of 2 more days. From a technical and nutritional point of view, the application of a sprayed edible barrier at the surface of the cookie was the more effective solution increasing shelf life of almost 8 days for only 1.7 g of fat per cookie.

Keywords: composite food; moisture transfer; mathematical model; preservation techniques
Published Online: 2008-5-26

©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston

Articles in the same Issue

  1. Article
  2. Power Ultrasound Enhanced One-Step Soaking and Gelatinization for Rough Rice Parboiling
  3. Application of Ceramic Membrane Filtration to Remove the Solid in Nisin Fermentation Broth
  4. Shelf Life and Moisture Transfer Predictions in a Composite Food Product: Impact of Preservation Techniques
  5. Optimization of Supercritical Carbon Dioxide Extraction of Flaxseed Oil Using Response Surface Methodology
  6. Composition Analysis of Litchi Juice and Litchi Wine
  7. Combined High Pressure and Subzero Temperature Phase Transition on the Inactivation of Escherichia coli ATCC 10536
  8. The Effect of Refrigerated Storage on the Rheological Properties of Three Commercial Mozzarella Cheeses
  9. Physical and Mechanical Properties of Some Walnut (Juglans regia L.) Cultivars
  10. Provitamin A Carotenoïd Content of Dried Fermented Cassava Flour: The Effect of Palm Oil Addition During Processing
  11. Moisture Adsorption and Desorption Isotherms of Aloe Vera (Aloe Barbadensis Miller) and Determination of Sorption Heats
  12. Effect of Heat Treatment on Pectic Fractions and Apparent Viscosity of Whole Blackberry (Rubus spp.) Pulp
  13. Inhibition of Food-Borne Pathogens by T1, a Novel Antimicrobial Peptide as a Potential Food Preservative
  14. Efficacy in Microbial Sterilization of Pulsed Magnetic Field Treatment
  15. Hypothesis
  16. Hydration Kinetics of Rice Kernels under Vacuum and Pressure
  17. Letter to the Editor
  18. Effects of Pretreatments on Drying Characteristics of Button Mushroom
https://doi.org/10.2202/1556-3758.1336
Keywords for this article
composite food; moisture transfer; mathematical model; preservation techniques

Articles in the same Issue

  1. Article
  2. Power Ultrasound Enhanced One-Step Soaking and Gelatinization for Rough Rice Parboiling
  3. Application of Ceramic Membrane Filtration to Remove the Solid in Nisin Fermentation Broth
  4. Shelf Life and Moisture Transfer Predictions in a Composite Food Product: Impact of Preservation Techniques
  5. Optimization of Supercritical Carbon Dioxide Extraction of Flaxseed Oil Using Response Surface Methodology
  6. Composition Analysis of Litchi Juice and Litchi Wine
  7. Combined High Pressure and Subzero Temperature Phase Transition on the Inactivation of Escherichia coli ATCC 10536
  8. The Effect of Refrigerated Storage on the Rheological Properties of Three Commercial Mozzarella Cheeses
  9. Physical and Mechanical Properties of Some Walnut (Juglans regia L.) Cultivars
  10. Provitamin A Carotenoïd Content of Dried Fermented Cassava Flour: The Effect of Palm Oil Addition During Processing
  11. Moisture Adsorption and Desorption Isotherms of Aloe Vera (Aloe Barbadensis Miller) and Determination of Sorption Heats
  12. Effect of Heat Treatment on Pectic Fractions and Apparent Viscosity of Whole Blackberry (Rubus spp.) Pulp
  13. Inhibition of Food-Borne Pathogens by T1, a Novel Antimicrobial Peptide as a Potential Food Preservative
  14. Efficacy in Microbial Sterilization of Pulsed Magnetic Field Treatment
  15. Hypothesis
  16. Hydration Kinetics of Rice Kernels under Vacuum and Pressure
  17. Letter to the Editor
  18. Effects of Pretreatments on Drying Characteristics of Button Mushroom
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