Controlling moisture migration is crucial to maintaining the taste, texture, and overall quality of packaged food
products. Dairy. meat, seafood, and pet food products require keeping moisture inside a package. while dry products
such as gourmet snacks, coffee, grains, dry pet foods, and non—food products require a moisture—free environment to
avoid undesirable changes in texture, taste, and microbial stability. “Water vapor transmission rate" (WVTR), often referred to as "moisture vapor transfer rate” (MVTR), is the standard indicator of how easily moisture can permeate a packaging film. Flair provides WVTR values expressed as g/m2 and
g/100in2 at 38°C and 98% relative humidity (per ASTM F1249). Increasing WVTR values indicate greater
permeability, and lower ability to keep dry products dry, and moist products moist. The equation for this is developed using Fick's first law. (see https://www.hindawi.com/iournals/iips/2012/302029/ r: } Some Trader Joe dried mangoes (100 g) are to be packaged in a 0.15 m2 sealed bag made from HDPE film with water
vapor transmission rate of 0.012 ml day/ ml The equilibrium moisture content is to be 0.5 g/gsolids , the critical
moisture content 0.4 g/gsolidS and the slope of the moisture sorption isotherm 0.04 g HZO/gsolids per units aw. The
fruits are expected to be stored at 20 C and the vapor pressure of pure water at the storage temperature 17.53 Torr.
Retailer requires that shelf-life of such product will be at least 18 months. Calculate the required initial moisture content for the dried mangoes to keep them fresh for 18 months. Look up some resources in food packing to find and develop an equation to solve for the shelf life.

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Status NEW Posted 08 Jul 2017 01:07 AM My Price 8.00

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