Abstract
AbstractDeterioration or spoilage of dehydrated food products stored in flexible packaging materials depends on the partial pressure of water vapor in the environment of the stored food. Mathematical analysis of the diffusion of water vapor through semipermeable polymer films using Nernst‐Planck equations is combined with non‐liner water sorption isotherms on food to establish criteria and optimum conditions for storage stability of dehydrated food. Langmuir, Brunauer‐Emmet‐Teller (BET), Halsey, Oswin and Freundlich isotherms are used for various ranges of water activity. It is shown that a single parameter, the permeability‐sorption constant, based on the physical properties of the polymer and the sorptive properties of the food, accounts for both diffusion and adostption and can be used to accurately determine maximum storage times and can be used to accurately determine maximum storage times and to optimize the selection of packaging films. The theory is extended to thermodynamically compatible solute‐polymer systems, where the polymer film is swollen appreciably by the diffusing species.
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