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• W2165416910 abstract "Control of moisture transfer inside composite food products or between food and its environment remains today a major challenge in food preservation. A wide rage of film-forming compounds is now available and facilitates tailoring moisture barriers with optimized functional properties. Despite these huge potentials, a realistic assessment of the film or coating efficacy is still critical. Due to nonlinear water sorption isotherms, water-dependent diffusivities, and variations of physical state, modelling transport phenomena through edible barriers is complex. Water vapor permeability can hardly be considered as an inherent property of films and only gives a relative indication of the barrier efficacy. The formal or mechanistic models reported in literature that describe the influence of testing conditions on the barrier properties of edible films are reviewed and discussed. Most of these models have been validated on a narrow range of conditions. Conversely, few original predictive models based on Fick's Second Law have been developed to assess shelf-life extension of food products including barriers. These models, assuming complex and realistic hypothesis, have been validated in various model foods. The development of nondestructive methods of moisture content measurement should speed up model validation and allow a better comprehension of moisture transfer through edible films." @default.
• W2165416910 created "2016-06-24" @default.
• W2165416910 creator A5018489272 @default.
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• W2165416910 creator A5037438568 @default.
• W2165416910 creator A5061058834 @default.
• W2165416910 date "2009-05-11" @default.
• W2165416910 modified "2023-10-18" @default.
• W2165416910 title "Edible Moisture Barriers: How to Assess of their Potential and Limits in Food Products Shelf-Life Extension?" @default.
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• W2165416910 doi "https://doi.org/10.1080/10408390802145724" @default.
• W2165416910 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/19399672" @default.

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