Shelf Life Study of Salted Crackers in Pouch by Using Computer Simulation Models
Pornchai Rachtanapun* Author for corresponding; e-mail address: p.rachta@chiangmai.ac.th
Volume: Vol.34 No.2 (MAY 2007)
Research Article
DOI:
Received: 24 July 2006, Revised: -, Accepted: 26 December 2006, Published: -
Citation: Rachtanapun P., Shelf Life Study of Salted Crackers in Pouch by Using Computer Simulation Models, Chiang Mai Journal of Science, 2007; 34(2): 209-218.
Abstract
Sorption isotherm of the salted crackers was determined in humidity control chambers (relative humidity range 1-72%). A low density polyethylene (LDPE) was used as a packaging material and its water vapor transmission rate (WVTR) and permeability coefficient (P) was characterized. Then, storage stability of packaged products was conducted at 25C and 50% RH. Finally, the predicted shelf life of the products determined by computer simulation method (linear and non-linear models: Guggenhein-Anderson-de Boer (GAB), log, middle and two-point models) was compared to the actual shelf life. The salted crackers exhibited Type II behavior and packaged products had the actual shelf life for 36 days. From various simulation shelf life models tested, GAB model gave the best fit for the salted crackers in sealed pouch.