Prediction models for shelf life of pumpkin crackers in different packages based on its moisture content

• Main Authors: Pornchai Rachtanapun, Nantaporn Kumsuk, Kasame Thipo, Panicha Lorwatcharasupaporn
• Format: Journal
• Published: 2018
• Subjects: Biochemistry, Genetics and Molecular Biology; Chemistry; Materials Science; Mathematics; Physics and Astronomy
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=78249278480&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/50541
• Institution: Chiang Mai University

The effect of moisture content on shelf life of pumpkin crackers in four types of packages [high density polyethylene (HDPE), oriented polypropylene (OPP), polyvinilidine chloride (PVDC) and metallized aluminum pouches] was investigated. Since using a sensory test for shelf life determination is costly, our model was developed to predict this quantity. Samples were placed in different percentages of relative humidity (35.5, 44.5, 65.1, 76.4 and 79%) to study their moisture adsorption behavior. The sorption isotherm curve was used to determine critical moisture content (Mc) and the water vapor transmission rate (WVTR) of the pouches was measured. The standard models (constant, linear, middle point, log and Guggenhein- Anderson-de Boer (GAB) model) were tested for shelf life prediction accuracy. The most suitable model for pumpkin crackers was the middle point model which had a discrepancy between the shelf life of the pumpkin crackers in the HDPE sensory test and the model of less than 8.7%.