The use of biobased packaging for dry foods is encountering some pitfalls, which are strictly related to the water vapor permeability. Furthermore, the barrier properties of these novel materials seem to be deeply affected by environmental storage conditions. The hierarchy of the physicochemical parameters influencing the quality of ground coffee packed in biobased materials was identified, and allowed to lay the foundation for a shelf-life prediction model.
Proceedings XXVII Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology
Marco Lopriore
2023-01-01
Abstract
The use of biobased packaging for dry foods is encountering some pitfalls, which are strictly related to the water vapor permeability. Furthermore, the barrier properties of these novel materials seem to be deeply affected by environmental storage conditions. The hierarchy of the physicochemical parameters influencing the quality of ground coffee packed in biobased materials was identified, and allowed to lay the foundation for a shelf-life prediction model.File in questo prodotto:
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