A mathematical model was developed to describe the deterioration of potato chips, a model of dry food products in flexible packages. In this product, deterioration occurred by two mechanisms acting simultaneously with interaction between them. The mechanisms were: oxidation by atmospheric oxygen and textural changes due to water absorption. We found that the extent of oxidation and the equilibrium relative humidity increase due to water absorption could be predicted as a function of time. The technique can be applied to investigate the storage life of products for different package configurations, initial conditions and environmental conditions.
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Quast et al. (1972) studied this question.
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