Moisture transport through packaging material developed for “Camembert” cheese was studied. The three‐layer film contained a water absorber/desorber layer. A simulated cheese surface made the packaging material swell on water sorption. After a period of initial swelling, thickness became constant and the Total Water Desorption Rate (TWDR) from food to the atmosphere was measured. Water concentration and apparent water diffusivity in the packaging material and in the “Camembert” cheese were determined. A published algorithm for predicting TWDR was adapted to this system and validated experimentaly.
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Desobry et al. (1994) studied this question.
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