Claire Koelsch Sand

Moisture content affects food texture, nutrient, and flavor profiles and impacts the quality and safety of food. The reaction rates of lipid oxidation, microbial growth, and browning are altered when food moisture content changes. Moisture loss can result in economic loss too, in foods such as produce that are sold by weight.

Effective packaging can play a major role in maintaining product moisture to extend the shelf life of food. Moisture loss and gain from packaged food occurs due to poor sea…

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About the Author

Claire Koelsch Sand, PhD, contributing editor, is CEO of Packaging Technology and Research and Adjunct Professor at Michigan State University and California Polytechnic State University ([email protected]).