Moisture Sorption in Moulded Fibre Trays and Effect on Static Compression Strength

摘要: This study provides a basic understanding of moisture sorption in moulded fibre packaging for food at varying environmental temperatures and humidities, the resultant effects on static compression strength. The Guggenheim–Anderson–de Boer (GAB) model is used successfully to construct isotherms range 2–25°C 33–98% relative humidity (% r.h.) (R2 = 0.949–0.999), which content varies from 5.4 28.3 g/100 g dry fibre. Static strength (SCS) substantially affected by changes decreases exponentially with increasing content. results indicate minor hysteresis effect For adsorption moisture, measure, % SCS (experimental kg divided standard kg), given 13.83 + 166.50 · e−0.0978 m (m content). temperature dependence incorporated GAB relating coefficients, m0 C, temperature, T. By combining this exponential SCS, can be predicted directly surrounding humidity. Illustrated response surface plot surroundings are simple readily accessible, e.g. designers sales people. It noted that an increase 50% r.h. 95% constant drastic reduction 100% 40%, whereas typically less than 10% when reducing 25°C 2°C. Copyright © 2003 John Wiley & Sons, Ltd.