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Webinar: Shelf-life Assessment of Food Products by Dynamic Vapour Sorption
Date: Monday, 18 May 2020
The moisture sorption properties of food materials are fundamental considerations for development and enhancement of food products, since they may influence the stability and performance during processing, storage and product use and this is especially true to the food products that can take up a high amount of water. Shelf-life assessment is of great importance to the food industry as food ingredients can spoil due to exposure to humidity. Similarly, excessive drying may lead to materials instability as well as improper packing techniques which can cause the food products react with oxygen.
This webinar presented how Dynamic Vapour Sorption (DVS) technique may be used to rapidly assess the sorption isotherms and the kinetics of moisture loss and drying of various materials in order to predict materials stability. Case studies and sample experiments were also presented.
Meishan Guo is an Application Engineer in Surface Measurement Systems. Since joining SMS in 2018, She has been working on surface charctherization of solid materials, including fibre, powder and film samples, using Dynamic Vapour Soprtion (DVS) and Inverse Gas Chromatography (iGC-SEA) as the techniques. Meishan obtained her Master’s Degree in Chemical Engineering at Imperial College London in December 2017. Her research project was focused on investigating the properties of fragrance molecules with solid substrates by diffusion and sorption. She also received her Bacherlor’s Degree in Chemical Technology at the Hong Kong Polytechnic University and in Chemistry at Sun Yat-sen University in June 2016.