Boogaard, Gérard

Vollebregt, Martijntje

Wageningen Yield 

AA B R G T E C H N D L D G Y  &  F O O D  I N N O V A T I O N S  | A  W A B E N I N G E  N IH:» 
Tobacco Bits storage 
Quality decay model 
Confidential 
Martij ntje Vollebregt 
Gérard van den Boogaard 
Report B741 
Tobacco Bits storage 
Martijntje Vollebregt 
Gérard van den Boogaard 
Report B741 
Colophon 
Title Tobacco Bits storage — Quality decay model 
Author(s) Martijntje Vollebregt, Gérard van den Boogaard 
A&F number Report B471 
Date of publication October 2003 
Agrotechnology and Food Innovations B.V. 
P.O. Box 17 
NL-6700 AA Wageningen 
Tel: +31 317 475 024 
E-mail: info.agrotechnologyandfood@wur.nl 
Internet: www.agrotechnologyandfood.wur.nl 
© 2003 Agrotechnology & Food Innovations B.V 
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AU right reserved. No part of this publication may be reproduced, stored in a retrieval system of airy nature, or transmitted, in any form or by any 
means, electronic, mechanical, photocopying recording or otherwise, without the priorpermission of the publisher. 
The publisher does not accept any liability for the inaccuracies in this report. 
A Q R DT E  C H  N  •  LO •  Y &  
FOOD INNOVATIONS 
W A G E  N  1 N  S  E  N 
••• 
SWEDISH MATCH 
Tobacco Bits storage 
Team G. van den Boogaard 
M. Vollebregt 
A. Zegveld 
Business Unit Quality in Chains 
Department Packaging, Transport & Logistics 
WAGENINDEN BtHLl 
Contents 
• Experimental goals 
• Storage conditions 
• Measurements 
- physiology 
- sensory 
• Best storage conditions at 23°C 
• Post-storage behaviour 
• Package properties 
• Summary 
A G R OT E C H  N O LO GY <S> 
FOOD INNOVATIONS 
WAGEIMINGEN ! ' ! : •  
•kirk 
SWEDISH MATCH 
Fxperiment goals 
Determine optimal storage conditions for Tobacco Bits at 23°C 
Determine maximum storage time at optimal conditions at 23°C 
Data for model-based design of package (technical properties) 
AGENINGEN 
•k-kit 
SWEDISH MATCH 
Storage conditions 
Storage temperature 23°C (shop conditions) 
4 relative humidity (RH) levels (54, 75, 85 and 100%) 
- in order to see the effect of different RH 
2 gas conditions (0 and 40% C02) HHB 
- C02 suppresses microbiological growth ^ 
Barrier-foil package ££*2 
Storage during 6 months IHuiH 
- Duplo sensory evaluation 
- Duplo water content, water activity, bacteria and mould levels 
measurements 
••• 
SWEDISH MATCH 
1 
Measurements - physiology 
• A&F: mass change of sterile and barrier-foil packed samples 
• Swedish Match: 
- water content 
- water activity 
- bacteria and mould 
Measurements - physiology 
• Environmental climate is important. 
• There is a maximum to water loss or to water uptake given RH. 
• No difference between in air or in increased C02 stored samples. 
2 
Measurements - physinlngy 
• No difference between in air or in increased C02 stored samples. 
• Water activity above 0.62 may induce a climate for yeast, bacteria of mould 
growth. 
• No occurrence of mould in 
under increased C0? stored 
samples. 
• Bacteria occurred under air 
as well as under increased 
C02 level environment. 
AGROTECHNOLQGY & ]^  ]^  ](^  
J^RO°° WAO °n i  no  G* MA SWEDISH MATCH 
Measurements - physinlngy 
• Environmental climate is important. 
• There is a maximum to water loss or to water uptake given RH. 
• No difference between in air or in increased C0? stored samples. 
Water content 
45 
40 • 
<0 35 <0 
j, 30 " 
J 25 
1 20 
® 15-
* 10-
5 
KÄSM® iSSPËl 
* ^ 
0 1 2 3 4 5 6 
months of storage 
AGRDTECHNQLQQY S 
FOOD INNOVATIONS 
WAGENINGEN !» ! ; •  
irirk 
SWEDISH MATCH 
3 
Measurements - sensory 
• Swedish Match 
• Trained sensory panel 
• Attributes 0 (weak) -15 (strong) : 
- aroma: total strength, smoke, sweet, dried fruit, sour/acid 
- taste: total strength, smoke, dried fruit, spicy 
- sensation: throat irritating, mouth feeling (0: soft -15: hard) 
Measurements - sensory 
No changes during storage in the sensory attributes except for mouth 
feeling. 
Within the attributes no difference between the samples stored in C02 or 
stored in air. 
Total strength of aroma 
O 1 2 3 4 s 6 
'•> RH *— 75% RH 85% RH 100% RH | months ot storage 
Total strength of taste 
-54% RH 75% RH 85% RH months of storage 
AGENINGEN 
••• 
SWEDISH MATCH 
4 
Measurements - sensory 
• Important because of product introduction in market. 
• Strived value: 3.75, batch initial value: 4.7. 
• Development is related to relative humidity. 
• Level is related to water 
content (and water activity). 
• No difference between in air 
or in increased C02 stored 
samples. 
AQRQTECHNQLDQYS • • •  Jv°°° SWEDISH MATCH 
Rest storage conditions at ?3°C 
• 6 months storage is possible 
• Physiological evaluation: 
- water content, initially 32% water: 
. 75% RH and lower leads to water loss (75% RH: to 27% in 6 months) 
. 85% RH and higher leads to water uptake (85% RH: to 35% in 6 months) 
- water activity always in risk area for microbiological problems 
- bacteria and mould: 
. bacteria levels very low (maximum count 103) 
. mould detected at air storage, not in increased C02 level storage 
. bacteria and mould can be dangerous -> analysis is needed 
• Sensorial evaluation: 
- Strived mouth feeling value: 3.75 -> RH above 75% needed 
AGROTECHNOLDGY & •  • •  
ARQDD SWEDISH MATCH 
5 
Post-storage behaviour 
• Development is related to relative humidity. 
• Level is related to water content (and water activity). 
SWEDISH MATCH 
Post-storage behaviour 
Developmer 
Level is rela 
Necessary t 
50 
45 
40 
* 
(A 35 
CJ 
b 30 
C 
© 25 
O 
c 15 
1 10 
5 
0 
Mouth feeling - water content 
1 
1 • 54% RH • 75% RH 85% RH i 100% RH 
1 
. < 
« V 
^ t 
1 
1 
1 
0 2 T 4 ' 6 8 10 12 14 
strived mouth feeling: 3.75 initial mouth teeling: 4,7 mouth feeling [0-15] I 
•kirk 
SWEDISH MATCH 
6 
Package properties 
Before and after opening: no or limited weight loss, no 
microbiological problems. 
Is 2 weeks pleasurable consumption possible after opening? 
Should an expiration period after opening be added? How 
should a partial seal configuration be? 
Water loss - relative humidity 
relative humidityV [%] 
Mouth feeling - environmental RH 
-20% RH 40% RH 60% RH days after opening 
AGENINGEN 
••• 
SWEDISH MATCH 
1 


Tobacco Bits storage : quality decay model

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