Reducing moisture loss in chocolate products with fruit fillings when using polypropylene packaging

Chocolate candies are expensive confectionery products with high organoleptic properties. The range of candies is expanded due to the use of fillings based on fruit raw materials. During storage, such products are subject to moisture transfer processes, which are due to the composition of the filling, storage conditions and packaging materials. The purpose of research is to identify patterns of moisture transfer processes in chocolate candies with fruit filling. Achieving this goal is possible with the substantiation of the mathematical description of moisture transfer processes, which allows predicting the safety of products. The objects of the study are samples of chocolate candies with fruit fillings based on apple puree containing modified starches. The candies were packed in biaxially oriented polymer films (BOPP) of various thicknesses and stored at a temperature of 18 and 28 °C. Mathematical equations for changes in the mass fraction of moisture in samples of chocolate candies with fruit filling depending on the duration of storage at different temperatures are substantiated. Such films are most often used for packaging samples of chocolates with fruit filling, made using esterified potato starch E1412, packed in BOPP film with a thickness of 40 µm. After 14 weeks of storage at a temperature of 28 °C, the smallest decrease in the mass fraction of moisture was found. This is due to the highest moisture-holding capacity of this starch in fruit fillings compared to other modifications. The highest moisture losses were found for candy samples packed in BOPP film 20 μm thick. Substantiated mathematical dependencies allow predicting moisture losses of candies during storage at different temperatures to substantiate the shelf life.