Applications of Films and Coatings in Intermediate Moisture and Thermally Processed Food

Intermediate moisture foods (IMF) are partially dehydrated foods (10%–40%) that have been added of glycerol, sorbitol, salt, sugars, or organic acids, having water activity between 0.5 and 0.9 (Li et al. 2009). Under these conditions, some of the water in the semimoist foods is bound and unavailable, which limits growth of bacteria, molds, and yeasts and controls undesirable enzymatic activity (Rao 1997).