Moisture Transfer in Wood Packaging below the Fiber Saturation Point

Moisture is an essential element which can develop in different support including wood for food packaging, under the influence of climatic elements and their variations, humidity causes various phenomena that can affect the quality of food packaging. This article describes the one-dimensional transfer of moisture in wooden food packagings in conditions of temperature and moisture fixed, where wood is in contact with a salt solution, some transfers are implemented According to a complex process. The method used in this work, consists in combining the modeling and the experiment to understand the transfer of the interface packaging / salt solution. The kinetics of the absorption of moisture in a temperature of (202) C and a relative humidity of 33 % as well as the diffusivity of moisture following the longitudinal direction were determined. A mathematical model was developed to give better information on the concentration of the solution of Magnesium Chloride inside the wooden packaging material.