Package design for moisture sensitive product - vermicelli.

Kumar, K. R. and Mahadevaiah, B. and Balasubramanyam, N. (1974) Package design for moisture sensitive product - vermicelli. Journal of Food Science and Technology, India, 11 (4). 186-188, 6 ref..

PDF JFST_11(4)_186-188.pdf Restricted to Registered users only Download (305kB)

Abstract

Studies carried out to design a suitable consumer package for vermicelli have revealed that moisture contents of greater than 13.2% and less than 9.5% are critical with respect to mould growth and fragility of the product respectively. The product with an initial moisture content of 11.9%, when packaged in units of 250 g in 200 gauge high density polyethylene pouches or 450-g units in 300 gauge low density polyethylene flat pouches of the size 100 x 300 mm will have 83 days shelf lives at 38 degree C and 92% RH which corresponds to a shelf-life of about 290 days under ambient conditions of 25-30 degree C and 70-80% RH. Additional use of duplex board carton with window and over-wrapped with cellophane results in a longer shelf-life for the product.

Item Type:	Article
Uncontrolled Keywords:	BOARD-; vermicelli, cellophane overwrapped board cartons for moisture sensitive; PASTA-; keeping quality of packaged vermicelli; PACKS-; vermicelli, polyethylene pouches for moisture sensitive; POLYETHYLENE-; CELLOPHANE-; CARTONS-; KEEPING-QUALITY; vermicelli, keeping quality of packaged
Subjects:	600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging 600 Technology > 08 Food technology > 18 Processed foods
Divisions:	Food Packaging Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Mar 2010 11:36
Last Modified:	17 Mar 2010 11:36
URI:	http://ir.cftri.res.in/id/eprint/7134

Actions (login required)

View Item