Moisture sorption behaviour and packaging of papads.

Balasubrahmanyam, N. and Shurpalekar, S. R. and Venkatesh, K. V. L. (1973) Moisture sorption behaviour and packaging of papads. Journal of Food Science and Technology, 10 (1). 20-24, 8 ref..

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Abstract

Moisture sorption studies of black gram (Phaseolus mungo) papads, and studies of effects of commonly used additives have shown that: (i) NaCl contributes to increased moisture sorption, while alkaline additives or Ca and Mg, present as impurities in common salt, have no significant effect; (ii) papad khar, an alkaline salt commonly used in papad making, could be conveniently replaced by food grade carbonates; (iii) to prevent fungal spoilage in papads, the package should not allow the moisture to exceed the critical limit of 21% (dry wt. basis) at the end of the desired storage period; and (iv) a level of common salt greater than 8% should be avoided as it affects organoleptic acceptability, crystallizes on the surface at low RH and increases moisture pick-up significantly at higher RH, thereby rendering papads susceptible to fungal spoilage. Packaging studies with respect to ingress of moisture in polyethylene bags have revealed that 340 g unit pack of 200 gauge low density polyethylene (LDPE) or 170 g unit pack of 400 gauge LDPE has a shelf life of greater than 4 months at 92% RH and 38 degree C. This corresponds to a shelf life of nearly 12 months under normal conditions of storage. 350 gauge high density polyethylene was 2-2 times as protective as the 400 gauge LDPE against ingress of moisture.

Item Type:	Article
Uncontrolled Keywords:	BAKERY-PRODUCTS; moisture sorption & packaging of black gram papads
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
Divisions:	Flour Milling Bakery and Confectionary Technology Food Packaging Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	21 Dec 2016 08:12
Last Modified:	21 Dec 2016 08:12
URI:	http://ir.cftri.res.in/id/eprint/7195

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