Balasubrahmanyam, N. and Indiramma, A. R. and Anandaswamy, B. (1979) Packaging requirements for sugar confectionery. Proceedings of the Symposium on the Status and Prospects of the Confectionery Industry in India. pp. 112-115.
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Abstract
Packaging characteristics of sugar confectionery are briefly discussed. Sorption studies show that moisture levels
of 6.0 % and 8.0 % are critical for Lacto Bon Bon and toffees with respect to development of stickiness and
graininess. Milk chocolate with a moisture level of 3-4 % will have good keeping quality. Packaging and
storage studies indicate that 100 gm of toffees prepacked in pouches of size 14 x 14 cm will have a storage
life of 30 days at 92 % RH, 38°C in 300 MXXT cellophane; 53 days in 300 gauge LDPE; 116 days in
300 gauge HDPE; and 23 days in polycell pouches.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Packaging characteristics, sugar confectionery, Milk chocolate, toffees |
| Subjects: | 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery 600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging |
| Divisions: | Food Packaging Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 30 Apr 2012 04:26 |
| Last Modified: | 25 Sep 2018 08:20 |
| URI: | http://ir.cftri.res.in/id/eprint/3901 |
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