Evaluation of shelf-life of packaged salty biscuits (crackers).

Balasubramanyam, N. and Indiramma, A. R. and Baldev, Raj. and Anandaswamy, B. (1981) Evaluation of shelf-life of packaged salty biscuits (crackers). Indian Food Packer, 35 (6). 14-19, 6 ref..

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Abstract

Humidity-moisture relationship studies of crisp salty biscuits (crackers) have indicated that a moisture content of greater than 7.0% (DWB) is critical with respect to the loss of crispness of the product. Storage studies of the product in different flexible packaging materials have revealed that it keeps well over 100 days in 300 MXXT cellophane and 300 gauge high density polyethylene (HDPE) film pouches under the storage condition of 65% RH and 27 degree C. A simple and rapid method of evaluating the shelf-life of the product under normal storage atmosphere by making use of sorption characteristics and accelerated storage tests has been discussed.

Item Type:	Article
Uncontrolled Keywords:	MOISTURE-CONTENT; crackers, moisture content & crispness of stored packaged salty; TEXTURE-; STORAGE-; PACKAGING-; BISCUITS-
Subjects:	600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
Divisions:	Food Packaging Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	15 Feb 2021 10:24
Last Modified:	15 Feb 2021 10:24
URI:	http://ir.cftri.res.in/id/eprint/6761

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