Package profile for biscuits.

Kumar, K. R. and Balasubrahmanyam, N. (1978) Package profile for biscuits. Indian Miller, 9 (1/2). 7-13, 4 ref..

PDF Indian Miller, Volume-9(1-2 (1978) 7-13.pdf - Published Version Restricted to Registered users only Download (119kB)

Abstract

Use of water vapour proof, grease proof, flavour-proof, mechanically strong and stiff packaging materials to inhibit softening, rancidity, foreign odour pick up, and breakage and ensure automatic wrapping for typical biscuits is described. Advantages and limitations of packaging materials, such as waxed papers, Cellophane, high density polyethylene and polypropylene films, vinyl-coated, Al foil, tin plate, etc. are indicated. Factors affecting shelf life of biscuits and methods of determination of this factor when selecting suitable packaging material are reported. Data relating to the relationship between RH (11-75%) and equilibrium moisture content (1.8-12.9% at 27 degree C, 1.6-10.5% at 38 degree C) are given.

Item Type:	Article
Uncontrolled Keywords:	PACKAGING-MATERIALS; biscuits, packaging materials & keeping quality of; KEEPING-QUALITY; BISCUITS-; packaging materials & keeping quality of 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:	28 Dec 2016 07:27
Last Modified:	28 Dec 2016 07:27
URI:	http://ir.cftri.res.in/id/eprint/6983

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