Package profile for biscuits.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/6983/
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| Title |
Package profile for biscuits.
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| Creator |
Kumar, K. R.
Balasubrahmanyam, N. |
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| Subject |
26 Bakery products
06 Packaging |
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| Description |
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.
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| Date |
1978
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/6983/1/Indian%20Miller%2C%20Volume-9%281-2%20%281978%29%207-13.pdf
Kumar, K. R. and Balasubrahmanyam, N. (1978) Package profile for biscuits. Indian Miller, 9 (1/2). 7-13, 4 ref.. |
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