[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Studies on Cake Doughnut Premix : Packaging and Keeping Quality in Flexible Packs

Selvaraj, A. and Balasubrahmanyam, N. and Haridas Rao, P. (1995) Studies on Cake Doughnut Premix : Packaging and Keeping Quality in Flexible Packs. Journal of Food Science and Technology, 32 (3). pp. 227-230.

[img] PDF
JFST1995_32(3)_227-230.pdf
Restricted to Registered users only

Download (280kB)

Abstract

Moisture sorption data of cake doughnut premix indicated that a moisture content of 9.7% (as is basis), equilibrating to 64% RH, is critical with respect to storage stability of the product. Shelf-life of the premix with 9.0% initial moisture and packed in double polypropylene, and metallized polyester/polyethylene was 50 and 30 days, respectively, at 90% RH, 38°C and more than 150 days at 65% RH, 27°C. Shelf-life at accelerated condition could be increased to 110 and 85 days, respectively, in the above packs by reducing the initial moisture content of the product to 7.7%.

Item Type: Article
Uncontrolled Keywords: Cake doughnut premix, Shelf-life, Packaging materials, Sorption studies, Accelerated and ambient conditions, Moisture content
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Food Packaging Technology
Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Dec 2007 09:56
Last Modified: 28 Dec 2011 09:32
URI: http://ir.cftri.com/id/eprint/1590

Actions (login required)

View Item View Item