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Packaging studies on spray dried whole egg powder in pouches of flexible films and laminates.

Langar, S. S. and Anandaswamy, B. and Balasubrahmanyam, N. (1973) Packaging studies on spray dried whole egg powder in pouches of flexible films and laminates. Journal of Food Science and Technology, 10 (3). 101-104, 12 ref.. ISSN 0022-1155

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Abstract

To develop a suitable consumer package for spray-dried whole egg powder, moisture sorption behaviour of the products under different RH, changes in the solubility characteristics of the equilibrated samples during different periods of storage and the behaviour of the fresh product in pouches of different flexible packaging materials during storage were studied. Sorption studies indicated that a moisture content of about 6% in the product is critical as judged by physico-chemical properties. Tmp. has a pronounced effect on the solubility of the product with higher moisture content. The consumer size pouches made of a laminate of paper/Al foil of 0.009 mm/150 gauge polyethylene, and 300 gauge high density polyethylene would provide a shelf-life of about 6 months and 3 months respectively under normal storage conditions.

Item Type: Article
Uncontrolled Keywords: KEEPING-QUALITY; egg powder; EGGS-; keeping quality of egg powder; PACKS-; egg powder, /flexible package/ for; PACKAGING-MATERIALS; egg powder, /packaging materials/ for; packaging of egg powder; POWDERS-; egg powder, packaging of
Subjects: 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
Divisions: Food Packaging Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Dec 2016 06:34
Last Modified: 22 Dec 2016 06:34
URI: http://ir.cftri.com/id/eprint/7175

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