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Shelf-life determinants in dry bakery products.

Kumar, K. R. (2001) Shelf-life determinants in dry bakery products. Indian Food Industry, 20 (3). 69-71, 14 ref..

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Abstract

Factors determining shelf life of dry bakery products are discussed with reference to: basic requirements of packaging for dry bakery products; critical moisture sorption characteristics of bakery products; effects of oxygen in the airspace around packaged bakery products; water vapour transmission rates of various barrier polymers; mechanical properties of plastics used as packaging materials; efficiency of various oxygen absorbers; shelf life evaluation methods; effects of flexing on barrier properties; and equations for predicting shelf life.

Item Type: Article
Uncontrolled Keywords: BAKERY-PRODUCTS; PACKAGING-MATERIALS; SHELF-LIFE
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Food Packaging Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Jun 2011 06:01
Last Modified: 14 Dec 2016 11:01
URI: http://ir.cftri.com/id/eprint/7637

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