Results Packaging Components on Life

 Essay about Effects Presentation Materials about Shelf Life



The kind of food, substance composition, size, storage conditions, expected life, moisture content material, aroma and look are just a some of the characteristics that must be taken into consideration once selecting the right material for a foodstuff. A continuing craze in meals packaging may be the design of deals to extend the shelf life of foods while keeping fresh-like quality. This places an increased demand on selecting supplies that not only provide the necessary properties to keep the quality of the foodstuff but it must be done at an inexpensive price. The permeability from the packaging materials is one of the most significant features of the package for affecting the caliber of the food merchandise.


I) To determine the moisture uptake of different packaging components II) To assess the texture hardness of the products by simply sensory research and feel analyzer III) To determine the estimated shelf-life from the products Components:

Crackers, presentation materials- HDPE, PP, Conventional paper bag, aluminum foil, and so forth: plastic sealer: weighing balance, texture analyzer.


Two bags (duplicate) of crackers for each the labels materials was provided.

The bags had been filled with crackers, and then was weighed and stored for 25ВєC pertaining to 2 weeks.

Two packets of crackers from the commercial product packaging materials was weighed and stored for 25ВєC to get 2 weeks as control.

Each of the packets was reweighed after having a week as well as the mean moisture uptake was determined after a week.

After 1 week, intended for the business products, the packet was kept empty by getting rid of all records of the items and the fat of the vacant packages was weighed. The first mass of the contents was calculated based on the calculation given.

From the effects, the time (in weeks) ahead of packages allow to uptake of 1% moisture (based on the mass of the content) was calculated.

At this point (1% moisture uptake) was assumed, the product acquired reached the conclusion of its shelf life, plus the result of the estimated shelf life was reported.

Assessment of Crispiness:

A) The method of ‘crispiness' was decided in group.

Physical Analysis

The commercial crackers as ‘standard' was considered and each one of many crackers was bite straight down by using the incisor teeth just. The degree of crispiness was known and this crispiness of the score was given of 100.

The crispiness of crackers was rated by different types of bundle in the same manner by comparing each to the ‘standard'. As case, if you feel a biscuit is half since crispy because the standard, provide a rating of 50: if it twice as crispy gives it a rating of 200.

An agressive rating and SD of crackers of every type of the labels was computed.

B) Texture Research

This method is using consistency analyser TA-XT2 with the a few point bending rig

The functioning parameters of the analyzer was set and followed while below:

TA setting

Force in compression

Return to start

Approach speed: 1 ) 0 mm/s

Test velocity: 0. one particular mm/s

Post test acceleration: 2mm / s

Length: 10 millimeter (this could possibly be made more compact if the crackers easily break Units: Newtons and millimeters

Rig length 40. 0 mm aside

At least two crackers were prepared. the width and thickness of the crackers was tested, in the aircraft of the ubung by nonius caliper.

The crackers were put on the right part up on the rig helps. The test was run.

The Young's Modulus was calculated coming from point 1 ) The breaking force from point 2 was recorded. With all the cursor, from the graph that had been illustrated following your test work, the point 1 at g = zero. 1 millimeter was determined. The force and range was recorded (chown on top still left of screen). The force was converted from grms to Newtons and distances to metres. With the cursor, the point 2, the breaking point was...

References: Philip T., (2003). Packaging Materials Polyethylene to get Food, Presentation Applications, 1-68

Nagi. H. P. S., Kaur. J., Dar. N. N. and S. Sharma (2012). Effect of Storage Period and Packaging on the Shelf Lifestyle of Food Bran Included Biscuits. American Journal of Food Technology, 7: 301-310.

Valentina. S. (2012). Foodstuff Packaging Permeability Behaviour: A study, International Diary of Polymer bonded Science, VolumeВ 2012, 1- eleven.