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The impact of packaging on quality preservation of new wafers and the possibility of predicting shelf life

 

 

 


Key words:

wafers, oxidation, peroxide value, benzidine value, microbiological parameters, shelf life prediction

Summary

The issue of new wafer-based confectionery production using non-traditional raw materials and herbal additives has been considered in the article. New model formulations of the wafers have been developed by the author. Research results concerning changes of quality of new wafers and shelf-life prediction have been presented in the article. Changes of quality were studied during storage in a standard package − the box of corrugated cardboard covered with parchment and packages of multilayer flexible packaging based on transparent and metalized BOPP-films. 

Inna PAKHOMOVA1, Alina TKACHENKO2

1Poltava University of Economics and Trade,  Faculty of Commodities, Trade and Marketing, Department of Commodity Food Products

2 Poltava University of Economics and Trade,  Faculty of Commodities, Trade and Marketing, Department of Expertise and Customs 

 

 

 

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