Preview

Effects Packaging Materials on Shelf Life

Powerful Essays
Open Document
Open Document
2313 Words
Grammar
Grammar
Plagiarism
Plagiarism
Writing
Writing
Score
Score
Effects Packaging Materials on Shelf Life
EXPERIMENT 1: THE EFFECTS OF PACKAGING MATEIAL ON SHELF LIFE OF CRACKERS

Introduction
The type of food, chemical composition, size, storage conditions, expected shelf life, moisture content, aroma and appearance are just a few of the characteristics that must be taken into consideration when selecting the right material for a food product. A continuing trend in food packaging is the design of packages to extend the shelf life of foods while maintaining fresh-like quality. This places a high demand on selecting materials that not only provide the needed properties to maintain the quality of the food but it must be done at a cost effective price. The permeability of the packaging material is one of the most critical features of the package for affecting the quality of the food product.

Objectives: I) To calculate the moisture uptake of different packaging materials II) To assess the texture hardness of the products by sensory analysis and texture analyzer III) To determine the estimated shelf-life of the products
Materials:
Crackers, packaging materials- HDPE, PP, Paper bag, aluminium foil, etc: plastic sealer: weighing balance, texture analyzer
.

Procedure:
Two bags (duplicate) of crackers for each packaging materials was provided.

The bags were filled with crackers, and then was weighed and stored at 25ºC for 2 weeks.

Two packets of crackers from the commercial packaging materials was weighed and stored at 25ºC for 2 weeks as control.

Each of the packets was reweighed after a week and the mean moisture uptake was determined after a week.

After 1 week, for the commercial products, the packet was kept empty by removing all traces of the contents and the weight of the empty packages was weighed. The original mass of the contents was calculated according to the calculation given.

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

At this point (1% moisture uptake)



References: Philip T., (2003). Packaging Materials Polyethylene for Food, Packaging Applications, 1-68 Nagi. H.P.S., Kaur. J., Dar. B.N. and S. Sharma (2012). Effect of Storage Period and Packaging on the Shelf Life of Cereal Bran Incorporated Biscuits. American Journal of Food Technology, 7: 301-310. Valentina. S. (2012). Food Packaging Permeability Behaviour: A Report, International Journal of Polymer Science, Volume 2012, 1- 11.

You May Also Find These Documents Helpful

  • Good Essays

    Pallet and Correct Answer

    • 884 Words
    • 4 Pages

    Packaging systems for frozen foods generally are designed so that the package provides long-lasting protection against changes in temperature that might result in melting of the product.…

    • 884 Words
    • 4 Pages
    Good Essays
  • Good Essays

    Popcorn Lab Report

    • 511 Words
    • 3 Pages

    Two brand name popcorn packages are being tested. Act II and Orvill Redenbacher. Both are tested in the same microwave. The same time is being used (2.5 Minutes). Both packages were weighed before and after the popping procedure, the results were recorded. Total cooking time was measured and recorded for both popcorn packages. 10 randomly selected popped kernels from each package were measured with a ruler and results were recorded. Average size for both were calculated and recorded. All un-popped kernels were collected from each package and weighed in a dish. The weight of the dish was subtracted from the total weight to find the weight of un-popped kernels from each brand. The percentage was calculated and compared.…

    • 511 Words
    • 3 Pages
    Good Essays
  • Powerful Essays

    Fifty-inch plasma TV, Xbox 360 game console, IPhone, the latest shoes, and the beer that your friends drink come in packaging, the thing that wraps up our food, our toys, and keeps our things looking good. Some packaging is used to lengthen the life of the food eaten, other forms are used to protect the product from the outside environment and the risk of contamination. Packaging is also used to inform the consumer about the product like giving instructions on how to use the product or the expiration date. The various types of packaging are also efficient…

    • 3542 Words
    • 15 Pages
    Powerful Essays
  • Good Essays

    Cole Swot Analysis

    • 730 Words
    • 3 Pages

    Developing a 2 – layer controlled atmosphere packaging technique to keep meat and fish in prime condition for up to 12 days under chill. This would result in lower packaging costs and uniform quality control…

    • 730 Words
    • 3 Pages
    Good Essays
  • Good Essays

    Borden Foods is in the process of divesting of snack and non-food products in order to focus efforts and resources in growing their pasta and grain based meal segments. Borden management has also recognized the value and equity in the heritage Cracker Jack brand. The Cracker Jack brand currently (1996) sits in the number two position in terms of Ready-To-Eat (RTE) caramel popcorn product category market share with approximately $192 million in retail sales. With increased competition, Borden has unsuccessfully attempted to grow sales in the past five years, with the introduction of new flavor offerings. The Cracker Jack brand offerings is comprised of various packaging options, and maintains a hefty product line with 32 stock-keeping units (SKUs).…

    • 1562 Words
    • 7 Pages
    Good Essays
  • Better Essays

    High Fructose Corn Syrup

    • 1442 Words
    • 6 Pages

    HFCS has many benefits and it is highly defended by the Corn Refiners Association. Perhaps the largest and most perceivable benefit is the cost of producing this sugar. Since the price of corn has drastically reduced, it cost less to make than its cousin; cane sugar. According to the Corn Refiners Association, other benefits include texture, browning, stability, consistency and baking (Corn Refiners Association, 2008). HFCS retains moisture longer, so snacks hold a certain texture better and longer, as well as its resistance to crystallization. Because it can retain moisture longer, the use of HFCS prevents spoilage, extending the shelf life of processed baked goods (Long, 2012). These benefits must be a Chef’s delight. Considering how far we have come from wrapping raw meat in paper after dousing it in salt in hopes of preserving it. Foods are not comparable, the differences in tastes from foods that are dry…

    • 1442 Words
    • 6 Pages
    Better Essays
  • Satisfactory Essays

    chem answers

    • 9185 Words
    • 37 Pages

    Three brands of dog food were heated and dried to constant mass. The data recorded…

    • 9185 Words
    • 37 Pages
    Satisfactory Essays
  • Powerful Essays

    Lorex Pharmaceuticals

    • 1262 Words
    • 6 Pages

    Based on data from the filling line test, calculations were conducted on target fill rates from 10.0 ounces to 10.5 ounces. Calculations are in Exhibit “B”. In order to accurately measure performance the first step was to determine which variables or costs would be relevant. Packaging cost per case, active ingredient cost per case, and rework cost per case were evaluated based on the effect they would have on the decision variable, which in this case is the target fill rate. Packaging cost per case became the only cost that was not calculated…

    • 1262 Words
    • 6 Pages
    Powerful Essays
  • Good Essays

    Bibliography: Blakistone. B.(1998) Principle and Applications of Modified Atmosphere Packaging of Foods. Chapman & Hall.…

    • 784 Words
    • 4 Pages
    Good Essays
  • Powerful Essays

    The demand for “green” packaging is also becoming more popular, using environmentally friendly production techniques using and packaging which decomposes or can be recycled easily. This also offers an “added feel-good” value to the product.…

    • 2452 Words
    • 10 Pages
    Powerful Essays
  • Powerful Essays

    The Meal, Ready-To-Eat (MRE) has been specially designed to sustain an individual soldier in heavy activity such as during actual military operations when normal food service facilities are not available. The MRE is a totally self-contained operational ration consisting of a full meal packed in a flexible meal bag. The full bag is lightweight and fits easily into the soldier's military field clothing pockets. The contents of one MRE meal bag provide an average of 1250 kilocalories (13 % protein, 36 % fat, and 51 % carbohydrates). It also provides 1/3 of the Military Recommended Daily Allowance of…

    • 1994 Words
    • 8 Pages
    Powerful Essays
  • Powerful Essays

    lip balm

    • 4453 Words
    • 26 Pages

    ± 1.0 ºC), for 90 days. Under the Refrigerator and Room Temperature conditions, spreadability proved…

    • 4453 Words
    • 26 Pages
    Powerful Essays
  • Powerful Essays

    Day, B. P. F. (2001). Active packaging - a fresh approach. J. Brand Technol. 1(1)…

    • 7769 Words
    • 32 Pages
    Powerful Essays
  • Powerful Essays

    Food Irradiation

    • 1768 Words
    • 8 Pages

    People all over the world are starving for fresh, uncontaminated food. Insects, pests, and invisible microorganisms are not what the public want to find on their dinner plates. Throughout history, life has depended on ways of treating food to reduce or destroy these naturally occurring harmful contaminants and to enable foods to be stored after harvesting so that they can be saved for use at other times of the year. With increasing populations and the growth of cities, it is even more important to be able to preserve food so that it can be transported over considerable distances and stored for long periods before it reaches the consumer.…

    • 1768 Words
    • 8 Pages
    Powerful Essays
  • Better Essays

    determination of moisture

    • 1348 Words
    • 6 Pages

    Moisture analysis is important for a number of different reasons, for examples economic reason. The cost of many foods depends on the amount of water they contain so, water is an inexpensive ingredient, and manufacturers often try to incorporate as much as possible in a food, without exceeding some maximum legal requirement. Analytical methods have been developed to measure the moisture content of foods that do not rely on direct measurement of the mass of water in a food. ( “Moisture content is”, n.d)…

    • 1348 Words
    • 6 Pages
    Better Essays

Related Topics