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Selection of best packaging method to extend the shelf life of rice crackers

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dc.contributor.author Gunaratne, T.M.
dc.contributor.author Gunaratne, N.M.
dc.contributor.author Navaratne, S.B.
dc.date.accessioned 2017-11-07T06:35:39Z
dc.date.available 2017-11-07T06:35:39Z
dc.date.issued 2015
dc.identifier.citation Gunaratne, T.M., Gunaratne, N.M., Navaratne, S.B. (2015). "Selection of best packaging method to extend the shelf life of rice crackers", International Journal of Scientific & Engineering Research, Vol.6 (2), pp. 638-645 en_US, si_LK
dc.identifier.issn 2229-5518
dc.identifier.uri http://dr.lib.sjp.ac.lk/handle/123456789/6584
dc.description.abstract Attached en_US, si_LK
dc.description.abstract In this study, Sweet and Savory rice crackers with a shelf life of 6 months were packed separately under four categories as with desiccant, with oxygen absorber, with both desiccant and oxygen absorber and without any of them. These packets were stored at high temperature (47°C) and room temperature (28°C) with saturated conditions to conduct accelerated shelf life testing. Moisture content, pH and TBA value of these crackers were determined using Moisture analyzer, pH meter, distillation method respectively. Dried silica gel containing triple laminated pouches were stored under normal atmospheric conditions (28°C, 70 - 75% RH) until a constant weight was gained to determine WVTR. A sensory test was done using a five point hedonic scale and was statistically analyzed using MINITAB 14. Results revealed that Moisture content, pH and TBA values increased gradually with time. WVTR was 0.2242 g m d a y '. There was a significant difference of sensory properties with time. The packets containing both desiccant and oxygen absorber was the best and it gained the longest shelf life of 9.2 -11 months.
dc.language.iso en_US en_US, si_LK
dc.publisher International Journal of Scientific & Engineering Research en_US, si_LK
dc.subject Accelerated shelf life test en_US, si_LK
dc.subject Oxygen absorber en_US, si_LK
dc.subject Packaging en_US, si_LK
dc.subject Rice crackers en_US, si_LK
dc.subject Sensory evaluation en_US, si_LK
dc.subject Shelf life en_US, si_LK
dc.subject Thiobarbituric acid test en_US, si_LK
dc.title Selection of best packaging method to extend the shelf life of rice crackers en_US, si_LK
dc.type Article en_US, si_LK


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