Figure 5. Change in moisture content of gingerbreads with filling “Yodynka
fruktovi” at the temperature of (182) С and φ = 75 %
Source: developed by the author
Positive results in reducing the loss of moisture can be obtained while using
polymer films from polypropylene for gingerbreads' packaging. Significant losses of
moisture were observed in "Yodynka fruktovi" gingerbreads packed into cast
polypropylene bags, it happened only by 90 days of storage and amounted to 18.6%.
In gingerbreads, packed into cardboard packages with polyethylene insert, the loss
comprised 19.7% by 120 days. The greatest efficiency at the end of storage is achieved
in packaging of oriented and metallized polypropylene. The loss of moisture for 180
days of storage amounted to 18.6% and 13.5% respectively. It turned out to be
inefficient to store gingerbreads in a polyethylene shrink film, since within 6 months'
storage, the moisture decreased by 42%.
The use of condensed milk and ginger juice syrup for "Yodynka molochni"
gingerbreads' filling and packing them into polypropylene films positively affects the
dynamics of moisture loss's deceleration (Fig. 6).
The results of the change in moisture content in gingerbreads, which were stored
in bags of metallized and oriented polypropylene, are quite close. For 90th day of
storage, moisture losses amounted to 1.16% and 1.23%, and for 180th day of storage –
2.24% and 2.3% respectively. The storage of gingerbreads in traditional cardboard
packages with a polyethylene insert appeared to be quite effective. The protective
properties of this packaging are approximated to those of cast polypropylene bags,
7
8
9
10
11
12
13
14
15
16
17
0
30
60
90
120
150
180
1. CPP
2. BOPP
3. MPP
4. SWP
5. CP+PI
Shelf life, days
3
2
5
4
1
M
oi
st
ure
c
onte
nt
,
%
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