especially at the end of storage. Therefore, for 150th day of storage, moisture loss
comprised 3.73% for gingerbreads packed in boxes, while this value for non-oriented
polypropylene bags amounted to 2.94%. And for 180th day – 4.5% and 4.35%
respectively. Storage in shrink-wrap polyethylene was ineffective, because the loss of
moisture for 6 months' storage was 43%.
Figure 6. Change in moisture content of “Yodynka molochni” gingerbreads
at the temperature of (182) С and φ = 75 %
Source: developed by the author
Study of moisture content in extruded products. Extension of shelf life of
extrusion products and their quality depend largely upon the type of raw material,
product composition, and sanitary state of the packaging. The choice of packaging for
products of extrusion technology should exclude the contact of these products with
oxygen, moisture, light, which may be provided by opaque sealed packaging. These
requirements can be fulfilled by three-layer or laminate packages, which have a larger
number of layers with high barrier properties.
Fresh cereal puffs were characterized by intense crunchiness and low moisture
content (2.69%). When stored at a temperature of (18 ± 2) ºС and packed into
polypropylene bags, their moisture content was increasing uniformly over time and
was close to the control sample and new products at certain stages of the study (Fig.
7).
During certain stages of the study, it increased by 11-12%, and in 3,0-3,2 times
during 12 month. Consequently, in conditions of long-term storage, even at a
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. SWF
5. CP+PI
Shelf life, days
3
2
1
4
5
M
oi
st
ure
c
ont
e
nt
,
%
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