temperature (18 ± 2) ºС, the products were moisturizing intensely, so they require the
selection of new packaging materials with low moisture permeability.
Figure 7. Change in moisture content of cereal puffs, packed into bags of cast
polypropylene, which were stored under standard conditions
Source: developed by the author
Under cold-storage temperature and unregulated relative air humidity during the
shelf life, the moisture content of cereal puffs increased from 3.0 ("Zagadka", "Nizhni")
to 3.3 times ("Apetytni"). At the same time, under increased humidity, products
maintained their pleasant crunchiness. Ultimate moisture content after 12 months'
storage in the control sample exceeds the standard one. For "Nizhni" cereal puffs, the
moisture content was slightly lower than that provided by the standard for glazed
products (9.5%).
We established the dependence between the used packaging materials and the
change in moisture content of dry breakfasts (Fig. 8).
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