Figure 14. Dependence between packaging materials and change in peroxide
number of fat in control (1-4) and new (5-8) samples of “Charivne zerniatko”
dry breakfasts at the temperature of (18±2) ºС
Source: developed by the author
Auto-oxidation was slower in the fat of "Charivne zerniatko" dry breakfasts as
peroxides' content in the products packed into cast PP after 2 months' storage increased
by 12%, and after 8 months – by 10%, if compared with PE packaging. The use of PET
bags is more effective in the second half of storage, which is indicated by less
noticeable destructive changes in the package. For example, after 6 months of storage,
the peroxide number of fat in this package was 22% lower, after 8 months – by 17%,
and after 10 and 12 months – by 10%, if compared to PE. BOPP package effectively
prevented the oxidation of "Charivne zerniatko" dry breakfasts during their entire shelf
life. Peroxide number of fat in this package after 2 and 4 months was lower in 1.5 times,
after 6 months – in 1.35 times and after 10 months – in 1.14 times, if compared to PE.
0
0,02
0,04
0,06
0,08
0,1
0,12
0,14
0,16
0,18
0,2
0
2
4
6
8
10
12
P
er
o
x
id
e
n
u
m
b
er
,
m
m
o
l/
k
g
½
О
Shelf life, month
1 - PE y = 0,0011x2 + 0,0165x + 0,007; R² = 0,9867
2 - Cast PP y = 0,0007x2 + 0,0159x + 0,0081; R² = 0,9775
3 - PET y = 2E-05x2 + 0,0121x + 0,0096; R² = 0,9885
4 - BOPP y = 0,0004x2 + 0,0166x + 0,006; R² = 0,988
5 - PE y = 0,0002x2 + 0,0162x + 0,0065; R² = 0,9728
6 - Cast PP y = 0,0004x3 - 0,0055x2 + 0,0356x - 0,0109; R² = 0,983
7 - PET y = 0,0002x3 - 0,0019x2 + 0,0179x + 0,0032; R² = 0,9739
8 - BOPP y = 0,0007x2 + 0,0057x + 0,0142; R² = 0,97
7,8
5
1
3
6
2
4
- 419 -