The objective of this study was to examine the affect of hermetic sealing on extending the shelf life of a biscuit product. Hermetically sealed packages were compared with non-hermetically-sealed packages received from the biscuit manufacturer. The package materials were the same so the only variable was the hermetic integrity of the package. A pressure test was conducted to determine the hermetic integrity of the package samples. The maximum moisture content that the biscuits gained before they were considered spoiled was then determined. Moisture gain of biscuit products kept in a 100% RH environment was monitored by recording the changes in biscuit weight over time. Data collected was analyzed in order to show a distinct and comparable trend of the hermetic samples and non-hermetic samples. A analysis of variance test was conducted to determine whether or not the means of the moisture gain of both samples was significantly different at a 0.05 significance level. Hermetically sealed packages for biscuits provide for longer shelf life of product than packages which are not hermetically sealed.
Library of Congress Subject Headings
Food--Packaging--Research; Food--Preservation--Research; Biscuits--Packaging--Research; Biscuits--Preservation--Research; Moisture--Control
Department, Program, or Center
Manufacturing and Mechanical Engineering Technology (CAST)
Alabakan, Amran, "Moisture gain of biscuits in hermetically-sealed packages versus non-hermetically-sealed packages" (1997). Thesis. Rochester Institute of Technology. Accessed from
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