Abstract

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

Publication Date

1997

Document Type

Thesis

Department, Program, or Center

Manufacturing and Mechanical Engineering Technology (CAST)

Advisor

Yambrach, Fritz

Advisor/Committee Member

Goodwin, Dan

Advisor/Committee Member

Olsson, Dave

Comments

Note: imported from RIT’s Digital Media Library running on DSpace to RIT Scholar Works. Physical copy available through RIT's The Wallace Library at: TP374 .A422 1997

Campus

RIT – Main Campus

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