سال انتشار: ۱۳۹۰

محل انتشار: بیستمین کنگره ملی علوم و صنایع غذایی

تعداد صفحات: ۳

نویسنده(ها):

Nafiseh Meghdadian – master of food sience ,Employed of Food and Drug Organization of Mashhad University of Medical of Sience

چکیده:

Among the most important factors are lake of proper packing and the use of methed and the layers that in use for packaging of bread and storage after 27 hours. the best of free layers of polymers and typ of the use carton wrapped with polyethylene. These wrappings includ a two – layer wrappring of incluted oriented polypropylene and polyethylene (OPP/PE) with a thickness of 06 micron,a three-layer wrapping of PP/PE/PE .and tree –layer polyethylene and thess layers use together with cardboard wrapped plastic.Results from moisture measurements and water activity test indicated that the characteristics of breads packed in different wrapping showed significant differentes (p<6060). Moisture percentage and water activity (aw) were lower in layers with higher permeability moisture and water vapor and consequently algal growths reduced in these wrappings. Reduced moisture content , however , reduced the final bread quality score. It was also found that employing cardboard covered in polyethylen had no significant effect on bread shelf life during 27 h of storage.