The Impact of Packaging on Quality Preservation of New Wafers and the Possibility of Predicting Shelf Life

• Autorzy: Inna Pakhomova , Alina Tkachenko

Warianty tytułu

Wpływ opakowania na zachowanie jakości nowych wafli i możliwości przewidywania ich trwałości

• Języki publikacji: EN

Abstrakty

EN

The issue of new wafer-based confectionery production using non-traditional raw materials and herbal additives has been considered in the article. New model formulations of the wafers have been developed by the author. Research results concerning changes of quality of new wafers and shelf-life prediction have been presented in the article. Changes of quality were studied during storage in a standard package - the box of corrugated cardboard covered with parchment and packages of multilayer flexible packaging based on transparent and metalized BOPP-films. (original abstract)

W artykule omówiono wytwarzanie nowych wafli na bazie produkcji wyrobów cukierniczych przy użyciu tradycyjnych surowców i ziołowych suplementów. Autorzy opracowali nowy model receptury wafli. W pracy przedstawiono wyniki badań zmian jakości nowych wafli oraz prognozowanego okresu ich składowania. Zmiany jakości zostały określone podczas przechowywania wafli w różnych opakowaniach: standardowym kartonie z tektury falistej, pokryte pergamin i w pakietach z wielowarstwowych opakowań giętkich opartych na przezroczystych i metalizowanych foliach BOPP. (abstrakt oryginalny)

Słowa kluczowe

EN

Confectionery; Quality of food products; Storage of food products

PL

Wyroby cukiernicze; Jakość produktów żywnościowych; Przechowalnictwo artykułów spożywczych

• Czasopismo: Towaroznawcze Problemy Jakości
• Rocznik: 2017
• Numer: nr 4
• Strony: 91--102

Twórcy

autor

Inna Pakhomova

• Poltava University of Economics and Trade

autor

Alina Tkachenko

• Poltava University of Economics and Trade

Bibliografia

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Identyfikatory

DOI

10.19202/j.cs.2017.04.09