The work aimed to assess the quality of crackers and sponge, vanilla and butter biscuits stored for 28 days in an original packaging, plastic box (Polypropylene 0.2 mm), food film (HDPE 10 mm) and paper bag. Sensory tests did not prove influence of packaging on the product quality. The authors observed: water desorption for sponge biscuits (ca. 5%), water absorption of 0.06%–1.84% for other biscuits, hardness increase of 20% ÷ 40% for sponge biscuits, hardness decrease by 10% ÷ 23% for vanilla biscuits, hardness increase for crackers in original packaging (+46%) and paper bag (+20%), hardness decrease for samples in food film (‐ 8%) and plastic box (−26%), hardness change for butter biscuits (from +9% to −15%). Complex assessment proved that HDPE film and PP box most effectively protected the product against the environmental influence. Lengthening the biscuit lifetime requires introduction of innovations regarding the manufacturing technology and packaging design/structure. Presented tests indicate both the advantages and disadvantages of typical packaging, seen from the consumer perspective. It must be remembered that “manufacturer”—“consumer requirements” relation is one of the most important stages of product assessment and development. The authors believe that the obtained results are useful for packaging producers that are new on the market, but also for those which are experienced.
The aim of this work was the presentation of an alternative method of determination of the total dry mass content in processed cheese. The authors claim that the presented method can be used in industry's quality control laboratories for routine testing and for quick in-process control. For the test purposes both reference method of determination of dry mass in processed cheese and moisture analyzer method were used. The tests were carried out for three different kinds of processed cheese. In accordance with the reference method, the sample was placed on a layer of silica sand and dried at the temperature of 102°C for about 4 h. The moisture analyzer test required method validation, with regard to drying temperature range and mass of the analyzed sample. Optimum drying temperature of 110°C was determined experimentally. For Hochland cream processed cheese sample, the total dry mass content, obtained using the reference method, was 38.92%, whereas using the moisture analyzer method, it was 38.74%. An average analysis time in case of the moisture analyzer method was 9 min. For the sample of processed cheese with tomatoes, the reference method result was 40.37%, and the alternative method result was 40.67%. For the sample of cream processed cheese with garlic the reference method gave value of 36.88%, and the alternative method, of 37.02%. An average time of those determinations was 16 min. Obtained results confirmed that use of moisture analyzer is effective. Compliant values of dry mass content were obtained for both of the used methods. According to the authors, the fact that the measurement took incomparably less time for moisture analyzer method, is a key criterion of in-process control and final quality control method selection.
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