IMPACT OF THE TYPE OF PACKAGING ON THE SCOPE OF FLUCTUATIONS OF THE QUALITY OF THE PACKAGED PRODUCTS

被引：0

作者：

Lisinska-Kusnierz, M. ^{[1
]}

机构：

[1] Cracow Univ Econ, Fac Commod Sci, Packaging Dept, PL-31510 Krakow, Poland

来源：

ITALIAN JOURNAL OF FOOD SCIENCE | 2007年 / 19卷

关键词：

packaging; the water content; sensory quality of product;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The purpose of the author's own research was to determine the intensity of the quality fluctuations in a selected product from the group of confectionery bread, offered in various types of packaging. The examined product was packaged in bags with lateral folds, made of laminate OPP/PE, with a mass of 180g, and moulded plastic recipient with partitions OPP, closed with a cover foil OPP/PE with a mass of 200g. The assessment of the scope of fluctuations of the water content in the packaged product and of the index of the overall sensorial quality was made on the basis of the indices of the dynamics of change.

引用

页码：343 / 347

页数：5