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VOL. 10, ISSUE 2 (2025)
Impact of packaging materials and storage conditions on the shelf life and quality of biscuits
Authors
Vijay Kumar Singh, Shashank Verma, Vipul Chaudhary, Naveen Chandra Shahi
Abstract
This research study examines the impact of
packaging parameters, including thickness, surface area, and material quantity,
on the shelf life of biscuits. An increase in the thickness of the
packaging material significantly enhanced the shelf life of the
product. This is attributed to the improved barrier properties, which reduce
the permeation of moisture, oxygen, and other external factors that degrade
product quality. Conversely, an increase in the surface area of the
packaging led to a reduction in shelf life. Larger surface areas
expose the product to greater environmental interactions, accelerating
degradation processes. Slight increase in the quantity of
material resulted in a marginal improvement in shelf life, suggesting
that beyond a certain threshold, additional material has limited impact on
preservation.
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Pages:9-11
How to cite this article:
Vijay Kumar Singh, Shashank Verma, Vipul Chaudhary, Naveen Chandra Shahi "Impact of packaging materials and storage conditions on the shelf life and quality of biscuits". International Journal of Food Science and Nutrition, Vol 10, Issue 2, 2025, Pages 9-11
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