Abstract:
The properties of the most important materials used to package biscuits (plastics and paper) are presented, and key aspects of this packaging and its influence on the shelf life of biscuits, crackers and cookies is discussed. Indices of failure are discussed and calculation of the shelf lives of biscuits that deteriorate by moisture gain and oxidation are given and the importance of the surface area to volume ratio of the package is demonstrated. In addition the effect of light transmission through different packaging materials on shelf life is discussed.