00000ctm a22000003a 4500 UP-99796217612442274 Buklod 20170425141654.0 t r |||| u| ta 170425s2002 xx d r |||| u| (iLib)UPD-00263006793 DCHE rda eng LG 993.5 2002 F6 A29 Abuan, Aileen C. Determination of the optimum packaging material and shelf life stability of pastillas de carrot Aileen C. Abuan ; Blanca J. Villarino, adviser. Quezon City College of Home Economics, University of the Philippines Diliman c2002. 113 leaves color illustrations text rdacontent. unmediated rdamedia. volume rdacarrier. Thesis (B.S. Food Technology)---University of the Philippines Diliman. The study was conducted to determine the shelf life of pastillas de carrot from the sorption isotherm properties, critical moisture content and maximum allowable water vapor transmission rate evaluation. The sorption isotherm of pastillas de carrot showed that it was stable at aw range of 0.1 to 0.8. At water activity exceeding 0.8, however, there was an increase in the hygroscopicity of the product making it susceptible to microbial activity. The computed monolayer value of pastillas de carrot was 3.36, which was equivalent to water activity value of 0.22. The storage study revealed that polypropylene plastics used both as the primary and secondary packaging material can protect the sample better without any apparent seal and package failure. Polypropylene plastic had a maximum allowable water vapor transmission rate of 8.16 f/m^2 at 90% relative humidity which provided excellent moisture protection to the product, keeping the moisture absorption minimal even at room temperature (approx. 30°C). The estimated shelf life if the product, using the Half Value Period (HVP) method is 111.9 days and 64.48 days for the Polypropylene/polypropylene (test packaging material) and polypropylene/water cellophane (original packaging material) primary and secondary packaging film combinations, respectively. The sensory attributes of pastillas de carrot were also evaluated until found organolleptically unacceptable. The lower maximum water vapor transmission rate provided by the PP/PP combination lengthened the shelf life to 47.72 days more, almost twice the capacity of the original packaging material. The lesser moisture absorbed by the product in the test condition rendered better stability and shelf life. Carrots. Candy Packaging. FI UPD DCHE LG 993.5 2002 F6 A29 Thesis