Project Description
Food chips are known to absorb high amounts of processing oil that may undergo oxidation and hydrolysis during storage, depending on packaging and storage temperature. These changes may, however, have profound effects and impact negatively on product acceptability. This study was therefore designed to determine changes in the food quality during storage of food chips. The results showed that using drying beads to control the moisture content significantly improved the flavor, aroma and acceptability scores of the crisps.
For this study we bought cookies, cereal and many other food items, and stored one part under classical conditions (reclosed the original package with a rubber band) while the other part we stored in a plastic container, where we added drying beads. The plastic container is keeping additional moisture out, while the drying beads are reducing the air humidity inside the container to levels low enough to preserve the quality of the stored chips.
There are no doubt numerous food products that would benefit from a proper storage method, including grains and breakfast cereals, cookies, flour and many more.