Storage of High and Intermediate Moisture Confectionaries by Using Free Oxygen Absorber

Abstract

To preserve high and intermediate moisture confectionaries, the influence of their initial viable count, moistnre content and water activity on shelf life were studied. The application of oxygen absorber for preserving confectionaries were also studied. (1)It was confirmed that three types of commercially available oxygen absprbers had prescribed oxygen absorbing power. (2)A good correlation was found between water activity and moisture content of confectionaries. (3)Mold growth was completely excluded for 5 weeks when stored under the presence of oxygen absorber. Oxygen absorber thus proved to be a good method for prevention of mold growth. (4)In the case of absorber was sealed in, formation of carbon dioxide and ethyl alcohol was observed in the confectionaries containing sweet bean paste of relatively high water activity. Yeasts were identified as the major origin. (5)Confectionaries of high water activity were deteriorated by yeast and bacterial growth even under the presence of oxygen absorber, therefore sanitary and microbiological control in the manufacturing process may be necessitated.