Download - Common defects of biscuits and biscuit packs
COMMON DEFECTS OF BISCUITS AND BISCUIT PACKS
MADE BY-ANJALI MEHTA(FOOD TECHNOLOGIST)Pursuing PGDM
PHYSICAL TEST
PACK QUALIT
Y
BISCUIT QUALIT
Y
PACK DEFECTSOff registration
Loose packaging
Pin holes/cuts
Met layer
Sealing defects
OFF REGISTRATION
COLOURS OVERLAP ON A SINGLE IMAGE
IT SPOILS THE VISUAL APPEAL OF THE PACK
SEALING DEFECT
END SEAL OF THE PACK IS NOT PROPERLY DONE
THE SEAL MAY BE LOOSE WHICH EXPOSE THE BISCUIT TO EXTERNAL ENVIRONMENT
WRINKLED BOTTOM SEAL
BOTTOM SEAL OF THE PACK IS WRINKLED AND CRIPPLED
MET LAYERTHE VISIBLE SILVER
LINE AT THE BOTTOM SEAL IS KNOWN AS MET LAYER DEFECT.
IT IS NOT DESIRABLE ON A PACK
LOOSE PACKAGINGPACKET SIZE IS
MORE THAN THE BISCUITS IN IT
IT LEADS TO SLIDING OF BISCUITS.SO, BRAEKAGE OF BISCUITS INCREASES
CUTS AND WRINKLED END SEALEND SEAL IS
WRINKLED AND CRUMBLED
CUTS ARE FOUND ON END SEAL LAEDING TO SPOILAGE OF THE BISCUITS
BISCUIT DEFECTSCream oozingReverse shell
Spreading Shrinkage
BlistersBreakageHard bite
SPREADING OF BISCUIT
THE DISTORTION IN THE SHAPE OF BISCUITS, THAT IS, INCRESAE IN BREADTH OR HEIGHT OF BISCUIT THAN THE STANDARD
CREAM OOZING AND REVERSE SHELL
CREAM OOZING-CRAEM COMES OUT OF THE SANDWICHED BISCUITS
REVERSE SHELL- IN CREAM SANWHICH BISCUITS WHEN ONE OF THE BISCUITS IS SANDWHICHED IN THE REVERSE MANNER
BREAKAGE
BREAKING OF THE BSICUIT TO PHYSICAL ABRASION OR PRESSURE
BLISTERS
DARK PATCHES AT THE CENTRE OF THE BISCUIT DUE TO OVERCOOKING IN THE OVEN
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