Research of the Influence of Packaging from Polymeric Film Materials Based on Polyolephines on the Sauce of Flour for Long-Term Storage
In the article the possibility of application ofpolymeric film materials for packaging and storage of flour wheat flour of 1st grade for 12 months in the laboratory under optimal temperature conditions +10 ° C and relative humidity of 50-60%. As the main indicators of quality of flour selected acid number of fat and mass fraction of moisture. The possibility of using films on the basis of polyolefin to protect the flour from external influences during long-term storage.