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

THANK YOU