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1995
Gvozdenovic J. | Curakovic M.
The experimental content used (celery, red pepper, tomato and rapsberry powder) were produced in the food processing factories. The quality of packaging materials was investigated: the barrier characteristics , the permeability of light, oxygen and water vapour as well as the quality of dried products. The granulometric composition, lumps formation and particles blocking, as well as the agglomeration intensity of the packed content were investigated after certain period of storage time. A functional dependence was found between the physico-chemical characteristics of certain combinations of materials and the change of granulometric composition of the packed product.
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