Case study V (Coatings and barriers in sweet snacks)
3 important questions on Case study V (Coatings and barriers in sweet snacks)
How can the total surface area of a biscuit be calculated?
A = 2 x (length x width) + 2 x (length x thickness) + 2 x (width x thickness)
How would you get an hydrophobic material, such as lipids on a biscuit, as a moisture barrier?
Probably by spraying molten oil droplets, that will solidify on the surface. Spraying a solution in ethanol is also possible, but then you need to allow for evaporation time.
With what change(s) in product design could you still realise this product (cracker + jam)
We could, for example, decrease the water activity of the jam by adding glycerol (or other aw depressors) to it. Or, we could add a lipophilic layer between the cracker and the jam, for example, chocolate or peanut butter.
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