Abstract
The cyanobacteriumSpirulina platensis, produced at the Central Food Technological Research Institute, was dried using the cross-flow technique and subsequently subjected to packaging studies. The moisture sorption studies at 27 °C indicated a critical moisture content of 12.5%, corresponding to 56% relative humidity (RH). The product was packed in pouches made of polypropylene (37 μm thick) and a laminate of metallized polyester with low-density polyethylene and was stored at: (1) 38 °C, 90% RH (accelerated condition) or (2) 27 °C, 65% RH (standard condition). Periodically throughout its storage under these conditions, the product was analysed for its content of moisture, protein, ash and fat. In addition, determinations were made of the changes in the constituents carotene, phycocyanin and allophycocyanin.
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