STORAGE QUALITY OF POWDERED CYANOBACTERIUM - SPIRULINA-PLATENSIS

The cyanobacterium Spirulina platensis, produced at the Central Food T echnological Research Institute, was dried using the cross-flow techni que and subsequently subjected to packaging studies, The moisture sorp tion studies at 27 degrees C indicated a critical moisture content of 12.5%, corresponding to 56% relative humidity (RH), The product was pa cked in pouches made of polypropylene (37 mu m thick) and a laminate o f metallized polyester with low:density polyethylene and was stored at : (1) 38 degrees C, 90% RH (accelerated condition) or (2) 27 degrees C , 65% RH (standard condition), Periodically throughout its storage und er these conditions, the product was analysed for its content of moist ure, protein, ash and fat, In addition, determinations were made of th e changes in the constituents carotene, phycocyanin and allophycocyani n.