INFLUENCE OF PROTECTIVE PROPERTIES OF AW-VALUE AND SURFACE COLOR ON FOOD QUALITY CONTROL

Abstract

The world market is very interested in the methods used in determining the loss of quality of food products especially dried fruit which the
Balkan region is rich with. The method for determining loss of quality of dried food products are based on the definition and formulation of
the general index under the name of global stability index. With rational choice and using appropriate packaging materials we may affect
the maintenance of quality and quality characteristics such as time sustainability of packaged content. The main responsibility for the
overall quality of food products and their composition, choice of packaging material, design and method and storage conditions is the
manufacturer of food products. The aim of this research study was to investigate aw value and surface color, impact on quality as well as to find the best and most economical solution on the type and quality of packaging materials and packaging production, manner and conditions of control in food packaging.