The objective of this study was to determine the reasons for moisture ingress in ready to drink mixes. The containers for this product were supposed to be moisture resistant. However, after a certain period it was observed that the product inside was prone to caking and lump formation due to moisture ingress.

The dimensions of the containers were compared with the actual dimensions and the containers were exposed to accelerated aging to simulate a longer duration of shelf life. Several recommendations were made for new design of containers which were also tested for moisture ingress. Some observations were also made at the packaging line. The results indicated that the existing containers were defective and the recommended containers supported all the hypotheses. There is good scope for further research in this field especially in the areas of environment testing at the packaging line and real world testing of the new containers

Library of Congress Subject Headings

Food--Packaging; Food containers--Design; Moisture; Food--Preservation

Publication Date


Document Type


Student Type


Department, Program, or Center

Packaging Science (CAST)


Fritz Yambrach

Advisor/Committee Member

Michael Bayusik

Advisor/Committee Member

Deanna M. Jacobs


“I, Rahul N. Eklahare, request that the Department of Packaging Science of Rochester Institute of Technology be contacted each time a request for reproduction is made.”

Physical copy available from RIT's Wallace Library at RP374 .E353 2001


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