Abstract
Packaging is a major topic in its own right. In this chapter, we examine general guidelines and packaging options for proper in-home storage of dried food products. Vacuum sealing is presented as a convenient and economical way to package dried materials. The use of oxygen and moisture absorbers is revisited. The importance of having effective barriers to oxygen and moisture transmission through the packaging is discussed. Sources of regulations regarding commercial food packaging are provided for those who wish to sell their dried products.
Publisher
Royal Society of Chemistry