I think moisture content is one the most important parameter in preserving rice cracker. Find out the critical moisture content of your prepared sample then use appropriate packaging material which can maintain favourable conditions for rice cracker then go for shelf life study.
Check these some of the articles you will get an idea about how to go:
http://dx.doi.org/10.1006/fstl.1997.0286
http://fst.sagepub.com/content/12/6/459.short
DOI: 10.1111/j.1745-4557.2009.00247.x
What method do u use to make rice cracker?. I think the most problem of rice cracker is about rancidity. Beside the packaging technique, you may think about how to reduce the oil content if u use the deep oil frying to puffing.
Thanx for the answers. Actually I have got a research to improve the shelf life of a rice cracker. It currently has a shelf life of 6 months. So what can I do to improve it. From where can I start? We don't fry the crackers. We dry them and bake and then spray flavours.
Hi Thejani
You can try used vacuum packaging. The water content and oil content must be low. Regards
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