Preserving purity: The critical role of vacuum packaging in jaggery production and distribution
Department of Geography, Meerut College, Meerut (U.P.) 250001- India.
Research Article
Open Access Research Journal of Science and Technology, 2025, 14(02), 107-116.
Article DOI: 10.53022/oarjst.2025.14.2.0101
Publication history:
Received on 25 June 2025; revised on 02 August 2025; accepted on 04 August 2025
Abstract:
The jaggery industry has been using vacuum packaging more and more to address recurring problems with product deterioration, microbial contamination, and shorter shelf life. Due to its hygroscopic nature and the normal ambient conditions experienced during storage and transportation, jaggery, a traditional sweetener valued for its natural qualities and nutritional worth, is extremely prone to spoiling. By removing oxygen and reducing moisture intrusion, vacuum packaging lowers microbiological activity and chemical deterioration. It has been shown that this method greatly increases shelf life, frequently preserving physicochemical properties including moisture content, hardness, sucrose ratio, and sensory quality for several months. According to recent research, vacuum-sealed jaggery has a reduced rate of quality degradation during storage, lower microbiological counts, and less moisture content increase than standard packing methods. Additionally, combining vacuum packing with edible coatings can result in even greater advancements. The available literature and experimental research are thoroughly synthesized in this paper, which also analyzes statistical data regarding the quality changes of jaggery with vacuum packaging and assesses the consequences for manufacturing practices. According to the study, vacuum packaging is a very practical and cost-effective way to enhance jaggery preservation, reduce post-harvest losses, and guarantee the product's year-round marketability.
Keywords:
Jaggery; Vacuum packaging; Shelf life; Quality preservation
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Copyright © 2025 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0