Shelf life evaluation of foods (original) (raw)
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Understanding and measuring the shelf-life of food
The stability and shelf-life of food (ISBN 1 85573 500 8) The stability and shelf-life of a food product are critical to its success in the market place, yet companies experience considerable difficulties in defining and understanding the factors that influence stability over a desired storage period. This book is the most comprehensive guide to understanding and controlling the factors that determine the shelf-life of food products.
The stability and shelf-life of food
The first edition of this book rapidly established itself as the standard work on the key quality issues in one of the most dynamic sectors in the food industry. This new edition has been substantially revised and expanded, and now includes three new chapters on raw material selection for chilled foods.
Experimental accelerated shelf life determination of a ready-to-eat processed food
Italian Journal of Food Safety, 2019
The most direct way to estimate the shelf life of a product is to conduct simulation tests which are time consuming and expensive. Conversely, accelerated shelf life tests can be successfully used for stable products having long expected shelf life. The aim of the study was directed to verify the possibility to apply an accelerated shelf life test to perishable food products having a short-expected shelf life, such as a new ready-to-eat processed food preparation, composed mainly by cereals, tuna and chicken, packed in thermo-sealed trays and pasteurised. Different samples of the product were stored in thermal abuse conditions, collected periodically and subjected to determinations of TVB-N, pH and sensorial characteristics. Q10 and activation energy were calculated allowing to obtain a predictive evaluation of the product shelf life at the 4°C recommended temperature. The product shelf life was assessed at 26 days vs the 30 days expected by the manufacturer, showing the possibility...
Accelerated shelf life testing of foods
Food and Beverage Stability and Shelf Life, 2011
The food industry has a great need to obtain, in a relatively short time, the necessary information for determining the shelf life of its products. It has a very important impact on handling of the products' storage, distribution and shelf life dating. 1 Moreover, it provides an essential tool to probe the possibilities of extending shelf life through proper product formulation and processing techniques. For practical reasons, especially when the actual storage time is long, the industry resorts to accelerated test techniques that considerably shorten the process of obtaining the necessary experimental data. In the context of this chapter, therefore, accelerated shelf life testing (ASLT) will refer to any method that is capable of evaluating product stability, based on data that are
Italian Journal of Food Safety
Except in rare cases, the determination of the shelf-life of food products is left up to the food business operator. The extension of this period, which for years has been the subject of debate among the various actors in the food chain, has become a topic of fundamental importance also following the recent economic/financial, environmental, and health crises, which have had an inevitable impact on consumption and food waste. While there is no requirement to indicate durability for some categories of food products, for example, those not directly intended for consumers, this debate has raised questions and perplexities about the potential reevaluation of the origin conditions established by the manufacturer, particularly when it comes to maintaining the guarantees for the consumer in terms of health and hygiene. In addition, the increasing consumer demand for accurate information has prompted the European authorities to request a public consultation on the actual understanding and p...
Determination of Microbial Shelf Life of Food^|^mdash;A Review
Nihon Shokuhin Biseibutsu Gakkai zasshi, 2009
The modern food industry has developed and expanded because of its ability to deliver a wide variety of high quality food products to consumers on a nationwide and worldwide basis. This feat has been accomplished by building stability into the products through processing, packaging, and additives that enable foods to remain fresh and wholesome throughout the distribution process. Total quality is the paramount importance and consumer's perception on the product is the ultimate measure of total quality. The quality of most foods decreases over time; in other words, there is a continual loss of quality from the time they leave the food processor until they are consumed, even under ideal handling conditions. Shelf-life studies can provide important information to minimize the extent of quality degradation to product developers enabling them to ensure that the consumer will see a high quality product for a significant period of time after production. Review ῌ305῍8642 ῎῍῏ΐῐ̮ 2῍1῍12