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A GENERALIZED THEORY ON RATE OF QUALITY LOSS IN FOODS.

Author(s) : KRAMER A., BENDER F. E., SIRIVICHAYA S.

Type of article: Article, IJR article

Summary

AN UNDERSTANDING OF THE RATE OF QUALITY LOSS IN STORED FOODS UNDER SPECIFIED CONDITIONS OF STORAGE AND HANDLING IS ASSUMING INCREASING IMPORTANCE. SUCH INFORMATION IS OF INTEREST NOT ONLY TO THE FOOD PACKER AND HANDLER IN INVENTORY CONTROL, BUT TO REGULATING AGENCIES AND CONSUMERS, WHO WISH TO BE PROVIDED WITH USEFUL INFORMATION ON THE FOOD LABEL REGARDING THE REMAINING SHELF-LIFE. MUCH OF THE EXISTING LITERATURE REPORTS A CONSTANT RATE OF QUALITY LOSS AS A PERCENTAGE PER DAY (OR MONTH). IN THIS PAPER, THE AA. DEMONSTRATE THAT DETERIORATION RATES OF PRACTICALLY ALL FOODS FOLLOW A CUBIC POLYNOMIAL, OR GROWTH-CURVE, WHERE INITIAL RATE OF DETERIORATION IS SLOW (LAG PHASE), FOLLOWED BYTHE GRAND PERIOD OF DECAY, AND ENDING WITH A REDUCED RATE AS DECAY APPROACHES COMPLETION. PRACTICALLY, THIS MEANS THAT FOR MANY FOODS HIGH-QUALITY SHELF LIFE IS LONGER THAN REPORTED, BUT MINIMALLY ACCEPTABLE SHELF LIFE MAY BE SUBSTANTIALLY SHORTER THAN PREVIOUSLY REPORTED.

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Format PDF

Pages: 353-359

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Details

  • Original title: A GENERALIZED THEORY ON RATE OF QUALITY LOSS IN FOODS.
  • Record ID : 1981-1178
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 3 - n. 6
  • Publication date: 1980/11

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