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ACCELERATED SHELF LIFE TESTING OF FOODS.

Author(s) : LABUZA T. P., SCHMIDL M. K.

Type of article: Article

Summary

THE AUTHORS PRESENT THE ARRHENIUS OR Q10 MODEL AS A BASE FOR PREDICTING THE SHELF LIFE OF FOOD AT TEMPERATURES DIFFERING FROM AN ESTABLISHED OR PUBLISHED FIGURE. VARIOUS PROBLEMS AND ERRORS IN ASLT SUCH AS PHASE CHANGES, CRYSTALLIZATION, CONCENTRATION OF REACTANTS AND WATER ACTIVITY ARE IDENTIFIED. IMPORTANT ASPECTS OF THE SHELF LIFE TEST INCLUDING PROPER IDENTIFICATION OF SAMPLES AND CONTROLS STORAGE CONDITIONS AND TIMES, SELECTION OF ANALYSES AND REPORTING ARE DESCRIBED IN SOME DETAIL. FROZEN PIZZA IS GIVEN AS A PRACTICAL EXAMPLE AND FACTORS SUCH AS QUALITY LOSS, MICROBIOLOGICAL AND CHEMICAL CHANGES, AND NUTRIENT LOSSES ARE ANALYSED AND DISCUSSED. IN THEIR CONCLUSION THE AUTHORS CONCEDE THAT THERE WILL BE ERRORS IN THE ESTIMATION OF SHELF LIFE FROM ASLT BECAUSE OF THE NATURE OF THE BIOLOGICAL SYSTEM. G.R.S.

Details

  • Original title: ACCELERATED SHELF LIFE TESTING OF FOODS.
  • Record ID : 1986-1039
  • Languages: English
  • Source: J. Food Technol. - vol. 39 - n. 9
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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