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Experimental study on the shelf life of dairy products by ETTI.

Author(s) : GU X., XANG X., LIU B., et al.

Summary

At present, it was important that the safety, both national and international, for food products was of optimal quality. Once a food was preserved and packaged, it was not stable forever. Each food system slowly decayed or deteriorated. Temperature was the most important factor affecting the quality and safety of food during distribution and storage. Dairy products are among those that deteriorate if stored and distributed under inappropriate conditions. This work mainly aimed at investigating quality of dairy products in the cold chain. The relationship between quality and storage time on dairy by biochemical means were studied. The effects of different storage conditions on the quality of dairy products were also investigated using an electronic time-temperature indicator (ETTI). The device would predict the remaining shelf life and trigger an alarm when abnormal conditions were encountered. The remaining shelf life of dairy was obtained under the non-isothermal conditions, whose difference of results between measurement and biochemical analysis was less than 0.5 days. ETTI would appropriately indicate the remaining shelf life. It was better than the product date and significant to improve the cold chain for food.

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Pages: ICR07-C2-619

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Details

  • Original title: Experimental study on the shelf life of dairy products by ETTI.
  • Record ID : 2008-0291
  • Languages: English
  • Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
  • Publication date: 2007/08/21

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