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Packaged product quality and shelf life - Coggle Diagram

- - - - The use of heat during the manufacturing process changes the properties of the food to the desired requirements, such as protein denaturation or maturation which gives the cooked food characteristics, destruction of enzymes
        and microorganisms, changes in color, flavor, nutritional value, diffusion of seasonings into meat and so on
    - - Example : Nitrogen is one of the most popular gases for modified atmosphere packaging. By displacing the oxygen within your food packaging, nitrogen is able to dramatically increase the shelf life of your food products
    - - Consumer refrigerators can also be at higher-than-optimal storage temperatures. Once the package is opened, the shelf-life date assigned by the food manufacturer is no longer applicable.
    - - decreased product quality and shelf life: If dry foods are exposed to moisture, the resulting mold and bacterial growth can lead to spoilage and food-borne illnesses. Without the proper temperature regulation, the shelf life of some foods may decrease.
  - - - The redox potential of a food is influenced by its chemical composition, specific process condition given and storage reduction in relation to air. Fresh food of plants and animal origin in a reduced stage due to presence of reducing substances such as sugars, ascorbic acids and sulphydryl group of protein.
    - - pH is a critical factor enabling your product to be shelf-stable. pH is important for food items as pathogenic bacteria cannot grow in a low pH environment.
    - - the amount of container components that can migrate to liquid or solid foods depends on the chemical and physical properties of the food and the container. The number of migrations depends on their concentration, molecular weight and solubility, among other factors.
    - - Water activity influences deteriorative chemical reaction rates because water acts as a solvent, can be a reactant itself, or can change the mobility of reactants through viscosity.
    - - Salt is effective as a preservative because it reduces the water activity of foods. The water activity of a food is the amount of unbound water available for microbial growth and chemical reactions.
      - Citric acid and lecithin are common additives with an antioxidant function. Emulsifiers, thickeners, firming agents, and stabilizers are used to help extend shelf life.
    - - Oxygen oxidizes many of the compounds in food and reduces it's shelf life over time. Bacteria, one of several agents which make food go rancid also needs oxygen to grow. For maximum shelf life, foods should be stored in an oxygen free environment.
    - - The addition of preservatives or antioxidants can extend the shelf life of the product. Formulation changes such as replacing the type of acid, removing nitrates from a processed meat, and reducing the amount of added salt can also change the shelf life of the product.