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PACKAGED PRODUCT QUALITY AND SHELF-LIFE - Coggle Diagram
PACKAGED PRODUCT QUALITY AND SHELF-LIFE
Definition
the length of time that foods, beverages, pharmaceutical drugs, chemicals, and many other perishable items are given before they are considered unsuitable for sale, use, or consumption.
Factors affecting quality and shelf life
Intrinsic factor
water activity
Most foods have a water activity above 0.95 and that will provide sufficient moisture to support the growth of bacteria, yeasts, and mold
pH/ total acidity
A pH value of 2,5 to 5.5 tends to prolong the shelf life of fresh fruit and inhibit the multiplication of micro-organisms
availability of oxygen
Atmosphere- (MAP) Modified Atmosphere Packaging.
limits oxygen flow and moisture evaporation
added preservative
Antioxidant
sweet almond
hemp
avocado
flax
Calcium sorbate
Potassium Nitrate
Benzoic acid
Extrinsic factor
time-temperature profile during processing
temperature control during storage and distribution
relative humidity during storage and distribution
exposure to light (UV and IR) during storage and distribution
composition of gas atmosphere during packaging
consumer handling
Shelf life study
method
Direct
This are real-time studies that consists of storing the product under conditions similar to those that it will actually face
creates a very accurate estimation of the product to deteriorate.
Indirect
An accelerated shelf life assessment
by increasing the storage temperature (for long shelf life
products)
Evaluation in a shelf life analysis
Analysis of
Microbiological quality
Total aerobic count
Salmonella
Lactic acid bacteria
Physical quality
Water activity (AW-value)
Determination of atmosphere inside the packaging
(oxygen, nitrogen, CO2-content)
Decreasing or increasing pressure inside the
packaging
Organoleptic analysis
Colour (e.g. acc. to a comparison chart)
Taste including “mouth feel” and texture
Odour/smell
Purpose
Determining how long a food product might expect to be fit for consumption (assuming under the correct storage condition.