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Topic 2: Packaged product quality and shelf life - Coggle Diagram
Topic 2: Packaged product quality and shelf life
Definition
Combinations of factors that contribute to a packaged food's quality determine how valuable it is as human food. These qualities include safety, nutritive value, nutritive value, and visual appeal. Due to consumer demand for product freshness, "keeping quality" is used more frequently than "shelf life."
Shelf life
: the amount of time that food products can be used while retaining their nutritional value.
The shelf stability and perishability of food are determined by extrinsic elements like the gaseous atmosphere, storage temperature, and relative humidity in conjunction with the intrinsic qualities of the food (Anisha A,2017).
Factors affecting quality and shelf life
Intrinsic factors
product formulation
added preservatives
availability of oxygen
water activity
packaging interactions
pH
Extrinsic factors
temperature control during storage and distribution
relative humidity (RH) during storage and distribution
consumer handling
exposure to light (UV and IR) during storage and distribution
time–temperature profile during processing
time–temperature profile during processing
Shelf life study
1)Direct Method
-These are real-time studies that include keeping the product under settings that are comparable to those it would really encounter in order to track its development over time.
-it generates a very precise estimate of the amount of time it takes for a product to degrade
-take a long time
2)Challenge test
-This technique involves intentionally introducing diseases or microbes into food during manufacturing, simulating the circumstances the product may face in real life.
-The drawback of this test is that it only analyses the impacts of the examined parameters.
-It ignores the possibility that the product would be exposed to many variables concurrently
3)Accelerate shelf life test
-In these test,environmental factors including temperature, oxygen pressure, and moisture content are changed to quicken food spoiling responses.
-Observe how the foods will behave under specific circumstances and anticipate how they will change while being stored.
-There is some margin of error in the results as it is not an exact depiction of reality.
4)Predictive microbiology
-Helps to determine how the product's microorganisms would behave on the various microbial reactions of foods under diverse environmental circumstances using mathematical and statistical models.
-This test frequently used when creating new products, does take into account the potential for a product's conditions to change
5)Survival method
-Focused on the consumer's perception of the product's physical attributes.
-To determine whether or not they would eat a product with various dates of manufacturing, it involves understanding how people feel about it.
-This approach aims to create a link between the product's perceived quality and its shelf life.