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: PACKAGED PRODUCT QUALITY AND SHELF LIFE : - Coggle Diagram

- - - - pH in food, in addition to affecting the taste, also affects the chemical, biochemical and physical reactions of food and the growth of microorganisms in the food. Chemical reactions of subtances in food or biochemical reactions of many types of enzymes will have a reaction rate depending on the pH of the product, such as the decompositon of pigment in food
    - - The reactions within the food that spoil the food require the movement of molecules. Thus, if molecules move more easily, the reaction rate will be faster, which means food will deteriorate faster. one factor that makes molecules move more easily is water molecules which is shown in the form of Water Activity
    - - physical properties of food, for example, are structure, status change properties, crsytallization level and so on. in addition to directly affecting the texture of food, both solid and liquid, it also affects the rate of food deterioration because the structure of the food may support or hinder the reaction that deteriorates the food
    - - the chemical properties of food directly affect the chemical reactions in the food, including type reactants, concentration, solubility and solvents. properties of reactivity including substances that catalyst and inhibit other reactions all affect the deterioration of food.
    - - biological properties of food such as plant respiration, function of food enzymes, is another factor that causes food to deteriorate. certain enzymes are naturally present in food and cause changes in the food over time
    - - the type and amount of microorganisms in the food left after microbial reduction process will affect the rate of deterioration of the food. food products that have much microorganisms have a high chance that microorganisms will grow until the amount exceeds the legal limit and not safe for consumers.
  - - - Temperature is a key factor in determining the rates of deteriorative reactions, and in certain situations the packaging material can affect the temperature of the food. For packages that are stored in refrigerated display cabinets, most of the cooling takes place by conduction and convection. Simultaneously, there is a heat input by radiation from the fluorescent lamps used for lighting. Under these conditions, aluminum foil offers real advantages because of its high reflectivity and high conductivity.
    - - The RH of the ambient environment is important and can influence the water activity (aw) of the food unless the package provides an excellent barrier to water vapor. Many flexible plastic packaging materials provide good moisture barriers, but none is completely impermeable.
    - - The presence and concentration of gases in the environment surrounding the food have a considerable influence on the growth of microorganisms, and the atmosphere inside the package is often modified. The simplest way of modifying the atmosphere is vacuum packaging, that is, removal of air (and thus O2) from a package prior to sealing; it can have a beneficial effect by preventing the growth of aerobic microorganisms. Flushing the inside of the package with a gas such as CO2 or N2 before sealing is the basis of modified atmosphere packaging
    - - Many deteriorative changes in the nutritional quality of foods are initiated or accelerated by light. Light is, essentially, an electromagnetic vibration in the wavelength range between 4000 and 7000 A, the wavelength of ultraviolet (UV) light ranges between 2000 and 4000 A. The catalytic effects of light are most pronounced in the lower wavelengths of the visible spectrum and in the UV spectrum. The intensity of light and the length of exposure are significant factors in the production of discoloration and flavor defects in packaged foods.