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Factors affecting the shelf life and sensory evaluation of food products. …
Factors affecting the shelf life and sensory evaluation of food products.
Modified Atmospheric Packaging (MAP)
Aerobic bacteria, which are mostly to blame for rotting, are controlled by low oxygen environments that extend product shelf life.
Properties of food processing
formulation of ingredients
the method(s) of processing
the type of packaging
the storage conditions
Extrinsic factors
gaseous atmosphere
storage temperature
relative humidity coupled with intrinsic properties of food
Time
Chemical preservatives
Intrinsic factors
Water activity.
Certain substances or solutes (humectants), such as glycerol, sucrose, sodium chloride, and others, can be added to increase storage time and reduce aw.
Aw levels in food products can be appropriately altered to extend the shelf life of goods.
These substances bind the majority of the water molecules that are present and prohibit microbes from accessing the water for development.
pH
Moisture content
Nutrient content
Sugar content
Salt content.
Sugar content