FST160-ShelfLife-09

FST160-ShelfLife-09 - FST 160 - Food Product Development...

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Shelf Life Determination in Food Product Development John M. Krochta Food Science and Technology Biological and Agricultural Engineering University of California, Davis FST 160 - Food Product Development
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Food Shelf Life - De±nition Shelf life is the time between the packaging of a product and the point at which the product Frst becomes unacceptable to consumers under deFned environmental conditions and selected packaging
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Factors that Infuence Shel± Li±e 1) Nature of product – Type of product deterioration depends on product – DeFnition of product acceptance criteria necessary 2) Environmental conditions – Temperature, relative humidity, oxygen, light – Physical stresses 3) Packaging properties – Permeable package: shelf life depends on #1, 2 & 3
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Shelf-Life Determination Methods 1) Literature or market study – Shelf life estimated to be that of similar product in same environment and package 2) End-point study (“Real-world study) – Product quality assessed after actual shipping, storage and retailing scenarios – Impossible to assess all possible scenarios – Uncontrolled conditions prevent application of results to other conditions
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Shelf-Life Determination Methods 3) Storage Tests – Warehouse storage test • Usually characterized by uncontrolled conditions – Controlled storage test • Cabinet or room maintains T & RH at typical or average values
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This note was uploaded on 05/03/2009 for the course FST 160 taught by Professor Giovanni during the Spring '08 term at UC Davis.

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FST160-ShelfLife-09 - FST 160 - Food Product Development...

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