The document discusses shelf life of food and factors that affect it. Shelf life is the time a food product remains safe, sensory qualities, and nutritional value when stored under recommended conditions. It begins after processing and packaging. Shelf life is affected by intrinsic food factors like pH and extrinsic storage factors like temperature. Shelf life is indicated using use by and best before dates. Methods to determine shelf life include accelerated and real time testing. Sensory, physico-chemical, and microbiological analysis are used to measure changes and determine the shelf life.
Risk assessment and management during food preparationaleeban_irasna
About the challenges reagarding food safety,risk analysis, risk assessment and principles of food safety management in food industry. Also contains the case study of Listeria monocytogenes in Deli meats
Thermal processing is defined as the combination of temperature and time required to eliminate a desired number of microorganisms from a food product.
The term "thermal" refers to processes involving heat.
Heating food is an effective way of preserving.
The basic purpose for the thermal processing of foods is,
to reduce or destroy microbial activity,
reduce or destroy enzyme activity,
and to produce physical or chemical changes,
to make the food meet a certain quality standard.
Food safety is the utilization of various resources and strategies to ensure that all types of food are properly stored, prepared, and preserved so they are safe for consumption. The EXIM Policy is the Export-Import policies regulating international commerce in India.
Exim Policy is also known as the Foreign Trade Policy.
EXIM policy is import export policy that contains rules and regulations regarding doing imports and exports.
Risk assessment and management during food preparationaleeban_irasna
About the challenges reagarding food safety,risk analysis, risk assessment and principles of food safety management in food industry. Also contains the case study of Listeria monocytogenes in Deli meats
Thermal processing is defined as the combination of temperature and time required to eliminate a desired number of microorganisms from a food product.
The term "thermal" refers to processes involving heat.
Heating food is an effective way of preserving.
The basic purpose for the thermal processing of foods is,
to reduce or destroy microbial activity,
reduce or destroy enzyme activity,
and to produce physical or chemical changes,
to make the food meet a certain quality standard.
Food safety is the utilization of various resources and strategies to ensure that all types of food are properly stored, prepared, and preserved so they are safe for consumption. The EXIM Policy is the Export-Import policies regulating international commerce in India.
Exim Policy is also known as the Foreign Trade Policy.
EXIM policy is import export policy that contains rules and regulations regarding doing imports and exports.
Stability Testing During Product DevelopmentAl Riyad Hasan
Stability Testing During Product Development:
Practical conduct of stability testing
Presentation and recording of results
Stability data handling and estimation of shelf life
Package Labelling
This chapter mainly concerns the preservation methods. Although many methods are used in food processing, some are preservation methods. Such as fermentation, blanching, pasteurization, and sterilization, the packaging is the main one.
Introduction to Food Science and Technology.pptxNaimaMukhtar2
Food Science is a convenient name for multi-disciplinary aspects which deal with food. Food Science and Technology deals with the technical aspects of food science. Though both terms sound similar at first, however, they are different. Major disciplines to which Food Science are related are also briefly discussed. For more understanding, the video of this presentation please check out
https://youtu.be/nIlGxnqMh3k
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At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
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2. Shelf-life
• Time during which the food product will:
remain safe; retain desired sensory, chemical,
physical and microbiological characteristics;
comply with any label declaration of
nutritional data, when stored under the
recommended conditions
• It begins from the time the food is finished
processing and packaged.
3. Factors Affecting Shelf life
Intrinsic Factors Extrinsic Factors
Water Activity Time–temperature profile during
processing; pressure in the
headspace
pH Temperature control during storage
Redox potential (Eh) Relative humidity (RH)
Available oxygen Exposure to light (UV and IR)
Nutrients Environmental microbial counts
during
Natural microflora and surviving
microbiological counts
Composition of atmosphere within
packaging.
Use of preservatives in product
formulation
Subsequent heat treatment
4. Shelf life indication on food
• Use by date - foods that have a use by date are
generally regarded as unsafe to eat after the
designated date because a build-up of bad
bacteria may have occurred – even if the food
in question still looks and smells good enough
to consume.
• It is about safety
5. • Best Before – It signifies that although the date
on the package may have passed, the product
is still safe to consume on the proviso the item
has been stored according to instructions,
while still generally maintaining its colour,
texture and flavour.
• It is about quality of food.
6. Methods
1. Accelerated shelf-life testing - The food
product is conditioned and stored at elevated
temperature and/or humidity and the quality
changes of the product are evaluated at a
specific sampling rate.
• It can be two to four times faster than the real
shelf life study.
7. Kinetic Model
Zero order kinetics –
ts = A0 - Ae
k
A0 = initial conc
Ae = Conc of A at the
end of shelf life
k = Zero order rate
const
First order kinetics –
ts = ln (A0/Ae)
k
A0 = initial conc
Ae = Conc of A at the
end of shelf life
k = First order rate
const
8. 2. Real Time shelf life testing – Food products are
Stored under stated or selected conditions for
longer than the expected shelf life and check at
regular intervals to see when spoilage begins.
9. Parameters for measuring shelf life
Sensory Changes –
• Product’s appearance, consistency, colour,
aroma, taste, texture were analyzed by
panellists.
• These are usually quantitative quality
measures from trained panels
10. Sensory testing
Analytical test Hedonic Test
Difference Test
Quantitative
Test
Simple
Descriptive
Duo-Trio
Triangle
Paired
Comparison
Profiling
Time
Intensity
Preference
Acceptability
Relative to
ideal
11. Physico-Chemical analysis –
• It is used to measure the end points of chemical
reactions occurring in food during storage, or to
confirm the results obtained by the sensory
panels.
• Generally pH, Moisture, Acidity, Salt content,
TSS are calculated.
12. Microbiological analysis –
• It determine microbial growth, which leads to
the spoilage of a food product and the growth
of microbial pathogens that affect the safety of
the product.
• E.coli, Coliform, TPC, Yeast & mold and other
bacteria (depending on sample) are
determined.
13. Conclusion
• Shelf life of food vary with different food
items, packaging, storage, distribution etc.
• Accelerated shelf life test (ASLT) and Real time
are 2 methods for calculation.
• Sensory, physico-chemical, microbial analysis
used to determine shelf life.