Testing the Shelf-life of Food Products under Accelerated Temperature
Abstract
A purpose of evaluation the shelf life of food products was indicating the food expiration date on the food label, according to a Notification of the Ministry of Public Health No. 383 B.E. 2560. Besides, it also protected a consumers' right to be safe from goods or services following the Food Act B.E. 2522. Study the shelf life of food products under accelerated conditions (i.e. elevated temperature or humidity) was widely used because of the reliable results.Moreover, the period time for shelf life testing of foods under accelerated condition was less than under normal condition.. However, the experimental design,, sampling, analysis of changing in quality of the food product samples during storage such as physical quality, chemical quality, sensory quality and microbial safety together with the defining an accelerated temperature and other storage condition should be considered to suitable for food products which significant differed in deterioration characteristics. Generally, the Q10 equation and/or kinetic reaction was often used to calculate the shelf life of food products under accelerated temperature conditions.Keywords: accelerated shelf life testing ; Q10 equation ; kinetic reaction ; quality deteriorationReferences
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Understanding and measuring the shelf-life of food. (pp. 165-183). Cambridge: Woodhead Publishing Limited.
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Wiriyajaree, P. (2018). Sensory evaluation. Chiang Mai: Chiang Mai University. (in Thai)
Wongcharoen, W. (2010). Shelf life study of food products. Food, 40(3), 199-204. (in Thai)
the shelf-life of food. (pp. 111-127). Cambridge: Woodhead Publishing Limited.
Boekel, V.M., Fogliano, V., Pellegrini, N., Stanton, C., Scholz, G., Lalljie, S., Somoza, V., Knorr, D., Jasti, P.R.
& Eisenbrand, G. (2010). A review on the beneficial aspects of food processing. Molecular Nutrition and Food Research, 54(9), 215-1247.
Chen, X.D. (2009). Drying and dried food quality. In E. Ortega-Rivas (Ed.), Processing Effects on Safety and Quality of Foods. (pp. 323-340) New York: CRC Press.
Codex. (1999). Codex standards for fats and oils from vegetable sources. Retrieved May 5, 2021 from
http://www.fao.org/3/y2774e/y2774e04.htm
Fellows, P.J., 2009. Food processing technology: principles and practice. Cambridge: Woodhead Publishing Limited.
Fernández, P.P., Sanz, P.D., Molina-García, A.D., Otero, L., Guignon, B. & Vaudagna, S.R. (2007). Conventional freezing plus high pressure–low temperature treatment: Physical properties, microbial quality and storage stability of beef meat. Meat Science, 77(4), 616-625.
Joint FAO/WHO expert committee on food additives. (2002). Summary of evaluations performed by the Joint
FAO/WHO expert committee on food additives. Retrieved May 5, 2021 from http://www.inchem. org/documents/jecfa/jeceval/jec_184.htm
Kilcast D. & Subramaniam P. (2011). Food and beverage stability and shelf life. Cambridge: Woodhead Publishing Limited.
Kong, F. & Singh, R.P. (2011). Chemical deterioration and physical instability of foods and beverages. In
D. Kilcast, & P. Subramaniam (Eds.), Food and beverage stability and shelf life. (pp.29-62). Cambridge: Woodhead Publishing Limited.
Manzocco, L., Romano G., Calligaris, S. & Nicoli, M. C. (2020). Modeling the effect of the oxidation
status of the ingredient oil on stability and shelf life of low-moisture bakery products: The case study of crackers. Foods, 9(6), 749.
Ministry of public health. (2014). Notification of the ministry of public health (No. 367) B.E. 2557: Labeling of prepackaged foods. Ministry of public health, Bangkok, Thailand. (in Thai)
Ministry of public health. (2020a). Notification of the ministry of public health (No. 416) B.E. 2563: Prescribing the quality or standard, principles, conditions and methods of analysis for pathogenic microorganisms in foods, Bangkok, Thailand. (in Thai)
Ministry of public health. (2020b). Notification of the ministry of public health (No. 418) B.E. 2563: Prescribing the principle, conditions, methods and proportion of food additives (No.2), Bangkok, Thailand. (in Thai)
Ministry of public health. (2020c). Notification of the ministry of public health (No. 420) B.E. 2563: Food production processes, processing equipment/utensils and storage practices, Bangkok, Thailand. (in Thai)
Mizrahi, S. (2004). Accelerated shelf-life tests. In R. Steele (Ed), Understanding and measuring the shelf-life of food. (pp 317-339). Cambridge, Woodhead Publishing Limited.
Msagati, T.A.M. (2012). Chemistry of food additives and preservatives. Chichester: John Wiley & Sons.
Robertson, G.L. (2009). Food packaging and shelf life: A Practical guide. Florida: CRC Press.
Shahid, S., Leghari, A.A., Farid, M.S., Saeed, M., Anwar, S., Anjum, R., Saeed, N. & Abbas, Z. (2021). Role of
active food packaging developed from microencapsulated bioactive ingredients in Quality and shelf life enhancement: A review. Journal of American Science, 17(2), 12-28.
Singh, R. P. & Anderson, B. A. (2004). The major types of food spoilage: an overview. In R. Steele (Ed.),
Understanding and measuring the shelf-life of food. (pp. 3-23). Cambridge: Woodhead Publishing Limited.
Singh, T.K. & Cadwallader, K.R. (2004). Ways of measuring shelf-life and spoilage. In R. Steele (Ed.),
Understanding and measuring the shelf-life of food. (pp. 165-183). Cambridge: Woodhead Publishing Limited.
Speranza, B., Bevilacqua, A. & Sinigaglia, M. (2010). Food spoilage and safety: Some key-concepts. In
A. Bevilacqua, M.R. Corbo, & M. Sinigaglia, (Eds.), Application of alternative food-preservation technologies to enhance food safety and stability. (pp. 17-34). Sharjah: Bentham Books.
Taoukis P.S., Labuza, T.P. & Saguy I.S. (1997). Kinetics of food deterioration and shelf-life prediction.
In K.J Valentas, E. Rotstein, & R.P. Singh, (Eds.), Handbook of food engineering practice. (pp. 361-403). New York: CRC Press.
Thai trade center The Hague. (2020). Shelf-stable foods. Retrieved May 11, 2021, from https://www.ditp.go.th/contents_attach/613636/613636.pdf (in Thai)
Wiriyajaree, P. (2018). Sensory evaluation. Chiang Mai: Chiang Mai University. (in Thai)
Wongcharoen, W. (2010). Shelf life study of food products. Food, 40(3), 199-204. (in Thai)
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Published
2022-09-07
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Scientific Article
