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Product Considerations
Safety
Functionality
Quality/Marketability
Something changed but product
is still safe and functions (e.g., color)
Sensory
Chemical
Functional
Microbiological
Physical
Benefits:
No calculations
See the effects of
precise condition
Application:
Products with a shorter
shelf life
Benefits:
Avoid running a full length
storage trial
See the impact of any changes
much sooner
Application:
Products with a longer shelf life
Cookies
Method:
Direct
Indirect
21 days
12 days
5,10,20 C
20%
Aerobic
Yeast
Mold
Coliform
Salmonella
Important
Important
Important
Daily
12 months
8 weeks
20,30,40 C
50% or 90%
Aerobic
Yeast
Mold
Color:
Texture:
Taste:
Inspection:
N/A
Important
Important
1-2 weeks
Example Calculations
T1
T2
T3
20 C
30 C
40 C
R1
R2
R3
15
24
38
Example Calculations
Q10 = (24/15) (10/(30-20)) = 1.61
= 1.6
= 1.58
But:
With actual Q10 = 1.6 the shelf life would be:
8 x (1.6 x 1.6) = 20.48 weeks (5.2 months)
Summary
Shelf life studies can be complex and need to be product specific
Key considerations: Safety, Quality, Character (marketability)
ALL studies require detailed information about the product to
establish the End Of Shelf Life parameters (EOSLs)
Direct methods are good for products with a shorter shelf life
Indirect methods work well for products with a longer shelf life
Q10 values are a great tool for accelerated studies
Most studies require expertise in food science
Testing Proposal
Samples were stored at 25 C and 45 C
with 90% - 100% RH for 5 6 weeks.
Test samples were pulled from storage
weekly
and tested for:
Leak test upon arrival
Water activity
Texture
Oxidation of fats
Oxygen head space content
Moisture content
Human Sensory for taste, odor,
color and appearance
aw of less
than 0.9
indicates
there is
little to no
danger of
microbial
issues
A noticeable
change in
texture
started to
occur at 2-3
weeks
No detrimental
change which
correlates well
with TBARs
data
A) Clear Film
16.3
B) NON MAP
64.6
B) MAP
86.0