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Scientific principles of shelf life evaluation

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Abstract

Foods are perishable by nature. Numerous changes take place in foods during processing and storage. It is well known that conditions used to process and store foods may adversely influence the quality attributes in foods. Upon storage for a certain period, one or more quality attributes of a food may reach an undesirable state. At that instant, the food is considered unsuitable for consumption and it is said to have reached the end of its shelf life. In this chapter, certain major modes of food deterioration will be examined. These modes of deterioration will be expressed mathematically as rate equations. Reaction kinetics and various models that are used in practice to express quality changes in foods will be discussed. At the end of the chapter, a brief discussion of sensors that indicate time and temperature exposures of foods and their use in monitoring shelf life of foods will be presented.

Keywords

  • Shelf Life
  • Quality Attribute
  • Food Quality
  • Quality Change
  • Scientific Principle

These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Singh, R.P. (1994). Scientific principles of shelf life evaluation. In: Man, C.M.D., Jones, A.A. (eds) Shelf Life Evaluation of Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2095-5_1

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  • DOI: https://doi.org/10.1007/978-1-4615-2095-5_1

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5871-8

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