The shelf life of foods depends on many parameters, not limited to those listed below:
- Quality of raw material
- Chemical load of raw material
- Microbiological load of raw material
- Type of raw material
- Production method of raw material
- Chemical structure of final product
- Physical structure of final product
- Microbiological load of final product
- Water activity (aw) value of final product
- Fat ratio of final product
- pH value of final product
- Production method of the food product
- Process parameters such as temperature, pressure and humidity during production
- Whether preservatives are used
- Compliance percentage with basic food safety practices during production
- Packaging method of the food product
- Material used for packaging
- Storage conditions of the food product
- Shipping conditions of the food product
As stated above, there are many parameters that affect the shelf life of a food.
When it comes to freshly squeezed fruits and vegetables, the product produced in accordance with good manufacturing practices must be subjected to certain processes in order to preserve its quality and properties for a certain period (determining this period is also a separate area of expertise).
There are multiple methods for preserving food, and each method can vary depending on the type of food.
The most ideal preservation method for fruit and vegetable juices is thermal processing.
Thermal processing preservation methods for fruit and vegetable juices can also be applied in multiple ways.
These methods vary depending on many parameters such as process type, thermal processing technology, and thermal processing duration.
The method to be selected may also vary depending on product type and capacity.
Recently, the production of daily fresh fruit and vegetable juices in very small capacities has become widespread.
Generally, these products are served to customers under the name of diet products.
For facilities producing small quantities such as a few thousand bottles per day and multiple varieties, the most ideal thermal processing application method can be done with batch type pasteurizers.
If you need support for food shelf life studies, we would be happy to collaborate.