Food Shelf Life Studies
Food shelf life depends on many parameters, including but not limited to those listed below.
01. Quality of the raw material,
02. Chemical load of the raw material,
03. Microbiological load of the raw material,
04. Type of raw material,
05. Production method of the raw material,
06. Chemical structure of the final product,
07. Physical structure of the final product,
08. Microbiological load of the final product,
09. aw value of the final product,
10. Fat content of the final product,
11. pH value of the final product,
12. Enzyme activity in the final product,
13. Presence of antioxidants in the final product,
14. Presence of free radicals in the final product,
15. Invert sugar content of the final product,
16. Production method of the relevant food product,
17. Process parameters such as temperature, pressure, and humidity during production of the relevant food product,
18. Whether preservatives are used,
19. Level of compliance with basic food safety practices during production of the relevant food product,
20. Packaging method of the relevant food product,
21. Material used to package the relevant food product,
22. Storage conditions of the relevant food product,
23. Shipping conditions of the relevant food product,
An optimum shelf life can be achieved for a food product by analyzing and improving the parameters listed above.
We are ready to collaborate to optimize the shelf life of your food products.
You can also read our blog post How to Extend the Shelf Life of Freshly Squeezed Fruit and Vegetable Juices.