Article

The design of equipments for shelf-life study

Armour Food Research Laboratory. Oak Brook. IL 60521
Journal of Food Science (Impact Factor: 1.7). 08/2006; 40(2):399 - 403. DOI: 10.1111/j.1365-2621.1975.tb02211.x
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    • "Moreover, the shelf life of frozen dough stored under temperature fluctuations must be confirmed by a sensory test. Due to the expense and the timeconsuming nature of sensory testing procedures for food products, the use of staggered sampling designs for shelf life studies in foods has been proposed (Gacula, 1975). The technique consists of evaluating an increasing number of samples as storage time progresses. "
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    ABSTRACT: The shelf life of frozen bread dough stored under both constant and fluctuating temperature conditions was investigated. Storage regimes were designed to mimic either good or poor practice likely to be experienced in the cold chain (-18 ± 0.1°C, -18 ± 1°C, -18 ± 3°C or -18 ± 5°C). Gas production, dough water mobility and bread crumb characteristics were measured as quality parameters. The acceptability of bread made from frozen dough was monitored using a modified Weibull hazard sensory method. The shelf life results were considered from a kinetic standpoint with a focus on the effect of temperature on the acceleration of deterioration. Temperature fluctuations during storage accelerated deterioration in frozen bread dough. Large temperature fluctuations (-18 ± 5°C) and storage at higher temperatures (a combination of -18°C, -13°C and -8°C) during frozen storage resulted in significantly more rapid loss of dough and bread quality than storage at constant temperatures. A broken (nuclear magnetic resonance) peak of frozen dough stored under large temperature changes indicated greater separation of water bound to the starch-gluten matrix. The shelf life of frozen dough stored under large temperature fluctuations and higher temperatures was about 12 weeks, whereas the shelf life of the dough stored under constant or less fluctuating temperatures was greater than 16 weeks.
    Full-text · Article · Jan 2009 · Kasetsart Journal - Natural Science
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    • "Typical storage tests are conducted at different stress levels using sensory attributes as limiting factors. When sensory panelists perceive product deterioration, the shelf-life limit is established (Gacula 1975; IFST 1993, 1998; Marsili 2000; Kilkast 2000; Giese 2000). In many cases, the microbial growth at this limit is not even near the regulatory level, but nevertheless, the obligatory tests must be performed to guarantee large food safety margins. "
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    ABSTRACT: Shelf-life is defined as the time that a product is acceptable and meets the consumers expectations regarding food quality. It is the result of the conjunction of all services in production, distribution, and consumption. Shelf-life dating is one of the most difficult tasks in food engineering. Market pressure has lead to the implementation of shelf-life by sensory analyses, which may not reflect the full quality spectra. Moreover, traditional methods for shelf-life dating and small-scale distribution chain tests cannot reproduce in a laboratory the real conditions of storage, distribution, and consumption on food quality. Today, food engineers are facing the challenges to monitor, diagnose, and control the quality and safety of food products. The advent of nanotechnology, multivariate sensors, information systems, and complex systems will revolutionize the way we manage, distribute, and consume foods. The informed consumer demands foods, under the legal standards, at low cost, high standards of nutritional, sensory, and health benefits. To accommodate the new paradigms, we herein present a critical review of shelf-life dating approaches with special emphasis in computational systems and future trends on complex systems methodologies applied to the prediction of food quality and safety.
    Full-text · Article · Sep 2008 · Food and Bioprocess Technology
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    • "Also, fitting empirical data to mathematical distributions has lead many researchers to use the Weibull distribution to model the deterioration rate. Among the items whose rate of deterioration was assumed to follow the Weibull distribution are refrigerated meats (Andujar and Herrera [1]), roasted and ground coffee (Cardelli and Labuza [3]), pasteurized milk (Duyvesteyn [7]), luncheon meats (Gacula [8]), breakfast cereal (Pickering [14]), cottage cheese (Schmidt and Bouma [20]), cassava flour (Shirose et al. [22]), corn seed (Tang et al. [23]), frozen foods (Tomasicchio et al. [24]), and ice cream (Wittinger and Smith [25]). Besides food stuff, there are many products, such as camera films, drugs, pharmaceuticals, chemicals, electronic components and radioactive substances that deteriorate while in stock. "
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    ABSTRACT: This paper is concerned with the optimal control of a production inventory system with deteriorating items. It is assumed that the deterioration rate follows the two-parameter Weibull distribution. The continuous-review and periodic-review policies are investi- gated. In each case, optimality conditions are derived. Also, numerical illustrative examples are presented.
    Full-text · Article · Jan 2007
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