|
|
Article: ADVANCES IN SHELF LIFE TECHNOLOGY FOR THE FOOD INDUSTRY: A guide to new techniques that help extend product shelf life.
- Article from:
- Emerging Food R&D Report
- Article date:
- October 1, 1999
CopyrightCOPYRIGHT 1999 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Food researchers face numerous challenges when trying to develop a product that retains its quality during its shelf life. Unfortunately, it's practically impossible to directly control the environments a product experiences once it's in the distribution channel. Shelf life is determined not only by a food's chemical nature, but also by the way it has been processed, packaged, distributed and stored.
Products may lose their nutritive value and undergo subtle chemical and physical changes during long-term storage, even if they do not spoil. A major problem that products experience involves fluctuating or inadequate temperatures during their storage.
...