• Title, Summary, Keyword: shelf-life

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Predicting Shelf-life of Ice Cream by Accelerated Conditions

  • Park, Jung-Min;Koh, Jong-Ho;Kim, Jin-Man
    • Food Science of Animal Resources
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    • v.38 no.6
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    • pp.1216-1225
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    • 2018
  • Shelf-life is defined as the amount of time during which a food product retains its desired sensory, chemical, and physical characteristics while remaining safe for consumption. The food industry needs to rapidly obtain the necessary information for determining the shelf life of its products. Here we studied the approaches available for conducting accelerated shelf-life tests. Accelerated shelf-life testing is applied to a variety of products to rapidly estimate change in characteristics with time. The aim of this work was to use accelerated shelf-life testing to study the changes in pH, microbiology, and sensory characteristics of ice cream by the application of a kinetic approach and, based on the observations, to estimate its shelf life. As per the current law, there is no shelf life on ice cream. Our results suggest that the shelf life of an ice cream sample was 24.27 months at $-18^{\circ}C$, 2.29 months at $-6^{\circ}C$, 0.39 months at $-1^{\circ}C$, and 0.15 months at $4^{\circ}C$. Results of this study suggest that a set expiration date on ice cream might also contribute to effective management of ice cream characteristics in the retail chilled chain.

A Study on Shelf-life Management Program of Long-term Storage One-shot System (장기 저장되는 일회성 시스템의 수명 관리 프로그램에 대한 연구)

  • Park, Dong-in;Shim, Hang-Geun
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.21 no.1
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    • pp.628-633
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    • 2020
  • This paper presents an analysis of the shelf-life management program of the long-term storage one-shot system. The one-shot system is mainly maintained with long-term storage or non-operating status and is operated once at execution of the mission. The function corresponding to one-shot is mainly operated through a shelf-life item such as an explosive. The performance and characteristics of shelf-life item are subject to change as the storage period passes. Therefore, shelf-life management for maintaining good condition is very important during long-term storage, and criteria for management is necessary. We present a method for optimizing shelf-life extension by comparing criteria for management with current reliability. Next, the shelf-life evaluation schedule was decided by utilizing the reliability function of exponential distribution and Weibull distribution. Continuously accumulated test data from the shelf-life evaluation were analyzed, and the parameter of distribution was updated. The extension or expiration of shelf-life was selected by monitoring changes in reliability. In addition, we confirmed the applicability of the presented shelf-life management program by applying ASRP test data of the one-shot system K000 fuse.

The Predicton of the Shelf-life of Packaged Meals (Kim Pab) Marketed in Covenience Stores Using Simulation Study (모의실험을 통한 편의점 판매용 김밥 도시락의 유통기한 예측)

  • 곽동경;김성희
    • Journal of Food Hygiene and Safety
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    • v.11 no.3
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    • pp.189-196
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    • 1996
  • Based on microbiological-chemical test results under simulated time-temperature conditions, total plate count, coliform, and volatile basic nitrogen were selected as effective quality indicators for estimating probable shelf-life on Kim Pab dosirak marketed in convenience stores, and shelf-life at each storage temperature was calculated from regression equation between effective quality indicator standard limit and storage time. Estimated shelf lives of Kim Pab Dosirak were 17, 3 and 2 hours respectively under 1$0^{\circ}C$, 2$0^{\circ}C$ and 3$0^{\circ}C$. Because shelf-life was especially affected by intial values, regression analysis between initial effective quality indicator values and storage hours was performed for the estimation of probable shelf-life on Kim Pab during storage at 10, 20, or 3$0^{\circ}C$.

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Mathematical Analysis on TTI's Estimation Accuracy of Food Shelf Life Depending on its Discrepancy in Temperature Dependence (상호 온도의존성의 차이에 따른 TTI의 식품 shelf life 예측 정확성에 대한 수리적 분석)

  • Kang, Jin Won;Choi, Jung Hwa;Park, Soo Yeon;Kim, Min Jung;Kim, Min Jung;Lee, Man Hi;Jung, Seung Won;Lee, Seung Ju
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.20 no.3
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    • pp.85-89
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    • 2014
  • TTI is a small label of which the color changes by time-temperature history during food storage. The food shelf life (SL) was compared with that of TTI, the time for TTI to reach the end-point of its color change, for the various discrepancies in two Arrhenius activation energies (Ea), an important parameter of temperature dependence. The SL of TTI and food were mathematically simulated, based on zero-order and first-order kinetics, respectively. In the case Ea of food was smaller than that of TTI, the SL of food was larger than that of TTI, meaning TTI reaches the end-point of color change earlier even though food is still fresh. In the case of Ea of food > Ea of TTI, the food reaches the SL earlier than the TTI. In addition, the magnitude of ${\Delta}Ea$ between food and TTI led to the bigger ${\Delta}SL$. To be safe, $SL_{Food}$ > $SL_{TTI}$ would be practical although $SL_{Food}{\fallingdotseq}SL_{TTI}$ is ideal.

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A Review of Technologies to Prolong the Shelf Life of Fresh Tropical Fruits in Southeast Asia

  • Kusumaningrum, Dewi;Lee, Seung-Hyun;Lee, Wang-Hee;Mo, Changyeun;Cho, Byoung-Kwan
    • Journal of Biosystems Engineering
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    • v.40 no.4
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    • pp.345-358
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    • 2015
  • Southeast Asia, a typical tropical region, plays an important role in exporting a variety of fruits worldwide. The market for fresh fruits has been growing consistently, and this is a chance for Southeast Asian countries to increase their national income. However, export of tropical fruits has limitations such as a short shelf life and difficulty in maintaining the quality because of tropical climate conditions and undeveloped postharvest technologies in Southeast Asia. An important objective for developing postharvest technologies is to extend the shelf life of fresh fruits without deterioration in fruit quality. Therefore, it is essential to determine factors that affect the shelf life of fruits. The shelf life of tropical fruits is significantly dependent on the inherent properties of the fruits, extrinsic conditions, postharvest treatment, and microbial contamination. Recently, Southeast Asian countries have supported agricultural research groups for developing new postharvest technologies and minimizing postharvest losses and maintaining export fruit quality so that the total sales of tropical fruit farms can increase. This review introduces how the primary factors for extending the shelf life of tropical fruits can be determined and discusses the development of postharvest technologies for tropical fruits in Southeast Asian countries.

Shelf-Life Extension of Cooked Squid Using Modified Atmosphere Packaging (환경기체조절포장에 의한 자숙오징어의 Shelf-Life 연장)

  • 양승택
    • Journal of Life Science
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    • v.10 no.1
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    • pp.61-67
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    • 2000
  • An experiment was conducted for extension of shelf-life of cooked squid (Todarodes pacificus) using modified atmosphere packaging. The products were packed in a Ny/PE/LLDPE (0.015/0.045/0.040 mm) laminated film with air, vacuum, CO2 gas, and N2 gas, respectively, and then stored at 5$^{\circ}C$ and 2$0^{\circ}C$. Keeping qualities of the products were investigated by measuring moisture content, H, volatile basic nitrogen (VBN), viable cell count, thiobarbituric acid (TBA) value, peroxide value (POV) and color value. Good qualities of the products stored at 5$^{\circ}C$were maintained at least 9 days, 11 days, more than 35 days and 24 days in air, vacuum, CO2 gas and N2 gas packaging products, respectively. In cases of 2$0^{\circ}C$ storage, however, the shelf-lives of all the products were only one day. The shelf-life extension of the products were observed in CO2 ga>N2 gas>vacuum>air packaging in order.

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Effect of Adipic Acid on Extending Shelf Life of Kimchi During Cooling Storage (Adipic Acid 첨가에 의한 김치의 저온 저장 중 저장 기간 증가에 관한 연구)

  • An, Duek-Jun
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.11 no.2
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    • pp.97-100
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    • 2005
  • To delay the fermentation of Kimchi during storage and handling, adipic acid, was selected due to its low acid dissociation constant. Sensory evaluation was conducted to find maximum dosage of adipic acid which does not influence the raw taste of Kimchi and 0.12%(wt. of adipic acid/wt. of Kimchi) was selected. At $10^{\circ}C$, the optimum and maximum shelf life was respectively 3.2 and 2.3 times longer than that of control. At 15 and $20^{\circ}C$, extension of shelf life was as follows: maximum shelf life with adipic acid was extended about 2.3-2.7 times and optimum shelf life was 1.3-1.5 times.

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A Shelf Life Analysis Software for Food Industry (식품회사를 위한 선반수명분석 소프트웨어)

  • Chang, Kyung;Lee, Jin-Bum
    • Journal of the Society of Korea Industrial and Systems Engineering
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    • v.25 no.2
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    • pp.19-26
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    • 2002
  • In this paper a software program is given for food product life (shelf life) estimation. There are many modules of related operations, considering the characteristic of food industry so that users can easily use and understand the software, and we make the related data referenced In data base. In food industry acceleration tests depend on food deterioration differential equations. Based on such equations, etc, this paper suggests a shelf life estimation software program.

An Study on the Consumer Perception for Open Shelf-life Dating Method of the Packaged Foods (포장식품의 유통기한 표시기법에 대한 소비자 심리 연구)

  • 하영선;김종경;박인식
    • Korean Journal of Food Preservation
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    • v.5 no.4
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    • pp.392-395
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    • 1998
  • This study was to reveal consumer attitudes about open shelf-life dating method of the packaged foods. Consumers consider that open shelf-life dating to the packaged foods gives good information to choose the products to buy, but also confusion with unclear open shelf-life dating marked on the package. For the perishable foods, consumers tended to get more attention to the open shelf-life dates. Consumers prefer the dating method of edible periods better than sellable periods to the packaged foods. The female consumers consider that open shelf-life dating is more important to buy the packaged foods than male consumers do.

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Predicting and Extending the Shelf Life of Red Cabbage Sprouts (적양배추싹의 Shelf Life 예측 및 Aqueous ClO2, Fumaric Acid, UV-C 병합처리)

  • Chun, Ho Hyun;Park, Seung Jong;Jung, Seung Hun;Song, Kyung Bin
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.42 no.9
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    • pp.1518-1523
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    • 2013
  • To estimate the shelf life of red cabbage sprouts (stored at 4 and $10^{\circ}C$), the numbers of total aerobic bacteria were determined during storage. Parameters for the Gompertz model were determined and the shelf life was predicted using a modified Gompertz equation. The estimated shelf lives of red cabbage sprouts packed with polyolefin film and polyamide/polyamide/polyethylene (PA/PA/PE) film at $4^{\circ}C$ were 49.4 and 52.3 h, respectively, whereas those of red cabbage sprouts packed with polyolefin film and PA/PA/PE film at $10^{\circ}C$ were 19.7 and 22.6, respectively. The shelf life prediction equation was appropriate, based on the statistical analysis of the accuracy factor, bias factor, and mean square error. On the other hand, for red cabbage sprouts treated with aqueous $ClO_2$/fumaric acid and UV-C then packed with polyolefin film or PA/PA/PE film, the shelf life was predicted to be longer than 168 h. These results suggest that the combined treatment of aqueous $ClO_2$/fumaric acid and UV-C can be useful for improving microbial safety and extending the shelf life of red cabbage sprouts during storage.