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Extended Shelf Life (ESL)

A Reference Resource List

Compiled by Emerson Library Staff

2001-2004

 

2001 Journal Citations:

 

Byrd, S.J.  “Using Antioxidants to Increase Shelf Life of Food Products.”  (2001) Cereal Foods World (46) 2:48-53.

When developing, producing, and marketing many food products, one of the main considerations is shelf life.  Consumers want a product that can contain freshness, odor, and flavor for as long as possible.  Moisture loss, spoilage because of microorganisms, enzymatic changes, and oxidation can all affect the shelf life of a product.  Oxidation is a chemical chain reaction that occurs in unsaturated compounds, like fats and oils.  The article includes how to select an antioxidant, how antioxidants should be added, the applications in cereals and other breakfast products, regulations that govern the use of antioxidants, and testing the efficacy of antioxidants in food products.

 

Ennen, Steve.  “High Pressure Pioneers Ignite Fresh Approach: Practical Gains Made in Shelf Life and Food Safety.”  (2001) Food Processing (62) 1:16-18, 20, 22.

In Sabinas, Mexico, Don Boweden of Avomex Foods’ production plant, uses high pressure processing, also known as ultra high-pressure or hydrostatic pressure) for their avocado dip.  This process ensures that they do not have to use preservatives or artificial additives in their avocado dip.  Boweden wants his companies’ product to be natural and have a long shelf life.  Because of the high-pressure process, the avocado dip can last longer and can be shipped further to their target markets.

 

2002 Journal Citations:

 

Zammer, Colleen.  “Balance Bread and Fillings: How to Extend a Sandwich’s Shelf Life Without Scrimping on Safety and Quality.”  (2002) Food Processing (63) 12:48-50.

A new food trend is convenience foods in the U.S.  Consumers want tasty and healthy foods that can be stored anywhere and eaten any time.  Technology improvements have helped extending shelf life for products.  A food company wants to extend shelf life in ways that it doesn’t compromise safety or quality.  To extend the life of a sandwich, one must take in both components of the sandwich.  There is the bread and the filling.  With bread, the problems that arise are mold growth, staling, and bacterial growth.  The sandwich all together poses more problems such as texture change and flavor degradation.  There are commercial ingredients that will extend the life of the sandwich by discouraging mold growth and staling.  To decrease moisture migration, a food company can reduce the sandwich’s filling’s moisture and water activity.  Also, food companies can use modified atmosphere packaging (MAP) to help stop the additional reactions that can occur in the distribution and storage process.

 

2003 Journal Citations:

 

Broday, Aaron L.  “Predicting Packaged Food Shelf Life.”  (2003) Food Technology (57) 4:100-102.

Shelf life is the period in which the product retains its desired properties.  Shelf-stable foods mean that food retains their desired properties for one year.  The article includes factors that affect shelf life such as environmental conditions and packaging.  The article also includes predictive modeling, which is the measuring of shelf life of a product with its package model.

 

Last updated April 7, 2004

 

Click to obtain sources for reprints of articles cited


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