Shelf Life (ESL)
A Reference Resource List
Compiled by Emerson Library
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 Sandwichs Shelf Life Without Scrimping on Safety
and Quality. (2002) Food Processing
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 doesnt 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 sandwichs fillings 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.
April 7, 2004
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