Shelf-life prediction: theory and application
1993; Elsevier BV; Volume: 4; Issue: 3 Linguagem: Inglês
10.1016/0956-7135(93)90298-3
ISSN1873-7129
AutoresBin Xiao Fu, Theodore P. Labuza,
Tópico(s)Food Supply Chain Traceability
ResumoAlthough most food companies have a distinct interest in the shelf-life of their food products, little has been done to determine true shelf-life as a function of variable environmental conditions. Research efforts are generally aimed at improving quality with respect to a longer shelf-life. For true shelf-life prediction, especially for refrigerated foods, knowledge of predictive microbiology is needed. Models that describe influences of temperature and water activity on microbial deterioration are compared and the square-root model is found to be the best based on the criteria of r2 and mean square error. Appropriate approaches are presented for prediction of remaining quality or shelf-life of foods undergoing fluctuating temperature conditions. Finally, the Weibull hazard analysis technique for determination of shelf-life is introduced.
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