15 replies to this topic

[Hasmukh Amin]

Need different formats for shelf life estimation studies in Bakery, Dairy & spices products 

[ANNAMALAI]

Hi frnd..having shelf life format for RTE foods,send your mail id to xxxxxxxxxxx,so that i can forward ,,

Edited by Charles.C, 14 January 2014 - 04:11 PM.
email address deleted

[Charles.C]

Need different formats for shelf life estimation studies in Bakery, Dairy & spices products 

 

Please explain what you mean by different formats.

 

Rgds / Charles.C

[Hasmukh Amin]

Please explain what you mean by different formats.

 

Rgds / Charles.C

Basically I am Food Analyst & intend to commence shelf life studies for the various food industries in my laboratory .If we take trials under Accelerated conditions How the Time limit is selected i.e for how long I will have to keep under the Accelerated conditions.Say for Turmeric Powder expected shelf life is eight months than how long I should keep in Accelerated conditions ? is there any relationship between declared shelf life & the product to be kept in Accelerated conditions for study?

 

Regards

Hasmukh Amin 

[Hasmukh Amin]

Hi frnd..having shelf life format for RTE foods,send your mail id to xxxxxxxxxxx,so that i can forward ,,

Thanks

 

 

kindly send the same

 

Regards

Hasmukh Amin

Edited by Charles.C, 15 January 2014 - 07:28 AM.
email address removed

[Mesha]

Hi Hansmukh,

 

Why are you conducting shelf life study for a product with a declared shelf life eg turmeric (as you quoted) ??

[Hasmukh Amin]

Hi Hansmukh,

 

Why are you conducting shelf life study for a product with a declared shelf life eg turmeric (as you quoted) ??

I have quoted the example only, it may be any product like turmeric

Further many times Food Business Operator declare shelf life on the basis of experience & hence need to confirm by conducting shelf life studies in Laboratory Auditors & Regulators also need data from laboratory

Thank you in advance

Regards

Hasmukh Amin 

[Charles.C]

Dear Hasmukh Amin,

 

Referring to yr post #4.

 

The answer depends on how the accelerated study has been set up.

For example some studies implement  sensorial criteria for acceptability. Others nominate a microbiological parameter (eg max. plate count), etc. The overall time involved then depends on the required limits / boosted conditions used. It is both a very broad and specific topic at the same time. Frequently of book dimensions.

 

You may find these threads / posts of interest –

 

http://www.ifsqn.com...slt/#entry51506

(acc./thread)

http://www.ifsqn.com...uct/#entry21239

(acc.thread)

http://www.ifsqn.com...nes/#entry40513

(gen.sl./thread)

http://www.ifsqn.com...indpost&p=40038

(gen.sl./post)

http://www.ifsqn.com...indpost&p=38644

(gen./sl.post)

http://www.ifsqn.com...indpost&p=37796

(gen.sl./post)

http://www.ifsqn.com...indpost&p=27813

(gen.sl./post)

 

(note gen. = general, sl. = shelf-life, acc. = accelerated shelf-life)

 

Rgds / Charles.C

[Mesha]

Dear Hansmukh,

 

Shelf life study should be planned basis the recommended storage conditions of your product. It should also include the conditions your product get exposed to during transport/shipment across the area of distribution. 

 

Bakery & spices are two catregories with short and long time span of storage even under controlled conditions.

 

Assuming bakery to be bisuits and dry cakes, you should subject them to real time and accelarated conditions on shelf life stations as days and may be weeks.

 

For spices, the stations can be monthly basis.

 

Your testing should include organoleptics, microbiolgical testing and chemical testing whihc can indicate the deterioration in the product quality if any.

 

Regards,

Meena

[yasser]

Dear amin

 can forward the same to me (xxxxxxxx),,

Edited by Charles.C, 18 January 2014 - 06:50 AM.
email address removed

[sandy soni]

Hello Hasmukh Bhai,

 

How is Gujarat Lab doing ? This is Sandeep Soni, remember....

 

Shelf life study is the method by which we come to know about the period for which the product is safe and fit for use. This can be done at ambient conditions and at accelerated conditions (37 deg C/75% humidity).

 

one month at accelerated conditions is equivalent to 3 months at ambient conditions for shelf stable products/reorted products. Frozen products studies are done at chilled conditions. Microbial/Sensory evaluations are conducted at 0,30,60,90 and so..... depending on the product and packaging.

 

Sandeep Soni

[Hasmukh Amin]

Hello Hasmukh Bhai,

 

How is Gujarat Lab doing ? This is Sandeep Soni, remember....

 

Shelf life study is the method by which we come to know about the period for which the product is safe and fit for use. This can be done at ambient conditions and at accelerated conditions (37 deg C/75% humidity).

 

one month at accelerated conditions is equivalent to 3 months at ambient conditions for shelf stable products/reorted products. Frozen products studies are done at chilled conditions. Microbial/Sensory evaluations are conducted at 0,30,60,90 and so..... depending on the product and packaging.

 

Sandeep Soni

Hello Sandip Sir,

 

Thanks ,How can forget you, Doing well 

 

Is there any REFERENCE for accelerated conditions i.e 37 deg C & 75 % humidity & of  that one month accelerated conditions is equivalent to three months ?

Many times Auditors & customers are asking for the reference 

 

Regards

Hasmukh Amin  

 

 

[Charles.C]

Dear Hasmukh Amin,

 

Any comments to the links in post # 8 ?.

 

Rgds / Charles.C

[RuiM]

Hasmukh Amin,

 

Bakery & spices are two catregories with short and long time span of storage even under controlled conditions.

 

Assuming bakery to be bisuits and dry cakes, you should subject them to real time and accelarated conditions on shelf life stations as days and may be weeks.

 

 

… and in bakery products the shelf life is not only restricted by the components of the mixture, but also for the filling (e.g. meat pies or egg cream). As you know, water activity is an important parameter to consider in further studies.

 

Rgds.

[Hasmukh Amin]

 

Dear Hasmukh Amin,

 

Any comments to the links in post # 8 ?.

 

Rgds / Charles.C

 

Dear Charles.C

 

yes please, your comments has helped me a lot

 

Best Regards

Hasmukh Amin

[moskito]

Dear Amin,

 

accelerated shelf life studies with food is dependent on how many factors are varied/influenced. If only temperature is changed and all other factors can be kept constant (possible with food?) then you have a pseudo-kinetic first order dependency and you can calculate what time has to be used to demonstrate a shelf life of x. (Arrhenius plot). But in food you have many factors to be controlled (internal e.g. enzymes, moisture, water activity and external e.g. temperature, humidity, packaging). And you have to know what is the influence of enhancing temperature. To reduce the time of accelerated study, you have to create a larger gap between standard e.g. 22°C and test conditions (e.g. 40°C).

In bakery I am not very successful with accelerated studies. In pharmaceutical however it works very well (active ingedient + simple formulating agents + a good analytic of the active ingredient) on many systems.

 

Rgds

moskito