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How to conduct shelf life study of food products?


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#1 Azhar Sayyed

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Posted 23 March 2014 - 08:12 AM

I have to do shelf life study for wide range of biscuits, cookies & crackers, can anyone help me


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#2 Charles.C

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Posted 23 March 2014 - 12:45 PM

I have to do shelf life study for wide range of biscuits, cookies & crackers, can anyone help me

Dear azhar sayyed,

 

First step is to decide your target criteria for the shelf-life measurement.

 

A range of procedural ideas are here -

 

http://www.ifsqn.com...indpost&p=68033

 

But maybe also see this post -

 

http://www.ifsqn.com...indpost&p=70509

 

Rgds / Charles.C

 

PS - added 310314 - a few more useful documents this post -

 

http://www.ifsqn.com...ver/#entry70756


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Kind Regards,

 

Charles.C


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#3 AS NUR

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Posted 24 March 2014 - 12:41 AM

try to using accelerated shelf life test, using Archenius or labuza method.

 

rgd

 

AS Nur


Edited by AS NUR, 24 March 2014 - 12:41 AM.

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#4 vishakhaseo

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Posted 24 March 2014 - 12:26 PM

Packed with proper and secured packaging films...


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#5 moskito

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Posted 28 March 2014 - 06:05 PM

Dear AS NUR,

 

I do not have good correlation of standard procedure and accelerated tests - the dependency is not only from one parameter (e.g. temperature). Using Arrhenius you need pseudo first order kinetic which you don't achieve with biscuits - to many parameters not controlled in complex products.

 

Rgds

moskito


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#6 John Antecki

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Posted 28 March 2014 - 08:41 PM

  1. Retain 12 packages of the product from the same DOM. (or more if your product very shelf stable)
  2. Open one package each month and analyze organoleptic nature, document any noticeable difference each month
  3. Each month send the required amount that the lab will need to do micro testing or another type of product specific testing like PV for oils etc.
  4. Monitor the physical, chemical and micro natures until one fails and you'll find your shelf life. 

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#7 Charles.C

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Posted 29 March 2014 - 03:40 AM

 

  1. Retain 12 packages of the product from the same DOM. (or more if your product very shelf stable)
  2. Open one package each month and analyze organoleptic nature, document any noticeable difference each month
  3. Each month send the required amount that the lab will need to do micro testing or another type of product specific testing like PV for oils etc.
  4. Monitor the physical, chemical and micro natures until one fails and you'll find your shelf life. 

 

I presume DOM = date of manufacture

 

OK general method but as stated seems an unusually "undefined" procedure to me, eg what is "fails"?

 

IMEX, most studies decide on the relevant criteria before starting the study. Otherwise the observed parameters may tend to the "infinite".

Obviously this choice does require the participant to know something about the product's quality characteristics prior to the SL study. I would have expected this to be the usual case ?.

 

Rgds / Charles.C


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Kind Regards,

 

Charles.C


#8 Gordanwilson

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Posted 14 October 2014 - 05:48 AM

Yes I completely agree with IFSQN Associate, in order to do the shelf study you need to do the analysis every month. Studying once will not give you the appropriate result. 


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