Merry Christmas to all..but i believe now is celebrating boxing day!!
I have some trouble in setting up accelerated shelf life study for a snack food. Although i have read through some articles that I could refer to Q10 to estimated the shelf life, I would need more explanation and guidance in setting up my study. I have also known that it is important to identify the factor that could cause deterioration for my product.
But is there any proper procedure to let me know what temperature should i store my sample, how long do i need to keep my sample?
Really hope someone could help if you have conducted any stability study on snack food eg biscuits, cookies
Thank you very much!!!
I have not personally conducted any ASLTs but can offer some info. gleaned from the net, etc.
The details will likely relate to yr specific item so i have generalised.
I assume product is shelf-stable at room temperature (ca 25degC).
If no previous knowledge will be necessary to do a preliminary study by storing product at relatively high temperature so as to estimate the maximum storage time at room temperature.
For example production of new item X with no previous knowledge of shelf life.
(a) Store samples at 45degC and control samples at 4degC.
(b) Every 3-4 days test sample at 45degC versus control using a panel of 3-4 assessors to conclude by consensus.
As example, consider that item X at 45degC has a clear off-flavor after 25 days storage. Assume a general value for Q10 of 2.5. So an approx. maximum storage time at 25degC would be 156 days (25x2.5x2.5).
Should prepare/store enough samples at 25degC to cover 7 months storage since 156days liable to significant error/confidence interval.
Having done the preliminary survey, refinements are possible, ie a more precise re-evaluation of Q10/shelf life. This is illustrated in the enclosed document together with a parallel project to increase the shelf life of a snack food -
Conducting a shelf-life-study.pdf 2.53MB