How to conduct shelf life study of food products?

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

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

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

rgd

AS Nur

Packed with proper and secured packaging films...

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

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. 

 

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

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. 

Decide your target and make a proper plan. And once time study is not provide you the satisfied results.

Thanks for this knowledge. It will be very helpful for me.