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Estimation of Food Product's Shelf Life

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Yeeling

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Posted 16 May 2016 - 01:26 AM

Hi all,

 

I would like to ask is there any rapid method in studying the product's shelf life? My product is a ready- to- drink food product with vacuum cap. I would like to extend the shelf life of my product and would like to know is there any way to estimate the shelf life?

 

Thanks.

 



Charles.C

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Posted 16 May 2016 - 07:25 AM

Hi Yeeling,

 

One popular option to assist yr query is ASLT – Accelerated Shelf-Life Testing.

 

This methodology involves -

(1)  a decision as to what specific variable(s) and their associated values determine the existing shelf life, eg whether safety /quality related, such as (a) being dependent on microbial pathogens or (b) taste, appearance.

(2) If safety criteria are controlling shelf-life, regulatory factors may be involved; if quality criteria are controlling,  the relationship between the variable(s) in (1) and temperature are investigated at various elevated levels which enables an estimation of the shelf life at the current storage temperature.

 

Hopefully you know how the current shelf life was established which should answer (1,2) as to the possible choices. If yr product is ambient shelf-stable, I anticipate the shelf-life is quality related.

 

PS - Welcome to the Forum !  :welcome:


Kind Regards,

 

Charles.C


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Yeeling

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Posted 17 May 2016 - 04:53 AM

Hi Charles,

 

Thanks for your reply. It's true that my product is quality related. I have conducted the stability study at 40 degree celcius and the content of the product dissolves. I believe it is not a suitable temperature. Thus, I am trying to know whether i can set the temperature from 25 degree celcius and extrapolate the graph to check on the shelf life of the product. Is there other way of conducting the shelf life study? 

 

Thanks.



Charles.C

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Posted 17 May 2016 - 07:19 AM

Hi Charles,

 

Thanks for your reply. It's true that my product is quality related. I have conducted the stability study at 40 degree celcius and the content of the product dissolves. I believe it is not a suitable temperature. Thus, I am trying to know whether i can set the temperature from 25 degree celcius and extrapolate the graph to check on the shelf life of the product. Is there other way of conducting the shelf life study? 

 

Thanks.

 

Hi Yeeling,

 

It’s a very wide-scoped topic.

 

The options depend on the product, specific criterion/value for/of acceptability and the  rate of change of  the criterion value with time as compared to the initial value, eg –

 

http://www.confectio...rage-shelf-life

 

 

Attached File  carbonated beverages.pdf   224.19KB   30 downloads


Kind Regards,

 

Charles.C




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