Extended shelf-life

Modified atmospheres that predominantly contain nitrogen are increasingly used in the packaging of fresh pasta, nuts (qv), potato chips, dry goods (such as coffee), breads, and prepared salads to extend shelf-life. 

Fruit and Vegetable Products. Sorbates are appHed at 0.05—0.1 wt % as a fungistat for pmnes, pickles, reHshes, maraschino cherries, oHves, and figs (64,112). The same levels extend shelf life of prepared salads such as potato salad, cole slaw, and tuna salad (99). In fermented vegetables, sorbates protect the finished product by retarding yeasts during fermentation or in the cover brine (r65,r72—r74,r94). 

Sorbate combined with mild heat has a synergistic effect with regard to microbial destmction thus, in the presence of 0.025—0.06 wt % sorbate, products such as apple juice, peach and banana sHces, fmit salads, and strawberries can be treated with less severe heat treatments to extend shelf life (119,120). Sorbates increase the heat sensitivity of various spoilage fungi under varying conditions of pH and water activity (121—124). A similar synergistic effect has been reported for the combination of sorbate with irradiation (125). 

Research, development and entrepreneurial activities are peiwasive, fueled by ever-growing demands for lighter, smaller and more powerful batteries with even more reliability and extended shelf life for industrial, automotive, military, business, medical, and home uses. Mobile communications, coiuput-... 

Hoffman, W., Kiesner, C., Clawin-Radecker, I., Martin, D., Etnhoff, K., Lorenzen, P. C., Meisel, H., Hammer, P., Suhren, G., and Teufel, P. (2006). Processing of extended shelf-life milk using microfiltration. Int. ]. Dairy Technol. 59, 229-235. 

Hotchkiss, J. H. and Lee, E. (1996). Extending shelf-life of dairy products with dissolved carbon dioxide. Eur. Dairy Mag. 3(16), 18-19. 

Kulozik, U. (2007). Procedures for the manufacture of milk with an extended shelf-life. Current techniques and new options. Dtsch. Milchwirtschaft 58, 268-271. 

Sepulveda, D. R., Gongora-Nieto, M. M., Guerro, J. A., and Barbosa-Canovas, G. V. (2005). Production of extended-shelf-life milk by processing pasteurized milk with pulsed electric fields. /. Food Eng. 9, 217-223. 

Extended-chain crystallinity, 20 398-399 Extended-DLVO theory, 21 668 Extended failures, 26 981 Extended HMO theory (EHT), 16 736 Extended patent families, 18 207 Extended shelf life (ESL) packaged products, 13 32... 

Prescriptions requiring extemporaneous compounding by the pharmacist do not require the extended shelf-life that commercially manufactured and distributed products do because they are intended to be used immediately on their receipt by the patient and used only during the immediate course of the prescribed treatment. However, these compounded prescriptions must remain stable and efficacious during the course of their use and the compounding pharmacist must employ formulative components and techniques, which results in a stable product. ... 

This is particularly important in beverage applications where viscosity cannot be increased to help stabilize the flavor emulsion. These are the three disinct advantages of creating finer emulsions for spray drying citrus oils. While the emulsion size is only one factor which can influence the stability of spray-dried citrus oils, it may be possible to use this information in conjunction with other data and information to manufacture a product with an extended shelf-life, better emulsion stablity, and higher flavor load. 

Plain condensed milk or concentrated milk has the same standard of identity in the United States as evaporated milk, except that it is not given additional heat processing after concentration. This product is shipped in bulk containers and is perishable. Technology is available to produce it in a sterile or almost sterile manner, and its extended shelf life gives it a potential, but as yet undeveloped, market as a source of beverage milk. Whole milk can be successfully concentrated up to 45% total solids, and these higher concentrations have found some use in the bulk product market. 

Food can be preserved by fermentation using selected strains nf yeast, lactic acid-producing bacteria, or molds. The production of ethanol, lactic and other organic acids, and anlimicrobial agents in the food, along with the removal of fermentable sugars, can yield a product having an extended shelf life. 

Most of the work performed on fruits and vegetables has been done with penetrating irradiation, generally from isotope sources such as cobalt-60 (2,13y 14). The objective of that work was to extend shelf life by postharvest treatment without using chemicals such as biphenyl, or o-phenyl-phenol (3, 5). Unfortunately, using x-rays or 7-rays affects the pulp of... 

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