Shelf life product

Enzymic action is not normally a problem since only the most heat resistant enzymes survive the cooking. Oxidation can occur, but unless some polyunsaturated material, e.g. sunflower oil, is present is unlikely to be the problem that limits shelf life. Products that have suffered oxidation tend in general to have a cardboard taste rather than any other effect. 

Mastitis and microbial contamination can also contribute to hydrolytic rancidity. In general, lipolysis caused by indigenous milk lipase accounts for most of the rancidity in raw milk and cream microbial lipolysis is of minor practical importance as little if any lipolysis occurs before the bacterial population reaches 106—107 cfu/ml (Suhren and Reichmuth, 1990). However, in stored milk products, lipolysis by microbial lipases is of greatest significance. Short shelf-life products such as pasteurized milks may be affected by pre-pasteurization lipolysis caused by milk lipase but may be affected by bacterial lipolysis at the end of their shelf-life (Deeth et al., 2002). 

Injection stretch blow moulding (ISBM) is used for the production of high quality and high clarity containers. PET is the most widely used polymer for injection stretch blow moulding of botdes. During the last two years, there has been a growing interest from brand owners and retailers in the use of PLA for manufacture of stretch blow moulded botdes for short shelf-life products such as mineral water and milk. 

Oil quality is better maintained in a continuous fryer compared with a batch fryer. This occurs primarily because of the lower oil turnover time. However, the oil quality can become poor and produce a reduced shelf-life product if the oil is not properly handled even outside of the fryer. It is important to receive high-quality fresh oil, store them under nitrogen, and use them under proper conditions (discussed in the chapter on Frying Oils). 

The results of tests with com germ flour which has been extracted with CO2 show that the product contains one-half the residual oil of hexane-extracted flour. Furthermore, the enzymatic activity of CO2 extracted com germ flour is reduced seven fold and results in an extended shelf life product with acceptable... 

For on-going studies, samples may be tested at 6-month intervals for the confirmation of the provisional shelf-life, or every 12 months for well established products. Highly stable formulations may be tested after the first 12 months and then at the end of the shelf-life. Products containing less stable drug substances and those for which stability data are available should be tested every 3 months in the first year, every 6 months in the second year, and then annually. 

As in any sensory evaluation, one should ensure that all the products are presented in the same conditions of age (for short shelf life products), quantity, temperature, etc. In FP, presenting all the samples simultaneously at the same temperature can be quite challenging for unstable products such as hot beverages and ice-creams. In such cases, it is especially important to make sure that the samples remain stable while the subjects perform the evaluation task. An option is to renew the product set with fresh samples when needed in the course of the session. In regard to control of the conditions of evaluation, one could also argue that the fact that all products are evaluated in the same session ensures that they are evaluated in the same contextual conditions (Albert et al, 2011). 

Yogurts are living and short shelf life products and they cannot be preserved stably over the time that would be necessary for training a panel. Therefore, unless pilot products are made ad hoc, conducting a conventional profile is impossible and alternatives must be sought should one stiU wish to gain sensory insights. 

Polylactides (PLA) may have many potential applications for an important set of products but some of their properties should be improved to obtain similar performance to petroleum-based commodities. One of the most important current applications of PLA is food packaging, in particular for short-shelf-life products with common applications such as rigid containers, drinking cups, over-wrap and lamination films. PLA production and consumption are expected to increase therefore research into the variation of PLA mechanical and barrier properties is currently very active. The control of barrier properties in PLA films is possible by modification of the polymer network through the formation of intramolecular and inter-molecular covalent crosslinking, for example by applying thermal treatment, or by modifying the chemical composition. Another method is to incorporate fillers, in particular layered nanoclays, and this will be the subject of this chapter. 

PLA and its copolymers have several end-use applications. The major applications include short shelf-life products such as plastic bags for carrying household waste, overwrap and lamination films, barriers for sanitary products and diapers, planting, disposable cups and plates, and so on [120]. Hydrolytic degradability of PLA has generated a lot of interest for biomedical applications such as drug delivery systems [134-142], protein encapsulation and delivery [143-145], development of microspheres [146-154], hydrogels [155], bone screws [156], sutures [157-161], scaffolds [162], and so on. However, the unreinforced PLA has certain limitations and that is why a lot of researches have been dedicated to... 

Fine baked goods, including long term or extended shelf life products such as biscuits, crackers, cookies etc. 

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