Shelf Life
Published on 8. January 2002
Book
Paperback/Softback
128 pages
978-0-632-05674-3 (ISBN)
Description
The crucial subject of the shelf life of food products affects the manufacture, processing, distribution, sale and consumption of all foods. It is a hot topic that is on the mind of every 21st Century consumer and cannot be ignored. Following the clear and concise style of the Blackwell Food Industry Briefing Series, Shelf Life allows the reader to dip in and discover or re--discover how to manage shelf life of foods looking at definitions, regulations, responsibilities, and the important task of determining the shelf life of food products. Separated into three sections, Shelf Life offers guidance on and answers to questions every person involved with food products should ask. It considers the mechanisms of food deterioration and the factors that can influence shelf life of foods and offers examples of how to determine the length of shelf life for different products. Dominic Man writes as a recognised expert with proven experience in this field, and enables any reader to tackle day to day problems related to shelf life of foods.
Discussing the close relationship between food safety and shelf life this book is an essential resource for all food industry professionals and scholars who need to gain an overview of this extremely important subject. The book will appeal to senior students of food science and technology and related disciplines, and to practising food professionals such as product developers and quality assurance technologists. * Concise, easy--to--use, quick reference book. * Enable user to gain a quick working knowledge of Shelf Life. * Written by an expert in the field with proven experience. * Part of the exciting new series a Food Industry Briefinga .
Discussing the close relationship between food safety and shelf life this book is an essential resource for all food industry professionals and scholars who need to gain an overview of this extremely important subject. The book will appeal to senior students of food science and technology and related disciplines, and to practising food professionals such as product developers and quality assurance technologists. * Concise, easy--to--use, quick reference book. * Enable user to gain a quick working knowledge of Shelf Life. * Written by an expert in the field with proven experience. * Part of the exciting new series a Food Industry Briefinga .
More details
Series
Language
English
Place of publication
Oxford
United Kingdom
Publishing group
John Wiley and Sons Ltd
Target group
Professional and scholarly
Illustrations
70 illustrations
Dimensions
Height: 233 mm
Width: 156 mm
Thickness: 7 mm
Weight
254 gr
ISBN-13
978-0-632-05674-3 (9780632056743)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Person
Content
1. Introduction To Shelf Life Of Foods: Frequently Asked Questions: What Is Shelf Life?Why Are Food Safety And Shelf Life Related?. With Whom Does The Responsibility Of Determining Shelf Life Lie?. Is It Illegal To Give A Wrong Shelf Life To A Food Product?. How Long A Shelf Life Should My Product Have?. What Is Accelerated Shelf Life Determination?. What Are The Resources Required For Determining Shelf Life?. How Is The End Of Shelf Life Normally Decided?. How Do We Ensure That The Shelf Lives Established For Our Products Are Accurate And Reproducible?. Can Computer Models Help In Shelf Life Determination?. What Is Challenge Testing?. Can The Shelf Life Of My Product Be Extended?. How Are Storage Tests/Trials Set Up For Determining Shelf Life?. Objectives Of The Storage Trial. Storage Conditions. Samples For Storage Trials. Sampling Schedule. Shelf Life Tests. Summary. 2. The Ways Food Deteriorates And Spoils: Mechanisms Of Food Deterioration And Spoilage. Moisture/Water Vapour Transfer. Physical Transfer Other Than That Of Moisture/Water Vapour. Chemical/Biochemical Changes. Light--Induced Changes. Microbiological Changes. Factors Influencing The Shelf Life Of Foods. Intrinsic Factors. Extrinsic Factors. Interaction Between Intrinsic And Extrinsic Factors. Consumer Handling And Use. Commercial Consideration. Summary. 3. Determining Shelf Life In Practice: Short Shelf Life Products. The Product. The Process. Food Safety. Mechanism(S) Of Shelf Life Deterioration. Shelf Life Determination: Storage Trial. Modelling Shelf Life. Assurance Of Assigned Shelf Life: The HACCP Approach. Medium Shelf Life Products: The Product. The Process. 4. Food Safety. Mechanism (S) Of Shelf Life Deterioration. Shelf Life Determination: Storage Trial. Assurance Of Assigned Shelf Life: The HACCP Approach. Long Shelf Life Products. The Product. The Process. Food Safety. Mechanism (S) Of Shelf Life Deterioration. Shelf Life Determination: Storage Trial. Assurance Of Assigned Shelf Life: The HACCP Approach. Summary. Epilogue. Appendix 1: The Arrhenius Model. Appendix 2: The CIMSCEE Formulae For Microbiological Safety And Stability. References. Index