Accelerated Shelf Life Testing Food

For example storage at a higher temperature can result in a prediction in say half the time of the real shelf life although some methods claim to deliver the information in substantially less time.

Accelerated shelf life testing food.

In these studies accelerated conditions i e. The food industry has a great need to obtain in a relatively short time the necessary information. In an accelerated shelf life study the food product is conditioned and stored at elevated temperature and or humidity. Elevated temperature are applied to eligible products to predict product shelf life at typical storage conditions.

Quality changes in the product are evaluated at a specific sampling rate. In these studies accelerated conditions i e. This means of testing is advantageous as results are obtained in a significantly shorter period of time than waiting for results after the actual shelf life of the product. This process is performed using the q10 value.

We apply short and long term protocols depending on the expected shelf life of your products. Aslt is applicable to any deterioration process that can be quantitatively expressed by a valid. The food industry has a great need to have a shelf life test in the minimum time possible because of the fierce competition sudden shortage of agricultural inputs opportunity loss and low unit value of the commodity. Accelerated shelf life testing.

Shelf life studies can come in many different forms including accelerated studies. The accelerated shelf life study can be two to four times faster than the standard shelf life study. Real time assessment is usually time and resource consuming. Qacs laboratory specialises in accelerated ageing technology for shelf life testing.

Elevated temperature or humidity are applied to eligible products to predict product shelf life over extended periods of time up to 1 year. Accelerated shelf life testing aslt kilcast and subramaniam 2000 can be incredibly useful when setting a shelf life for an ambient product as the developer does not need to wait for the whole of the product s shelf life to determine the end of shelf life.