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“SPOILAGE”

“SPOILAGE”. IN THE MIND OF THE CONSUMER “SPOILAGE” IS FAILURE OF A PRODUCT TO MEET THE CONSUMER’S EXPECTATIONS PROMISED BY THE DEVELOPER. THIS CAN INCLUDE “BAD TASTING”, “BAD TEXTURED”, “DOESN’T LOOK RIGHT”, “MOLDY” , ETC. SHELF-LIFE .

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“SPOILAGE”

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  1. “SPOILAGE” • IN THE MIND OF THE CONSUMER “SPOILAGE” IS FAILURE OF A PRODUCT TO MEET THE CONSUMER’S EXPECTATIONS PROMISED BY THE DEVELOPER. • THIS CAN INCLUDE “BAD TASTING”, “BAD TEXTURED”, “DOESN’T LOOK RIGHT”, “MOLDY” , ETC.

  2. SHELF-LIFE • SHELF-LIFE REFERS TO THAT AMOUNT OF TIME IN DISTRIBUTION AND IN THE CONSUMER’S HOME BEFORE FINAL CONSUMPTION, DURING WHICH THE PRODUCT RETAINS ALL OF ITS ATTRIBUTES THE SAME AS WHEN IT WAS PRODUCED

  3. SHELF-LIFE CLASSIFICATION • HIGHLY PERISHABLE FOODS - MEASURED IN DAYS (MILK, MEAT, FRESH PRODUCE) • SEMI-PERISHABLE FOODS - MEASURE IN WEEKS (CHEESES, CONSERVED MEAT PRODUCTS - SUCH AS HAM, SOME BAKERY PRODUCTS • HIGHLY STABLE FOODS - MEASURED IN MONTHS OR YEARS (PASTAS, BREAKFAST CEREALS, CONFECTIONARY PRODUCTS, JAMS & JELLIES, CANNED FOODS

  4. SHELF-LIFE –RELATIONSHIP TO PRODUCT TYPE • AS THE SHELF-LIFE OF PRODUCT BECOMES LONGER, THE CAUSE OF INSTABILITY CHANGES FROM BIOLOGICAL (MOSTLY MICROBIOLOGICAL) TO PHYSICAL AND CHEMICAL. • FOR LONG-LIFE PRODUCTS -- LIGHT, OXYGEN, MOISTURE UPTAKE, AND HANDLING ABUSE BECOME MORE IMPORTANT

  5. MAXIMIZING SHELF-LIFE • PREVENTING “SPOILAGE” = ALL OF THE FACTORS CITED BELOW………….. • PREVENTING DETERIORATION BECAUSE OF MICROBIAL GROWTH • PREVENTING ENZYMATIC ACTIVITY • PREVENTING OXIDATION • PREVENTING COLOR DETERIORATION • PREVENTING TEXTURAL CHANGES • PREVENT FLAVOR DETERIORATION

  6. STRATEGIES FOR IMPROVED SHELF-LIVE • THERMAL PROCESSING • CHILLING (FREEZING, REFRIGERATION) • FERMENTATION • CONTROL OF WATER ACTIVITY • ACIDIFICATION • CHEMICAL ADDITIVES • CONTROL OF OXIDATION/REDUCTION CONDITIONS

  7. SHELF-LIFE CHANGESMAY BE PHYSICAL • EVAPORATION • CONCENTRATION • CRYSTALLIZATION • PHASE CHANGES • MASS MIGRATION • IRRADIATION

  8. SHELF-LIFE CHANGESMAY BE CHEMICAL • OXIDATION • REDUCTION • HYDROLYSIS • CONDENSATION • DECARBOXYLATION • DEAMINATION • MAILLARD REACTIONS

  9. SHELF-LIFE CHANGESMAY BE BIOLOGICAL • RESPIRATION • OXIDATION • AUTALYSIS • FERMENTATION • PURIFICATION • HYDROLYSIS

  10. PHYSICAL CHANGES IN FOODS INCLUDE • EXUDATION • SEPARATION • PRECIPITATION • TEXTURAL CHANGES (GRITTINESS, STALING, TOUGHENING) • DISCOLORATION(FADING, OPACITY)

  11. CHEMICAL CHANGES CAN INCLUDE • OFF-FLAVORS • OFF-ODORS • DISCOLORATION (BROWNING, FADING) • EXUDATION • TEXTURAL CHANGES • CONTAINER INTERACTIONS

  12. BIOLOGICAL CHANGES CAN INCLUDE • WILTING • DISCOLORATION • SLIME FORMATION/COAGULATION • EXUDATION • OFF-FLAVORS • OFF-ODORS • EXCESSIVE MICROBIAL NUMBERS/TOXINS

  13. CONTROLLING MICROBIAL SPOILAGE • DESTRUCTION OF ALL ORGANISMS • CONTROL OF GROWTH OF RESIDUAL ORGANISMS -REFRIGERATION/FREEZING -WATER ACTIVITY -pH -OSMOTIC PRESSURE -REDUCING ENVIRONMENT -ADDITION OF CHEMICAL AGENTS TO SUPPRESS GROWTH

  14. CONTROL OF PHYSICAL CHANGES • HOMOGENIZATION TO PREVENT OIL SEPARATION • AGGLOMERATION AND CRYSTALLIZATION TO CONTROL CAKING • PROPER CHOICE OF INGREDIENTS (CRYSTALLIZING AND NON-CRYSTALLIZING SUGARS) (EMULSIFIERS TO RETARD STALING OF BREAD) • ENCAPSULATION TO PROTECT LABILE COMPONENTS

  15. CONTROL OF CHEMICAL CHANGES • AVOID EXCESSIVE HIGH TEMPERATURES • AVOID EXPOSURE TO LIGHT • MINIMIZE EXPOSURE TO OXYGEN • PROPER PROCESSING TO MINIMIZE MAILLARD REACTIONS DURING PROCESSING

  16. SHELF-LIFE TESTINGSELECTING CRITERIA • WHAT TO TEST • HOW MANY ATTRIBUTED TO EVALUATE • HOW ARE RESULTS TO BE USED USE BY DATE COMPARED TO TEST RESULTS (2/3RDS RULE)

  17. SHELF-LIFE TESTING • NO TESTS CAN BE RELIED UPON ABSOLUTELY TO PREDICT THE SHELF-LIFE OF A PRODUCT -- ONLY GIVE AN ESTIMATION • SHOULD BE CARRIED OUT ONLY ON FINISHED PRODUCT IN FINAL PACKAGE • ANY CHANGE IN FORMULATION OR PROCESSING CAN CHANGE SHELF-LIFE • EXTRAPOLATION OF ACCELERATED TESTING MUST BE INTERPRETED WITH CARE • CLEAR CRITERIA FOR EVALUATION MUST BE ESTABLISHED - CONSUMER IS ULTIMATE DETERMINANT • ALWAYS COMPARE TO A REFERENCE SAMPLE • WHAT TO TEST? • HOW MANY ATTRIBUTES TO EVALUATE? • HOW ARE RESULTS TO BE USED? [USE BY DATE COMPARED TO TEST RESULTS (2/3RDS RULE)]

  18. SHELF-LIFE TESTQUALITY DETERMINANTS • PRESERVATIVE SYSTEMS DESIGNED INTO THE FOOD PRODUCT • PHYSICAL ABUSE THAT PRODUCT RECEIVES BEFORE FINAL USE • ENVIRONMENTAL ABUSE THAT PRODUCT AND PACKAGE ENCOUNTERS FROM MANUFACTURE AND PACKAGING UNTIL FINAL USE

  19. SHELF-LIFE TESTINGASSESSING ABUSE • TEMPERATURE CHANGES ANTICIPATED DURING WAREHOUSING, TRANSPORT, ARRIVAL AT STORE? • VENDING MACHINE STORAGE? • VIBRATION ABUSE IN SHIPPING • EXPOSURE TO EXTREME MOISTURE • EXTENT OF EXPOSURE TO LIGHT • DEGREE OF POTENTIAL DAMAGE TO PACKAGE

  20. SHELF-LIFE TESTINGMETHODS • STATIC TESTS - PRODUCT STORED UNDER A GIVEN SET OF ENVIROMENTAL CONDITIONS - SELECTED AS REPRESENTATIVE • ACCELERATED TESTS - PRODUCT STORED UNDER A RANGE OF ENVIROMENTAL CONDITIONS (USALLY TEMPERATURE • USE/ABUSE TESTES - PRODUCT CYCLED THOUGH ENVIROMENTAL VARIABLES

  21. STATIC TESTING • REQUIRES A LONG TIME TO SEE CHANGES • HIGH COST • GIVES NO INFORMATION OF EFFECTS OF STRESS • COMES CLOSEST TO DISTRIBUTION CONDITIONS

  22. ACCELERATED TESTING • CONDITONS SELECTED TO COVER EXPECTED RANGE ENCOUNTERED • CAN BE ACHIEVED IN A RELATIVE SHORT PERIOD OF TIME • PROVIDES KINETIC DATA • TEST CONDITIONS SHOULD NOT ALTER THE NORMAL OF ANTICIPATED PATH AFFECTING SHELF-LIFE • RESULTS MUST BE INTERPRETED WITH CARE

  23. ACCELERATED TESTINGFACTORS TO EVALUATE • DIFFERENT TEMPERATURES CAN BE USED TO OBTAIN INFORMATION IN RESPECT TO: -EQUILIBRIUM MOISTURE CONTENT -PERMEABILITY OF PACKAGE TO MOISTURE AND OXYGEN -FILL WEIGHT OF PACKAGE OVER TIME -SLOPE OF PRODUCT ISOTHERM

  24. USE/ABUSE TESTING • USED TO ASSESS PRODUCT AND PACKAGE AS A UNIT • USE CYCLES OF VARIABLE THAT ARE EQUAL TO OR BEYOND THAT EXPECTED UNDER ACTUAL CONDITIONS • OFTEN USED TO DETERMINE EFFECTS OF TRANSPORT • USED TO DETERMINE LIMITS AND TO TRAIN DISTRIBUTION PERSONNEL IN PROPER CARE OF PRODUCT

  25. PREVENTING ABUSE IN DISTRIBUTION • EDUCATING STORE PERSONNEL ABOUT: -DOCK HANDLING OF PRODUCT -PROPER STOCK ROTATION -PRODUCT RETURN PROTOCOLS -INTERPRETATION OF DATE CODING

  26. MATHEMATICAL MODELING • GROWING IN USE, BECAUSE -COMPUTER HARDWARE AND SOFTWARE DEVELOPMENTS -GROWING CONSUMER DESIRE FOR MINIMALLY PROCESSED FOOD -NEED TO QUANTIFY EFFECTS OF THE MULTIPLE FACTORS AFFECTING SHELF-LIFE

  27. TYPES OF MODELS • PROBABILISITIC MODELS - BASED ON PROBABILITIES • KINETIC MODELS - BASED ON DATA -ARRHENIUS EQUATION -RAKOWSKI SQUARE ROOT EQUATION BASED ON GROWTH RATE CONSTANT, REGRESSION COEFFICIENT, STORAGE TEMERATURE AND TEMPERATURE AT WHICH GROWTH =0

  28. DISTRIBUTION - WHERE CAN CHANGES OCCUR? • WAREHOUSE • SHIPPING • WHOLESALE • RETAIL • IN-HOME

  29. DISTRIBUTION - FACTORS TO CONSIDER • MUST UNDERSTAND THE FACTORS THAT MAY AFFECT PRODUCT ATTRIBUTES DURING DISTRIBUTION -SENSITIVITY TO OXYGEN -SENSITIVITY TO LIGHT -SENSITIVITY TO MOISTURE -SENSITIVITY TO AGITATION -SENSITIVITY TO TEMPERATURE

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