Shelf-Life Studies in Food Science

Erscheinungsjahr 2022
ISBN: 978-1-77469-477-0
Verlag: Delve Publishing

Buch, Englisch, 277 Seiten, Hardback, Format (B × H): 155 mm x 231 mm, Gewicht: 476 g

Shelf-life of food is the period during which the food retains an acceptable quality from a safety and organoleptic point of view, and depends on four main factor, namely formulation, processing, packaging and storage condition of food. It is indicated by labeling with a date mark like Expiry date, best-before and best-before date. The factors influenced the shelf-life of product is intrinsic and extrinsic factor which are moisture content, pH, redox potential, water activity, temperature, and atmospheric gases. To enhance the shelf-life of the food different preservation and processing methods used like irradiation, blanching, freezing, and some applications of heat as well as used vacuum packaging, active and intelligence packaging. Shelf -life is affected by microbial, physical, and chemical spoilage like enzymatic reactions, oxidation of fat, bacterial spoilage to reduce these type of spoilage FSMS-Food Safety Management Safety, HACCP, TQM are applied. Shelf life of food determines by sensory analysis, chemical, and microbiological tests should be carried out. According to regulation of Food Safety Standard Authority of India (FSSAI) shelf life indicated on labeling of product in the form of expiry date for perishable food like milk product, best -before the food contains less water content.

Autoren/Hrsg.

Anita Marotirao, Laghulkar

Fachgebiete

• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Dienstleistungssektor & Branchen Tourismuswirtschaft, Gastgewerbe
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie

Über Autor(innen)

Miss Anita Laghulkar is presently serving as Assistant professor, Department of Food Chemistry and Nutrition, College of Food Technology Naigaon ( Bz) Nanded, Maharashtra affiliated by Vasantrao Naik Marathwada Krishi Vidyapith, Parbhani. She obtained her B.Tech ( Food Technology) in 2016 from College of Food Technology Naigaon & M.Tech (Food process Technology) in 2018 from Maharashtra Institute of Technology Aurangabad, Maharashtra. She started her career as Assistant professor in 2018. Her M.Tech specialization in reduction of acrylamide compound from processed Food. She has published 2 research paper in international journal. She has participated in many National and international symposiums and state seminar.