Biomedical Engineering Reference
In-Depth Information
FIGURE 4.2
A systems approach to achieving shelf life stability by considering the com-
ponents of an integrated system, and the central objectives of food preservation.
throughout distribution and storage. Additional factors influencing overall packaging
performance include environmental responsibility, as well as the economic viability
of these packaging choices. Some food products have been classified according to
the degree of protection required from oxygen, other gases and volatile compounds,
and moisture gain or loss, assuming a 1-year shelf life at 25°C.
1
These data are
invaluable in assessing the major packaging requirements for a food item in order
to predict whether a given package can provide the desired shelf life. Research to
obtain additional data of this nature for a much broader variety of food products is
essential for improved shelf life prediction.
REFERENCES
1.
Robertson, G. L.,
Food Packaging: Principles and Practice
, Marcel Dekker, New
York, 1993.
2.
Ohlsson, T., Minimal processing — preservation methods of the future,
Trends Food
Sci. Technol.,
5, 341, 1994.
3.
Olson, R. L., Objective tests for frozen food quality, in
Low Temperature Biology of
Foodstuffs
, Hawthorn, J. and Rolfe, E. J., Eds., Pergamon Press Ltd., Oxford, 1968,
381.
4.
Speigel, A., Shelf life testing, in
Plastics in Food Packaging,
Brown, W. E., Ed.,
Marcel Dekker, New York, 1992, 358.
5.
Man, C. M. D. and Jones, A. A., Eds.,
Shelf Life Evaluation of Foods
, Blackie
Academic & Professional, Glasgow, 1994.
6.
Heiss, R., Shelf-life determinations
, Modern Packaging,
31(12), 119, 1958.
7.
Heiss, R. and Eichner, K., Moisture content and shelf life — Part 1,
Food Manufacture
,
46 (May), 53, 1971a.
8.
Heiss, R. and Eichner, K., Moisture content and shelf life — Part 2,
Food Manufacture
,
46 (June), 37, 1971b.
9.
Brody, A. L. and Marsh, K. S., Eds.,
Encyclopedia of Packaging Technology
, 2nd ed.,
John Wiley & Sons, New York, 1997.
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