math data to predict shelf life Flashcards
1
Q
Chemico-physical spoilage
A
changes in flavour and odour development of rancidity
Colloid destabilisation.
Changes of texture (water migration) or colour (browning)
2
Q
non-enzymatic browning
A
– maillard reaction. Caramelisation,
3
Q
enzymatic browning
A
melanines produced when foods are exposed to oxygen
apples catehols = catalyst
4
Q
methods for determining shelf life
A
Chemo-physical analysis
sensory analysis
microbiological analysis
5
Q
Chemico physical analysis
A
- Measurements of nutritional profile
- Measurements of chemical reactions – peroxide or acid value of fats
- Texture analysis, viscosity and colour analysis
6
Q
microbiological analysis
A
- Level/presence of pathogens of spoilage microorganisms
- Based upon microbiological criteria
- Uses shelf life trials – general product testing and challenge testing as well as predictive shelf life
7
Q
challenge testing
A
- Considered if microorganism presence is low
- Characterises growth or survival of a target organism
- Artificially inoculated
8
Q
primary shelf trials
A
Use the following parameters
• Lag (lag time = ʎ)
• Exponential (max growth rate µmax)
• Stationary (max no of microorganisms = y max)
