Shelf-Life Evaluation of Foods, now in its second edition, summarizes concisely and authoritatively information on the shelf life evaluation of foods. The first part of the book covers basic principles, while the remaining chapters cover specific commodities and product groups.
An invaluable productivity tool for food technologists, production managers, QA/C staff and new product development staff in small, medium and large food companies, this book will also be of value to students, lecturers and researchers in academic and research institutions.
Shelf-Life Evaluation of Foods 2nd Edition has been completed updated and
expanded. It includes new chapters on:
- HACCP
- Preservation technology and shelf life
- Minimally processed, ready-to-eat ambient-stable meat products
Sufficient information on the principles and practice of shelf life evaluation has been
included for the student as well as for professionals.
Contents
PART I: THE PRINCIPLES
Scientific Principles of Shelf-Life Evaluation
Major Modes of Food Deterioration
Evaluation of Food Quality
Use of Sensors to Monitor Shelf-Life of Foods
The Methodology of Shelf Life Determination
Integration of Shelf Life Procedures into a Total Quality System
Food Legislation and Shelf Life
Forms of Quality Deterioration During Storage
Procedures for Direct Determination and Monitoring of Shelf-Life
The Importance of Shelf Life to Quality and Distribution
The Principles and Practice
of Shelf-Life Prediction for Microorganisms
Development of Predictive Models
Uses of Models
Limitations of Models
The Future
Packaging and Food Quality
Plastics Packaging Materials for Food
Some Packaging Systems and Recent Developments
The Influence of "Scalping" on Food
Flavor Transfer Problems in Refillable PET Bottles
The Hazard Analysis Critical Control Point (HACCP) System
Background
Chronology
HACCP Principles
HACCP and Legislation
HACCP and Shelf Life
Preservation Technology and Shelf Life
The Three Ps: Product, Processing, and Packaging
Two Additional Ps: People and Price
Product
Process
Packaging
Combined PPP Effects
A Typical Food Problem
Emerging Opportunities
PART II: THE PRACTICE
Chilled Yoghurt and Other Dairy Desserts
Products, Product Groups, and Characteristics
Factors Affecting Shelf Life
Evaluation Methods
Current Developments and the Future
Fresh and Lightly Preserved Seafood
Microbiology and the Specific Spoilage Organism (SSO) Concept
Determination of Shelf Life
Shelf-Life Prediction
Extension of Shelf Life
Ambient Packaged Cakes
Product Classification
Equilibrium Relative Humidity and Mold-Free Shelf Life
Product Characteristics
Factors Affecting Shelf Life
ERH CALC
The Determination of Product Shelf Life
Shelf-Life Dermination
Current Developments
Potato Chips and Savory Snacks
The Product Group
Factors Affecting the Shelf Life of Potato Chips and Savory Snacks
Shelf-Life Determination
Chocolate Confectionery
Composition of Chocolate
Manufacture of Chocolate
Types of Chocolate Confectionery
Attributes of Milk Chocolate
Causes of Deterioration in Quality
Control of Shelf Life by Packaging
Determination of Shelf Life
Packaging Materials - Taint Testing
Ready-To-Eat Breakfast Cereals
The Products
Factors Affecting Shelf Life
Determination of Shelf Life
The Storage of Thermally Processed Foods in Containers Other Than Cans
Product Groups and Their Characteristics
Specific Factors Affecting Shelf Life
Determination of Shelf Life
An Example - Pasta Shapes in Savory Tomato Sauce
Ambient-Stable Sauces and Pickles
The Products
Factors Affecting Shelf Life
Challenge Testing and the Use of Mathematical Models
Shelf-Life Evaluation
Current Developments
Frozen Foods
How Many Industries?
Stability of Frozen Foods
Product Characteristics
The Cold Chain
Minimally Processed, Ready-to-Eat, and Ambient-Stable Meat Products
Hurdle Technology Foods
Fermented Meat Products
Heat-Processed Meat Products
Product Design and Shelf-Life Evaluation of Minimally Processed Meat Products
Current Trends in Hurdle Technology Foods
Index
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