Food and Beverage Stability and Shelf Life (Woodhead Publishing Series in Food Science, Technology and Nutrition)

843 Pages·2011·7.92 MB·English

by  Persis Subramaniam

Food and beverage stability and shelf life
(cid:223)WoodheadPublishingLimited,2011
Related titles:
Chemical deteriorationandphysical instabilityoffood andbeverages
(ISBN 978-1-84569-495-1)
For a foodproductto bea success inthemarketplace, itmust be stablethroughout its
shelf life. Changes dueto foodchemical deterioration andphysical instabilityare not
always recognisedbyfood producers,who are more familiar withmicrobial spoilage,
yetcan bejust as problematic.This bookprovidesan authoritative reviewofkey
topics inthis area.Chapters in Parts Iand IIfocusonthechemical reactionsand
physical changeswhich negatively affect foodquality. The remaining chaptersoutline
thelikely effects ondifferent food products.
Foodspoilage microorganisms
(ISBN 978-1-85573-966-6)
Action bymicroorganisms is acommon means offood spoilageand ensuring thata
producthas asuitable shelf lifeisa critical factorinfood quality. Withcurrent trends
towards less severe processingtechniques, reduced use ofpreservatives andhigher
consumption ofperishable foods suchas fresh fruitand vegetables,thedeterioration of
foods bymicrobial spoilageisan increasing problem forthefoodindustry. Methodsto
detect, analyse andmanage food spoilageare reviewed intheopeningparts ofthis
collection. The following chaptersfocusonimportant yeasts,moulds and bacteria,
their classification,growth characteristics and detectionand theimplications ofthese
factors fortheircontrolin foodproducts.
Understanding andmeasuring theshelflife offood
(ISBN 978-1-85573-732-7)
The shelf lifeof aproductiscritical indetermining bothits qualityandprofitability.
This importantcollection reviews thekeyfactors indeterminingshelf lifeand howit
can bemeasured. PartI examines thefactorsaffecting shelf lifeand spoilage,
including individualchapters onthemajortypesof foodspoilage, therole of moisture
and temperature, spoilageyeasts,theMaillard reaction and thefactorsunderlying lipid
oxidation. PartIIaddresses thebestwaysof measuringtheshelf lifeof foods,with
chapters onmodellingfood spoilage, measuringand modelling glass transition,
detecting spoilage yeasts,measuringlipidoxidation, thedesignand validation ofshelf-
life testsand theuseof accelerated shelf-life tests.
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(cid:223)WoodheadPublishingLimited,2011
WoodheadPublishingSeriesinFoodScience,TechnologyandNutrition:
Number210
Food and beverage
stability and shelf life
Edited by
David Kilcast and Persis Subramaniam
(cid:223)WoodheadPublishingLimited,2011
PublishedbyWoodheadPublishingLimited,
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Firstpublished2011,WoodheadPublishingLimited
(cid:223)WoodheadPublishingLimited,2011
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(cid:223)WoodheadPublishingLimited,2011
Contents
Contributor contact details ............................................ xv
Woodhead Publishing Series in Food Science, Technology and
Nutrition .............................................................. xxi
Preface ................................................................ xxix
Part I Deteriorative processes and factors influencing shelf life
1 Microbiological spoilage of foods and beverages ................ 3
G-J. E. Nychas and E. Panagou, Agricultural University of Athens,
Greece
1.1 Introduction ................................................ 4
1.2 Spoilage offoods andbeverages;amicrobiological approach:
microbes vs indigenous enzymes ........................... 4
1.3 Factors affecting the rate of microbiological spoilage of
foods and beverages ........................................ 5
1.4 Evaluating, monitoring and measuring microbiological
spoilage of foods and beverages ............................ 12
1.5 Predicting microbiological spoilage of foods and beverages 14
1.6 Preventing microbiological spoilage of foods and beverages 15
1.7 Future trends ............................................... 17
1.8 Sources of further information and advice .................. 18
1.9 References .................................................. 19
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vi Contents
2 Chemical deterioration and physical instability of foods and
beverages .......................................................... 29
F. Kong and R. P. Singh, University of California, Davis, USA
2.1 Introduction ................................................ 29
2.2 Chemical deterioration and physical instability of foods and
beverages ................................................... 30
2.3 Factors affecting the rate of quality loss due to chemical
deterioration and physical instability ....................... 39
2.4 Measuring chemical deterioration and physical instability of
foods and beverages ........................................ 44
2.5 Predicting and monitoring chemical deterioration and
physical instability of foods and beverages ................. 49
2.6 Preventing chemical deterioration and physical instability
of foods and beverages ..................................... 53
2.7 Future trends ............................................... 55
2.8 Sources of further information and advice .................. 55
2.9 References .................................................. 56
3 Moisture loss, gain and migration in foods ...................... 63
G. Roudaut, University of Burgundy, France and F. Debeaufort,
University of Burgundy, France and IUT-Dijon, France
3.1 Introduction: moisture loss, gain and migration in foods
and quality deterioration .................................... 63
3.2 Mechanism of the moisture transfers in food products ..... 64
3.3 Measuring, monitoring and predicting moisture loss, gain
and migrations .............................................. 70
3.4 Moisture loss, gain and migration related to the shelf life .. 93
3.5 Conditions for moisture migration and foods affected by
moisture transfer ........................................... 97
3.6 References .................................................. 100
4 Insect and mite penetration and contamination of packaged
foods 106
C. H. Bell, Food and Environment Research Agency, UK
4.1 Introduction ................................................ 106
4.2 Insects and mites contaminating stored food products ...... 107
4.3 Combating critical points in the food chain ................ 121
4.4 Future trends ............................................... 126
4.5 Sources of further information and advice .................. 127
4.6 References .................................................. 128
5 The influence of ingredients on product stability and shelf life . 132
N. W. G. Young, Danisco A/S, Multiple Food Applications, Denmark
and University of Chester, UK and G. R. O’Sullivan, Danisco A/S,
Multiple Food Applications, Denmark
5.1 Introduction to shelf life .................................... 132
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Contents vii
5.2 Methods of shelf life extension ............................. 133
5.3 Movement of moisture in food systems .................... 135
5.4 Food spoilage due to water activity ........................ 144
5.5 Edible moisture barriers .................................... 147
5.6 Molecular mobility ......................................... 148
5.7 Preservation of foods by freezing .......................... 150
5.8 Sweetener ingredients as humectants or cryoprotectants .... 154
5.9 Ingredients for shelf life extension ......................... 161
5.10 Future trends ............................................... 176
5.11 Sources of further information and advice .................. 177
5.12 Appendix ................................................... 179
6 Processing and food and beverage shelf life ..................... 184
M. Brown, MHB Consulting, UK
6.1 Introduction ................................................ 184
6.2 Main quality change factors and their interaction with
processing .................................................. 187
6.3 Shelf life and stability ...................................... 189
6.4 Product and process design ................................. 198
6.5 Processing .................................................. 200
6.6 Unit operations ............................................. 204
6.7 Production of low and intermediate moisture foods ........ 209
6.8 Thermal processing ......................................... 211
6.9 Filling and packaging ...................................... 228
6.10 Novel processes ............................................ 230
6.11 Hygiene .................................................... 234
6.12 Future trends ............................................... 235
6.13 References and further reading ............................. 236
7 Packaging and food and beverage shelf life ..................... 244
G. L. Robertson, University of Queensland and
Food(cid:1)Packaging(cid:1)Environment, Australia
7.1 Introduction ................................................ 244
7.2 Role of packaging in extending food and beverage
shelf life .................................................... 245
7.3 Major packaging materials ................................. 249
7.4 Key package properties related to shelf life ................ 253
7.5 Predicting shelf life of packaged foods and beverages ...... 260
7.6 Packaging migrants and food and beverage shelf life ...... 266
7.7 Future trends ............................................... 269
7.8 Sources of further information and advice .................. 269
7.9 References .................................................. 270
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viii Contents
8 Effects of food and beverage storage, distribution, display and
consumer handling on shelf life .................................. 273
J. Evans, London South Bank University, UK
8.1 Introduction ................................................ 273
8.2 Overview of the cold chain ................................. 274
8.3 Storage life ................................................. 276
8.4 Sectors of the cold chain and their influence on food
quality and safety .......................................... 283
8.5 Future trends ............................................... 298
8.6 Sources of further information and advice .................. 299
8.7 References .................................................. 300
9 Smart packaging for monitoring and managing food and
beverage shelf life ................................................. 303
P. S. Taoukis, National Technical University of Athens, Greece
9.1 Introduction: smart packaging – time-temperature
integrators (TTIs) ........................................... 303
9.2 Principles of the application of time-temperature integrators
(TTIs) for shelf life monitoring ............................. 304
9.3 Requirements and selection of time-temperature integrators
(TTIs) for food and beverage products ..................... 309
9.4 Use of time-temperature integrators (TTIs) for shelf life
management and optimization in the cold chain –
case study .................................................. 311
9.5 Future trends ............................................... 320
9.6 Acknowledgements ......................................... 321
9.7 References .................................................. 321
Part II Methods for shelf life and stability evaluation
10 Food storage trials: an introduction ............................. 325
C. M. D. Man, London South Bank University, UK
10.1 Introduction ................................................ 325
10.2 Food deterioration and spoilage ............................ 328
10.3 Storage trials ............................................... 334
10.4 Future trends ............................................... 346
10.5 References .................................................. 347
11 Sensory evaluation methods for food shelf life assessment ...... 350
D. Kilcast, Consultant in Food and Beverage Sensory Quality, UK
11.1 Introduction ................................................ 350
11.2 Principles of sensory evaluation ............................ 352
11.3 Basic requirements for sensory analysis .................... 354
11.4 Discrimination tests ........................................ 358
11.5 Quantitative descriptive tests ............................... 361
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Contents ix
11.6 Consumer acceptability testing ............................. 366
11.7 Operation of sensory shelf life tests ........................ 366
11.8 Design of sensory shelf life tests ........................... 368
11.9 Interpretation of sensory shelf life data ..................... 370
11.10 Instrumental methods ....................................... 372
11.11 Standardisation in sensory shelf life testing ................ 374
11.12 Future trends ............................................... 375
11.13 Sources of further information and advice .................. 376
11.14 References .................................................. 376
11.15 Appendix ................................................... 378
12 Advances in instrumental methods to determine food quality
deterioration ...................................................... 381
F. Kong and R. P. Singh, University of California, Davis, USA
12.1 Introduction ................................................ 381
12.2 Assessing food appearance ................................. 382
12.3 Measurement of relative humidity (RH), moisture, and
water activity (a ) .......................................... 384
w
12.4 Texture evaluation .......................................... 385
12.5 Evaluation of rheological properties of liquid and semi-solid
foods ....................................................... 387
12.6 Assessing lipid oxidation ................................... 388
12.7 Electronic nose ............................................. 392
12.8 Electronic tongue ........................................... 394
12.9 Infrared (IR) spectroscopy .................................. 395
12.10 Microbiological testing ..................................... 398
12.11 Future trends ............................................... 399
12.12 Sources of further information and advice .................. 399
12.13 References .................................................. 399
13 Modelling microbiological shelf life of foods and beverages .... 405
A. Ame´zquita, D. Kan-King-Yu and Y. Le Marc, Unilever R&D
Colworth, UK
13.1 Introduction ................................................ 405
13.2 Classification of predictive models by microbial response .. 407
13.3 Development of predictive models for microbiological
safety and stability ......................................... 412
13.4 Modelling approaches, applications and opportunities for
shelf life prediction ......................................... 426
13.5 Usage considerations and access to predictive microbiology
electronic resources ......................................... 437
13.6 Future trends ............................................... 446
13.7 Acknowledgements ......................................... 451
13.8 References .................................................. 452
(cid:223)WoodheadPublishingLimited,2011