the handbook of food engineering practice crc press chapter 10 ...

stage (i.e .CCP's exist that are difficult to control) , the formula or process should be
changed.
2. Determine from a thorough analysis of the food constituents, the process
and the intended storage conditions, which biological and physicochemical reactions will
significantly affect shelf life and hence can be used as quality loss indices. A good
knowledge of the system, previous experience and a thorough literature search are the tools
to fulfill this step. If from this analysis it seems likely, without actual testing, that required
shelf life is not likely to be achieved because of serious quality loss potential, product
design improvement must be considered.
3. Select the package to be used for the shelf life test. Frozen, chilled and
canned foods can be packaged in the actual product packaging. Dry products should be
stored in sealed glass containers or impermeable pouches at the product's specified
moisture and a w .
4. Define the test's storage temperatures. The following Table can be used a
quldeline.
Product type Test temperatures (°C) Control (°C)
Canned 25, 30, 35, 40 4
Dehydrated 25, 30, 35, 40, 45 -18
Chilled 5, 10, 15, 20 0
Frozen -5, -10, -15 < -40
5. From the desired shelf life at the expected storage and handling
temperatures, and based on available information on the most likely Q 10 , calculate testing
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