Sensory Shelf Life Estimation Of Food Products

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Sensory Shelf Life Estimation of Food Products

Guillermo Hough
Sensory Shelf Life Estimation of Food Products Book PDF

Author : Guillermo Hough
Publisher : CRC Press
Page : 264 pages
File Size : 48,8 Mb
Release : 2010-05-25
Category : Technology & Engineering
ISBN : 1420092944

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Sensory Shelf Life Estimation of Food Products by Guillermo Hough Pdf

Complying with food regulations and, more importantly, quality standards, requires practical and reliable methods to estimate a product’s shelf life. Emphasizing the importance of the consumer’s perception of when food has reached the end of its shelf life, Sensory Shelf Life Estimation of Food Products provides a tool for adequately predicting sensory shelf life (SSL). The book delineates the basics of sensory analysis and how it applies to shelf-life studies and includes discussions of experimental design aspects, survival analysis methodology, and its extensions. It provides detailed instructions and software functions for performing SSL estimations, accompanied by data sets and the R Statistical Package functions that are available for download. The author presents the cut-off point methodology used to estimate SSL when the survival analysis methods get complicated. He includes a chapter on accelerated storage covering kinetics, calculations of prediction confidence intervals and potential pitfalls. He also examines extensions of survival analysis statistics to other areas of food quality such as optimum concentration of ingredients and optimum cooking temperatures. Microbiologically stable foods, such as biscuits or mayonnaise, will have their shelf-life defined by the changes in their sensory properties. Many fresh foods, such as yogurt or pasta, after relatively prolonged storage may be microbiologically safe to eat but rejected due to changes in their sensory properties. Shelf life in most food products is determined by sensory issues instead of microbiological or chemical concerns. This book offers key techniques for experimental design, storage, consumer testing procedures, and calculations. It includes methods for accelerated storage experiments, thoroughly explains statistical data treatment, and includes practical examples.

Shelf Life Assessment of Food

Maria Cristina Nicoli
Shelf Life Assessment of Food Book PDF

Author : Maria Cristina Nicoli
Publisher : CRC Press
Page : 315 pages
File Size : 46,7 Mb
Release : 2012-05-11
Category : Technology & Engineering
ISBN : 9781439846032

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Shelf Life Assessment of Food by Maria Cristina Nicoli Pdf

Determining accurate shelf life data for foods is essential for assuring food quality and protecting consumers from the effects of degradation. With a proper balance of theory and practical examples, Shelf Life Assessment of Food presents the essential criteria and current methodologies for obtaining accurate and reliable shelf life dating. Definin

Shelf Life Evaluation of Foods

Dominic Man,C.M.D. Man,Adrian A. Jones
Shelf Life Evaluation of Foods Book PDF

Author : Dominic Man,C.M.D. Man,Adrian A. Jones
Publisher : Springer Science & Business Media
Page : 314 pages
File Size : 43,7 Mb
Release : 2000-07-31
Category : Business & Economics
ISBN : 0834217821

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Shelf Life Evaluation of Foods by Dominic Man,C.M.D. Man,Adrian A. Jones Pdf

The best-selling first edition of this contributed book established itself as a highly practical and authoritative source of information on shelf-life evaluation. Every food manufacturer is concerned about shelf life, as are the major retailers and ingredient suppliers. Increasing consumer interest in food safety, quality and date marking, competitive pressures from retailers and extensive legislative changes have combined to give this subject new significance. A proper evaluation of shelf life must be grounded on sound scientific prinicles, supported by up-to-date techniques. This book begins with six chapters reviewing the principles of shelf-life evaluation, followed by ten chapters on a number of selected food products such as chilled yogurt and other dairy desserts, seafood, and meat. The latest edition has been expanded to include new chapters on HACCP, preservation technology and shelf life, and 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 beginner as well as for those who are more experienced in this area.

Food Quality and Shelf Life

Charis M. Galanakis
Food Quality and Shelf Life Book PDF

Author : Charis M. Galanakis
Publisher : Academic Press
Page : 418 pages
File Size : 45,8 Mb
Release : 2019-06-25
Category : Business & Economics
ISBN : 9780128171905

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Food Quality and Shelf Life by Charis M. Galanakis Pdf

Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in the performance evaluation of future packaging for fresh produce in the cold chain and temperature management in the supply chain. Presents insights regarding new trends in emerging technologies in the field Includes hot topics, such as modified atmosphere packaging and active materials to improve shelf-life Provides shelf-life assessment and modeling methodologies and accelerated shelf-life testing

The Stability and Shelf-Life of Food

Persis Subramaniam,David Kilcast
The Stability and Shelf Life of Food Book PDF

Author : Persis Subramaniam,David Kilcast
Publisher : Elsevier
Page : 352 pages
File Size : 52,7 Mb
Release : 2000-08-24
Category : Technology & Engineering
ISBN : 9781855736580

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The Stability and Shelf-Life of Food by Persis Subramaniam,David Kilcast Pdf

The stability and shelf-life of a food product are critical to its success in the market place, yet companies experience considerable difficulties in defining and understanding the factors that influence stability over a desired storage period. This book is the most comprehensive guide to understanding and controlling the factors that determine the shelf-life of food products.

The Stability and Shelf Life of Food

Persis Subramaniam,Peter Wareing
The Stability and Shelf Life of Food Book PDF

Author : Persis Subramaniam,Peter Wareing
Publisher : Woodhead Publishing
Page : 612 pages
File Size : 41,5 Mb
Release : 2016-05-24
Category : Technology & Engineering
ISBN : 9780081004364

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The Stability and Shelf Life of Food by Persis Subramaniam,Peter Wareing Pdf

The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage. The effects of process and packaging on the stability and shelf-life of products are also covered in this part. Part Two reviews the methods for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality deterioration. The final section of the book covers stability of important ingredient categories, from oils and fats, to beverages such as beer, wine, coffee and fruit juices, in addition to bakery products and meats. With updated chapters reflecting advances made in the field and with the addition of new chapters covering the stability and shelf-life a variety of products, this new edition will provide the latest research for both academics working in the field of food quality as well as providing essential information for food scientists working in industry. Thoroughly revised and updated edition of a very popular and well regarded book Includes dedicated chapters covering the shelf-life and stability of specific products making this book ideal for those working in industry Presents a wide coverage of the processes and factors influencing shelf-life, the evaluation of stability and shelf-life and the stability and shelf-life of particular products makes this book valuable for both academics and those working in industry

Food Safety and Quality-Based Shelf Life of Perishable Foods

Peter J. Taormina,Margaret D. Hardin
Food Safety and Quality Based Shelf Life of Perishable Foods Book PDF

Author : Peter J. Taormina,Margaret D. Hardin
Publisher : Springer Nature
Page : 167 pages
File Size : 43,6 Mb
Release : 2021
Category : Food
ISBN : 9783030543754

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Food Safety and Quality-Based Shelf Life of Perishable Foods by Peter J. Taormina,Margaret D. Hardin Pdf

This book addresses the shelf life of foods, a key factor in determining how food is distributed and consequently where and when different food products are available for consumption. Shelf life is determined by several factors, including microbiological, chemical, physical, and organoleptic deterioration. Often these factors are interrelated and interdependent. The editors of this volume focus specifically on the microbial factors related to shelf life of perishable foods and food commodities. This allows for more detailed coverage of foodborne bacterial pathogens and spoilage microorganisms of concern. The initial part of the book covers the why and how of shelf life determination as well as the specific microbial pathogens and spoilage microorganisms of concern for perishable foods. Contributors address topics such as the techniques utilized for determination of shelf life, the frequency of shelf life testing for different products, the interpretation of data to make shelf life determinations, and management of shelf life of food products from the perspective of the food producer, distributor, retailer, and regulator. Three key areas impacting shelf life are addressed in detail: sanitation, processing, and packaging. The sanitation chapter explains the necessary components of cleaning and sanitizing to assure a hygienic processing environment and why that is critical to shelf life control. Traditional processing procedures are reviewed and advanced processing technologies are explored. Materials used in food packaging and the utilization of traditional and activated food packaging by product type are covered in detail. The latter two chapters of the book delve into newer techniques of analysis and explore the microbiome of food products. Implications of microbial ecology and microbial quantification in food products are discussed in chapters on genomics and in the changing dogma of meat shelf life. The primary audience for this work includes food industry quality and food safety technicians, managers, directors, and executives responsible for shelf life. Academicians and governmental researchers involved in research and teaching about food safety and quality will also find the material relevant and useful.

Shelf Life and Food Safety

Basharat Nabi Dar,Manzoor Ahmad Shah,Shabir Ahmad Mir
Shelf Life and Food Safety Book PDF

Author : Basharat Nabi Dar,Manzoor Ahmad Shah,Shabir Ahmad Mir
Publisher : CRC Press
Page : 501 pages
File Size : 50,7 Mb
Release : 2022-06-01
Category : Technology & Engineering
ISBN : 9781000586121

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Shelf Life and Food Safety by Basharat Nabi Dar,Manzoor Ahmad Shah,Shabir Ahmad Mir Pdf

The quality and safety of the food we eat deserves the utmost attention and is a priority for producers and consumers alike. Shelf life studies provide important information to manufacturers and consumers to ensure a high-quality food product. Various evaluation methods are used for shelf life determination and they are usually performed at the manufacturer level. Moreover, various techniques are utilized throughout the food chain that enhance the shelf life of food products. This sensitive issue is reviewed in Shelf Life and Food Safety, which brings together a group of subject experts to present up-to-date and objective discussions on a broad range of topics including food spoilage and safe preservation, packaging, and sensory aspects. The book presents both traditional and innovative technologies for enhancing food safety and increasing shelf life, along with methods for the assessment and prediction of food safety and shelf life. Key Features Overviews the issues associated with shelf life enhancement and shelf life evaluation of various food products Addresses issues important to maintaining food safety Explains how shelf life depends on factors, including ingredients for formulation, processing techniques, packaging, and storage conditions Covers shelf life evaluation methods, determinants for shelf life, food quality assessment, and basic and innovative technologies that will improve the shelf life of food products This book is the first of its kind focusing on issues related to evaluation techniques for shelf life determinants, and techniques for shelf life enhancement. It is appropriate for students, researchers, scientists, and professionals in food science and technology. It is also a helpful source of information for people involved in the food industry, food processing sector, product development, marketing, and other associated fields.

Guidelines for Sensory Analysis in Food Product Development and Quality Control

David H. Lyon,Mariko A. Francombe,Terry A. Hasdell
Guidelines for Sensory Analysis in Food Product Development and Quality Control Book PDF

Author : David H. Lyon,Mariko A. Francombe,Terry A. Hasdell
Publisher : Springer Science & Business Media
Page : 141 pages
File Size : 42,6 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461519997

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Guidelines for Sensory Analysis in Food Product Development and Quality Control by David H. Lyon,Mariko A. Francombe,Terry A. Hasdell Pdf

Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not been given the recognition and acceptance it deserves. This, we believe, is largely due to the lack of understanding about what sensory analysis can offer in product research, development and marketing, and a fear that the discipline is 'too scientific' to be practical. To some extent, sensory scientists have perpetuated this fear with a failure to recognize the constraints of industry in implementing sensory testing procedures. These guidelines are an attempt to redress the balance. Of course, product 'tasting' is carried out in every food company: it may be the morning tasting session by the managing director, competitor comparisons by the marketeers, tasting by a product 'expert' giving a quality opinion, comparison of new recipes from the product development kitchen, or on-line checking during pro duction. Most relevant, though, is that the people respon sible for the tasting session should know why the work is being done, and fully realize that if it is not done well, then the results and conclusions drawn, and their implications, are likely to be misleading. If, through the production of these guidelines, we have influenced some people suffi ciently for them to re-evaluate what they are doing, and why, we believe our efforts have been worthwhile.

Understanding and Measuring the Shelf-Life of Food

R. Steele
Understanding and Measuring the Shelf Life of Food Book PDF

Author : R. Steele
Publisher : Elsevier
Page : 448 pages
File Size : 50,7 Mb
Release : 2004-05-10
Category : Technology & Engineering
ISBN : 9781855739024

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Understanding and Measuring the Shelf-Life of Food by R. Steele Pdf

The shelf-life of a product is critical in determining both its quality and profitability. This important collection reviews the key factors in determining shelf-life and how it can be measured. Part one examines the factors affecting shelf-life and spoilage, including individual chapters on the major types of food spoilage, the role of moisture and temperature, spoilage yeasts, the Maillard reaction and the factors underlying lipid oxidation. Part two addresses the best ways of measuring the shelf-life of foods, with chapters on modelling food spoilage, measuring and modelling glass transition, detecting spoilage yeasts, measuring lipid oxidation, the design and validation of shelf-life tests and the use of accelerated shelf-life tests. Understanding and measuring the shelf-life of food is an important reference for all those concerned with extending the shelf-life of food. Reviews the key factors in determining shelf-life and how they can be measured Examines the importance of the shelf-life of a product in determining its quality and profitability Brings together the leading international experts in the field

Food Quality and Shelf Life

Charis Michel Galanakis
Food Quality and Shelf Life Book PDF

Author : Charis Michel Galanakis
Publisher : Academic Press
Page : 420 pages
File Size : 55,9 Mb
Release : 2019-06-08
Category : Business & Economics
ISBN : 9780128171912

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Food Quality and Shelf Life by Charis Michel Galanakis Pdf

Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in the performance evaluation of future packaging for fresh produce in the cold chain and temperature management in the supply chain. Presents insights regarding new trends in emerging technologies in the field Includes hot topics, such as modified atmosphere packaging and active materials to improve shelf-life Provides shelf-life assessment and modeling methodologies and accelerated shelf-life testing

Guidelines for Sensory Analysis in Food Product Development and Quality Control

Roland P. Carpenter,David H. Lyon,Terry A. Hasdell
Guidelines for Sensory Analysis in Food Product Development and Quality Control Book PDF

Author : Roland P. Carpenter,David H. Lyon,Terry A. Hasdell
Publisher : Springer Science & Business Media
Page : 224 pages
File Size : 41,5 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461544470

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Guidelines for Sensory Analysis in Food Product Development and Quality Control by Roland P. Carpenter,David H. Lyon,Terry A. Hasdell Pdf

Sensory testing has been in existence ever since man started to use his senses to judge the quality and safety of drinking water and foodstuffs. With the onset of trading, there were several developments that led to more formalized testing, involving professional tasters and grading systems. Many of these grading systems are still in existence today and continue to serve a useful purpose, for example in assessing tea, coffee, and wines. However, there has also been a growing need for methods for well-repli cated, objective, unbiased sensory assessment, which can be applied rou tinely across a wide range of foods. Sensory analysis seeks to satisfy this need. Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not always been given the recognition and acceptance it deserves. This, we believe, is largely due to the lack of understanding about what sensory analysis can offer in product research, development, and marketing and a fear that the discipline is "too scientific" to be practical. To some extent, sensory scien tists have perpetuated this fear by failing to recognize the industrial con straints to implementing sensory testing procedures. These Guidelines are an attempt to redress the balance.

Shelf Life

Dominic Man
Shelf Life Book PDF

Author : Dominic Man
Publisher : John Wiley & Sons
Page : 165 pages
File Size : 49,9 Mb
Release : 2015-05-06
Category : Technology & Engineering
ISBN : 9781118346266

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Shelf Life by Dominic Man Pdf

Shelf life, a term recognised in EU/UK food legislation, may be defined as the period of time for which a food product will remain safe and fit for use, provided that it is kept in defined storage conditions. During this period, the product should retain its desired sensory, chemical, physical, functional and microbiological characteristics, as well as accurately comply with any nutritional information printed on the label. Shelf life therefore refers to a number of different aspects; each food product has a microbiological shelf life, a chemical shelf life, and a sensory (or organoleptic) shelf life. These categories reflect the different ways in which a food product will deteriorate over time. Ultimately the shelf life of a food product is intended to reflect the overall effect of these different aspects. Shelf life has always been an important facet of industrial food preparation and production, as food and drink are often produced in one area and then distributed to other areas for retailing and consumption. Globalised distribution and supply chains make it imperative that food should survive the transit between producer and consumer – as a perishable commodity, food carries a high risk of spoilage. As such, a realistic, workable and reproducible shelf life has to be determined every time a new food product is developed and marketed; shelf life determination of food has become an integral part of food safety, quality assurance, product development, marketing, and consumer behaviour. Dominic Mans Shelf Life, now in a revised and updated second edition, encompasses the core considerations about shelf life. Section 1 introduces shelf life, describes its relationship to food safety, and provides answers to the frequently asked questions around shelf life determination and testing which are a managers chief concerns. Section 2 covers the science of the various ways in which food deteriorates and spoils, including the physical, chemical and microbiological changes. Section 3 looks at shelf life in practice, using case studies of different products to illustrate how shelf life may be determined in real life settings. This book will be invaluable to both practitioners and students in need of a succinct and comprehensive overview of shelf life concerns and topics.

Sensory Evaluation of Food

Harry T. Lawless,Hildegarde Heymann
Sensory Evaluation of Food Book PDF

Author : Harry T. Lawless,Hildegarde Heymann
Publisher : Springer Science & Business Media
Page : 596 pages
File Size : 47,8 Mb
Release : 2010-09-27
Category : Technology & Engineering
ISBN : 1441964886

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Sensory Evaluation of Food by Harry T. Lawless,Hildegarde Heymann Pdf

The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.

Quantitative Sensory Analysis

Harry T. Lawless
Quantitative Sensory Analysis Book PDF

Author : Harry T. Lawless
Publisher : John Wiley & Sons
Page : 416 pages
File Size : 53,8 Mb
Release : 2013-07-12
Category : Technology & Engineering
ISBN : 9781118684795

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Quantitative Sensory Analysis by Harry T. Lawless Pdf

Sensory evaluation is a scientific discipline used to evoke,measure, analyse and interpret responses to products perceivedthrough the senses of sight, smell, touch, taste and hearing. It isused to reveal insights into the way in which sensory propertiesdrive consumer acceptance and behaviour, and to design productsthat best deliver what the consumer wants. It is also used ata more fundamental level to provide a wider understanding of themechanisms involved in sensory perception and consumer behaviour. Quantitative Sensory Analysis is an in-depth and uniquetreatment of the quantitative basis of sensory testing, enablingscientists in the food, cosmetics and personal care productindustries to gain objective insights into consumer preference data– vital for informed new product development. Written by a globally-recognised learer in the field, this book issuitable for industrial sensory evaluation practitioners, sensoryscientists, advanced undergraduate and graduate students in sensoryevaluation and sensometricians.