Food and Beverage Stability and Shelf Life : Food and Beverage Stability and Shelf Life.

By: Kilcast, David
Contributor(s): Subramaniam, Persis
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition Ser: Publisher: Cambridge : Elsevier Science & Technology, 2011Copyright date: ©2011Description: 1 online resource (880 pages)Content type: text Media type: computer Carrier type: online resourceISBN: 9780857092540Subject(s): Food spoilage.;Beverages -- Deterioration.;Food -- Preservation.;Beverages -- Preservation.;Food -- Shelf-life datingGenre/Form: Electronic books. Additional physical formats: Print version:: Food and Beverage Stability and Shelf Life : Food and Beverage Stability and Shelf LifeDDC classification: 664.028 LOC classification: TX531 -- .F66 2011ebOnline resources: Click to View
Contents:
Cover -- Food and beverage stability and shelf life -- Copyright -- Contents -- Contributor contact details -- Woodhead Publishing Series in Food Science, Technology and Nutrition -- Preface -- Part I Deteriorative processes and factors influencing shelf life -- 1 Microbiological spoilage of foods and beverages -- 1.1 Introduction -- 1.2 Spoilage of foods and beverages -- a microbiological approach: microbes vs indigenous enzymes -- 1.3 Factors affecting the rate of microbiological spoilage of foods and beverages -- 1.4 Evaluating, monitoring and measuring microbiological spoilage of foods and beverages -- 1.5 Predicting microbiological spoilage of foods and beverages -- 1.6 Preventing microbiological spoilage of foods and beverages -- 1.7 Future trends -- 1.8 Sources of further information and advice -- 1.9 References -- 2 Chemical deterioration and physical instability of foods and beverages -- 2.1 Introduction -- 2.2 Chemical deterioration and physical instability of foods and beverages -- 2.3 Factors affecting the rate of quality loss due to chemical deterioration and physical instability -- 2.4 Measuring chemical deterioration and physical instability of foods and beverages -- 2.5 Predicting and monitoring chemical deterioration and physical instability of foods and beverages -- 2.6 Preventing chemical deterioration and physical instability of foods and beverages -- 2.7 Future trends -- 2.8 Sources of further information and advice -- 2.9 References -- 3 Moisture loss, gain and migration in foods -- 3.1 Introduction: moisture loss, gain and migration in foods and quality deterioration -- 3.2 Mechanism of the moisture transfers in food products -- 3.3 Measuring, monitoring and predicting moisture loss, gain and migrations -- 3.4 Moisture loss, gain and migration related to the shelf life.
3.5 Conditions for moisture migration and foods affected by moisture transfer -- 3.6 References -- 4 Insect and mite penetration and contamination of packaged foods -- 4.1 Introduction -- 4.2 Insects and mites contaminating stored food products -- 4.3 Combating critical points in the food chain -- 4.4 Future trends -- 4.5 Sources of further information and advice -- 4.6 References -- 5 The influence of ingredients on product stability and shelf life -- 5.1 Introduction to shelf life -- 5.2 Methods of shelf life extension -- 5.3 Movement of moisture in food systems -- 5.4 Food spoilage due to water activity -- 5.5 Edible moisture barriers -- 5.6 Molecular mobility -- 5.7 Preservation of foods by freezing -- 5.8 Sweetener ingredients as humectants or cryoprotectants -- 5.9 Ingredients for shelf life extension -- 5.10 Future trends -- 5.11 Sources of further information and advice -- 5.12 Appendix -- 6 Processing and food and beverage shelf life -- 6.1 Introduction -- 6.2 Main quality change factors and their interaction with processing -- 6.3 Shelf life and stability -- 6.4 Product and process design -- 6.5 Processing -- 6.6 Unit operations -- 6.7 Production of low and intermediate moisture foods -- 6.8 Thermal processing -- 6.9 Filling and packaging -- 6.10 Novel processes -- 6.11 Hygiene -- 6.12 Future trends -- 6.13 References and further reading -- 7 Packaging and food and beverage shelf life -- 7.1 Introduction -- 7.2 Role of packaging in extending food and beverage shelf life -- 7.3 Major packaging materials -- 7.4 Key package properties related to shelf life -- 7.5 Predicting shelf life of packaged foods and beverages -- 7.6 Packaging migrants and food and beverage shelf life -- 7.7 Future trends -- 7.8 Sources of further information and advice -- 7.9 References.
8 Effects of food and beverage storage, distribution, display and consumer handling on shelf life -- 8.1 Introduction -- 8.2 Overview of the cold chain -- 8.3 Storage life -- 8.4 Sectors of the cold chain and their influence on food quality and safety -- 8.5 Future trends -- 8.6 Sources of further information and advice -- 8.7 References -- 9 Smart packaging for monitoring and managing food and beverage shelf life -- 9.1 Introduction: smart packaging − time-temperature integrators (TTIs) -- 9.2 Principles of the application of time-temperature integrators (TTIs) for shelf life monitoring -- 9.3 Requirements and selection of time-temperature integrators (TTIs) for food and beverage products -- 9.4 Use of time-temperature integrators (TTIs) for shelf life management and optimization in the cold chain − case study -- 9.5 Future trends -- 9.6 Acknowledgements -- 9.7 References -- Part II Methods for shelf life and stability evaluation -- 10 Food storage trials: an introduction -- 10.1 Introduction -- 10.2 Food deterioration and spoilage -- 10.3 Storage trials -- 10.4 Future trends -- 10.5 References -- 11 Sensory evaluation methods for food shelf life assessment -- 11.1 Introduction -- 11.2 Principles of sensory evaluation -- 11.3 Basic requirements for sensory analysis -- 11.4 Discrimination tests -- 11.5 Quantitative descriptive tests -- 11.6 Consumer acceptability testing -- 11.7 Operation of sensory shelf life tests -- 11.8 Design of sensory shelf life tests -- 11.9 Interpretation of sensory shelf life data -- 11.10 Instrumental methods -- 11.11 Standardisation in sensory shelf life testing -- 11.12 Future trends -- 11.13 Sources of further information and advice -- 11.14 References -- 11.15 Appendix -- 12 Advances in instrumental methods to determine food quality deterioration -- 12.1 Introduction -- 12.2 Assessing food appearance.
12.3 Measurement of relative humidity (RH), moisture, and water activity (aw) -- 12.4 Texture evaluation -- 12.5 Evaluation of rheological properties of liquid and semi-solid foods -- 12.6 Assessing lipid oxidation -- 12.7 Electronic nose -- 12.8 Electronic tongue -- 12.9 Infrared (IR) spectroscopy -- 12.10 Microbiological testing -- 12.11 Future trends -- 12.12 Sources of further information and advice -- 12.13 References -- 13 Modelling microbiological shelf life of foods and beverages -- 13.1 Introduction -- 13.2 Classification of predictive models by microbial response -- 13.3 Development of predictive models for microbiological safety and stability -- 13.4 Modelling approaches, applications and opportunities for shelf life prediction -- 13.5 Usage considerations and access to predictive microbiology electronic resources -- 13.6 Future trends -- 13.7 Acknowledgements -- 13.8 References -- 14 Modelling chemical and physical deterioration of foods and beverages -- 14.1 Introduction -- 14.2 Factors influencing shelf life -- 14.3 Development of mathematical models -- 14.4 Predictive mathematical models -- 14.5 Future trends -- 14.6 References -- 15 Accelerated shelf life testing of foods -- 15.1 Introduction -- 15.2 Basic principles -- 15.3 Initial rate approach -- 15.4 Kinetic model approach -- 15.5 Single accelerating factor -- 15.6 Glass transition models -- 15.7 Multiple accelerating factors -- 15.8 Dynamic methods -- 15.9 The `no model' approach -- 15.10 Combination of approaches -- 15.11 Problems in accelerated shelf life tests -- 15.12 Future trends -- 15.13 References -- 16 Microbiological challenge testing of foods -- 16.1 Introduction: role of challenge testing in shelf life evaluation -- 16.2 Basic principles -- 16.3 Challenge testing limitations -- 16.4 Challenge testing and the use of mathematical models -- 16.5 Future trends.
16.6 Sources of further information and advice -- 16.7 References -- Part III The stability and shelf life of particular products -- 17 Beer shelf life and stability -- 17.1 Introduction -- 17.2 Biological instability -- 17.3 Physical instability -- 17.4 Flavour stability -- 17.5 Foam stability -- 17.6 Gushing -- 17.7 Light stability -- 17.8 Conclusions -- 17.9 References -- 18 Shelf life of wine -- 18.1 Introduction -- 18.2 Factors affecting wine stability and shelf life -- 18.3 Changes during the shelf life of wine -- 18.4 Evaluating wine shelf life -- 18.5 Preventing wine quality deterioration at or post-bottling -- 18.6 Sensory significance of shelf life changes -- 18.7 Future trends -- 18.8 Sources of further information and advice -- 18.9 References -- 19 The stability and shelf life of fruit juices and soft drinks -- 19.1 Introduction -- 19.2 Factors influencing the stability of fruit juices and soft drinks -- 19.3 Ensuring product stability and extending shelf life -- 19.4 Shelf life determination -- 19.5 Future trends -- 19.6 Sources of further information and advice -- 20 Practical uses of sensory evaluation for the assessment of soft drink shelf life -- 20.1 Introduction -- 20.2 Using a risk-based approach to shelf life for soft drinks -- 20.3 Estimating shelf life -- 20.4 Determining shelf life -- 20.5 Monitoring shelf life -- 20.6 Considerations before developing the shelf life plan -- 20.7 Developing the sensory plan -- 20.8 Case studies -- 20.9 Future trends -- 20.10 References -- 21 The stability and shelf life of coffee products -- 21.1 Introduction -- 21.2 Main critical events affecting the stability and shelf life of coffee products -- 21.3 Ensuring stability and extending the shelf life of coffee -- 21.4 Evaluating the shelf life of coffee -- 21.5 Future trends -- 21.6 Sources of further information and advice -- 21.7 References.
22 The stability and shelf life of fruit and vegetables.
Summary: Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products. Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood. With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability. A comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products Describes important food and beverage quality deterioration processes exploring microbiological spoilage and physical instability Investigate the effects of ingredients, processing and packaging on stability and documents methods for stability and shelf life assessment.
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Cover -- Food and beverage stability and shelf life -- Copyright -- Contents -- Contributor contact details -- Woodhead Publishing Series in Food Science, Technology and Nutrition -- Preface -- Part I Deteriorative processes and factors influencing shelf life -- 1 Microbiological spoilage of foods and beverages -- 1.1 Introduction -- 1.2 Spoilage of foods and beverages -- a microbiological approach: microbes vs indigenous enzymes -- 1.3 Factors affecting the rate of microbiological spoilage of foods and beverages -- 1.4 Evaluating, monitoring and measuring microbiological spoilage of foods and beverages -- 1.5 Predicting microbiological spoilage of foods and beverages -- 1.6 Preventing microbiological spoilage of foods and beverages -- 1.7 Future trends -- 1.8 Sources of further information and advice -- 1.9 References -- 2 Chemical deterioration and physical instability of foods and beverages -- 2.1 Introduction -- 2.2 Chemical deterioration and physical instability of foods and beverages -- 2.3 Factors affecting the rate of quality loss due to chemical deterioration and physical instability -- 2.4 Measuring chemical deterioration and physical instability of foods and beverages -- 2.5 Predicting and monitoring chemical deterioration and physical instability of foods and beverages -- 2.6 Preventing chemical deterioration and physical instability of foods and beverages -- 2.7 Future trends -- 2.8 Sources of further information and advice -- 2.9 References -- 3 Moisture loss, gain and migration in foods -- 3.1 Introduction: moisture loss, gain and migration in foods and quality deterioration -- 3.2 Mechanism of the moisture transfers in food products -- 3.3 Measuring, monitoring and predicting moisture loss, gain and migrations -- 3.4 Moisture loss, gain and migration related to the shelf life.

3.5 Conditions for moisture migration and foods affected by moisture transfer -- 3.6 References -- 4 Insect and mite penetration and contamination of packaged foods -- 4.1 Introduction -- 4.2 Insects and mites contaminating stored food products -- 4.3 Combating critical points in the food chain -- 4.4 Future trends -- 4.5 Sources of further information and advice -- 4.6 References -- 5 The influence of ingredients on product stability and shelf life -- 5.1 Introduction to shelf life -- 5.2 Methods of shelf life extension -- 5.3 Movement of moisture in food systems -- 5.4 Food spoilage due to water activity -- 5.5 Edible moisture barriers -- 5.6 Molecular mobility -- 5.7 Preservation of foods by freezing -- 5.8 Sweetener ingredients as humectants or cryoprotectants -- 5.9 Ingredients for shelf life extension -- 5.10 Future trends -- 5.11 Sources of further information and advice -- 5.12 Appendix -- 6 Processing and food and beverage shelf life -- 6.1 Introduction -- 6.2 Main quality change factors and their interaction with processing -- 6.3 Shelf life and stability -- 6.4 Product and process design -- 6.5 Processing -- 6.6 Unit operations -- 6.7 Production of low and intermediate moisture foods -- 6.8 Thermal processing -- 6.9 Filling and packaging -- 6.10 Novel processes -- 6.11 Hygiene -- 6.12 Future trends -- 6.13 References and further reading -- 7 Packaging and food and beverage shelf life -- 7.1 Introduction -- 7.2 Role of packaging in extending food and beverage shelf life -- 7.3 Major packaging materials -- 7.4 Key package properties related to shelf life -- 7.5 Predicting shelf life of packaged foods and beverages -- 7.6 Packaging migrants and food and beverage shelf life -- 7.7 Future trends -- 7.8 Sources of further information and advice -- 7.9 References.

8 Effects of food and beverage storage, distribution, display and consumer handling on shelf life -- 8.1 Introduction -- 8.2 Overview of the cold chain -- 8.3 Storage life -- 8.4 Sectors of the cold chain and their influence on food quality and safety -- 8.5 Future trends -- 8.6 Sources of further information and advice -- 8.7 References -- 9 Smart packaging for monitoring and managing food and beverage shelf life -- 9.1 Introduction: smart packaging − time-temperature integrators (TTIs) -- 9.2 Principles of the application of time-temperature integrators (TTIs) for shelf life monitoring -- 9.3 Requirements and selection of time-temperature integrators (TTIs) for food and beverage products -- 9.4 Use of time-temperature integrators (TTIs) for shelf life management and optimization in the cold chain − case study -- 9.5 Future trends -- 9.6 Acknowledgements -- 9.7 References -- Part II Methods for shelf life and stability evaluation -- 10 Food storage trials: an introduction -- 10.1 Introduction -- 10.2 Food deterioration and spoilage -- 10.3 Storage trials -- 10.4 Future trends -- 10.5 References -- 11 Sensory evaluation methods for food shelf life assessment -- 11.1 Introduction -- 11.2 Principles of sensory evaluation -- 11.3 Basic requirements for sensory analysis -- 11.4 Discrimination tests -- 11.5 Quantitative descriptive tests -- 11.6 Consumer acceptability testing -- 11.7 Operation of sensory shelf life tests -- 11.8 Design of sensory shelf life tests -- 11.9 Interpretation of sensory shelf life data -- 11.10 Instrumental methods -- 11.11 Standardisation in sensory shelf life testing -- 11.12 Future trends -- 11.13 Sources of further information and advice -- 11.14 References -- 11.15 Appendix -- 12 Advances in instrumental methods to determine food quality deterioration -- 12.1 Introduction -- 12.2 Assessing food appearance.

12.3 Measurement of relative humidity (RH), moisture, and water activity (aw) -- 12.4 Texture evaluation -- 12.5 Evaluation of rheological properties of liquid and semi-solid foods -- 12.6 Assessing lipid oxidation -- 12.7 Electronic nose -- 12.8 Electronic tongue -- 12.9 Infrared (IR) spectroscopy -- 12.10 Microbiological testing -- 12.11 Future trends -- 12.12 Sources of further information and advice -- 12.13 References -- 13 Modelling microbiological shelf life of foods and beverages -- 13.1 Introduction -- 13.2 Classification of predictive models by microbial response -- 13.3 Development of predictive models for microbiological safety and stability -- 13.4 Modelling approaches, applications and opportunities for shelf life prediction -- 13.5 Usage considerations and access to predictive microbiology electronic resources -- 13.6 Future trends -- 13.7 Acknowledgements -- 13.8 References -- 14 Modelling chemical and physical deterioration of foods and beverages -- 14.1 Introduction -- 14.2 Factors influencing shelf life -- 14.3 Development of mathematical models -- 14.4 Predictive mathematical models -- 14.5 Future trends -- 14.6 References -- 15 Accelerated shelf life testing of foods -- 15.1 Introduction -- 15.2 Basic principles -- 15.3 Initial rate approach -- 15.4 Kinetic model approach -- 15.5 Single accelerating factor -- 15.6 Glass transition models -- 15.7 Multiple accelerating factors -- 15.8 Dynamic methods -- 15.9 The `no model' approach -- 15.10 Combination of approaches -- 15.11 Problems in accelerated shelf life tests -- 15.12 Future trends -- 15.13 References -- 16 Microbiological challenge testing of foods -- 16.1 Introduction: role of challenge testing in shelf life evaluation -- 16.2 Basic principles -- 16.3 Challenge testing limitations -- 16.4 Challenge testing and the use of mathematical models -- 16.5 Future trends.

16.6 Sources of further information and advice -- 16.7 References -- Part III The stability and shelf life of particular products -- 17 Beer shelf life and stability -- 17.1 Introduction -- 17.2 Biological instability -- 17.3 Physical instability -- 17.4 Flavour stability -- 17.5 Foam stability -- 17.6 Gushing -- 17.7 Light stability -- 17.8 Conclusions -- 17.9 References -- 18 Shelf life of wine -- 18.1 Introduction -- 18.2 Factors affecting wine stability and shelf life -- 18.3 Changes during the shelf life of wine -- 18.4 Evaluating wine shelf life -- 18.5 Preventing wine quality deterioration at or post-bottling -- 18.6 Sensory significance of shelf life changes -- 18.7 Future trends -- 18.8 Sources of further information and advice -- 18.9 References -- 19 The stability and shelf life of fruit juices and soft drinks -- 19.1 Introduction -- 19.2 Factors influencing the stability of fruit juices and soft drinks -- 19.3 Ensuring product stability and extending shelf life -- 19.4 Shelf life determination -- 19.5 Future trends -- 19.6 Sources of further information and advice -- 20 Practical uses of sensory evaluation for the assessment of soft drink shelf life -- 20.1 Introduction -- 20.2 Using a risk-based approach to shelf life for soft drinks -- 20.3 Estimating shelf life -- 20.4 Determining shelf life -- 20.5 Monitoring shelf life -- 20.6 Considerations before developing the shelf life plan -- 20.7 Developing the sensory plan -- 20.8 Case studies -- 20.9 Future trends -- 20.10 References -- 21 The stability and shelf life of coffee products -- 21.1 Introduction -- 21.2 Main critical events affecting the stability and shelf life of coffee products -- 21.3 Ensuring stability and extending the shelf life of coffee -- 21.4 Evaluating the shelf life of coffee -- 21.5 Future trends -- 21.6 Sources of further information and advice -- 21.7 References.

22 The stability and shelf life of fruit and vegetables.

Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products. Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood. With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability. A comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products Describes important food and beverage quality deterioration processes exploring microbiological spoilage and physical instability Investigate the effects of ingredients, processing and packaging on stability and documents methods for stability and shelf life assessment.

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Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2019. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

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