Testing the Shelf-life of Food Products under Accelerated Temperature
1
Issued Date
2022-09-01
Resource Type
eISSN
29850983
Scopus ID
2-s2.0-105037873084
Journal Title
Burapha Science Journal
Volume
27
Issue
3
Start Page
1930
End Page
1949
Rights Holder(s)
SCOPUS
Bibliographic Citation
Burapha Science Journal Vol.27 No.3 (2022) , 1930-1949
Suggested Citation
Sinchaipanit P., Peasura N., Sangsuriyawong A., Disnil S. Testing the Shelf-life of Food Products under Accelerated Temperature. Burapha Science Journal Vol.27 No.3 (2022) , 1930-1949. 1949. Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/116650
Title
Testing the Shelf-life of Food Products under Accelerated Temperature
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Abstract
A purpose of evaluation the shelf life of food products was indicating the food expiration date on the food label, according to a Notification of the Ministry of Public Health No. 383 B. E. 2560. Besides, it also protected a consumers' right to be safe from goods or services following the Food Act B. E. 2522. Study the shelf life of food products under accelerated conditions (i.e. elevated temperature or humidity) was widely used because of the reliable results. Moreover, the period time for shelf life testing of foods under accelerated condition was less than under normal condition. However, the experimental design, sampling, analysis of changing in quality of the food product samples during storage such as physical quality, chemical quality, sensory quality and microbial safety together with the defining an accelerated temperature and other storage condition should be considered to suitable for food products which significant differed in deterioration characteristics. Generally, the Q<inf>10</inf> equation and/ or kinetic reaction was often used to calculate the shelf life of food products under accelerated temperature conditions.