61
NOV2017 FOOD FOCUS THAILAND
STRONG
QC & QA
biscuits, snacks, and nuts, while some baking foods,
such as cakemay suffer from losingmoisture.
4. InteractionBetweenFood, Packaging
andPackagingSystem
Most food products rely on packaging to achieve
thedesiredshelf life. Insomecases,choosing the right
packagingmaterial andpackingmethodare important
to shelf life evaluation. For instance, Modified
Atmosphere Packaging (MAP) for dry food and
moisturesensitive food,vacuumpackaging,shrinkfilm
packaging for frozen food,whichmaycause “Freezer
burn” problemwhen stored for a long time.
TwoMethods to Test the Shelf Life of a
FoodProduct
1.Testing in theNormalCondition -Bykeeping the
experimental product under normal control. Product
samplingwill beperiodicallycheckeduntil theproduct
has deteriorated and not acceptable. Calculate the
periodof theproduct deteriorated from thebeginning
to the end and not acceptable. Then it is defined as
the shelf life of the product. The disadvantage of this
method is that it takes time. Fast or slowdepends on
the type of food and other mentioned factors. The
advantage is reliable result based on the actual
conditions on food.
2. Accelerated Testing - Store the product under
controlled conditions canaccelerate thedeterioration
of the product, such as higher temperatures, higher
oxygen concentration and etc. These storage
conditionswill cause faster deterioration. The setting
and validation can transfer the result to the normal
storage condition. For instance, one kind of food can
be storage for 60 days amidst normal condition, and
can be storage for 15 days in accelerated condition.
Therefore, the one-day shelf life in the accelerated
condition equal 4 days in normal condition.
Shelf lifeextension technology includes thecontrol
water activity and pH by using lactic acid asmost as
possible,whichcanbeproducedby theirownoradded
in the fermentation process. It is also added in food
for increasing food appetizing and acid in food, or
preventing the growth of spoilagemicroorganisms. It
alsomakesacidic foods,whichreduces the temperature
and time for food sterilization.
Nowadays,new technologiesarebeing introduced
shelf lifeextension, suchasanti-microbial sachet; the
innovativeshelf lifeextension forbreadandbakeryby
donot need toput anypreservativesor additives, just
only put the anti-microbial sachet in the packaging.
เอกสารอ้
างอิ
ง/References
• หลั
กการควบคุ
มคุ
ณภาพการประกั
นคุ
ณภาพและการจั
ดการคุ
ณภาพ,
รองศาสตราจารย์
ดร.สุ
คนธ์
ชื่
นศรี
งามหน้
า 1-13
• เทคโนโลยี
การบรรจุ
อาหาร (FoodPackagingTechnology)
รองศาสตราจารย์
ดร.วาณี
ชนเห็
นชอบภาควิ
ชาเทคโนโลยี
การบรรจุ
และวั
สดุ
คณะอุ
ตสาหกรรมเกษตร มหาวิ
ทยาลั
ย
เกษตรศาสตร์
•
•
•
• bsc.dip.go.th/th/category/quality-control/qs-foodage
The sachet contains nanostructure materials that selects and controls the release of
important substances which are natural extracted packed to inhibit the growth of
microorganisms. The anti-microbial sachet can be used in packaging together with the
product. Thiswill extend the shelf lifeof dessert or bakerywithaweight of 25-40grams.
The shelf lifewill be extended by 2 days.
GasflushingorMAP isanoption to increase theproduct’sshelf life. It isa technique
which involves bubbling a chemically inert gas, such as carbon dioxide or nitrogen gas
bysprayingaparticulargas to replace theair inside thecontainer.This isoneof themost
popular methods, especially used for oxidation reaction for fatty foods, fruit juice, and
etc.
