Food Quality and Shelf Life

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Recommended Gas Composition for Fruits <strong>and</strong> Permselectivity of Plastic Films 21 18 Blackberry, Blueberry, Fig, Raspberry, Strawberry A= LDPE (6.7) CO2 Concetration (%) 15 12 9 6 F E A 3 C B D B= HDPE (4.8) Cherry C= PET (3.4) D= Saran (10) Avocado Grapefruit E= PVC (6) F= PA (5) Orange 0 0 3 6 9 12 15 18 21 O 2 Concetration (%) Al-Ati & Hotchkiss, 2001
Example: Microbial Condition
Page 1 and 2: Food Quality and Shelf Life (Shelf
Page 3 and 4: Food Quality • Degree to which a
Page 5 and 6: What is the Shelf Life of Milk? •
Page 7 and 8: Time to Deteriorate is Relative •
Page 9 and 10: Selected Measurable Food Quality Fa
Page 11 and 12: Modes of Food Deterioration • Bio
Page 13 and 14: Modes of Food Deterioration • Phy
Page 15 and 16: Peroxide Value Peanut Snack Shelf L
Page 17 and 18: Recent Packaging Technologies to Ex
Page 19 and 20: Examples of Emerging Packaging Tech
Page 21: Scanell et al 2000 Nisin Impregnate
Page 24 and 25: Immobilization on PS Beads Polymer
Page 26 and 27: Example: Selective/Adjusting Barrie
Page 28 and 29: Optimizing Film Permeation for Cut
Page 30 and 31: Perm Selectivity & Cut Apples Under
Page 34: ANTIBODY GRID LASER DIFFRACTION PAT

Food Quality and Shelf Life

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