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Showing posts with the label food shelf life

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Process and Stages of Food Product Development

Shelf Life Enhancements in Fruits & Vegetables

There's nothing worse than having your fresh fruit expire too soon as a producer or supplier. This may harm your reputation and be costly to resolve. Not to mention the hundreds of millions of tonnes of food wasted and lost each year throughout the world. Growers and exporters enhance the shelf life of their fruits and vegetables to give them the best chance of staying fresh. Methods Packaging Improvements and Modified-Atmosphere Packaging (MAP)   Improving packaging is a simple way to increase the shelf life of fruits and vegetables. Packaging that extends the shelf life can regulate the rate of respiration, ripening, and microbiological development. Extended seasonality, reduced food waste, and a better possibility of keeping freshness are advantages of longer shelf life. The gases that surround an object are controlled using modified atmosphere packaging (MAP). Limiting the amount of oxygen that surrounds fruit, for example, can extend its shelf life. Pallet cove

How to preserve food raw materials to increase shelf life

Be it at home or in a food processing unit, we buy raw materials for making meals or a processed food. At home the quantity is less than in a food processing unit. Food raw materials are a susceptible to spoilage with time. It needs to withstand spoilage factors like enzymes or spoilage microbes. Water acts a major player in spoiling foods as well. The available water in foods increases the water activity and directly affects the shelf life of foods Based on water activity, foods are of the following types: i)                1.  Low water activity foods( water activities  ( aw ) below 0.6) ii)               2. Medium water activity foods ( water activity ( aw ) between 0.6 and 0.84) iii)              3. High water activity foods ( water activities  ( aw ) between 0.84and 1.0) The spoilage level depends upon the water activity level of the raw materials. Some of the methods used to In Silos : Grains like wheat and rice need to remain dry to increase the shelf life for a lon