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Food and Beverage Stability and Shelf Life
David Kilcast (Edited by), Persis Subramaniam (Edited by)
9780081016831, Elsevier Science
Paperback / softback, published 19 August 2016
864 pages
23.3 x 15.6 x 5.2 cm, 1.21 kg
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.
Contributor contact details Woodhead Publishing Series in Food Science, Technology and Nutrition Preface Part I: Deteriorative processes and factors influencing shelf life Chapter 1: Microbiological spoilage of foods and beverages Abstract: 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 Chapter 2: Chemical deterioration and physical instability of foods and beverages Abstract: 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 Chapter 3: Moisture loss, gain and migration in foods Abstract: 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 Chapter 4: Insect and mite penetration and contamination of packaged foods Abstract: 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 Chapter 5: The influence of ingredients on product stability and shelf life Abstract: 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 5.12 Appendix Chapter 6: Processing and food and beverage shelf life Abstract: 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 Chapter 7: Packaging and food and beverage shelf life Abstract: 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 Chapter 8: Effects of food and beverage storage, distribution, display and consumer handling on shelf life Abstract: 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 Chapter 9: Smart packaging for monitoring and managing food and beverage shelf life Abstract: 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 Part II: Methods for shelf life and stability evaluation Chapter 10: Food storage trials: an introduction Abstract: 10.1 Introduction 10.2 Food deterioration and spoilage 10.3 Storage trials 10.4 Future trends Chapter 11: Sensory evaluation methods for food shelf life assessment Abstract: 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 11.15 Appendix Chapter 12: Advances in instrumental methods to determine food quality deterioration Abstract: 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 Chapter 13: Modelling microbiological shelf life of foods and beverages Abstract: 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 Chapter 14: Modelling chemical and physical deterioration of foods and beverages Abstract: 14.1 Introduction 14.2 Factors influencing shelf life 14.3 Development of mathematical models 14.4 Predictive mathematical models 14.5 Future trends Chapter 15: Accelerated shelf life testing of foods Abstract: 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 Chapter 16: Microbiological challenge testing of foods Abstract: 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 Part III: The stability and shelf life of particular products Chapter 17: Beer shelf life and stability Abstract: 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 Chapter 18: Shelf life of wine Abstract: 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 Chapter 19: The stability and shelf life of fruit juices and soft drinks Abstract: 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 Chapter 20: Practical uses of sensory evaluation for the assessment of soft drink shelf life Abstract: 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 Chapter 21: The stability and shelf life of coffee products Abstract: 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 Chapter 22: The stability and shelf life of fruit and vegetables Abstract: 22.1 Introduction 22.2 Stability and shelf life of fruit and vegetables 22.3 Extending the shelf life of fruit and vegetables 22.4 Controlled and modified atmosphere packaging for longer shelf life 22.5 Future trends Chapter 23: The stability and shelf life of bread and other bakery products Abstract: 23.1 Introduction 23.2 A brief overview of the manufacture of bakery products 23.3 The key ‘fresh’ characteristics of bakery products 23.4 Factors affecting the stability of bread and other bakery products 23.5 Evaluating the shelf life of bread and other bakery products 23.6 Ensuring stability and extending the shelf life of bread and other bakery products 23.7 Future trends Chapter 24: The stability and shelf life of fats and oils Abstract: 24.1 Introduction 24.2 Mechanisms of oxidation and hydrolysis in fats and oils 24.3 Factors affecting the stability and shelf life of fats and oils 24.4 Evaluating the shelf life of fats and oils 24.5 Ensuring stability and extending the shelf life of fats and oils 24.6 Future trends Chapter 25: The stability and shelf life of confectionery products Abstract: 25.1 Introduction 25.2 Factors affecting shelf life 25.3 Chocolate and chocolate products 25.4 Sugar glass 25.5 Toffee 25.6 Gums and jellies 25.7 Aerated confectionery Chapter 26: The stability and shelf life of vitamin-fortified foods Abstract: 26.1 Introduction 26.2 Factors affecting the stability and shelf life of vitamin-fortified foods 26.3 Ensuring stability and extending the shelf life of vitamin-fortified foods 26.4 Evaluating the shelf life of vitamin-fortified foods 26.5 Future trends Chapter 27: The stability and shelf life of milk and milk products Abstract: 27.1 Introduction 27.2 Chemical composition and principal reactions of milk 27.3 Bacteria in milk and related enzyme activity 27.4 Raw milk enzymes 27.5 Control of the quality of short shelf life products 27.6 Factors influencing the stability of long shelf life products 27.7 Control of the stability of long life milk products 27.8 Conclusions 27.9 Dedication Chapter 28: The stability and shelf life of seafood Abstract: 28.1 Introduction 28.2 Factors affecting the stability and shelf life of seafood 28.3 Microorganisms involved in seafood spoilage 28.4 Evaluation of the shelf life of seafood 28.5 Future trends Chapter 29: The stability and shelf life of meat and poultry Abstract: 29.1 Introduction 29.2 Factors affecting the stability and shelf life of meat and poultry 29.3 Evaluating the shelf life of meat and poultry 29.4 Ensuring stability and extending the shelf life of meat and poultry 29.5 Future trends Index
Subject Areas: Food & beverage technology [TDCT], Food manufacturing & related industries [KNDF]
