Shelf Life Studies in Foods

How is the Shelf Life of Foods Determined? What Are The Factors Affecting Shelf Life?

Main purpose in food preservation; Limiting the problems arising from the storage environments and chemical structures of foods. Many physical and chemical methods are used to extend the shelf life of food.

Shelf life; It can be expressed as the physical, chemical and microbiological durability period of foods. Biochemical changes that occur since harvest cause food spoilage.

Food spoilage factors; oxygen, water, light, enzymes, ambient temperature and microorganisms.

Shelf life determination processes in foods are carried out in 2 different ways:

- Full Time Shelf Life Detection
- Shelf Life Detection with Accelerated Method

When determining the shelf life: Organoleptic parameters such as appearance, taste, odor, color, physical and chemical parameters, microbiological parameters, monitoring of the stability of aromatic substances, different analytical parameters such as lipid oxidation are taken as basis.

When determining the shelf life of food, the factors in question should be determined based on the food.

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