Shelf life is a frequently used word in supermarkets, and it is a very
important technical indicator in the food industry and packaging industry. The
fresh area in the supermarket is an area that attracts large passenger flow. How
to effectively extend the shelf life of the goods and maintain the freshness is
one of the most important issues. A product from production and packaging to
circulation and sales, under the specified environmental conditions, to maintain
quality and consumption safety time commitment. Obviously, shelf life is
critical to a manufacturer's reputation and to consumer health and safety.
When shopping, people will look at the shelf life, has not expired, not
only the food has a period of use, items also have, shelf products also have a
characteristic service life. The shelf life of food refers to the best use
period of food, that is, the period of maintaining food quality (quality) under
the conditions specified on the food label. During this period, all indicators
of the food (sensory requirements, physical and chemical indicators, health
indicators) meet the requirements of the label or product standards. Food is a
pluralistic, active complex system, and food quality related to microbial
proliferation, enzyme reaction, physical and chemical changes will occur at the
same time, and some external conditions such as temperature, humidity will also
affect the conduct of these reactions, so the service life of the food shelf
factors are mainly food chemical composition, processing technology, packaging
form and storage conditions. To determine the shelf life of a specific food, it
is necessary to study the mechanism of quality loss in the storage process of
the product, determine the main factors affecting the change in product quality,
determine the key indicators for the end of the shelf life, and establish the
corresponding test methods and appropriate models to determine the service life
of the shelf.
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