Food and Beverage Stability and Shelf Life

Dr David Kilcast is a consultant in Sensory Quality.Persis Subramaniam works at Leatherhead Food Research Association, one of the world's leading international research, information and training centres for the food and drinks industry.

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.

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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 an