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Shelf life affects food quality from the interaction of such intrinsic and extrinsic factors. The intrinsic factors inherent within food include pH, moisture content, water activity, nutrient content, antimicrobial agents, biological structures and oxidation. Extrinsic factors include temperature, time, relative humidity, presence of gases, physical stress, and other environmental parameters can be controlled or changed to influence a product's shelf life.

At Handary, we collected most of types of food deterioration include: Microbiological, Chemical, Physical, and Temperature-related deterioration. which has identified to facilitate our application solutions.

Jesscica CANESSA
Head of Shelf-life LAB

 
MICROBIOLOGICAL DETERIORATION

Gas formation (Bubbles, Holes)
Surface growth (Cloudiness, Moldy, Sprouting)
Discoloration (Blackening or black spots, Browning, Greening, Pigments, Pink, Red spots, White spots)
Off-texture (Bittiness, Curdling, Holes, Ropiness, Slime, Softening / rotting)
Off-flavor (Alcoholic, Fruity, Mustiness, Nitrogenous, Pigsty, Potato-like, Souring, Rancidity)

CHEMICAL DETERIORATION

Off-flavor (Rancidity)
Off-odour (Rancidity, Crispness loss)
Surface growth (Cloudiness)
Discoloration (Browning, Melanosis, Grayish or green color, Fading or darkening)
Nutrient loss (Sweetness loss, Vitamin loss, Carbonation loss)
Off-texture (Texture softening, bruising)

PHYSICAL DETERIORATION

Off-texture (Staling, Dryness, Loss of viscosity, Loss of crispness, Hardness, Softening, Ice crystal formation, Caking, Bloom, Gritty texture, Serum separation, Freezer burn, Gas generation)

TEMPERATURE DETERIORATION

Deformation (Amorphous, Crystalline)
Off-texture (Yield loss)