Development of Forecasting Methods for Food Shelf-Life Prediction

Cluster

Food Technology and Human Nutrition (TAN)

Description

The studies are focused on the development of shelf-life evaluation protocols. Particular attention was paid to the development of mathematical models for the assessment, under accelerated conditions, of the shelf-life of long-life foods, such as frozen foods, dehydrated foods, oils and fats. Moreover, as part of the problems related to the evaluation and prediction of shelf-life, some studies have been directed to the research of environmental variables, other than temperature, as accelerating factors for the execution of accelerated aging tests. Specifically, the possibility of using light radiation as an accelerating factor for photochemical reactions has been studied.

Research subjects

shelf life primaria e shelf life secondaria
individuazione del fenomeno alterativo prevalente (chimico, fisico e microbiologico)
individuazione dell’indicatore analitico del fenomeno alterativo
scelta del limite di accettabilità
modellazione cinetica e stima della shelf life
test di invecchiamento accelerato
individuazione dei fattori acceleranti (temperatura, luce)
valutazione dell’effetto del fattore accelerante e stima della shelf life