{"id":3599,"date":"2023-01-11T05:29:22","date_gmt":"2023-01-11T05:29:22","guid":{"rendered":"https:\/\/hemshellwebsite.rnisolutions.in\/?page_id=3599"},"modified":"2023-02-11T09:47:03","modified_gmt":"2023-02-11T09:47:03","slug":"shelflife-studies","status":"publish","type":"page","link":"https:\/\/www.hemshellservices.com\/index.php\/services\/shelflife-studies\/","title":{"rendered":"Shelflife studies"},"content":{"rendered":"
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SHELF LIFE & STABILITY STUDIES <\/span><\/span><\/h2><\/header>
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Shelf life of a food product is the period of time under defined conditions of storage, after manufacture or packaging, during which a food product will remain safe and suitable for use. During this time period, a food product should retain its sensory, chemical, physical, functional, microbiological and nutritional characteristics in optimal conditions in such a way that it is acceptable for a consumer.
\nHemshell Services uses the latest shelf life testing methods and technology, accreditated to the international standard for quality management (ISO 17025) and approved by Food Safety and Standards Act of India (FSSAI) . Hemshell services offers a detailed Shelf Life Study adhering to the National\/International guidelines, as per the requirements for a customized testing activity. We can conduct a range of Chemical, Physical, Microbiology test to quantify the product in terms of colour, taste, texture and nutritional quality to meet industrial safety requirement of food products.<\/p>\n<\/div>

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Shelf Life Testing Abilities<\/div><\/header>

Our technical team of microbiology and food science experts provide support for your product development needs, including:<\/p>\n

    \n
  • Rancidity Testing.<\/li>\n
  • Accelerated Shelf Life Study.<\/li>\n
  • Moisture, pH and water activity variability, Brix(Sugar level), colour analysis &viscocity.<\/li>\n
  • Texture analysis(Food Texture, Testing Firmness, Chewiness, Brittleness, Shearing
    \nstrength, Gumminess, Tenderness, Elasticity).<\/li>\n
  • Product stability under varying storage conditions.<\/li>\n
  • Microbiological, Chemical and Physical testing.<\/li>\n
  • Sensory Evaluation.<\/li>\n
  • Technical Consultation and Research.<\/li>\n
  • Probiotic Stability throughout shelf-life.<\/li>\n
  • Barrier and Package Integrity studies of Packaging Materials and Packages.<\/li>\n<\/ul>\n

    Customizable Storage Conditions<\/strong><\/p>\n

    Our laboratory offers a large selection of storage conditions, varying in temperature and humidity levels, to fit your product storage needs.<\/p>\n<\/div>

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    \"\"Sensory Evaluation<\/strong><\/p>\n

    Examining the changes in sensory quality plays an important role in confirming a product\u2019s shelf life. We evaluate the changes in odor, flavor, appearance, texture, color, and taste and correlate that data with the chemical and microbiological results to verify the target shelf life period of the product.<\/p>\n<\/div>

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    A texture analysis test is the evaluation of the textural,
    \nmechanical and physical properties of raw ingredients and
    \nfinished products primarily for the food industry. It has a
    \nrelationship with data provided by sensory evaluation.
    \nHemshell services leverages a Lloyd Instruments
    \nNexygenPlus texture analysis software captures force,
    \ndistance and time during a test which allows the
    \ncalculation of parameter such as:<\/p>\n<\/div>

    GUMMINESS\u00a0 \u00a0 \u00a0 \u00a0 \u00a0ADHESIVENESS\u00a0 \u00a0 \u00a0 \u00a0 \u00a0FRACTURE<\/p>\n

    \n

    CHEWINESS\u00a0 \u00a0 \u00a0 \u00a0 \u00a0WORK\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0STICKINESS<\/p>\n

    \n

    SPRINGINESS\u00a0 \u00a0 \u00a0 GEL STRENGTH\u00a0 \u00a0 \u00a0 \u00a0 \u00a0STRINGINESS<\/p>\n

    \n

    FIRMNESS\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0COHESIVENESS\u00a0 \u00a0 \u00a0 \u00a0 TOUGHNESS<\/p>\n

    \n

    HARDNESS\u00a0 \u00a0 \u00a0 \u00a0 \u00a0ELASTICITY\u00a0 \u00a0 \u00a0 \u00a0 TEXTURE PROFILEANALYSIS (TPA)<\/p>\n<\/div>

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    Relevant Factors<\/strong><\/p>\n

    \n

    Quality changes over time and the following factors play a role:<\/p>\n

      \n
    • Storage temperature<\/li>\n
    • Humidity<\/li>\n
    • Package protection<\/li>\n
    • Product composition<\/li>\n
    • Water activity<\/li>\n
    • Processing conditions<\/li>\n
    • Ingredient quality<\/li>\n<\/ul>\n

      Shelf-life of the same food, stored in warehouses in different areas, may not be the same due to different storage temperatures. Since, different storage conditions accelerate some changes but not others, it helps to know before testing what changes are likely to occur.<\/p>\n<\/div>

      Shelf Life Study Can Be Carried Out By Two Methods<\/p>\n

      \n

      Real Time Method:<\/strong> This is a direct method and involves storing the product under preselected conditions for a period of time more than the expected shelf life of the product.<\/p>\n

        \n
      • Store under selected conditions for longer than the expected shelf life<\/li>\n
      • Check at regular intervals to see when spoilage begins<\/li>\n<\/ul>\n

        Benefits<\/strong>\"\"<\/p>\n

          \n
        • No calculations<\/li>\n
        • See the effects of precise condition<\/li>\n<\/ul>\n

          Application<\/strong><\/p>\n

            \n
          • Products with a shorter shelf life<\/li>\n<\/ul>\n<\/div>
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            Shelf Life Study Can Be Carried Out By Two Methods<\/strong><\/p>\n

            \n

            Accelerated Study:<\/strong> This is an indirect method and involves storing the product under
            \naccelerated storage conditions like high temperature and humidity. Commercial pressures usually mean that a product must be marketed as quickly as possible after its development. This method therefore is suitable as it consumes less time as compared to the real time method. The results obtained from the accelerated studies are then extrapolated to get the real time shelf life.
            \nIn both the cases, the product is tested at periodic intervals to see when the spoilage begins.
            \nBy increasing the storage temperature, the trial period is shortened and the rate of deterioration is increased.<\/p>\n

            Benefits<\/strong><\/p>\n

              \n
            • Avoid running a full length storage trial<\/li>\n
            • See the impact of any changes much sooner<\/li>\n<\/ul>\n

              Application<\/strong><\/p>\n

                \n
              • Products with a longer shelf life<\/li>\n<\/ul>\n<\/div>
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                Shelf Life Studies For Beverage Products<\/strong><\/p>\n

                \n

                Hemshell Services specializes in water potability study for water pouches, bottles , cans , these products should keept at prescribed temperature and environmental condition for certain period of time. At the end of the conditioning time, we have to examined any disagreeable odour or smell. This test is commonly used and in practicality, it\u2019s very helpful to promote product also.
                \nShelf life study can be conducted for Carbonated Soft Drink products, In that for prescribed time and environmental condition, we have to check the CO content or in other word 2 Gas volume of CO2. This kind of practical study will give us a accurate shelf life for the particular beverage product.<\/p>\n<\/div>

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                Shelf Life Studies For Film, Laminates & Package Materials<\/strong><\/p>\n

                \n

                The shelf-life studies were carried out at accelerated conditions of 38 \u00b1 1\u00baC and 90 \u00b1 2% R.H. and at standard conditions of 27 \u00b1 2\u00baC and 65 \u00b1 2% R.H+ for the period of 4 months and 12 months respectively for different packaging materials. Ordinary as well as gas flushing are also considered.<\/p>\n

                A) Selection Of Packaging Materials<\/strong><\/p>\n

                \n

                Based on the commercial availability of packaging materials, a number of flexible packaging materials, some of which were considered suitable for gas flushing were identified and procured. The selected materials were assessed in the laboratory or basic significant physical, mechanical and physico-chemical properties. The tests conducted are with respect to the following properties :<\/p>\n

                \"\"1) Total Thickness
                \n2) Heat Seal Strength
                \n3) Tensile Strength
                \n4) Percentage Elongation
                \n5) Water Vapour Transmission Rate
                \n6) Oxygen Transmission Rate
                \nThe following flexible packaging materials were selected for shelf life studies of the specific products,depending upon the product characteristic.<\/p>\n<\/div>

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                B) Barrier Properties<\/strong><\/p>\n

                \n

                Foil and film laminates are used on paperboard to provide protection against wet or aggressive products and to provide a barrier against moisture loss and gas transfer. The construction of the package and its closures are in many cases the factors which limit the total protective function of the package.<\/p>\n

                The Water Vapour Transmission Rates (WVTR) and Oxygen Transmission Rate (OTR) of some of the flexible packaging materials, which were assessed for food packaging were
                \ndetermined in Hemshell Services .<\/p>\n<\/div>

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                Film\/Laminate & Packages Samples<\/strong><\/p>\n

                \n

                Water Vapour Transmission<\/p>\n

                Rate-Film\/Laminate\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0ASTM F 1249<\/p>\n

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                Water Vapour Transmission<\/p>\n

                Rate-PP Fabric\/Woven Bag\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 ASTM E 398<\/p>\n

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                Oxygen Transmission<\/p>\n

                Rate- Film\/Laminate\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 ASTM D 3985 (Dry RH)<\/p>\n

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                Oxygen Transmission<\/p>\n

                Rate- Film\/Laminate\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 ASTM F 1927 (Variable RH)<\/p>\n

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                Machinability<\/strong><\/p>\n

                \n

                Some of the foods have recently moved away from manual filling into preformed bags and are packed on automatic form-fill-seal machines which may run on fairly high speeds.
                \nPackaging materials must, therefore, be capable of running continuously and efficiently on these machines.<\/p>\n

                Physical Strength<\/strong><\/p>\n

                \n

                Due to the high fat content of the Food products and the associated problem of rancidity, in some of the packages, where longer shelf life is the requirement, oxygen inside the package<\/p>\n

                may be replaced by an inert gas like Nitrogen. The packaging material must be physically strong to withstand the processes of vacuumising\/gas flushing.<\/p>\n

                Seal Integrity<\/strong><\/p>\n

                \n

                To ensure protection against environmental conditions and to provide a long shelf-life, the seal integrity of the pack must be good enough to prevent leakage and\/or prevent entry of the air or moisture through the seal areas.<\/p>\n

                The above requirements for food packaging are met by plastics to a large extent in various forms such as flexible pouches of films and laminates, plastic containers and trays and as a component in the composite packs.<\/p>\n<\/div>

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                Additionally, Hemshell Services Provides the following services for shelf life study on Film & <\/strong>Packaging material:<\/strong><\/p>\n

                Physical Tests For Film\/Laminate Samples<\/strong><\/p>\n

                \n

                Seal Strength\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 ASTM F 88<\/p>\n

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                Bond Strength\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0ASTM F 904<\/p>\n

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                Tensile Strength\/% Elongation\/Modulus\/Stiffness\u00a0 \u00a0 \u00a0 \u00a0 ASTM D 882<\/p>\n

                \n

                Coefficient of Friction static Dynamic with vacuum bed TM D 1894<\/p>\n

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                Hot Tack Test\/ SIT\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0ASTM F 1921<\/p>\n

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                Puncture Resistance Test\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 EN 14477\/ASTM F-1306<\/p>\n

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                Tear Strength\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 ASTM D 1938<\/p>\n

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                \"\"Importance of Leak Testing in Shelf Life Determination<\/strong>
                \nHuman hair size is in between 80 and 100 microns. A 40 micron hole
                \nin package can have @ 10 bacteria sitting side by side.<\/p>\n<\/div>

                \"\"<\/p>\n

                A package flushed with pure N2 and 100 micron hole can contain @ 7.5% oxygen in 24 hours at atmospheric pressure which will affect shelf life of inside contents.<\/p>\n<\/div>

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                \"\"State-of-the-art Technology<\/strong>
                \nWe are using state of the art computerized Mocon Lippke Leak and burst tester that helps to check the seal leak and pin holes in given package.<\/p>\n<\/div>

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                Our Expertise In Relevant Products:<\/strong><\/p>\n

                  \n
                • Packaging Material<\/strong><\/li>\n
                • Packaged and Ready to eat Foods<\/strong><\/li>\n
                • Juices & Beverages<\/strong><\/li>\n
                • Dairy Products<\/strong><\/li>\n
                • Nutritional Supplements<\/strong><\/li>\n
                • Confectionary Products<\/strong><\/li>\n
                • Assorted Snacks<\/strong><\/li>\n
                • Carbonated Soft drinks<\/strong><\/li>\n<\/ul>\n<\/div>
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