TNO - Articles and news items
Issue 5 2010 • 4 November 2010 • Floor Boon, TNO and Nicolas Meneses & Dietrich Knorr, Technische Universität Berlin
Shelf life is defined as the period during which a product is acceptable for human consumption. Products are spoiled by microbial, chemical and physical processes. Shelf life is determined by the raw material quality, product formulation, processing, packaging and storage conditions. Processes that determine shelf life can be described using mathematical models, which can be used to predict shelf life or determine preservation conditions to achieve a desired shelf life. In this article, a predictive shelf life model for orange juice treated by high pressure (HP) and pulsed electric field (PEF) processing is described. Shelf life is based on microbial and enzymatic spoilage.
Consumers demand healthy, tasty foods with a fresh appearance and a long shelf life. To meet these expectations, the food industry has to be innovative in product and process optimisation. TNO has developed a unique microbial genomics toolbox that enables food manufacturers to quickly predict shelf life and design new preservation strategies.
Issue 4 2007 • 16 November 2007 • Susanne de Haar, TNO
Food production processes are continuously adapted under the pressure of marketing demands, the availability of new technologies, and to reduce production costs. However, poor awareness about critical aspects of new products and processes may lead to disappointing results. For example, spoiled or overprocessed products. “A structured process validation prevents such unwanted effects of adaptations and saves time, energy and money,” say experts at the Dutch research institute, TNO.
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