Title: DISTRIBUTION - WHERE CAN CHANGES OCCUR?
1DISTRIBUTION - WHERE CAN CHANGES OCCUR?
- WAREHOUSE
- SHIPPING
- WHOLESALE
- RETAIL
- IN-HOME
2DISTRIBUTION - FACTORS TO CONSIDER
- MUST UNDERSTAND THE FACTORS THAT MAY AFFECT
PRODUCT ATTRIBUTES DURING DISTRIBUTION - -SENSITIVITY TO OXYGEN
- -SENSITIVITY TO LIGHT
- -SENSITIVITY TO MOISTURE
- -SENSITIVITY TO AGITATION
- -SENSITIVITY TO TEMPERATURE
3SPOILAGE
- IN THE MIND OF THE CONSUMER SPOILAGE IS FAILURE
OF A PRODUCT TO MEET THE CONSUMERS EXPECTATIONS
PROMISED BY THE DEVELOPER. - THIS CAN INCLUDE BAD TASTING, BAD TEXTURED,
DOESNT LOOK RIGHT, - MOLDY , ETC.
4SHELF-LIFE
- SHELF-LIFE REFERS TO THAT AMOUNT OF TIME IN
DISTRIBUTION AND IN THE CONSUMERS HOME BEFORE
FINAL CONSUMPTION, DURING WHICH THE PRODUCT
RETAINS ALL OF ITS ATTRIBUTES THE SAME AS WHEN IT
WAS PRODUCED
5SHELF-LIFE CLASSIFICATION
- HIGHLY PERISHABLE FOODS - MEASURED IN DAYS (MILK,
MEAT, FRESH PRODUCE) - SEMI-PERISHABLE FOODS - MEASURE IN WEEKS
(CHEESES, CONSERVED MEAT PRODUCTS - SUCH AS HAM,
SOME BAKERY PRODUCTS - HIGHLY STABLE FOODS - MEASURED IN MONTHS OR YEARS
(PASTAS, BREAKFAST CEREALS, CONFECTIONARY
PRODUCTS, JAMS JELLIES, CANNED FOODS
6SHELF-LIFE
- AS THE SHELF-LIFE OF PRODUCT BECOMES LONGER, THE
CAUSE OF INSTABILITY CHANGES FROM BIOLOGICAL
(MOSTLY MICROBIOLOGICAL) TO PHYSICAL AND
CHEMICAL. - FOR LONG-LIFE PRODUCTS -- LIGHT, OXYGEN, MOISTURE
UPTAKE, AND HANDLING ABUSE BECOME MORE IMPORTANT
7MAXIMIZING SHELF-LIFE
- PREVENTING SPOILAGE ALL OF THE FACTORS CITED
BELOW.. - PREVENTING DETERIORATION BECAUSE OF MICROBIAL
GROWTH - PREVENTING ENZYMATIC ACTIVITY
- PREVENTING OXIDATION
- PREVENTING COLOR DETERIORATION
- PREVENTING TEXTURAL CHANGES
- PREVENT FLAVOR DETERIORATION
8STRATEGIES FOR IMPROVED SHELF-LIVE
- THERMAL PROCESSING
- CHILLING (FREEZING, REFRIGERATION)
- FERMENTATION
- CONTROL OF WATER ACTIVITY
- ACIDIFICATION
- CHEMICAL ADDITIVES
- CONTROL OF OXIDATION/REDUCTION CONDITIONS
9SHELF-LIFE CHANGESMAY BE PHYSICAL
- EVAPORATION
- CONCENTRATION
- CRYSTALLIZATION
- PHASE CHANGES
- MASS MIGRATION
- IRRADIATION
10SHELF-LIFE CHANGESMAY BE CHEMICAL
- OXIDATION
- REDUCTION
- HYDROLYSIS
- CONDENSATION
- DECARBOXYLATION
- DEAMINATION
- MAILLARD REACTIONS
11SHELF-LIFE CHANGESMAY BE BIOLOGICAL
- RESPIRATION
- OXIDATION
- AUTALYSIS
- FERMENTATION
- PURIFICATION
- HYDROLYSIS
12PHYSICAL CHANGES IN FOODS INCLUDE
- EXUDATION
- SEPARATION
- PRECIPITATION
- TEXTURAL CHANGES (GRITTINESS, STALING,
TOUGHENING) - DISCOLORATION(FADING, OPACITY)
13CHEMICAL CHANGES CAN INCLUDE
- OFF-FLAVORS
- OFF-ODORS
- DISCOLORATION (BROWNING, FADING)
- EXUDATION
- TEXTURAL CHANGES
- CONTAINER INTERACTIONS
14BIOLOGICAL CHANGES CAN INCLUDE
- WILTING
- DISCOLORATION
- SLIME FORMATION/COAGULATION
- EXUDATION
- OFF-FLAVORS
- OFF-ODORS
- EXCESSIVE MICROBIAL NUMBERS/TOXINS
15CONTROLLING MICROBIAL SPOILAGE
- DESTRUCTION OF ALL ORGANISMS
- CONTROL OF GROWTH OF RESIDUAL ORGANISMS
- -REFRIGERATION/FREEZING
- -WATER ACTIVITY
- -pH
- -OSMOTIC PRESSURE
- -REDUCING ENVIRONMENT
- -ADDITION OF CHEMICAL AGENTS TO
- SUPPRESS GROWTH
-
16CONTROL OF PHYSICAL CHANGES
- HOMOGENIZATION TO PREVENT OIL SEPARATION
- AGGLOMERATION AND CRYSTALLIZATION TO CONTROL
CAKING - PROPER CHOICE OF INGREDIENTS (CRYSTALLIZING AND
NON-CRYSTALLIZING SUGARS) (EMULSIFIERS TO RETARD
STALING OF BREAD) - ENCAPSULATION TO PROTECT LABILE COMPONENTS
17CONTROL OF CHEMICAL CHANGES
- AVOID EXCESSIVE HIGH TEMPERATURES
- AVOID EXPOSURE TO LIGHT
- MINIMIZE EXPOSURE TO OXYGEN
- PROPER PROCESSING TO MINIMIZE MAILLARD REACTIONS
DURING PROCESSING
18SHELF-LIFE TESTINGSELECTING CRITERIA
- WHAT TO TEST
- HOW MANY ATTRIBUTED TO EVALUATE
- HOW ARE RESULTS TO BE USED
- USE BY DATE COMPARED TO TEST
- RESULTS (2/3RDS RULE)
19SHELF-LIFE TESTING
- NO TESTS CAN BE RELIED UPON ABSOLUTELY TO PREDICT
THE SHELF-LIFE OF A PRODUCT -- ONLY GIVE AN
ESTIMATION - SHOULD BE CARRIED OUT ONLY ON FINISHED PRODUCT IN
FINAL PACKAGE - ANY CHANGE IN FORMULATION OR PROCESSING CAN
CHANGE SHELF-LIFE - EXTRAPOLATION OF ACCELERATED TESTING MUST BE
INTERPRETED WITH CARE - CLEAR CRITERIA FOR EVALUATION MUST BE ESTABLISHED
- CONSUMER IS ULTIMATE DETERMINANT - ALWAYS COMPARE TO A REFERENCE SAMPLE
- WHAT TO TEST?
- HOW MANY ATTRIBUTES TO EVALUATE?
- HOW ARE RESULTS TO BE USED?
- USE BY DATE COMPARED TO TEST RESULTS (2/3RDS
RULE)
20SHELF-LIFE TESTQUALITY DETERMINANTS
- PRESERVATIVE SYSTEMS DESIGNED INTO THE FOOD
PRODUCT - PHYSICAL ABUSE THAT PRODUCT RECEIVES BEFORE FINAL
USE - ENVIRONMENTAL ABUSE THAT PRODUCT AND PACKAGE
ENCOUNTERS FROM MANUFACTURE AND PACKAGING UNTIL
FINAL USE
21SHELF-LIFE TESTINGASSESSING ABUSE
- TEMPERATURE CHANGES ANTICIPATED DURING
WAREHOUSING, TRANSPORT, ARRIVAL AT STORE? - VENDING MACHINE STORAGE?
- VIBRATION ABUSE IN SHIPPING
- EXPOSURE TO EXTREME MOISTURE
- EXTENT OF EXPOSURE TO LIGHT
- DEGREE OF POTENTIAL DAMAGE TO PACKAGE
22SHELF-LIFE TESTINGMETHODS
- STATIC TESTS - PRODUCT STORED UNDER A GIVEN SET
OF ENVIROMENTAL CONDITIONS - SELECTED AS
REPRESENTATIVE - ACCELERATED TESTS - PRODUCT STORED UNDER A RANGE
OF ENVIROMENTAL CONDITIONS (USALLY TEMPERATURE - USE/ABUSE TESTES - PRODUCT CYCLED THOUGH
ENVIROMENTAL VARIABLES
23STATIC TESTING
- REQUIRES A LONG TIME TO SEE CHANGES
- HIGH COST
- GIVES NO INFORMATION OF EFFECTS OF STRESS
- COMES CLOSEST TO DISTRIBUTION CONDITIONS
24ACCELERATED TESTING
- CONDITONS SELECTED TO COVER EXPECTED RANGE
ENCOUNTERED - CAN BE ACHIEVED IN A RELATIVE SHORT PERIOD OF
TIME - PROVIDES KINETIC DATA
- TEST CONDITIONS SHOULD NOT ALTER THE NORMAL OF
ANTICIPATED PATH AFFECTING SHELF-LIFE - RESULTS MUST BE INTERPRETED WITH CARE
25ACCELERATED TESTINGFACTORS TO EVALUATE
- DIFFERENT TEMPERATURES CAN BE USED TO OBTAIN
INFORMATION IN RESPECT TO - -EQUILIBRIUM MOISTURE CONTENT
- -PERMEABILITY OF PACKAGE TO MOISTURE
- AND OXYGEN
- -FILL WEIGHT OF PACKAGE OVER TIME
- -SLOPE OF PRODUCT ISOTHERM
26USE/ABUSE TESTING
- USED TO ASSESS PRODUCT AND PACKAGE AS A UNIT
- USE CYCLES OF VARIABLE THAT ARE EQUAL TO OR
BEYOND THAT EXPECTED UNDER ACTUAL CONDITIONS - OFTEN USED TO DETERMINE EFFECTS OF TRANSPORT
- USED TO DETERMINE LIMITS AND TO TRAIN
DISTRIBUTION PERSONNEL IN PROPER CARE OF PRODUCT
27PREVENTING ABUSE IN DISTRIBUTION
- EDUCATING STORE PERSONNEL ABOUT
- -DOCK HANDLING OF PRODUCT
- -PROPER STOCK ROTATION
- -PRODUCT RETURN PROTOCOLS
- -INTERPRETATION OF DATE CODING
28MATHEMATICAL MODELING
- GROWING IN USE, BECAUSE
- -COMPUTER HARDWARE AND
- SOFTWARE DEVELOPMENTS
- -GROWING CONSUMER DESIRE
- FOR MINIMALLY PROCESSED
- FOOD
- -NEED TO QUANTIFY EFFECTS OF THE
- MULTIPLE FACTORS AFFECTING SHELF-LIFE
29TYPES OF MODELS
- PROBABILISITIC MODELS - BASED ON PROBABILITIES
- KINETIC MODELS - BASED ON DATA
- -ARRHENIUS EQUATION
- -RAKOWSKI SQUARE ROOT
- EQUATION BASED ON GROWTH RATE
- CONSTANT, REGRESSION COEFFICIENT,
- STORAGE TEMERATURE AND
- TEMPERATURE AT WHICH GROWTH 0