Predictive shelf life modelling of orange juice treated by novel processing

摘要

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 predictiveshelf 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.