This content is not included in your SAE MOBILUS subscription, or you are not logged in.
Shelf Life Determination of Thermally Processed Foods
ISSN: 0148-7191, e-ISSN: 2688-3627
Published July 07, 2003 by SAE International in United States
Annotation ability available
The National Aeronautics and Space Administration (NASA) is working towards future long duration manned space flights beyond low earth orbit. The duration of these missions may be as long as 2.5 years and will likely include a stay on a lunar or planetary surface. For these long duration missions, a shelf life of 3 – 5 years for the prepackaged transit food system is required.
Of the preservation methods currently being used for NASA flight food, the thermostabilized items have the longest shelf life and could be used on longer duration space missions. Currently four approved International Space Station thermostabilized packaged foods are undergoing accelerated shelf life testing at NASA/Johnson Space Center. Bread pudding was produced in the summer of 2001 and carrot coins, tuna noodle casserole, and apricot cobbler were produced for shelf life testing in the summer of 2002.
The foods are being stored in controlled temperature chambers at 4°C (40°F), 22°C (72°F), and 35°C (95°F) for up to 3 years. Analytical tests to measure color, texture, pH, and water activity will be correlated with the sensory tests to determine the changes occurring in the foods. The sensory tests will measure the difference from control (4°C) as well as overall acceptability.
The results for bread pudding, after 16 months of storage at 4°C, 22°C, and 35°C, indicate that there is very little difference in the sensory scores and analytical values between the 4°C and 22°C. Between the lower temperatures and 35°C, there was some increased browning and increase in the red color as noted in the colorimeter data. The sensory scores indicated a loss of sweetness and the aftertaste was less acceptable for the 35°C sample. The bread texture is getting firmer, especially in the 35°C samples. Even with these changes the bread pudding, including the 35°C samples, are acceptable after 16 months.
CitationPerchonok, M., Swango, B., Stevens, I., and Clynch, M., "Shelf Life Determination of Thermally Processed Foods," SAE Technical Paper 2003-01-2621, 2003, https://doi.org/10.4271/2003-01-2621.
- Eskin N.A.M. Robinson D.S. 2001 Food Shelf Life Stability CRC Press Boca Raton, Florida
- Fennema O.R. 1976 Principles of Food Science: Part 1; Food Chemistry Marcel Dekker, Inc. New York
- Kamenetzky J. Pilgrim F.J. Schutz H.G. 1957 Relationship of consumption to preference under different field conditions Quartermaster Food and Container Institute for the Armed Forces , Report No. 37 – 57
- Kuntz Lynn A. 1991 Accelerated Shelf Life Testing: Is Faster Better? Food Product Design December
- Labuza T.P. 1982 Shelf-Life Dating Of Foods Food & Nutrition Press, Inc.
- Labuza T.P. Schmidl M.K. 1985 Accelerated Shelf-life Testing of Foods Food Technology 39 (9) 57 62
- Marsili R 1993 Water activity: Why it's important and how to measure it Food Product Design December
- Perchonok M.H. 2002 “Shelf Life Considerations and Techniques” Food Product Development Based on Experience Catherine Side Iowa State University Press Ames, Iowa 59 74
- Peryam D.R. Girardot N.F. 1952 Advanced test-test method Food Engineering 24 (7) 58 61 194
- Peryam D.R. Haynes J.G. 1957 Prediction of soldiers' food preferences by laboratory methods J. of Applied Psychology 41 (1) 2 6
- Taub I. A. Singh R.P. 1998 Food Storage Stability CRC Press Boca Raton, Florida