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    Food Storage An Insight

    Uploaded by

    Ajay Singh
    This document summarizes research on the shelf life of various foods conducted by Brigham Young University. Some key findings include: - Many foods can maintain sensory acceptability and nutritional value for 15-30+ years when stored properly in #10 cans in a cool, dry, dark place. Foods such as wheat, white rice, and nonfat dry milk can last 30+ years. - Vitamins like thiamine, riboflavin, vitamin C, and vitamin E are fairly stable over long periods of storage. - Tests on rice stored for up to 32 years found no increase in mutagenic compounds, indicating long-term stored rice remains safe. - Proper storage conditions like low

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Food Storage An Insight

    Uploaded by

    Ajay Singh
    39 views7 pages
    This document summarizes research on the shelf life of various foods conducted by Brigham Young University. Some key findings include: - Many foods can maintain sensory acceptability and nutritional value for 15-30+ years when stored properly in #10 cans in a cool, dry, dark place. Foods such as wheat, white rice, and nonfat dry milk can last 30+ years. - Vitamins like thiamine, riboflavin, vitamin C, and vitamin E are fairly stable over long periods of storage. - Tests on rice stored for up to 32 years found no increase in mutagenic compounds, indicating long-term stored rice remains safe. - Proper storage conditions like low

    Original Description:

    an insight on food storage

    Original Title

    Food Storage an Insight

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    © © All Rights Reserved

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    This document summarizes research on the shelf life of various foods conducted by Brigham Young University. Some key findings include: - Many foods can maintain sensory acceptability and nutritional value for 15-30+ years when stored properly in #10 cans in a cool, dry, dark place. Foods such as wheat, white rice, and nonfat dry milk can last 30+ years. - Vitamins like thiamine, riboflavin, vitamin C, and vitamin E are fairly stable over long periods of storage. - Tests on rice stored for up to 32 years found no increase in mutagenic compounds, indicating long-term stored rice remains safe. - Proper storage conditions like low

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    39 views7 pages

    Food Storage An Insight

    Uploaded by

    Ajay Singh
    This document summarizes research on the shelf life of various foods conducted by Brigham Young University. Some key findings include: - Many foods can maintain sensory acceptability and nutritional value for 15-30+ years when stored properly in #10 cans in a cool, dry, dark place. Foods such as wheat, white rice, and nonfat dry milk can last 30+ years. - Vitamins like thiamine, riboflavin, vitamin C, and vitamin E are fairly stable over long periods of storage. - Tests on rice stored for up to 32 years found no increase in mutagenic compounds, indicating long-term stored rice remains safe. - Proper storage conditions like low

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 7

    How LONG Does Food Last?

    General Principles

    Michelle Lloyd, PhD


    Manager, Food Technology Research Center
    Department of Nutrition, Dietetics and Food Science
    Brigham Young University
    14 April 2012

    What defines shelf-life?

    What is Food Science?


    Product Development
    Processing

    Is it
    edible?

    Preservation and
    Storage

    Is it
    nutritious?

    Sensory
    y

    Nutritional

    FOOD SCIENCE

    Quality Assurance

    Toxicological

    Food Analysis and


    Sensory Evaluation
    Food Regulations

    Is it safe?

    Vitamin Stability
    Nutrient

    Neutral Acid Alkaline

    Air or
    Light Heat
    oxygen

    Maximum
    cooking
    loss

    Vitamin A

    40

    Vitamin C (ascorbic acid)

    100

    Vitamin B12

    10

    Vitamin D

    40

    Folate

    100

    Niacin

    75

    Vitamin B6

    40

    Riboflavin

    75

    Thiamin

    80

    Vitamin E (tocopherols)

    55

    Caution: These conclusions are


    oversimplifications and may not accurately
    represent stability under all circumstances.

    Source: Fennemas Food Chemistry, 4th Edition, p 442;


    Adapted from Harris, RS (1971). General discussion on
    the stability of nutrients, in Nutritional Evaluation of
    Food Processing

    Vitamin Loss

    Vitamin C Loss in
    Green Beans
    Fresh:
    58% lost
    within 3
    days
    Frozen:
    15-20%
    loss

    Canned:
    15-20%
    loss

    SOURCE: Institute of Food Technologists

    SOURCE: Dr. Barbara P. Klein, University of Illinois.


    See http://www.affi.com/index.asp?bid=114 and
    http://nutrican.fshn.uiuc.edu/summary.html

    What affects shelf-life of food?

    Composition

    Enzymes

    Composition

    Preservation
    Techniques

    Storage
    Conditions

    Water

    Minerals

    Fat

    Vitamins

    Protein
    Carbohy
    drate

    Preservation Techniques
    Drying

    Canning

    Freezing

    Irradiation

    High
    Pressure
    Processing

    Preservatives

    Irradiation Extends Shelf-Life


    15 days
    of
    storage

    Treated by Irradiation

    Etc.
    Source: Food Irradiation: A Technique for Preserving and Improving the Quality of Food. WHO.
    1988, page 36

    Preservatives
    Ingredients added to food to extend its shelf-life
    Example: calcium propionate
    Found in Swiss cheese
    Prevents mold g
    growth in bread

    Storage Conditions

    Humidity

    Air (Oxygen)

    Light

    Temperature (Heat)

    SOURCE: Oscar A. Pike, Storing Fats and Oils, Ensign, June 1999, 71

    Effect of Air (Oxygen)

    Effect of Humidity

    Nutrient Loss
    Thiamin

    -71%
    -21%
    -70%
    -80%

    Riboflavin
    Vitamin A
    Lysine

    Problem:
    Oxygen reacts with food
    Vitamin loss
    Off-colors
    Off-flavors
    Allows bugs to survive

    Solution:
    Stored
    ~26 yrs

    Fresh
    ~3% moisture

    >5% moisture

    From BYU Masters Research of Michelle Lloyd, 2003

    Effect of Light

    Use an oxygen
    absorber packet to
    remove oxygen to
    extend shelf-life

    Effects of Temperature (Heat)

    Speeds up

    reactions
    Faded-colors
    Vitamin loss
    Off-flavors
    Figure 173 Dehydrated nitrogen-packed tomato samples
    after 30 months storage at 40F, 70F, and 100F.
    From BYU Masters Thesis of Amy Norseth, 1986

    Effects of Temperature
    Bread made from ~20 year old wheat
    Hot, Humid
    storage

    Cool, dry
    storage

    BYU Research
    on
    L
    Long-term
    t
    Storage
    St

    Collecting Samples

    Collecting Samples

    LDS Church News,


    29 Dec 2001, 10

    Foods Tested at BYU

    Basement Temperature
    Temperature of Orem, UT Basement Feb 2002-Jan 2003
    75.0

    Degrees Fahrenh
    heit

    70.0

    65.0

    60.0

    55.0

    50.0
    Feb

    Mar

    Apr

    May

    Jun

    Jul

    Aug

    Sep

    Oct

    Nov

    Dec

    Jan

    From BYU Masters Research of Michelle Lloyd, 2003

    What defines shelf-life?

    Is it
    edible?

    (from residential locations)

    Nonfat Dry Milk


    Oatmeal
    Instant Potatoes
    Rice
    Dried Apples
    All-Purpose
    All
    Purpose Flour
    Baking Powder
    Powdered Eggs
    Macaroni
    Pinto Beans
    Wheat
    Cornmeal
    Margarine Powder
    Split Peas
    Dehydrated Carrots

    Is it Edible?

    Is it
    nutritious?

    Sensory
    y

    Nutritional

    Toxicological

    Dehydrated apple slices


    stored up to 30 yrs
    Dehydrated potatoes stored up to 30 yrs

    Is it safe?

    From BYU Food Storage Research, 2003

    Overall acceptability of
    powdered milk

    Mark whether or not you


    would drink each sample
    in an emergency situation
    SOURCE: Lloyd MA, Zou J, Ogden LV, Pike OA. 2004. Sensory and Nutritional Quality of
    Nonfat Dry Milk in Long-term Residential Storage. J Food Sci 69(8):S326-31.

    Overall acceptability (h
    hedonic score)

    Is it Edible?
    9

    Instant NFDM

    ab
    bc

    b bcd
    ed

    efg
    fg

    ed
    fg fg

    g
    f

    High O2
    cde

    ef

    ab

    bc

    de

    de de de

    cde def

    fg

    gh
    h

    3
    2
    1
    <1A <1B 4

    10 12 14 17 19 21A 21B 22 23 26 28 29A 29B

    Sample number (age in years)

    Is it Nutritious?
    In general, the
    vitamins we
    have measured
    in properly
    stored foods are
    fairly stable
    over time.
    Thiamin
    Riboflavin

    <1A<1B 4

    9 10 12 14 17 19 21A21B 22 23 26 28 29A29B

    Sample number (age in years)


    SOURCE: Lloyd MA, Zou J, Ogden LV, Pike OA. 2004. Sensory
    and Nutritional Quality of Nonfat Dry Milk in Long-term
    Residential Storage. J Food Sci 69(8):S326-31.

    Vitamin C
    Vitamin E

    Is it Safe?

    Vitamin C stores well in dry form


    From BYU Food Storage Research, 2004

    Wheat (bread) Overall Acceptability


    Wheat Overall Acceptability vs Age

    Performed Ames Test for mutagenicity


    Tested rice stored long-term

    Conclusions
    The results of this study suggest
    that rice held in accelerated and
    long-term storage does not
    increase in mutagenic compounds.

    9
    8

    Hedonice Score (9 poin


    nt scale)

    Ribofla
    avin (g/g)

    bcd bc b

    bcd
    ef

    Regular NFDM

    Instant NFDM

    bc
    cd

    bc

    Is it Nutritious?
    22
    20
    18
    16
    14
    12
    10
    8
    6
    4
    2
    0

    Regular NFDM

    7
    6
    5
    4

    Shelf-life = 32+ years

    3
    2
    1

    Pahulu HF et al. 2007. Change in mutagenicity in white rice after


    accelerated and long-term storage . J Food Sci. 72 (2): C126-C131

    10

    12

    14 16

    18

    20 22 24

    26

    28

    30

    32

    34

    Age (years)

    Rice Overall Acceptability

    Pinto Beans Overall Acceptability

    Rice Overall Acceptability vs Age


    Pinto Beans Overall Acceptance vs Age
    9
    9

    Hedonic score (9 pointt scale)

    Hedonic score (9 point scale)

    7
    6
    5
    4

    Shelf-life = 32+ years

    7
    6
    5
    4
    3
    2

    10

    15

    20

    25

    30

    10 12 14 16 18 20 22 24 26 28 30 32 34

    35

    Age (years)

    Age (years)

    Nonfat Dry Milk Overall Acceptability


    (to drink)

    "Life Sustaining" Shelf-Life


    Food

    Hedonic Score (9 point sscale)

    NFDM Overall Acceptability vs age


    9

    Wheat

    White rice

    Cornmeal

    Pinto beans

    Rolled oats

    Pasta

    Potato flakes

    New "Life Sustaining" ShelfLife Estimates (In Years)

    30+
    30

    Apple slices

    Non-fat powdered milk

    1
    0

    10

    12

    14

    16

    18

    20

    22

    24

    26

    28

    30

    32

    Age (years)

    Dehydrated carrots

    20

    http://providentliving.org/content/display/0,11666,7798-1-4224-1,00.html

    Shelf-life summary
    Days--Weeks
    Days
    Weeks::
    Fresh Produce
    1-2 years:
    Cooking Oil, Flour (regular
    package), Frozen Foods

    Recommendations

    Several years:
    Wet Canned Foods, Yeast
    15--30 years (#10 Cans): Powdered Milk, Oats,
    15
    Instant Potatoes, Dried Apples, Macaroni Pasta,
    Pinto Beans
    30+ years (#10 Cans): Wheat, White Rice
    No known limit (if kept dry): Granulated Sugar, Salt, Baking
    Soda/Powder

    Storage Conditions

    Humidity

    Air (Oxygen)

    Light

    Temperature (Heat)

    Store it
    properly

    SOURCE: Oscar A. Pike, Storing Fats and Oils, Ensign, June 1999, 71

    Make sure cans are sealed properly


    when using a #10 can sealer

    Good Seam

    Keep the Bugs Out!

    Loose Seam

    Notice how the loose seam is


    thicker than the good seam.

    For best quality, rotate your storage

    For More Information


    BYU Food Storage Research: http://ndfs.byu.edu/

    New Dehydrated Corn vs. 20 Year Old Corn

    Corroded Cans

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