How can we set the temperature range for shelf-life determination? As some books/journal starts from refriigerated condition and they elevate to oven temperature and from that, they calculate the shelf life at a particular temperature. WWhereashere as some start from 30 onwards to, 40, 50 etc. What if a product is not specified with any particular temperature to ensure stability. So how do we set the range??
Dear Sarath chandran C
These articles might be useful, have a look:
1. https://tigerprints.clemson.edu/cgi/viewcontent.cgi?article=2433&context=all_dissertations
2. Article Determination of Shelf Life for Butter and Cheese Products i...
3. Article Experimental accelerated shelf life determination of a ready...
4. https://catalog.extension.oregonstate.edu/sites/catalog/files/project/pdf/pnw612.pdf
5. http://154.68.126.6/library/Food%20Science%20books/batch1/Understanding%20and%20Measuring%20the%20Shelf-Life%20of%20Food.pdf
Best Regards
Dr. Fatemeh Khozaei
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