Packaging Technology for Shelf Life Extension of Food Products

Abstract

Packaging technology to extend food shelf life for safe consumption is important for food industry. Shelf life of any food products can be determined by evaluation of the type and quantity of microorganisms allowed in the food, including the physical change and sensory perception such as taste, smell and texture of food. Packaging materials and types also affect food shelf life, the selection of appropriate packaging can therefore protect food products from deterioration factors which are 1) biological factor; the growth of aerobic bacteria, 2) chemical factor; the oxidation reaction and 3) physical factor; physical changes caused by water absorption of the food. The three associated factors affecting food shelf life are the food properties, storage conditions and packaging technology. The food manufacturers shall study the shelf life of packaged food which can be done in two ways: under actual condition and by prediction, in order to specify the shelf life on the package prior to launch. The packaging technology widely used are reducing oxygen gas in the package head space, using active packaging and selection of high barrier packaging. In addition, food preservation technology using heat or high pressure process such as hot filling, aseptic system, pasteurization, sterilization, high pressure processing can also extend food shelf life.