Shelf Life Testing
Shelf Life testing is available to determine: Expiration Date, Best by Date, and Sell by Date for a food product. The food samples are conditioned and stored in a specific temperature and humidity condition. The quality changes caused by the storage condition are evaluated at specific sampling durations and are evaluated through quality analysis testing and microbial safety analysis.
FIC Services:
1. Sample conditioning and storage
FIC only provides temperature and humidity chambers for sample conditioning and storage. The clients design their own study and carry out sampling, quality and microbial analysis as well as sensory evaluation.
2. Standard Shelf life Study:
The food product is conditioned and stored at the similar storage temperature and humidity as the actual distribution environment, and the quality changes of the product are evaluated at a specific sampling duration.
FIC could carried out full or partial shelf life study for the clients, including experiment design, sampling, quality analysis, microbial analysis, sensory evaluation, data analysis and study report for the clients.
3. Accelerated Shelf life Study:
The food product is conditioned and stored at elevated temperature and/or humidity and the quality changes of the product are evaluated at a specific sampling rate. The accelerated shelf life study could significantly shorten the duration of shelf life study to ½ or ¼ of the standard shelf life study.
FIC could carried out a full or partial shelf life study for the clients, including experiment design, sampling, quality analysis, microbial analysis, sensory evaluation, data analysis and study report for the clients.
Food quality analysis and texture testing
1. Food Quality analysis
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pH (acidity)
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Brix (sugar level)
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Water Activity
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Color analysis
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Cloudiness
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Viscosity
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Microbiological
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Firmness
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Tenderness
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Shearing strength
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Elasticity
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Chewiness
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Gumminess
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Brittleness
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Viscoelasticity
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Customized texture testing
Temperature Humidity Chamber
