What is shelf life testing
The principle of accelerated food storage (shelf life) testing is to use chemical kinetics to quantify the influence of external factors such as temperature, humidity, air pressure and light on the deterioration reaction.
shelf life chamber by controlling the food in an environment where one or more external factors are higher than the normal level, the speed of deterioration will be accelerated or accelerated, and it can be determined whether the product has deteriorated within a shorter than normal time.
Accelerated testing of food shelf life
Accelerated testing of food shelf life | ||
Frozen food | Dehydrated food | Canned food |
-40℃ | 0℃ | 5℃ |
-15℃ | 23℃ | 23℃ |
-10℃ | 30℃ | 30℃ |
-5℃ | 40℃ | 35℃ |
45℃ | 40℃ | |
Take the product dehydrated soup as an example, choose two storage conditions: 30℃/75% relative humidity and 37℃/75% relative humidity.
LIB Shelf Life Chamber
LIB has two types of equipment for shelf life testing, one is a small shelf life chamber, and the other is a vertical temperature and humidity test chamber.
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50L,80L | 100L,225L |
Temperature RangeA : -20℃ ～ +150 ℃ B : -40℃ ～ +150 ℃ C: -70℃ ～ +150 ℃ | |
Humidity Range:10%/20% ~ 98% RH | |
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