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How LONG Does Food Last?
Michelle LloydDepartment of Nutrition, Dietetics and Food Science
Brigham Young University
15 June 2009
Is it safe?
Is it nutritious?
Is it edible?•appearance•flavor•texture Sensory Nutritional
Toxicological
What defines shelf-life?
Vitamin Stability
Nutrient Neutral Acid AlkalineAir or oxygen
Light HeatMaximum cooking
loss
Vitamin A S U S U U U 40
Vitamin C (Ascorbic acid) U S U U U U 100
Vitamin B12 S S S U U S 10
Vitamin D S S U U U U 40
Folate U U U U U U 100
Niacin S S S S S S 75
Vitamin B6 S S S S U U 40
Riboflavin S S U S U U 75
Thiamin U S U U S U 80
Vitamin E (Tocopherols) S S S U U U 55
Source: Fennema’s Food Chemistry, 4th Edition, p 442; Adapted from Harris, RS (1971). General discussion on the stability of nutrients, in Nutritional Evaluation of Food Processing
Caution: These conclusions are oversimplifications and may not accurately represent stability under all circumstances.
What affects shelf-life of food?
Composition Water Fat Protein Carbohydrate Other components
Storage Conditions
HumidityAirLightTemperature
SOURCE: Oscar A. Pike, “Storing Fats and Oils,” Ensign, June 1999, 71
To preserve your food storage, keep it away from…
Thiamin -71% Riboflavin-21% Vitamin A -70% Lysine -80%
FreshStored ~26 yrs
From BYU Master’s Research of Michelle Lloyd, 2003
Nutrient Loss
Effect of Humidity
~3% moisture >5% moisture
Effect of Air (Oxygen)Oxygen absorber
packets can extend shelf-
life
Oxygen reacts with food Vitamin loss Off-colors Off-flavors Allows bugs to survive
Effects of Temperature
From BYU Master’s Thesis of Amy Norseth, 1986
Figure 173 – Dehydrated nitrogen-packed tomato samples after 30 months storage at 40°F, 70°F, and 100°F.
Wet-Canned Foods
Source: “Progress in the Tin Plate Industry,” Food Technology, Vol. 5, #10, 1951 and Food Company Information
Approximate Shelf-life
Canned Food
8+ years corn, hominy, peas, lima beans
4+ years pumpkin and squash, sweet potatoes, tomatoes, beets, brussel sprouts, cabbage, cauliflower
3+ years asparagus, stringless beans, carrots, spinach, grapefruit
3 years apples, applesauce, apricots, fruit salad, peaches, pears, pineapple
2+ years canned meats
1+ years plums, rhubarb, blackberries, blueberries, cherries, cranberry sauce, grapes, pickles, sauerkraut, canned milk (evaporated, sweetened condensed)
Nonfat Dry Milk Oatmeal Instant Potatoes Rice Dried Apples All-Purpose Flour Baking Powder Powdered Eggs Macaroni Pinto Beans Wheat Cornmeal Margarine Powder Split Peas Dehydrated Carrots
Foods Tested at BYU (from residential locations)
Dehydrated potatoes stored up to 30 yrs
Dehydrated apple slices stored up to 30 yrs
From BYU Food Storage Research, 2003
Is it Edible?
Is it Edible?
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.
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.
Is it Nutritious?
In general, the vitamins we have measured in properly stored foods are fairly stable over time.
•Thiamin
•Riboflavin
•Vitamin C
•Vitamin E
Is it Safe?
Conclusions“The results of this study suggest that rice held in accelerated andlong-term storage does not increase in mutagenic compounds.”
Ames test for mutagenicity Tested rice stored long term
Pahulu HF et al. 2007. Change in mutagenicity in white rice after accelerated and long-term storage . J Food Sci. 72 (2): C126-C131
"Life Sustaining" Shelf-LifeFood New "Life Sustaining" Shelf-
Life Estimates (In Years)
Wheat
30+White rice
Cornmeal
Pinto beans
30 Rolled oats
Pasta
Potato flakes
Apple slices
Non-fat powdered milk
20Dehydrated carrots
http://providentliving.org/content/display/0,11666,7798-1-4224-1,00.html
Shelf-life summary
No known limit:No known limit: Granulated Sugar, Salt, Baking Soda, Baking Powder
30+ years:30+ years: Wheat, White Rice
15-30 years:15-30 years: Powdered Milk, Oats, Instant Potatoes, Dried Apples, Macaroni
Pasta, Pinto Beans
Several years:Several years: Wet Canned Foods, Yeast
1-2 years: 1-2 years: Cooking Oil, Flour
Weeks: Weeks: Fresh produce