SHELF-LIFE LABORATORY
The aim of shelf-life studies is to determine how rapidly the chemical, microbiological, physical and organoleptic changes occur during the different phases of distribution, storage and during the exposure in a store.
The deterioration of food is influenced by many factors such as temperature, humidity, light, bacteriological contamination, oxygen and packaging.
Chelab laboratory is able to help all food companies and the large-scale retail trade in the study of the ageing of foodstuffs in normal or accelerated conditions from the moment of the packaging till the end of its commercial life.
In packed products, at time zero and in the following ageing phases, Chelab performs:
- Chemical analyses (pH, acidity, humidity , fats, and so on )
- Microbiological analyses (bacteriological count, mycetes, pathogens, and so on)
- Organoleptic analyses (aspect, smell, taste, and so on)
- Rheological tests (consistency, colour, creaminess and so on)
The aim of these determinations is to check if there are significant differences between time zero and after accelerated treatments.
The study involves even aspects related to sensory analyses and problems connected to the packaging (permeability, mechanical resistance tests, protection from UV rays and certification for products which are intended to come into contact with food).
Instruments of shelf-life laboratory
The laboratory is equipped with:
- Climatic cells
- Refrigerated incubators
- Cabinets at controlled humidity, temperature and light