The specific operation of the constant temperature and humidity chamber in food safety monitoring is as follows:
Put the food to be tested in a constant temperature and humidity chamber (culture conditions: temperature about 37, humidity about 75%), test the quality hygiene index once a month, pass the three-month test, if the food indicators All are stable, then the shelf life of the product can be set to three years. If your product quality and health indicators are not ideal, you can shorten the inspection cycle as appropriate.
The shelf life of the corresponding product can be calculated. In the experiment of the shelf life of the beverage, three temperatures are generally set, that is, the samples are stored in three incubators of 5 degrees, 25 degrees, and 37 degrees, respectively.
A 5 degree sample is used as a standard sample or a control sample.
A 25 degree sample is used as a sample on a simulated shelf.
A 37 degree sample was used as an environmentally destructive sample.
The samples under 37 degrees were evaluated every 5 days, and the samples were compared with the 5 degrees. When the sample at 37 degrees appears to be significantly different from the 5 degree sample or an unacceptable difference occurs, the sample at 37 degrees is stopped, and the time at which the sample is stored at 37 degrees is multiplied by 3 to obtain the time. This is the approximate shelf life of the product. The sample under the condition of 25 degrees continued the experiment. When the sample at 25 degrees also showed an unacceptable difference compared with the sample under the condition of 5 degrees, the experiment under the condition of 25 degrees also stopped, and the period of preservation was taken as the actual product. Shelf life.
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