Shelf Life Study Advice
We are developing a Dessert product that consists of dried fruit baked in a
very thin layer of pastry. Testing of a sample for Water Activity and PH was: WA C and 4.45 PH. Given the above and the fact that we do not always expect this product to be refrigerated - and it will be packaged in Cellophane (At Times) would any one have some insight into the need for a Shelf Life Study? Do the test results indicate an environment that is conducive to Micro-growth and the need for a preservative? Any Help appreciated Thanks RC |
Lodovico wrote:
> We are developing a Dessert product that consists of dried fruit baked in a > very thin layer of pastry. Testing of a sample for Water Activity and PH > was: WA C and 4.45 PH. > > Given the above and the fact that we do not always expect this product to > be refrigerated - and it will be packaged in Cellophane (At Times) would any > one have some insight into the need for a Shelf Life Study? Do the test > results indicate an environment that is conducive to Micro-growth and the > need for a preservative? These figures are close to the boundaries that the US government uses for room-temp stable and refrigerated products. Without knowing what ingredients are in the pastry and fillings, it's not possible to make a conclusive comment. My suggestion is to check with an FDA-knowledgeable food science laboratory. This answer assumes that you are in the US. This group is about home preserving, not commercial. Pastorio |
Lodovico wrote:
> We are developing a Dessert product that consists of dried fruit baked in a > very thin layer of pastry. Testing of a sample for Water Activity and PH > was: WA C and 4.45 PH. > > Given the above and the fact that we do not always expect this product to > be refrigerated - and it will be packaged in Cellophane (At Times) would any > one have some insight into the need for a Shelf Life Study? Do the test > results indicate an environment that is conducive to Micro-growth and the > need for a preservative? These figures are close to the boundaries that the US government uses for room-temp stable and refrigerated products. Without knowing what ingredients are in the pastry and fillings, it's not possible to make a conclusive comment. My suggestion is to check with an FDA-knowledgeable food science laboratory. This answer assumes that you are in the US. This group is about home preserving, not commercial. Pastorio |
In article > , "Lodovico"
> wrote: > We are developing a Dessert product that consists of dried fruit > baked in a very thin layer of pastry. Testing of a sample for Water > Activity and PH was: WA C and 4.45 PH. > > Given the above and the fact that we do not always expect this > product to be refrigerated - and it will be packaged in Cellophane > (At Times) would any one have some insight into the need for a Shelf > Life Study? Do the test results indicate an environment that is > conducive to Micro-growth and the need for a preservative? > Any Help appreciated > > Thanks > > RC > > Try sci.bio.food-science. -- -Barb, <http://www.jamlady.eboard.com> The Nylons added 4-3-05. "I read recipes the way I read science fiction: I get to the end and say,'Well, that's not going to happen.'" - Comedian Rita Rudner, performance at New York, New York, January 10, 2005. |
In article > , "Lodovico"
> wrote: > We are developing a Dessert product that consists of dried fruit > baked in a very thin layer of pastry. Testing of a sample for Water > Activity and PH was: WA C and 4.45 PH. > > Given the above and the fact that we do not always expect this > product to be refrigerated - and it will be packaged in Cellophane > (At Times) would any one have some insight into the need for a Shelf > Life Study? Do the test results indicate an environment that is > conducive to Micro-growth and the need for a preservative? > Any Help appreciated > > Thanks > > RC > > Try sci.bio.food-science. -- -Barb, <http://www.jamlady.eboard.com> The Nylons added 4-3-05. "I read recipes the way I read science fiction: I get to the end and say,'Well, that's not going to happen.'" - Comedian Rita Rudner, performance at New York, New York, January 10, 2005. |
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