Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling.

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Lodovico
 
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Default 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


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Bob (this one)
 
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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
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Bob (this one)
 
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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
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Melba's Jammin'
 
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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.
  #5 (permalink)   Report Post  
Melba's Jammin'
 
Posts: n/a
Default

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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