| Shelf Life Study Advice [message #61593] |
Di, 05 April 2005 17:37 |
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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 .881 [at] 22.7 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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| Re: Shelf Life Study Advice [message #61594 ] |
Di, 05 April 2005 19:19 |
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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 .881 [at] 22.7 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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| Re: Shelf Life Study Advice [message #61595 ] |
Di, 05 April 2005 20:44 |
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In article <Agy4e.9528$FN4.4171 [at] newssvr21.news.prodigy.com>, "Lodovico"
<vinosanto [at] yahoo.com> 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 .881 [at] 22.7 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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