Shelf life is a frequently used term in supermarkets, and it is a crucial technical indicator in the food and packaging industries.

The fresh produce section in supermarkets is a high-traffic area. How to effectively extend the shelf life of products while maintaining freshness is a significant concern.One of the key issues.

A commitment to maintaining product quality and consumer safety from production, packaging, to distribution and sales, under specified environmental conditions. Clearly, shelf life is crucial for manufacturers' reputation, as well as for consumer health and safety.

People are...When shopping, we check the expiration dates to ensure items are not past their prime. It's not just food that has a shelf life; so do products, and items on the shelves have a characteristic lifespan. The shelf life of food refers to the optimal period for consumption, which is the duration that food maintains its quality under the conditions specified on the label. Within this period, all of the food's indicators (sensory requirements,理化指标, hygiene standards) meet the specifications on the label or product standards. Food is a complex, dynamic system, and microbial growth, enzymatic reactions, and physical-chemical changes related to food quality occur simultaneously. External factors such as temperature and humidity also affect these reactions. Therefore, the main factors related to the shelf life of food are the chemical composition of the food, processing technology, packaging, and storage conditions. To determine the shelf life of specific food products, it is necessary to study the mechanisms of quality loss during storage, identify the main factors affecting quality changes, determine the key indicators for the end of shelf life, and establish corresponding testing methods and appropriate models to measure the shelf life.