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Shelf life

Increased shelf life of food products helps reduce food waste and gives food producers more flexibility. Therefore, innovative food processing technologies are often tested for shelf life effects.

How is Shelf life affected by the different technologies

Goal High pressure
High pressure
Microwave
Microwave
Pulsed electric field
Pulsed electric field
Ultrasound
Ultrasound
Plasma activated water
Plasma activated water
UV-light
UV-light
Egg Has effect
Has effect
Dairy
Meat More results
Applies to chicken
More results
Applies to chicken
Has less effect
Applies to chicken
Vegetables
Has effect
Applies to spinach
Fruit

Publications

Title Year Language Topic Author
Impact of high-pressure processing (HPP) and microwave (MW) treatment on selected quality and nutritional parameters of cauliflower (Brassica oleracea var. Botrytis) Master’s thesis 2021 English High pressure processing, Microwaves, Vegetables, Nutrition, Shelf life Finseth, Christian
Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice 2018 English High pressure processing, Shelf life Aaby, Kjersti; Grimsbo, Ingunn Haugland; Hovda, Maria Befring; Rode, Tone Mari