How
to Increase Shelf life of Food Products
For example, controlling the levels of oxygen, carbon dioxide, and ethylene gas can help inhibit microbial growth, delay ripening, and prevent spoilage in fruits and vegetables. Product pH Changes: Changes in pH levels during storage can affect the shelf life of acidic or alkaline food products. pH fluctuations can influence microbial growth, enzymatic activity, and chemical reactions, potentially accelerating spoilage. Monitoring and maintaining the appropriate pH range can help extend shelf life. Product Packaging Integrity: The integrity of food packaging is crucial in preventing contamination, moisture ingress, and oxidation.
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