02005R2073-20130701 kirjeldab kolme võimalust toidu kõlblikkusaja määramiseks: 1) kestvuskatse (durability study), 2) nakatamiskatse (challenge test), 3) prognostiline mikrobioloogia (predictive microbiology). "Shelf-life study" / "shelf life study" tähistab nende ülemmõistet. Kuigi sarnases tähenduses on kasutatud ka termineid "storage study" / "storage test" ja "stability study", ei ole need Eestis toidu kõlblikkusaja kontekstis kasutusel.
There are two basic methods for performing shelf life studies: Real Time Stability and Accelerated Stability. (1) In Real time stability testing, the product is stored under recommended storage conditions for a period of time greater than the expected shelf life. The product is monitored and checked at regular intervals until it fails the specification or to the point of deterioration. Degradation at the recommended storage conditions can be predicted using known relationships between the acceleration factor and the degradation rate. (2) In Accelerated shelf life test will estimate or predict the shelf life of a product without running a full length storage trial. This type of study is usually used for product with a longer shelf life (12 months to 36 months). Acceleration factors such as temperature are applied to the product to attempt increasing the rate of deterioration by elevating stress
The properties tested during shelf-life studies should include any characteristics that are subject to change during storage and that could affect product quality, safety, label claims, or efficiacy.
Это интересно
Termineid "test" ja "study" kasutatakse tihti samas tähenduses. "Study" all mõeldakse sageli uuringut ilma lisaeksperimentide või -katseteta, "test'i" all aga eksperimente/katseid. Näiteks üks kõlblikkusaja määramise katsetest, kestvuskatse ("durability study"), on klassikaline uuring (ei nõua lisaeksperimente, tugineb nn tootele omase mikrobioota jt omaduste analüüsile), samas kui teine, nakatamiskatse ("challenge test"), nõuab otseste laborieksperimentide/katsete tegemist.
... shelf life studies ... should initially consist of information on the specific composition for your own product (i.e. physical and chemical characteristics, including packaging) and consultation with relevant scientific literature.
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