Home News A ‘Program’ to Forecast the Expiry of purees, Snacks and Biscuits

A ‘Program’ to Forecast the Expiry of purees, Snacks and Biscuits

Perishable foods, such as fruits or veggies, start their degradation nowadays, therefore their shelf life could be understood in a limited while. In foods which aren’t too perishable, like snacks, biscuits or purées, this evaluation is much more complex. To be able to get forecasts of their expiration or shelf life of non-perishable foods, accelerated or ASLT research have been completed which include subjecting the goods to various driven storage requirements to quicken their degradation.

The principal factors to accelerate the corrosion of foods include: temperature, humidity, and exposure to oxygen and the existence of mild. But, though ASLTs help to conserve time, they simply enable predictions of useful lifetime with a certain level of error and implementing standard acceleration variables. The AINIA tech centre has developed a computer tool which allows calling the shelf life of their non-perishable foods, in addition to comparing different batches and supporting their useful lifetime, more rapidly.

This prototype of applications, according to mathematical models, has already been tested with goods from five Valencian brands which have collaborated in this endeavor to predict the degradation of snacks, biscuits and vegetable or fruit purees. Additionally, these companies have engaged in the growth of the job, assisting the technical group of AINIA to recognize the issues and chief needs of this business in this issue.

Based on Marta Gisbert, tech of the section of fresh goods of AINIA, “the food sector should innovate in the design of goods and get it done faster than the competition, but in precisely the exact same time, it ought to guarantee quality and shelf life standards, in addition to the customer’s requirements. This brand new predictive model allows us to expect and get information about how the item will act and what expiry will require much less time. ”

The principal factors to hasten the corrosion of meals include: temperature, humidity, and exposure to oxygen and the existence of light. (Photo: Petits Cœurs ou Palmiers)

For Juan Pablo Lázaro, tech of this data and telecommunications division of AINIA, “this program attempts to channel all of the info which comes in the lab data on various stabilities and physical-chemical, sensory as well as supplements elements in various states of humidity, temperature , opening and closing of the container, to specify a collection of models that let us make conclusions concerning the limitation of the helpful life of this item “.

The computer software permits the growth of a strong, objective and quick methodology, supported by fresh mathematically based technology, which assists in the decision making procedure in the evolution of new formulas or products and as quality management for lot empowerment.

It’s projected that over 900 businesses of snacks, biscuits and purées of the Valencian Community and roughly 12,000 nationally may profit from this new predictive model manufactured by AINIA.