LIFE OF ANAQUEL

To determine the shelf life of a product, we design a specific study according to the type of food, packaging and preservation method.

We determine the period in which, under defined circumstances, there is an unacceptable decline in the physical, chemical, microbiological, sensory, nutritional and safety characteristics of food.

It is estimated indirectly by means of an accelerated method, based on the application of Arrhenius rate kinetics, reaction rate, activation energy, as well as the constant Q10. The constant Q10 is a quality parameter that is determined in the study and that reflects the number of times that the deterioration of the food accelerates or decreases depending on whether the temperature increases or decreases 10 degrees Celsius. The calculation of this constant allows the results to be extrapolated by modifying one of the two most important variables in deterioration, time or temperature.

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