Temperature Accelerated Constant Humidity Chamber Climate Control Chamber
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Description Determining the shelf life of processed foods is one of the main problems faced by food companies when launching a product to market, or when modifying some of its ingredients. This problem is especially considerable when it comes to non-perishable products, where food needs many months, or even years, to deteriorate. That is why it is very important to employ methods that correctly estimate the shelf life of products.
The Extrinsic Factors That Affect the Shelf Life of the Food Exposure to sunlight Temperature Humidity Damage to packaging Distribution and places of sale
*Temperature Accelerated Food Shelf Life Testing Climate Chamber can meet the changes in the shelf life of food under different temperature and humidity experiments
Main Parameter
Test Temperature Food Shelf Life Testing Climate Chamber
1.For foods with large water activity, the temperature 37-38 degrees that is most conducive to the growth of microorganisms can be used, and the quality of the products can be stored and regularly observed;
2.For foods with low water activity, generally store at 37-38 degrees and humidity under 80%, and regularly check the product moisture |
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| Product Tags: Accelerated Constant Humidity Chamber Temperature Constant Humidity Chamber Accelerated Climate Control Chamber | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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