FScN 8334
Reaction
Kinetics of Food Deterioration
http://www.ardilla.umn.edu/00fscn8334-1f/
Course Reading material and references
Instructor: Dr Ted Labuza
Office: 136
ABLMS St Paul Campus
Phone: 612-624-9701 Cell phone 651-307-2985
Fax: Office 612-625-5272 Home office 651-483-3302
email tplabuza@umn.edu
Office Hours : open door policy or by appointment
General listing of References
Reaction kinetics and statistics references
Food stability kinetics references
Time-temperature Integrator references
Microbial growth kinetics references
Link to graphs and spreadsheets
Link to Group Paper presentation assignment
Topic 1 Readings and key references
Open date labeling and shelf life of foods
Current Practices and Regulations Regarding Open Dating of Food Products
Also see http://www.ardilla.umn.edu/Ted_Labuza/Papers/tpl_papers.htm
In Search of Shelf Life (Food Testing Analysis article)
When can "fresh" be used?(FDA FR notice on non-thermally processed food)
Infant formal expiration dating requirement (CFR reference)
FDA proposed refrigeration storage requirement (Federal Register proposal)
Estimating and Addressing America's food losses 1997 L. Kantor, K. Lipton, A. Manchester and V. Oliveira Food Rev. Jan-April 2-12 http://www.ers.usda.gov/publications/foodreview/jan1997/jan97a.pdf
Audits International 1999 Temperature Study
Poultry shelf life dating USDA recommendations
Other Stuff
Drug Expiration date requirements (CFR reference)
Drug Shelf life testing requirement (general reference)
Department of Defense Shelf Life Program http://www.shelflife.hq.dla.mil/policy_documents.asp
Alabama law on Open dating violations
Foods for survival - an interesting web site http://www.prepareandsurvive.com/shelf.htm
Topic 2 Readings and key references
Reaction order and rate constants
Aspartame degradation kinetics
General Shelf life review Univ. Reading Food Science Symposium paper
CRC Book Chapter Kinetics
of Shelf Life determination and prediction
P.
Taoukis, T.Labuza and S. Saguy Chapter 9 in Handbook of
Food Engineering Valentas, Rostein and Sing editors CRC
Press Denver Co.
Aspartame degradation kinetics
Other papers not available in pdf format
Kinetics of aspartame degradation in liquid dairy beverages. 1994 Bell, L. D. Shoeman, M. Tsoubelli and T.P. Labuza 1994. in “Developments in Food Engineering" T. Yano, R. Matsuno and K. Nakamura editors. Blackie Academic and Professional (Elsevier), London pp 489-492
Topic 3 Readings and key references
Temperature effect on reaction rate
CRC Book Chapter Kinetics
of Shelf Life determination and prediction
P.
Taoukis, T.Labuza and S. Saguy Chapter 9 in Handbook of
Food Engineering Valentas, Rostein and Sing editors CRC
Press Denver Co.
Other papers not available in pdf format
Theory and application of Arrhenius kinetics to the prediction of nutrient losses in foods Food Technology 36(10) 66
Prediction of nutrient losses. Labuza, T.P., M. Shapero and J. Kamman. 1978. J. Food Proc. Preserv. 2:91-100.
Topic 3 continued Readings and key references
Zero
and First Order Kinetic
under variable temperature conditions
General Shelf life review T.P. Labuza
CRC Book Chapter Kinetics
of Shelf Life determination and prediction
P.
Taoukis, T.Labuza and S. Saguy Chapter 9 in Handbook of
Food Engineering Valentas, Rosteina and Sing editors CRC
Press Denver Co.
Other papers not available as pdf files
A theoretical comparison of losses in foods under fluctuating temperature sequences. Labuza, T.P. 1979 J. Food Sci. 44:1162-1168.
Kinetics of lipid oxidation under constant temperature and sine wave temperature conditions. J. Food Science 48:712-721
Kinetics of browning and protein quality loss in sweet whey powders under steady and non- steady state storage conditions. Saltmarch, M. and T.P. Labuza. 1982. J. Food Sci. 47:92-98, 116.
Kinetics of thiamin and riboflavin loss in pasta as a function of constant and variable storage conditions.. Kamman, J.F. and T.P. Labuza. 1981. J. Food Sci. 46:1457-1461.
Kinetics of protein quality loss in egg noodles stored under constant and square wave temperature distributions. Labuza, T.P., K. Bohnsack and M.N. Kim. 1982. Cereal Chem. 59:142-148.
Topic 4 Readings and key references
Frozen food stability kinetics
Shelf life of frozen foods 1997 Labuza, T.P. and Fu, Bin. Shelf Life Testing:Procedures and Prediction Methods. Chap. 19 in “Frozen Food Quality . pp 377-415. Yen Con Hong Editor CRC Press Denver CO.
Not completely fixed beyond here
8. March 8
Topic 5 Water activity and Tg effects on rate
Effect of water activity on reaction kinetics
prediction of moisture transfer for packaging
Group B Open Date Label Presentation
9. March 22
Topic 6 Growth kinetics and safety based shelf life
10. March 29
Topic 7 Death Kinetics
11. April 5
Topic 8 Non-enzymatic Browning kinetics
Maillard browning of confectioneries 1997 C. Davies and T. Labuza in Confectionery Science G. Ziegler editor Penn State Press Happy Valley PA
Other papers not available as pdf files
The Kinetics of Non-enzymatic Browning 1992 T.P. Labuza and W.M. Baisier in Physical Chemistry of Foods H Schwartzberg and R. Hartel editors M. Dekker N.Y.
Interpreting the complexity of the Kinetics of the Maillard Reaction.Labuza, T.P. 1994 in The Maillard Reaction in Food, Nutrition and Health . Labuza, T.P., Monnier, V. Baynes, J. and Reineccius G.A. editors Royal Society of Chemistry Press, London pp 177-182
Research provides new insights into non-enzymatic browning reactions O'Brien, J. and Labuza, T.P.. 1994 in The Maillard Reaction in Food, Nutrition and Health . Labuza, T.P, Monnier, V. Baynes, J. . and Reineccius G.A. editors. Royal Society of Chemistry Press , London pp 202-212
The Maillard Reaction in Foods 1989A. Kaanane and T.P. Labuza in The Maillard Reaction in Aging, Diabetes and Nutrition A.Liss Press
Problem Set # 3 due
12. April 12
Topic 9 Free Radical Kinetics Lipid Oxidation
Shelf life of fresh roasted ground coffee 2000 C. Cardelli and T.P. Labuza
Other papers not available as pdf files
Kinetics of Lipid Oxidation of Foods 1971 T.P. Labuza Critical Rev. in Food Science & Technology Vol 1: 355-404
Accelerated Shelf Life Testing for Oxidative Rancidity - A Review 1977 J. Ragnarsson and T.P. Labuza Food Chem 2:291-308
Kinetics of lipid oxidation under constant temperature and sine wave temperature conditions. J. Food Science 48:712-721
13. April 19
Topic 10 Shelf Life Test Design
Shelf Functional Foods and Dietary Supplements: Safety, Good Manufacturing Practice (GMPs ) and Shelf Life Testing Labuza, T.P. 2000 in Essentials of Functional Foods M.K. Schmidl and T.P. Labuza eds . Aspen Press. London
Shelf Life of Chilled Foods http://www.communityedi2000.co.uk/www-campden/www/publ/pubfiles/tm28.htm
Other papers not available in digitalformat
Accelerated Shelf-Life testing of foods. 1985 T.P. Labuza and M. Schmidl Food Technology 39(9)57-62, 64, 134
Application of chemical kinetics to deterioration of foods 1984 J. Chem. Ed. 61:348
An integrated approach to food chemistry: illustrative cases 1998 T. Labuza in "Food Chemistry 2nd and 3rd Editions" O. Fennema editor M Dekker NY
Time and temperature effect on stability of Moroccan orange juice in storage. Kaanane, A., D. Kane and T.P. Labuza. 1988. J. Food Sci. 53:1470-1473; 1479.
Shelf Life Evaluation of Foods A.M.Man and A.A. Jones 1994 Chapman and Hall ISBN 0 7514 0033 5 2nd edition http://chipsbooks.com/shelflif.htm
Shelf Life Studies of Foods and Beverages G. Charalambous 1993 Elsevier NY ISBN 0-444-8949-4
Food Storage Stability I Taub and P Singh 1998 CRC press ISBN 0-8493- 2646-X
Chemical stability of pharmaceuticals K. Connors. G. Amidon, V. Stella 1986 Wiley ISBN 0-471-87955-X
Group C Paper Review Presentation
14. April 26
Topic 11 TTI kinetics
Other papers not available in digital format
Applicability of time temperature indicators as shelf life monitors of food products. Taoukis, P.S. and T.P. Labuza. 1989.. J. Food Science. 54:783-788.
Reliability of Time Temperature Indicators as food quality monitors under non-isothermal conditions. Taoukis, P.S. and T.P. Labuza. 1989. . J. Food Science. 54:789-793.
Time temperature Indicators 1991 P. Taoukis, B. Fu and T Labuza Food Technology 45(10) 70-82
The use of Time-temperature indicators an indicator of abuse of MAP products 1994 Fu, B. and Labuza, T.P. in Principles of Modified Atmosphere and Sous-Vide Product Packaging pg. 385- 404 J. Farber and K.L. Dodds Eds. Technomic Pub. Co. Lancaster, PA
Problem Set # 4 due
15. May 1
Topic 12 Sensory Testing in Shelf Life
Sensory shelf life of pasteurized milk 2000E Shimoni, W. Duyvesteyn and T.P. Labuza
Other papers not available in pdf format
Use of sensory data in the shelf life testing of foods: Principles and graphical methods. 1988 T Labuza and M Schmidl Cereal Foods World 33(2) 193-206
Potential fallacy of correlating hedonic responses with physical and chemical measurements 1981 A Trant, R Pangborn and A Little J. Food Science 46: 583-588
The design of experiments for shelf Life study 1975 M. Gacula J Food Science 40: 399-403
Statistical models for shelf life failures 1975 M. Gacula and J.J. Kubala J Food Science 40: 404-409
Group D Paper Review Presentation
Other topics
Go to Course lecture material in pdf format
Go to Course Final and Research proposal