Professional Documents
Culture Documents
chapter thirteen
Contents
Introduction
Criteria for evaluating food quality
Characteristics of perishable food quality
Shelf life of perishable foods
Predicting changes in food quality
Monitoring food quality with time–temperature indicators
Stock management concepts for perishable inventories
Inventory management strategies for perishable foods
Classic inventory depletion problem
Time-based criterion for perishable inventory management
First-in first-out rationale
Quality criterion for perishable inventory management
Quality-based interpretations of shelf life
Estimation of remaining shelf life
Shortest remaining shelf life inventory issue policy
SRSL issue policy and shelf life dating
Quality-based management of perishable inventories
Food storage and distribution systems
Use of time–temperature indicators to manage food quality
Distribution decision support systems for stockpile management
Conclusions
References
Introduction
All food products, regardless of preservation technique, will eventually deteriorate.
Moreover, the keeping quality of perishable foods, those that are preserved either by
freezing or by storing at refrigeration temperature, is particularly sensitive to the envi-
ronmental conditions in which they are stored. Fruits and vegetables that are marketed
as fresh products, for example, require refrigerated conditions to limit the biological
functions of respiration (Wills et al., 1981). Meats, fish, and poultry products preserved
by freezing need controlled temperature conditions to avoid a proliferation of resident
microorganisms and to retard biochemical changes that result from enzymatic activity
(Desrosier and Tressler, 1977). Other primary factors contributing to quality mainte-
nance are initial product composition and quality, processing techniques, and the pack-
aging materials and processes (Fennema et al., 1973; Goodenough and Atkin, 1981). In-
package gas composition and addition of preservatives are additional environmental
factors that affect the keeping quality of perishable foods. No single factor, however,
has a more pronounced impact on the quality of stored perishables than does temper-
ature history. Consequently, maintenance of proper temperature throughout the entire
food distribution chain is essential in order to deliver the highest quality product
possible to the consumer.
Considerable research has been reported in the literature on the keeping quality and
shelf life of perishable foods. The books by Van Arsdel et al. (1969) and Jul (1984) review
the results of storage investigations on the keeping quality of frozen foods. These docu-
ment the influence of storage temperature on the length of time that frozen fruits, vege-
tables, and meats may be stored. A comprehensive review of the keeping quality of fresh
fruits and vegetables, dairy products, and other refrigerated foods is available in a book
by Labuza (1982). All these reviews emphasize that cumulative storage time and temper-
ature (i.e., the temperature history) is the single most important factor affecting keeping
quality. Temperature history also influences the beneficial effects of a secondary treatment
such as modified atmosphere storage in extending shelf life (Marshall et al., 1991). For
most perishable foods, storage temperatures higher than recommended adversely reduce
the length of time that these products can be held in storage.
Perishable food items that are exposed to variable temperature conditions during
storage will experience deterioration rates dissimilar to those of items stored at constant
temperature. The relationships between temperature history and the rate of food quality
loss have been described with various mathematical expressions. Earliest interest in the
mathematical modeling of food quality loss was motivated by the observation that frozen
foods stored at fluctuating temperatures did not have the same shelf life as products stored
at constant temperature conditions, even though the two storage environments had the
same average temperature (Hicks, 1944; Schwimmer et al., 1955). Recent efforts in relating
food quality loss to temperature history have been discussed under the heading of “shelf
life kinetics.” Researchers have adapted the Arrhenius equation (Lai and Heldman, 1982),
an analogous approach to thermal death time (Labuza, 1979), and the Q-value technique
(Schubert, 1977) toward estimating the food quality changes in well-defined chemical
reactions such as vitamin loss or browning. Additionally, a wide variety of empirical
relationships specific to a given set of product preparation and processing parameters
have been suggested.
Food quality modeling is typically conducted at known temperature conditions, but
can be extended to variable temperature conditions if used in conjunction with a digital
data acquisition system to precisely record temperature history. However, computer-based
data acquisition systems are difficult to utilize for in-transit monitoring of temperature,
since electronic components are prone to failure under the extremes of temperature encoun-
tered as food products move through the distribution system. An alternative to utilizing
real-time temperature monitoring systems is the use of time–temperature indicators.
Time–temperature indicators are not precise temperature recorders, but are monitors
that exhibit a change in color (or another physical characteristic) in response to temperature
history. Wells and Singh (1985) classified time–temperature indicators as either partial- or
From Taoukis, P.S., et al. 1991. Food Technol. 45(10):70-82. With permission
Figure 1 Full-history time–temperature indicator action diagram for frozen hamburger rancidity
and I-POINT time temperature monitor model 3015. Color change ranges are denoted by 0, 1, 2,
and 3; they are separated by dotten lines A–A, B–B, and C–C. Rancidity contours are shown as
solid lines and are given for rancidity values of 52.5 and 55.0 (From Wells, J.H., et al. 1987. J. Food
Sci. 52(2):436-439, 444. With permission.)
change occurs or the rate at which it occurs. Such data can be obtained through periodic
measurement of selected sensory attributes over the storage life of a product. The aim of
a sensory testing methodology for monitoring changes in perishable food quality should
include procedures to measure the rate and extent of changes while remaining sensitive
to noticeable changes that could have an economic impact on the industry.
Figure 2 Plot of normalized total count enumeration and response of Life Lines indicator model 57
for constant () and variable () temperature treatments. The relationship between normalized
count and indicator response is given by: Y = –0.033X + 4.249. (From Grisius, R., et al. 1987. J. Food
Process. Preserv. 11:309-324. With permission.)
Figure 3 Comparison of the sensory () scores of tomato firmness to the scores predicted (solid
line) from the mean response of the Life Lines Indicator Model 57 during variable temperature
storage. (From Wells, and Singh, 1988).
indicator response (Figure 2). Wells and Singh (1988b) compared the observed changes
in sensorial qualities of fresh tomatoes over time with those predicted by indicator
response (Figure 3).
Inventory management and stock rotation typically rely on time-based criterion such
that items within an inventory stockpile are scheduled for distribution according to the
length of time that an item has been in storage. As a demand arises for items to be
distributed from inventory, the stockpile is issued according to a ranked priority. Examples
of such procedures include (1) shipment or disposal of inventoried product held in storage
longer than some specified time (i.e., a stock rotation policy), or (2) shipment of inventory
items in order of priority beginning with the oldest (or youngest) items in storage (i.e., an
inventory issue policy). The two most common inventory issue policies used to establish
the priority in which a stockpile will be distributed are:
The FIFO policy requires the oldest item within a stockpile to be issued first, and the
LIFO policy allows the youngest item on hand to take highest priority. Both policies are
based on the age of an item (e.g., the time that a product is retained in storage) regardless
of conditions that might render a product otherwise unsuitable for distribution. An alter-
native management strategy would be to implement a quality-based policy with the
management objective of issuing consistently high quality products. For such a consider-
ation, one must suppose that the shelf life of perishable food can be defined in terms of
some threshold level of quality beyond which a consumer would no longer have a pref-
erence based on the perceived quality of the product.
on the quality of items within the stockpile—rather than the age of stockpile items—is
the most appropriate issue criterion for perishable foods.
As stated previously, research into the keeping quality of perishable foods has firmly
established a direct relationship between the rate of quality change and the storage tem-
perature. Thus, when elevated or variable temperature exposures occur during the history
of an item prior to being placed in the stockpile, a time-based issue policy (such as FIFO
or LIFO) is unable to compensate for the nonuniformity in deterioration functions of the
stockpile items. As a result, the consistency in the quality of the product distributed from
the stockpile may be compromised. This inconsistency is a serious drawback, especially
for foodstuffs that undergo indirect movement from manufacture to consumer and there-
fore risk possible exposure to uncontrolled or irregular temperature conditions.
Using an Arrhenius model to predict the quality changes in frozen broccoli stored at
fluctuating temperatures, Wells and Singh (1989) demonstrated that items issued under a
FIFO policy exhibit a more consistent level of quality at time of issue than do items stored
under the same conditions that were issued under a LIFO policy. It was hypothesized that
a quality-based criterion for determining the issue priority for perishable food should
include the objective of minimizing variations in product quality. With food products, a
consumer likely would indicate a preference for items of consistent quality from one
purchase to the next over a product that has a history of inconsistent quality. Additionally,
consumers will only purchase items that have not deteriorated beyond a level of quality
that is considered unacceptable.
For refrigerated and frozen foods, efforts to maintain consistent quality products
include careful raw material selection and strict quality control procedures during pro-
cessing. However, there is no analogous procedural framework in inventory management
systems that assist in ensuring that consistent quality products are issued from perishable
stockpiles. A FIFO issue policy could inadvertently retain an item that, during an addi-
tional period of storage, would become grossly inferior in quality to the issued item if the
issued item had remained in storage for the additional period of time. Under such a
scenario the variation in product quality at time of issue would be increased. In effect, the
use of an inappropriate inventory issue policy could negate measures taken during pro-
cessing to improve the consistency of quality.
In contrast to the classic inventory depletion problem, an appropriate inventory issue
policy for perishable food would seek to manage the stockpile quality in such a way that
items would be distributed with the most consistent level of quality. Perishable foods that
are exposed to variable temperature conditions will have deterioration functions that are
dissimilar to those of items stored at a constant temperature. Only in situations where
items within an inventory stockpile have completely uniform deterioration functions is
the use of time-based issue policies appropriate. An alternative inventory management
criterion would be to determine issue priority based on observed (or estimated) food quality
rather than elapsed time in storage.
For the quality-based interpretation, the elapsed storage time that defines an item’s
shelf life, tQ,ref, occurs when the limiting threshold quality, Qth, is reached. Implied in the
shelf life data reported in the literature is that a product is stored at a recommended
reference temperature. Thus, for any level of quality, Qn, between the initial and threshold
levels, shelf life may be expressed as the sum of an equivalent age and remaining shelf
life (Wells and Singh, 1989.) This relationship is denoted as tQ,ref = Ae,n + Ar,n, where Ae,n
and Ar,n are the equivalent age and remaining shelf life, respectively.
The equivalent age, Ae,n, represents the length of time necessary to bring about the
same level of quality, Qn, if the product had been stored at a reference temperature; while
the remaining shelf life, Ar,n, represents the length of time for food quality to change from
the observed level, Qn, to the threshold level, Qth, if the product is stored at the same
reference temperature. The remaining shelf life and equivalent age are complementary
functions of quality and are related to temperature history (time and temperature) by the
deterioration function of the perishable product.
The utility of the SRSL issue policy is seen by considering the deterioration functions
of several items that are of the same age (Figure 4). One item (Item B) has undergone
some heat abuse during storage or distribution, while a second item (Items A, C, and D)
has been stored at a recommended isothermal condition. Without a means of detecting
temperature history, and subsequently predicting the product quality (or remaining shelf
life), neither item would be given higher priority for issue than the other. However, the
remaining shelf life of the heat-abused product (Item B) is greatly reduced as compared
to the remaining shelf life of product items stored at the recommended reference temper-
ature (Items A, C, and D). Prioritizing inventory issue based on the estimated remaining
shelf life, predicted from time–temperature indicator response, would expedite movement
of the heat-abused product (Item B) from the stockpile. In turn, this would reduce the
variation in the product quality issued from the stockpile even when remaining stockpile
items are issued at a later point in time (compare quality levels for Items A, C, and D
subsequent to issue of Item B from the stockpile).
Since the remaining shelf life is calculated as the difference between a current estimate of
quality and a limiting threshold, such a procedure could be used to determine the time
remaining to reach the threshold that defines the pull date. A remaining shelf life of zero
(or a negative remaining shelf life) would mean that the objective quality threshold had
been reached (or exceeded). A remaining shelf life of zero would imply that there is no
difference between the quality of a product in its current state and the threshold quality
level requiring a product to be pulled from stock. A negative remaining shelf life would
mean that the product quality has already deteriorated below that considered tolerable.
standards, in addition to ranking the stockpile items for shipment priority, could be
accommodated within the framework of the SRSL issue policy. For instance, in situations
where logistics of delivery require lengthy travel time, stockpile items could be selected
such that Ar,n > Ar,min, where Ar,n is the remaining shelf life of the product to be issued and
Ar,min is the length of time that is required to deliver the shipment (plus any required
length of storage at the destination). This constraint would ensure that the remaining shelf
life of a product be greater than the length of time it takes to ship the inventory to its
destination, plus the expected time prior to consumption of the product. Such a constraint,
of course, assumes that no temperature mishandling will occur and that recommended
reference temperature is maintained. Remaining shelf life predictions at the time of ship-
ment would be based on the temperature history of the product as monitored by the
time–temperature indicator; the remaining shelf life after shipment would be conditional
on maintenance at the recommended reference temperature throughout shipment and
storage. That is, the remaining shelf life depends on the actual storage temperature main-
tained subsequent to shipment and not on the temperature upon which the SRSL issue
decision is based.
The SRSL inventory issue policy could also be used in conjunction with constraints
placed on a threshold of premium quality. Since items with a longer remaining shelf
life—and hence a higher quality level—may command a premium price at a retail outlet
compared to items of a lesser quality, an inventory stockpile could be segregated into
groupings of premium and nonpremium items by comparing the estimated quality to the
limiting value of a premium quality threshold. Items then that met premium quality
requirements could be distributed to preferred retail locations or otherwise marketed
separately.
Implementation of an inventory management system to provide distribution decision
support can be facilitated with advanced microcomputer systems (Wells, 1987; Singh and
Wells, 1987). The microcomputer provides both the environment to conduct the calculation
of remaining shelf life from time–temperature indicator response and the means to struc-
ture the information relevant to inventory management. Additionally, telecommunication
links to send time–temperature indicator responses from remote locations to a central base
can be accomplished via a computer modem (Kral et al., 1988).
Menu-driven software has been developed by Singh and Wells (1987) for demonstrat-
ing a computer-based inventory management system, and the development of commercial
systems were reported by Taoukis et al. (1991). Figure 5 shows a screen display by Wells
and Singh (1987) indicating the provision for choice of inventory issue policy and supple-
mental distribution decision support criteria. Other features of this software include a
means to calculate quality predictions based on time–temperature indicator response and
the ability to predict the effect of known (or simulated) temperature histories on food
quality changes.
Development of user-friendly software, designed to function as an add-on to existing
transaction recording and inventory management software, should remain a priority. Such
systems must incorporate the SRSL issue policy as well as conventional issue policies. The
requirement of computer-based inventory management systems includes (1) industry
standard data and file transfer protocol, (2) a high level of compatibility with commercial
databases used in tracking inventory transactions, and (3) a telecommunications interface
for remote access and data transfer. Software packages for perishable inventory manage-
ment using a hand-held scanner to monitor time–temperature indicator response must
also be examined with respect to statistical sampling plans and normal variations within
food products (Wells, 1987). A quality-based inventory management system promises to
improve the quality and consistency of products delivered to the consumer, and such a
system has been demonstrated to be feasible using time–temperature indicators.
Figure 5 Screen graphic of the results of a decision support calculation showing the SRSL issue
priority with no shipment advisory.
Conclusions
Full-history time–temperature indicators can be used to provide important information
regarding unusual or fluctuating temperature conditions during storage and distribution
of perishable foods. Methods have been established that utilize indicator responses to
predict changes in food quality, thus allowing inventory management decisions to be
based on food quality rather than elapsed storage time. Introduction of a quality-based
inventory management strategy has the potential to enhance the consistency in the quality
of perishable foods delivered to the consumer without compromising the overall level of
quality acceptable to the consumer.
An important characteristic of the SRSL policy is that it retains the same issue order
as the FIFO policy when all items deteriorate in the same manner, but compensates for
nonuniform deterioration when evidenced by the time–temperature indicator. Using SRSL
as a criterion for inventory management has the potential to improve the quality of
perishable foods delivered to a consumer. Improvements in consistency of perishable food
quality by implementing a quality-based issue policy could heighten the reputation of
products that have established consistent quality standards in raw material selection and
process quality control. Additionally, the SRSL policy could be used to establish objective
criteria for shelf life dating that does not lead to inventory removal unless warranted by
the magnitude of the estimated quality change.
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