摘要：In this survey, shelf life determination techniques in food materials have been investigated. For certain foods, effect of environmental factors to decrease the shelf life and scientific principles to be used in determination of shelf life in foods have been reviewed. Effect of temperature on shelf life and degradation rate of foods have been explained by Q value. Time-temperature-tolerance (TTT) method has been verified by frozen foods. Zero and first order reaction kinetics have been used to explain the decrease of shelf life of foods. Besides these temperature equations, changes in moisture will lead to changes in shelf life.
