RATIONAL APPROACHES TO DETERMINING AND FORECASTING THE SAFE STORAGE PERIODS OF BAKERY PRODUCTS
DOI:
https://doi.org/10.31073/foodresources2025-25-20Keywords:
bakery products, safe storage, shelf life prediction, mathematical modeling, sensory analysis, microbiological analysisAbstract
Subject. Conditions and periods of safe storage of bakery products. Purpose. Study of ways of safe storage of bakery products and scientific forecasting of their shelf life, evaluation of methods of direct and accelerated assessment of the storage course of bakery products and the use of mathematical modeling methods for this purpose. Methods. General approaches to food storage based on food safety, technological efficiency, and logistical acceptability, as well as rational methods for predicting acceptable shelf life, are the subject of this article, along with an assessment of the application of this knowledge to the storage of bakery products. For the purposes of this research, appropriate mathematical methods were used to study bakery product quality indicators and predict their safe storage. A systematic approach to factual materials, particularly scientific and practical literature, and an abstract logical approach to summarizing research results and formulating conclusions were employed. Results. The quality and safety of bakery products during storage are affected by factors such as storage temperature, packaging efficiency and reliability, humidity levels, and microbiological purity. Mathematical modeling and experimental analysis are used to predict the shelf life of bakery products. Mathematical modeling utilizes kinetic models to predict the dynamics of product quality changes during storage. Using a full factorial experiment, the impact of individual factors and their combinations on shelf life can be assessed. The use of modern packaging technologies, mathematical modeling for shelf life prediction, and maintaining optimal storage conditions are key recommendations for ensuring the high quality and safety of bakery products. These methods are aimed at improving food security and conserving resources in agriculture and the processing industry. Scope of results. The obtained scientific data can be used to conduct research on the storage of bakery products, scientifically predict shelf life, etc.
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