What Is the Difference Between Food Processing and Preservation?

On many common packaged foods and self-produced bulk foods in supermarkets, the storage methods marked are mostly: storage at room temperature. Normal temperature is not the current weather temperature, but generally refers to 20 -25 to ensure food safety. Regardless of whether it is milk or beverage, most of them are marked with "save at room temperature", but many people don't know how much "room temperature" is in degrees Celsius.

Save at room temperature

On many common packaged foods and self-produced bulk foods in supermarkets, the storage methods marked are mostly: storage at room temperature.

In the food sales area, some food packages are marked "save at room temperature", and some food packages are written in a dry and cool place to avoid exposure to the sun. So what is the difference between storage at room temperature and storage in a dry and cool place? The staff of the import food sales area stated that normal temperature and dry and shady places are basically synonymous, and there is no big difference. "Normal temperature is a moderate temperature. It does not need to be refrigerated but cannot be exposed."
Many beverage packages also indicate storage conditions, such as

The after-sales staff of the two companies, Robust and Wahaha, gave explanations, but the results were much different.

Regarding the different normal temperature standards that people question, it is easy to cause deterioration of drinks and foods, and there are actually problems with the manufacturer's shelf life. Some experts also said that the shelf life cannot be simply calculated through calculation. To determine the shelf life of the product through experience and observation, we must also combine Product characteristics and environment.
When doing the shelf life experiment of drinks, generally set three temperatures, that is, store the samples in three incubators at 5 , 25 , and 37 . A sample at 5 ° C was used as a standard or control sample, a sample at 25 ° C was used as a sample on a simulated shelf, and a sample at 37 ° C was used as an environmentally damaging sample.
Generally, manufacturers will evaluate samples at 37 ° C every 5 days, and compare with samples at 5 ° C during evaluation. When the sample at 37 ° C is significantly different from the sample at 5 ° C or an unacceptable difference occurs, the sample at 37 ° C will stop the experiment, and the time at which the sample is stored at 37 ° C will be multiplied by 3. , Which is the approximate shelf life of the product. The samples at 25 ° C continued to be tested. When the samples at 25 ° C also showed unacceptable differences compared to the samples at 5 ° C, the experiment at 25 ° C was also stopped, and the storage period was used as The actual shelf life of the product.