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[China]
Trade Verify
Address: No.1 Zhangba First Street, Xian High-Tech Area, Shaanxi, P.R. China 710065
Contact name:Serena
Xi'An LIB Environmental Simulation Industry |
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Verified Suppliers
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Description
Determining the shelf life of processed foods is one of the main problems faced by food companies when launching a product to market, or when modifying some of its ingredients. This problem is especially considerable when it comes to non-perishable products, where food needs many months, or even years, to deteriorate. That is why it is very important to employ methods that correctly estimate the shelf life of products.
The Extrinsic Factors That Affect the Shelf Life of the Food
Exposure to sunlight
Temperature
Humidity
Damage to packaging
Distribution and places of sale
*Temperature Accelerated Food Shelf Life Testing Climate Chamber can meet the changes in the shelf life of food under different temperature and humidity experiments
 | LIB Industry can provide you with an food shelf life testing climate chamber to evaluate the quality of food to ensure that it meets the conditions. |
Main Parameter
Name | Temperature Accelerated Food Shelf Life Testing Climate Chamber | ||
Model | TH-100 | TH-500 | |
Internal Dimension (mm) | 400*500*500 | 700*800*900 | |
Overall Dimension (mm) | 860*1050*1620 | 1180*1350*2010 | |
Interior Volume | 100L | 225L | |
Heat load | 1000W | ||
Temperature Range | A : -20℃ ～ +150 ℃ B : -40℃ ～ +150 ℃ C: -70℃ ～ +150 ℃ | ||
Temperature Fluctuation | ± 0.5 ℃ | ||
Temperature Deviation | ± 2.0 ℃ | ||
Humidity Range | 20% ~ 98% RH | ||
Humidity Deviation | ± 2.5% RH | ||
Cooling Rate | 1 ℃ / min | ||
Heating Rate | 3 ℃ / min | ||
Cooling system | Mechanical compression refrigeration system | ||
Refrigerating unit | French TECUMSEH compressor | ||
Refrigerant | R404A, R23 | ||
Heating Element | Nichrome heater | ||
Controller | Programmable color LCD touch screen controller | ||
| Ethernet connection, PC Link | ||
Test Temperature
Food Shelf Life Testing Climate Chamber
1.For foods with large water activity, the temperature 37-38 degrees that is most conducive to the growth of microorganisms can be used, and the quality of the products can be stored and regularly observed;
2.For foods with low water activity, generally store at 37-38 degrees and humidity under 80%, and regularly check the product moisture
