The shelf life of canned foods
1979
Hall, M.N.
The quality of canned foods is influenced by the headspace in the can, filling temperatures, and storage conditions. Vitamin C is very susceptible to losses during canning and is used as an indication of nutrient quality. Its quality is negatively affected primarily by residual oxygen in the can, the storage temperature and components of the food. The container can cause product degradation from dissolution of minerals from the can. Lead content is limited by law and is usually not a limiting factor in shelf life. Iron dissolution affects quality and can cause swelling due to hydrogen production. Tin in cans can limit shelf life, although tin uptake is normally very slow. Shelf life may be defined either as minimum durability (the time for which the food retains its specific properties) or as technical shelf life (the time after which it is possible that the product will not be fit to eat). Preliminary investigation has shown that most products have a minimum durability shelf life of over two years.
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