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| Sunday, 5 May 2002 |
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| News Business Features Editorial
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ITI gets equipment to evaluate shelf-life of foods The Food Product Development Group of the Agro and Food Technology Division of the Industrial Technology Institute (ITI) has received equipment worth four million rupees for accelerated shelf-life determination of food products under the Technical Cooperation programme of the Japanese International Cooperation Agency (JICA). The equipment that has now been received includes heated incubators, a pH meter, a water activity meter and a bio-safety cabinet. By acquiring this new equipment, the ITI continues to support industry by undertaking testing, investigations and research for improving product quality, technical processes and methods used in industry. Production of food of acceptable quality and safety with shelf-lives adequate for their intended use is of immense importance to both the retailer and the consumer. It is therefore vital that food must reach the consumer in good condition and retain its quality for the period intended. If the shelf-life of a food product is determined using normal conditions, the product has to be stored at the appropriate temperature and evaluated after varying periods of time. A more rapid alternative technique is the accelerated method of shelf-life determination where the storage temperature is elevated so as to accelerate the ageing processes. Thus raising the storage temperatures to between 30-55 degrees C brings about rapid changes in flavour, oil-water separations, break down of fats, tin, dissolution in unlacquered cans as well as destabilisation of pickles and sauces. With the equipment ITI has acquired through the JICA project, the institute is now in a position to determine the shelf-life of most food products to be stored at ambient temperature in a relatively short period of time. Another area of accelerated shelf-life determination that the Food Product Development Group of the ITI intends to get involved in the future is that of frozen food products. Storage defects in frozen products can be accelerated by storage at higher temperatures of -10 degrees to -15 degrees C. This method will also enable the rapid shelf-life determination of frozen foods in a relatively short time. Food industrialists are now welcome to make use of this new facility at the ITI. The Japanese government has pledged Rs. 460 million via its 2KR counterpart Grant Aid funds and JICA for improving the ITI's capabilities in the areas of food technology and post-harvest management. The project provides for infrastructure facilities such as a fully equipped food processing pilot plant, pack house facilities for post-harvest management of fruits and vegetables, and associated laboratories for research and development, packaging studies, food safety evaluation, sensory evaluation and shelf-life evaluation. With the training programme for the ITI staff that are also included in the JICA project, the ITI staff would be in a position to efficiently utilise these facilities for providing upgraded technical support services to the food industry. The ITI will thus be in a position to contribute more effectively to the improvement of the quality of food products and processes as well as contribute towards diversifying the product range while simultaneously providing for improved safety, nutritive value and wholesomeness of processed food. This will no doubt be a major contributory factor for enhancing the products in the local market while at the same time enhancing the export competitiveness of these products, thereby contributing to the expansion of food exports. The Japanese government 2KR counterpart Grant Aid project that has just been formally initiated at the ITI is expected to be completed by the end of 2004. |
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