Retail Displays of Other Foods
| Promolux® Safe Spectrum® lamps are ideal for maximizing
the shelf life and merchandising presentation of cut flowers, frozen
foods, ice cream, dairy products and processed foods packaged in
jars or transparent films. |
Safe Spectrum lamps are ideal
for maximizing shelf life. |
References
Olive
Oil Essentials: Preserving and Storing Olive Oil. Italian Cooking & Living.
Italian Culinary Institute.
| "All oils, especially extra-virgin olive oils and other unrefined
oils, are best kept away from heat and light."
"The best storage tanks are made of materials to protect
the oil from air and light, and are kept at relatively constant
temperatures."
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Lighting
Effects on Packaged Foods. J.C. Acton and L.K. Cook. 2002 Annual
Meeting and Food Expo - Anaheim, California.
| "Food products packaged in transparent and translucent films
can deteriorate during retail light display due to changes in sensitive
pigments or lipids. Oxidation of these constituents leads to fading
or discoloration and off-flavor development." |
Chapter 6 - Lipids. WebClass, Department of Food Science & Technology,
University of Nebraska-Lincoln.
"Oxidative rancidity causes the breakdown of fat-soluble
vitamins and essential fatty acids (linoleic, linolenic), and is
also responsible for the development of off flavors and odors.
The warmed-over flavor common in reheated leftovers is the effect
of oxidative rancidity, as is the cardboard taste of ice cream
left too long in a freezer."
"Since oxidative rancidity is a pure chemical reaction
(not enzyme catalyzed) its rate is highly dependent on temperature.
The rate of reaction will double with every 10° C increase
in temperature."
"The presence of oxygen, metal ions, especially copper
and iron, and the exposure to light will increase the rate of
oxidation."
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