CRITICAL
MODE OF DETERIORATION
ENVIRONMENTAL
SEMIPERISHABLES
(Assuming an Intact
FACTORS
Package)
Staling, microbial growth,
Oxygen, temperature,
Fresh bakery
moisture loss causing
humidity
products
hardening, oxidative rancidity
Rancidity, loss of crispness,
Relative humidity,
Breakfast cereals
nutrient loss, breakage
temperature, rough handling
Relative humidity,
Texture changes, staling,
temperature, light, oxygen,
Pasta
vitamin, and protein quality
rough handling
loss, breakage
Oxygen, light, temperature,
Rancidity, loss of crispness,
relative humidity, physical
Fried snack foods
breakage
handling
Browning, rancidity, loss of
Relative humidity,
Dehydrated foods
color, loss of texture, loss of
temperature, light, oxygen
nutrients
Flavor deterioration, loss of
Relative humidity,
Nonfat dry milk
solubilization, caking, nutrient
temperature
loss
Rancidity. loss of flavor and
Oxygen, temperature, lights,
Coffee
odor
relative humidity
Loss of flavor, absorption of
Oxygen, temperature, light,
Tea
foreign odors
humidity
Canned fruits and
Loss of flavor, texture, color,
Temperatures
vegetables
and nutrients
Figure 1-2. Major modes of deterioration, semiperishables.
b. Tartrate (Argol) Crystals. These crystals precipitate (clump together) readily
from grape juice in storage. These crystals, commonly called argol, are not harmful, but
are often mistaken for glass. Thus, the crystals are undesirable. The crystals are
normally removed during the normal processing procedures by filtering.
c. Tyrosine Deposits. Tyrosine occasionally forms a whitish deposit on many
foods, chiefly noted on Swiss cheese. However, it also forms on herring and anchovy
packs, bacon, ham, and sausages. This amino acid, due to its low solubility,
precipitates when migrating to the surface.
(1) In Swiss cheese, tyrosine crystals appear in the holes. Their occurrence
is due to certain conditions in the manufacture of the cheese.
MD0723
1-24
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