shelf life


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shelf life

[′shelf ‚līf]
(engineering)
The time that elapses before stored food, chemicals, batteries, and other materials or devices become inoperative or unusable due to age or deterioration.

storage life, shelf life

The time period for which a material (such as a packaged adhesive or sealant) can be stored, under specified temperature conditions, and remain suitable for use.

shelf life

The time period during which an adhesive, coating, sealant, or the like, can be stored (under specified conditions) and remain suitable for use.

shelf life

The period of time a material can be stored and remain suitable for use. The storage conditions are one of the determining factors for shelf life.
References in periodicals archive ?
Dairy products require packaging with high quality, high barrier material to prevent contamination, extend shelf life and maintain freshness to the consumer.
Besides extended shelf life of both the salad emulsions and the end salad products, salad processors will benefit from the application of prepared stable emulsions by eliminating the need to purchase and blend seasoning, spices, and flavorings.
Effects of food and beverage storage, distribution, display and consumer handling on shelf life
During refrigerated storage, the hummus samples containing citric-acetic acid and natamycin had a longer shelf life.
Cullen, Director of IP Consulting for Thomson Reuters, concurs, noting that "companies have made strides in barrier plastic films that, coupled with processing and packaging, extend shelf life of products that have a long transit time from farm or factory to market.
Request any information you need, which may include visual inspection or laboratory test criteria, test sample submission procedures for laboratory testing, or shelf life extension time periods.
The results from the first study showed that PF extended the bread's shelf life an additional 13 days compared to the control.
Dr Gerard Downey of Teagasc's Food Research Centre in Ashtown, Dublin, said: "In some cases we've added up to three days to the shelf life of bread.
However, it's main drawback is it has a relatively short shelf life brought about by premature yellowing and a rapid loss of turgor, meaning it goes 'floppy' and looses both its textural and visual appeal very quickly.
Bis (2,4 dichlorobenzoyl) peroxide allows a shorter shelf life and builds more structure faster than benzoyl peroxide.
Shelf life is determined not only by a food's chemical nature, but also by the way it has been processed, packaged, distributed and stored.
The development of undesirable sensory attributes throughout the product's shelf life is largely attributed to the growth of spoilage microorganisms.