Effect of preservatives addition on the shelf-life extension of food samples using reflectance spectroscopy
Extension of shelf-life of products such as bread and meat are needed to prevent economic loss. This leads to the addition of preservatives on these food items. The present study is based on the determination of added preservatives on the sandwich bread and the meat which is available in the supermarkets that may be done to extend the shelf-life. The objective of the study is to investigate the preservatives added to extend the shelf life of bread and meat. We have used reflectance spectroscopy technique to investigate and understand thepreservatives used in the bread and meat. This is performed by recording the reflectance spectrum of two different bread samples namely bakery bread and sandwich bread at different positions for a period of 3 days. The peak of all the spectrum for three days was compared to determine the presence of preservative. The same procedure was then repeated for the meat sample and the spectral data for both fresh meat and frozen meat were obtained and analyzed to detect the presence of preservatives. The results show that there is a significant change in the spectrum between the two samples with added preservatives to extend shelf life.