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The document discusses key factors that affect the shelf life of fried snack foods, including oil, moisture content, and temperature. It outlines the principal mechanisms of processed food deterioration, such as microbiological spoilage, chemical changes, and moisture migration. The quality and freshness of oil during frying is important to control oxidative rancidity. Proper frying temperatures and moisture levels help maintain crispness and extend shelf life. The concept of Q10 illustrates how higher stor

Author

Floreid

Language

EN