Abstract
The shelf life of food products is an important feature for both manufacturers and consumers. The most important factor for shelf life evaluation of food is safety, followed by quality including physical, chemical, and sensorial properties. Shelf life studies can provide important information to manufacturers and consumers to ensure a high-quality product during the storage period. In general, long-shelf life studies do not fit with the speed requirement. Alternatively, accelerated studies have been applied. In this article, the basic concepts and kinetic reactions are discussed along with accelerated shelf life simulation.