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Page Title:
Table 5-3. Storage Life of Semiperishable Subsistence (Continued) |
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 TM 38-400/NAVSUP PUB 572/AFMAN 23-210 MCO 4450.14/DLAM 4145.12
Table 5-3. Storage Life of Semiperishable Subsistence (Continued)
See footnotes at end of table
Approximate storage life (months)
Item
Packaging
40
F
70
F
90
F
Tea
Black, bags or loose ................................ .................
Can/carton ........
36
18
9
Instant ................................ ................................ ....
Envelope ..........
36
18
9
Tomato
Juice, concentrated 3+1 ................................ ..........
Can ...................
36
18
9
Juice, single strength ................................ ..............
Can (plain body)
36
18
9
Can (enameled)
48
24
12
Paste, instant, dehydrated ................................ .......
Can ...................
72
36
18
Paste, regular pack ................................ .................
Can ...................
36
18
9
Puree ................................ ................................ ......
Can ...................
48
24
12
Regular pack ................................ ...........................
Can ..................
48
24
12
Tomatoes and okra ................................ ........................
Can ...................
48
24
12
Topping, dessert
Prepared, ice cream, non-acid syrup .......................
Can ...................
72
36
18
Prepared, ice cream, fruit, acid syrup ......................
Can ...................
36
18
9
Dehydrated ................................ ..............................
Can ..................
36
24
6
Tortillas, corn ................................ ................................ . Can ...................
36
18
9
Tuna
Oil pack ................................ ................................ ... Can ..................
72
36
18
Turkey
Regular pack ................................ ...........................
Can ..................
72
36
18
Loaf ................................ ................................ ........ Can ..................
72
36
18
Vegetable
Baby food, mixed, strained ................................ ...... Jar .....................
36
18
9
Juice, single strength ................................ .............. Can ...................
36
18
9
Mixed, dehydrated, compressed ..............................
Can ...................
48
36
12
Vinegar
Liquid ................................ ................................ ...... Bottle ................
60
30
15
Synthetic, dry ................................ ..........................
Flexible bag .......
72
36
18
2, 14
Wheat base
................................ .............................
Bag ...................
48
36
12
Yeast, bakers, active dry ................................ ................ Can ..................
6
1
1/4
Yeast food ................................ ................................ ..... Bag ...................
48
24
12
1
In general, RH 50-55 percent. Metal cans are susceptible to rust and most boxed or bagged food to mustiness or molding above
RH 60 percent.
2
Flour should be stored under cool, dry conditions. The major problem is protection against dampness, insects, and rodents. Low
temperatures, 32 .-40 ., protect against insects; RH greater than 70 percent leads to mustiness. Best storage conditions are at
F
F
temperatures below 50 . and approximately 60 percent RH.
F
3
Footnote not used.
4
Separates at high temperatures or after freezing.
5
Humidity above 90 percent will cause caking. "Caked" salt is usable.
6
Above 100 . there is complete loss of flavor in less than 6 months. "Whole" spices keep longer than "ground" spices.
F
7
Guaranteed to whip only if stored below 50 'F.
8
Cases should be turned every 30 to 60 days to prevent separation of butterfat. Separated or grainy milk can be used for cooking.
9
When held below 32 ., may show solid material which will disappear on warming.
F
10
If held above 90 ., changes may occur in texture unfavorable to normal creaming properties.
F
11
Store at cool temperatures below 75 . during the first 3 months.
F
12
High temperatures harden; high humidity causes molding.
13
Cream style soups break down on freezing, but are not spoiled.
14
Highly susceptible to damage by moisture.
15
Freezing alters appearance of starch thickening. Baking restores desirable appearance.
16
Do not store near other material capable of imparting odor to chocolate.
17
Keeping time based on RH not more than 60 percent. For storage longer than 1 month, sugar should be covered with tarpaulins
and not stored on damp or concrete floors or near cold walls.
18
Rye flour loses its most delicate flavor after 2 months at 40 ., 1 month at 70 ., or 1 week at 90 . After this time, further
F
F
F
flavor change is very slow. It is said that only experts can detect this first, subtle flavor change.
19
These items should be stored at temperatures below 72 . For long holding, chill storage is recommended. Do not freeze.
F
5-65
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