Light is one of the compounding factors that lead to food spoilage. Specifically, light leads to loss of food quality by degrading the color and flavor.
Light exposure also often means heat exposure, which causes food to become an ideal breeding ground for bacteria and other microorganisms. The presence of bacteria accelerates food spoilage because the organisms feed on the food, causing decay.
Foods are exposed to several sources of light in their production and display. A common light source is sunlight outdoors through windows. The exposure of foods to light can result in its deterioration (also known as photodegradation).
Photodegradation usually occurs in specific food constituents, such as pigments, fats, proteins, and vitamins, resulting in discoloration, off-flavors, and vitamin loss. Exposure to sunlight accelerates the degradation of vegetable oils, butter, lard, and similar products.
Light appears to accelerate the autoxidation of fats and oils, resulting in flavor and odor changes. The off-flavors that develop in milk when exposed to light are called sunlight?flavors that result from the breakdown of amino acids and proteins.?When beer is exposed to light, it develops an undesirable flavor (and odor) called sunstruck flavor. This is why most beer is bottled in dark containers. Snack foods (like potato chips), prepared by deep fat frying in oil are susceptible to photodegradation and develop off-odors and off-flavors on exposure to light.
These are just a few scenarios on what happens to your food when exposed to light and heat. That’s why for your kitchen, when you choose a quality window, you get more than view. The performance that’s built into every Andrersen window delivers better energy efficiency resulting in more comfortable home and reduced heat. Additional benefits include filtering of harmful UV light to help protect everything inside your home.