hålltider

Hålltider, in Swedish, refers to holding times or holding periods—the maximum or specified times during which a material, sample, or product can be kept under defined conditions before further analysis, processing, or use. The concept is used across laboratory work, manufacturing, and food safety to help ensure quality, stability, and safety. In English, the term is commonly translated as hold time or holding time.

In laboratory analysis and clinical chemistry, a hold time denotes the interval between sampling and analysis during which the sample must remain stable. If analysis occurs outside the hold time, results may be affected by degradation, adsorption, or chemical change. Hold times are often specified by standard methods, regulators, and validated protocols and can depend on the sample matrix, analyte, and storage conditions.

In manufacturing, hold time can refer to the period after a process step—such as mixing, heating, or fermentation—during which a product must be kept at specified conditions before the next step or before release. Correct management of hold times helps ensure consistent potency, texture, pH, or microbial safety. In food production, time-temperature control related to hold times is important to prevent pathogen growth and preserve quality.

Determination and management of hold times rely on method validation, stability studies, and regulatory guidance. They are influenced by factors such as temperature, light exposure, container material, and the nature of the matrix or product. Hold times are typically documented in batch records, standard operating procedures, and quality-control procedures.

See also: hold time, shelf life, stability testing, time-temperature control.