Estimation of coffee shelf life under accelerated storage conditions using mathematical models - Systematic review

Ríos, María Alina Cueva; Rosillo, Frank Fernández; Huatangari, Lenin Quiñones; Barrios, Eliana Milagros Cabrejos

doi:10.17221/163/2022-cjfs

Cited by 4 publications

(1 citation statement)

References 91 publications

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“…The study makes use of the ASLT, where three acceleration temperatures are considered 5, 20 y 35℃; chocolate is stored between 15 and 18℃ as the recommended natural condition, temperatures of 20 and 35℃ are considered as fat oxidation acceleration conditions, also 5℃ is set as the storage acceleration condition for chocolate, because a sudden temperature variation causes the appearance of fat bloom in a premature time [24,30,31], also accelerates the rate of autooxidation and reaction mechanisms [32], However, humidities above 75% cause this phenomenon to appear, which in sugar chocolates is called sugar bloom [30].…”

Section: Methodsmentioning

confidence: 99%

Predicting the Shelf Life of Cup Chocolate Using the Arrhenius Model Based on Peroxide Value

López,

Vega,

Rosillo

et al. 2024

MMEP

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The shelf life of a food product is a limited period of time after production and packaging, during which it maintains the necessary and acceptable level of quality for final consumption. The aim of the research was to predict the shelf life of chocolate packaged in two bilaminated containers with respect to peroxide value, using accelerated testing and constant relative humidity. The peroxide value was evaluated by potentiometric titration. The order of the reaction was defined and with the Arrhenius model the degradation rate constant was found for each container and temperature of study. Shelf life was determined with the kinetic equation of oxidation compound formation at 5, 20 and 35℃ at 217, 114 and 64 days for the 20 microns (μ) packages, and 114, 95 and 81 days for the 50 μ packages respectively. It is concluded that the 20 μ packaging between a storage temperature of 15 and 18℃ is the suggested packaging with a shelf life between 141 and 124 days. The results would enable those working in the chocolate manufacturing and packaging industry to take the temperatures and types of packaging studied as a reference in their production.

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Section: Methodsmentioning

confidence: 99%

Predicting the Shelf Life of Cup Chocolate Using the Arrhenius Model Based on Peroxide Value

López,

Vega,

Rosillo

et al. 2024

MMEP

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Estimation shelf life on hand sanitizer that utilizes waru leaf (Hibiscus tiliaceus) waste using the accelerated method with arrhenius model

Sartika,

Ayunisa,

Susilawati

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Reprocessing organic waste such as leaves and fruit peels can produce natural hand sanitizers with novelty or useful findings. Waru leaf hand sanitizer is a new innovation that uses natural ingredients and low alcohol. Natural extracts in products are still susceptible to damage, so an estimated shelf life is needed. Estimated shelf life is related to product quality, both producers and consumers really need it. Estimating the shelf life of an item is one way to find out how long the product can be stored. By using the ASLT (Accelerated Shelf Life Testing) method with the Arrhenius model, this study aims to determine how long the waru leaf hand sanitizer gel can last. For 18 days, the waru leaf hand sanitizer was stored at storage temperatures of 30°C, 35°C, and 40°C. Direct observation of the object of research (pH, texture, aroma, color, and absorbency) was used to obtain research data. Waru leaf hand sanitizer has 108.48 days (3.17 months) shelf life at 30°C, according to the results.

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Accelerated Life Testing of Biodegradable Starch Films with Nanoclay Using the Elongation Level as a Stressor

Frangopoulos,

Ketesidis,

Marinopoulou

et al. 2024

Foods

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An attempt was made to evaluate the elongation level as a stressor on biodegradable starch films reinforced with nanoclay using a simple linear model. A total of 120 film units were subjected to increasing elongation levels and the exact break time of the failed units was monitored. Nine different attempts were made to fit the data distribution and the lognormal distribution was chosen as the most suitable because it resulted in the lowest values of the regression fit indices −2LL, AICc and BIC. Following the selection of the best fit, it was, generally, observed that an increase in the elongation level resulted in the decreasing exact break time of the films. Among several models, the best fit was provided by the simple linear model. Based on this model, the acceleration factor was estimated, and it was shown that it increased exponentially while increasing the elongation level. Finally, the probability of failure and the hazard rate of the film units as a function of the elongation level were estimated, demonstrating the applicability of this method as a tool for food packaging film failure prediction.

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Estimation of coffee shelf life under accelerated storage conditions using mathematical models - Systematic review

Cited by 4 publications

References 91 publications

Predicting the Shelf Life of Cup Chocolate Using the Arrhenius Model Based on Peroxide Value

Predicting the Shelf Life of Cup Chocolate Using the Arrhenius Model Based on Peroxide Value

Estimation shelf life on hand sanitizer that utilizes waru leaf (Hibiscus tiliaceus) waste using the accelerated method with arrhenius model

Accelerated Life Testing of Biodegradable Starch Films with Nanoclay Using the Elongation Level as a Stressor

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