Inclusion of the variability of model parameters on shelf-life estimations for low and intermediate moisture vegetables

Escobedo‐Avellaneda, Zamantha; Velázquez, Gonzalo; Torres, J. Antonio; Welti‐Chanes, Jorge

doi:10.1016/j.lwt.2012.01.032

Cited by 31 publications

(21 citation statements)

References 18 publications

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“…Cham‐cham can be classified as intermediate moisture foods as the moisture content ranges with average value of 38.6% (Escobedo‐Avellaneda et al . ) and supposed to have a complex association between food components and water vapors which may vary depending on temperatures. As a result, changes could possibly be observed in the behavior of sorption on active sites of proteins and carbohydrates resulting in higher EMC values at 40C as compared to 25C up to A w of 0.65.…”

Section: Resultsmentioning

confidence: 99%

Effect of Temperature on Sorption Isotherms and Thermodynamics of Intermediate Moisture Category Indian Milk Product Cham-cham

Puri

Khamrui

2015

Journal of Food Processing and Preservation

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Cham‐cham, a traditional Indian milk product prepared by heat and acid coagulation of milk, has a shelf life of a few days. Its storage stability could be studied by monitoring the changes in water activity at different temperatures and humidity. Hence, moisture sorption characteristics of cham‐cham were determined at three temperatures i.e., 5, 25 and 40C to obtain sorption isotherms. The data obtained were fitted to several models in which BET (Brunauer–Emmett–Teller), Modified Mizrahi and Henderson model gave best fit. From the BET equation, monolayer moisture content calculated at 5, 25 and 40C were 24.27, 15.60 and 18.25%, respectively. Density of sorbed water, number of adsorbed monolayers, percent bound water and surface area of adsorbent were calculated. The porosity of cham‐cham increased with increase in temperature. The net isosteric heat of sorption decrease exponentially with increasing moisture content and enthalpy–entropy compensation theory confirmed the process to be spontaneous and enthalpy driven. Practical Applications The equilibrium moisture content, monolayer moisture content, net isosteric heat of sorption and related properties calculated can be used to represent the state of water present in cham‐cham at different temperatures for physicochemical and microbiological changes. These results could successfully be utilized in predicting water activity values of cham‐cham at different temperature and moisture content. The predicted water activity values may prove successful in studying and enhancing the shelf life of cham‐cham by designing the production process and packaging material for cham‐cham making and packaging.

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Section: Resultsmentioning

confidence: 99%

Effect of Temperature on Sorption Isotherms and Thermodynamics of Intermediate Moisture Category Indian Milk Product Cham-cham

Puri

Khamrui

2015

Journal of Food Processing and Preservation

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“…For a moisture sensitive product like dried longan, shelf life depending mainly on the uptake of a certain amount of moisture into or loss from the package can be estimated from moisture sorption isotherms using the Equation (3) [1] ln…”

Section: Shelf Life Prediction Of Dried Longanmentioning

confidence: 99%

“…To add value to the harvest and especially to extend shelf life of the longan flesh, it is typically dried and packaged for distant markets. Effective drying of the longan flesh should yield water activity (a w ) of <0.6 which is able to inhibit growth of micro-organisms [1]. Since this dried product has a high moisture adsorption rate, its shelf life is usually shortened by bacterial and microbial contaminations.…”

Section: Introductionmentioning

confidence: 99%

Biodegradable nanocomposite blown films based on poly(lactic acid) containing silver-loaded kaolinite: A route to controlling moisture barrier property and silver ion release with a prediction of extended shelf life of dried longan

Girdthep

Worajittiphon

Molloy

et al. 2014

Polymer

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“…For this purpose, the main quality parameters should be considered, as also the degree of deterioration necessary to establish the end of the shelf life (Sanjuán, Bom, Clemente, & Mulet, 2004). The shelf life depends on extrinsic factors such as processing, packaging properties, temperature and relative humidity of the environmental air, luminosity and headspace conditions, as well as intrinsic factors of the food such as acidity, available oxygen, additives, level of microbial contamination, redox potential and water activity (Escobedo-Avellaneda, Velazquez, Torres, & Welti-Chanes, 2012).…”

Section: Introductionmentioning

confidence: 99%

Shelf life of powdered Campomanesia adamantium pulp in controlled environments

2012

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The objective of this study was to evaluate the shelf life of powdered guavira pulp obtained by a foam mat drying process. The dehydrated guavira pulp was packed into low density polyethylene (LDPE) bags and stored under two controlled conditions: environmental (25°C, RH 75%) and accelerated (35°C, RH 90%) for 90 days. The shelf life was accompanied by carrying out the following analyses every 10 days: moisture content, water activity, vitamin C content, pH and titratable acidity. Vitamin C was the quality attribute used to determine the shelf life of the product, by determining its degradation kinetics as a function of storage time. The linear regression data showed that the vitamin C degradation reaction fitted the zero and first order kinetic models. The shelf life of the powdered guavira pulp under environmental conditions was approximately 49 days, and under accelerated conditions (35°C) 45 days. The Q10 was equal to 1.09, predicting a shelf life similar to that found under environmental conditions. The moisture content for these conditions was 10.0% e 5.4% for 35°C and 25°C, respectively. The above demonstrate the efficiency of the accelerated test in predicting the shelf life of the product.

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Inclusion of the variability of model parameters on shelf-life estimations for low and intermediate moisture vegetables

Cited by 31 publications

References 18 publications

Effect of Temperature on Sorption Isotherms and Thermodynamics of Intermediate Moisture Category Indian Milk Product Cham-cham

Effect of Temperature on Sorption Isotherms and Thermodynamics of Intermediate Moisture Category Indian Milk Product Cham-cham

Biodegradable nanocomposite blown films based on poly(lactic acid) containing silver-loaded kaolinite: A route to controlling moisture barrier property and silver ion release with a prediction of extended shelf life of dried longan

Shelf life of powdered Campomanesia adamantium pulp in controlled environments

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