Kinetics of Food Deterioration and Shelf-Life Prediction

Labuza, Theodore P.; Saguy, I. Sam; Taoukis, Petros

doi:10.1201/9781420049077.ch9

Cited by 28 publications

(13 citation statements)

References 82 publications

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“…On its turn, the quality decay rate is the result of the interactive effects of different variables accounting for the intrinsic product characteristics (i.e., component concentrations, pH, water activity, presence of catalysts, etc. ), packaging properties and performances, and storage conditions (temperature, light exposure, relative humidity, oxygen availability) [ 4 , 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers

Manzocco

Romano

Calligaris

et al. 2020

Foods

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In packed low-moisture foods such as crackers, oxidation is generally the main cause of quality depletion during storage. It is commonly believed, but scarcely investigated, that product shelf life depends on the oxidative status of the lipid ingredients. In this study, the influence of oxidation degree of the ingredient sunflower oil on cracker oxidative stability and hence shelf life was investigated. To this aim, oil with increasing peroxide values (PVs) (5, 11, and 25 mEqO2/kgoil) was used to prepare crackers. Just after production, crackers presented similar peroxide and rancid odor intensity, probably due to the interactive pathways of oxidative and Maillard reactions. Crackers were packed and analyzed for PV and rancid odor during storage at 20, 40, and 60 °C. Rancid odor well discriminated cracker oxidative status. Relevant oxidation rates were used to develop a shelf life predictive model based on the peroxide value of the ingredient oil. It was estimated that an oil PV from 5 to 15 mEqO2/kgoil shortens cracker Shelf Life (SL) by 50%, independently of storage temperature. These results demonstrate the critical impact of ingredient quality on product performance on the market.

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Section: Introductionmentioning

confidence: 99%

Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers

Manzocco

Romano

Calligaris

et al. 2020

Foods

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“…As per the data from adsorption, the product will retain the microbial stability at a w less than 0.6. 41 From the BET equations, the monolayer moisture content for adsorption is recorded to be 4.3 g per 100 g d.b and 7.6 g per 100 g for the desorption isotherm. The lower value of monolayer moisture content shows the higher stability of powder.…”

Section: Resultsmentioning

confidence: 99%

Optimization of spray-drying conditions using response surface methodology, physico-chemical characterization and shelf-life estimation of pineapple powder

Sharma¹,

Nath²,

Seth³

2023

Sustainable Food Technol.

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“…High water content will make the product appear brighter because water has the property of reflecting and transmitting light [10]. In addition, non-enzymatic browning reaction or Maillard reaction is possible during storage at high temperatures as a consequence of high carbohydrate content originating from tapioca starch raw materials [11].…”

Section: Kinetics Of Deterioration Reaction On Whiteness Of Analog Ricementioning

confidence: 99%

Estimation of Shelf-life of Porang Glucomannan Analog Rice By Accelerated Shelf-life Testing (ASLT) Method

Dharma,

Mukti,

Buschle-Diller

et al. 2023

Advances in Biological Sciences Research

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Analog rice is rice made from some or all non-rice ingredients and was created as a food diversification product so that it can be an alternative staple food to replace rice produced from rice. The shelf-life of food products can be determined using the ASLT method, which in principle accelerates the rate of deteriorating quality of stored products measured by selected critical parameters, such as color, aroma or moisture content. The aim of this research was to establish critical parameters and determine the shelf-life of analog rice made from porang glucomannan flour without packaging and with vacuum packaging. In this study, the critical parameters for the shelf-life of analog rice were the moisture content and the degree of whiteness. Based on the results, the parameter with the lowest activation energy was the moisture content, and thus had the most influence on the deterioration of analog rice samples. The shelf-life of unpackaged analog rice at 35° was found to be 50.32 days while the shelf-life of vacuum-packed analog rice at the same temperature was 150.82 days. The results show that vacuum packaging could considerably improve the shelf-life of analog rice.

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Kinetics of Food Deterioration and Shelf-Life Prediction

Cited by 28 publications

References 82 publications

Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers

Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers

Optimization of spray-drying conditions using response surface methodology, physico-chemical characterization and shelf-life estimation of pineapple powder

Estimation of Shelf-life of Porang Glucomannan Analog Rice By Accelerated Shelf-life Testing (ASLT) Method

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