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Type: Artigo de periódico
Title: The determination of dehydrated apple shelf-life using accelerated assays
Author: de Moura, SCSR
Berbari, SA
Germer, SPM
de Almeida, MEM
Fefim, DD
Abstract: preview a food shelf-life is essential to evaluate the kinetics of degradation reactions beyond the orientation of the more appropriate conservation conditions of the products. For the dehydrated apple shelf-life estimative, the product was packed in PE film of 140 and stored at 5 degrees C (control), 25 degrees C (room) and 35 degrees C (accelerated) temperatures and then evaluated based on objective color readings of L, a and b Hunter during 6 months at a 15-day interval. Experimental data showed that the color degradation follows the model of a zero order kinetic reaction. The Arrhenius model was applied to reaction rates (k) at each temperature and an activation energy (E-a) of 7.6 kcal.mol(-1) and Q(10) of = 2.0 was obtained. Shelf-life evaluation was based on subjective (Difference from Control Sensorial Discriminative Test) measurements over 4 months at 15 day intervals. The results suggest that the product stored at 35 T has 100 days shelf-life time; Since Q(10)= 2.0, the product stored at room temperature might be 200 days shelf-life time.
Subject: dehydrated apple
kinetic degradation
sensorial evaluation
Hunter colorimetry
Country: Brasil
Editor: Soc Brasileira Ciencia Tecnologia Alimentos
Rights: aberto
Date Issue: 2007
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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