Evaluation of shelf life of flavored dehydrated products using accelerated shelf life testing and the Weibull Hazard sensory analysis (EN)

Taoukis, PS (EN)

Bili, M (EN)

The shelf life of foods is a function of their composition, processing, packaging and environmental factors, most notably temperature. For dehydrated foods, end of shelf life is usually signaled by an unacceptable loss of sensory attributes. Since the time to reach this level of unacceptability, under normal storage conditions, is targeted to be 12 to 24 months, techniques of Accelerated Shelf Life Testing (ASLT) are employed to determine the shelf life of such products within a reasonable length of time. Use of Weibull Hazard Analysis facilitates the effective application of ASLT with sensory evaluation by allowing the use of a practical panel size and easy quantitation of the results. These can be used to model the shelf life behavior and to extrapolate from accelerated to normal conditions. The degradation of the intense sweetener aspartame was studied in a gelatin-based dessert with a fruity flavor. Tests were conducted at 45, 50 and 60°C and the end of shelf life, expressed as unacceptably low level of sweetness, was determined by sensory evaluation as 70.4, 51.9 and 24.3 days respectively. An activation energy of degradation of aspartame, EA, was calculated as 15.1 kcal/mol, from which a shelf life for the product stored at 20°C of 554 days was estimated. Sensory results correlated very well with HPLC measurements of the aspartame degradation giving practically the same EA, and showing that end of shelf life coincided in all cases with 60% remaining aspartame. © 1998 Elsevier B.V. All rights reserved. (EN)

journalArticle (EN)

Sensory Evaluation (EN)

Time Use (EN)

Activation Energy (EN)

Hazard Analysis (EN)

Shelf Life (EN)

Sensory Analysis (EN)

Environmental Factor (EN)

Εθνικό Μετσόβιο Πολυτεχνείο

Ψηφιακό Αποθετήριο της Κεντρικής Βιβλιοθήκης του ΕΜΠ | Dspace@NTUA

Κεντρική Βιβλιοθήκη Ε.Μ.Π.

Ιδρυματικό Αποθετήριο

Δημοσιεύσεις μελών Δ.Ε.Π. σε περιοδικά

Developments in Food Science (EN)

1998 (EN)

http://hdl.handle.net/123456789/12693

C (EN)

01674501 (EN)

637 (EN)

627 (EN)

40 (EN)

10.1016/S0167-4501(98)80083-6 (EN)