scholarly journals Shelf life prediction of straw mushrooms (Volvariella volvacea) based food enhancer using accelerated shelf life testing method

2022 ◽  
Vol 951 (1) ◽  
pp. 012069
Author(s):  
S Sadli ◽  
N M Erfiza ◽  
A Anam ◽  
Misrahanum
Keyword(s):  
Activation Energy ◽  
Linear Regression ◽  
Shelf Life ◽  
Storage Temperature ◽  
Food Product ◽  
Zero Order ◽  
Natural Food ◽  
Volvariella Volvacea ◽  
Life Testing ◽  
Straw Mushroom

Abstract Food shelf life is related to food safety since consumers need to be informed an expired date of the food product. This study aims to determine shelf life of natural food enhancer based on straw mushroom (Volvariella volvacea) using Accelerated Shelf Life Testing (ASLT). Determination of shelf life was carried out at 30, 40, 50°C followed by descriptive sensory (colour, aroma, taste) and moisture content analysis for 28 days. Further data of those parameter over storage time were plotted into a graph to obtain a linear regression equation of zero-order and first-order. Then relationship between ln slope (k) and storage temperature 1/T (°K) was plotted in a linear regression to determine activation energy. Equation of linear regression from the lowest activation value then was used to calculate the shelf life of the product. The taste parameter on zero-order was used in shelf life determination as the critical quality because it has the smallest activation energy as 1708.39 cal/mol. The Arrhenius equation then was calculated using this value to obtain degradation constant (k). The results showed that shelf life of the straw mushroom based food enhancer were 77.58 days at 30°C, 70.85 days at 40°C and 65.07 days at 50°C.

scholarly journals PENDUGAAN UMUR SIMPAN SIRUP BUAH TIN “KHAROMAH” DENGAN METODE ACCELERATED SHELF LIFE TESTING (ASLT)

Pro Food ◽  
2018 ◽  
Vol 4 (1) ◽  
pp. 277-282
Author(s):  
Ali Mursyid Wahyu Mulyono ◽  
Afriyanti . ◽  
Joko Setyo Basuki ◽  
Sri Sukaryani
Keyword(s):  
Activation Energy ◽  
Shelf Life ◽  
Room Temperature ◽  
Reducing Sugar ◽  
Life Testing

Pokoh Kidul is the center of figs plant in Wonogiri area. Figs was processed into syrup with “Kharomah” as brand by Posdaya Lancar Barokah. But, the shelf life of this syrup was not yet known. Therefore, the purpose of this study was to determine the shelf life of this syrup by the Accelerated Shelf Life Testing (ASLT) method. Product was saved at temperature of 50C, 300C and 500C for 28 days. Every 7 days, a sample was taken and then the color, pH and reducing sugar was analysed. The lowest activation energy was obtained from the analysis of reducing sugar changes, it is 287,55 mol/cal. The shelf life of figs syrup at room temperature was 19 days, and 22 days at low temperature.Keywords: ASLT, figs, shelf life, syrupABSTRAKDesa Pokoh Kidul merupakan sentra tanaman buah tin di daerah Wonogiri. Buah tin yang dihasilkan selama ini diolah menjadi sirup buah tin dengan merk “Kharomah” oleh Posdaya Lancar Barokah. Akan tetapi, belum diketahui umur simpan dari sirup ini. Oleh karena itu, tujuan dari penelitian ini untuk mengetahui umur simpan sirup buah tin dengan metode Accelerated Shelf Life Testing (ASLT). Metode penelitian yang digunakan yaitu dengan penyimpanan produk sirup pada tiga suhu yang berbeda yaitu 50, 300 dan 500C selama 28 hari. Setiap 7 hari sekali diambil sampel dan dilakukan analisis warna, pH dan kadar gula reduksi. Energi aktivasi terendah didapatkan dari hasil analisis perubahan kadar gula reduksi yaitu 287,55 mol/kal. Umur simpan sirup buah tin di suhu ruang selama 19 hari, sedangkan di suhu rendah selama 22 hari.

scholarly journals Training of SMEs for frozen food shelf life testing and novel smart packaging application for cold chain monitoring

2015 ◽  
Vol 4 (2) ◽  
Author(s):  
Theofania Tsironi ◽  
Marianna Giannoglou ◽  
Eleni Platakou ◽  
Petros Taoukis
Keyword(s):  
Shelf Life ◽  
Management System ◽  
Food Packaging ◽  
Food Product ◽  
Cold Chain ◽  
Accurate Information ◽  
Life Testing ◽  
Chain Management ◽  
Frozen Food ◽  
Selection Of

 Application of an optimized cold chain management system for frozen products can be assisted by monitoring with Time Temperature Integrators (TTI). TTI are smart labels that cumulatively show the product history in an easily measurable, time-temperature dependent change. In the IQ-Freshlabel European project enzymatic and photochromic TTI were developed and tested for frozen products. Further to the technical objectives, training activities were implemented to provide information and training to the staff of Small and Medium-sized Enterprises (SMEs) regarding the properties of the developed TTI and their utilization within food packaging, transport, storage and sale. In total, more than 276 European companies and consumers representing the frozen food industry, the packaging industry and food business operators were successfully trained. The objective of the present article is to describe a general methodology for frozen food shelf life testing and modelling, and the selection of appropriate TTI for specific foods. This document serves as a technical manual for SMEs, including a case study for frozen shrimp and application of enzymatic and photochromic TTI, aiming to build their capacities to understand and use TTI for frozen food products. The value of systematic modelling of the food quality kinetics as well as the response of the TTI in building an effective chill chain management system is also demonstrated. The TTI response study allows a reliable optimization and selection of TTI to be correlated to the target food product for which accurate information on temperature dependence is available.

scholarly journals Development of a Microbial Time/Temperature Indicator Prototype for Monitoring the Microbiological Quality of Chilled Foods

2008 ◽  
Vol 74 (10) ◽  
pp. 3242-3250 ◽  
Author(s):  
Hariklia Vaikousi ◽  
Costas G. Biliaderis ◽  
Konstantinos P. Koutsoumanis
Keyword(s):  
Activation Energy ◽  
Lactic Acid ◽  
Shelf Life ◽  
Metabolic Activity ◽  
Color Change ◽  
Lactic Acid Production ◽  
Microbiological Quality ◽  
Food Product ◽  
Inoculum Level

ABSTRACT A time/temperature indicator (TTI) system based on the growth and metabolic activity of a Lactobacillus sakei strain was developed for monitoring food quality throughout the chilled-food chain. In the designed system, an irreversible color change of a chemical chromatic indicator (from red to yellow) progressively occurs due to the pH decline that results from microbial growth and metabolism in a selected medium. The relation of the TTI response (color change) to the growth and metabolic activity (glucose consumption, lactic acid production, pH decrease) of L. sakei was studied. In addition, the temperature dependence of the TTI kinetics was investigated isothermally in the range of 0 to 16°C and modeled with a system of differential equations. At all temperatures tested, the pH and color changes of the TTI system followed closely the growth of L. sakei, with the endpoint (the time at which a distinct visual color change to the final yellow was observed) of the TTI coinciding with a population level of 107 to 108 CFU/ml. The endpoint decreased from 27 days at 0°C to 2.5 days at 16°C, yielding an activation energy of 97.7 kJ/mol, which was very close to the activation energy of the L. sakei growth rate in the TTI substrate (103.2 kJ/mol). Furthermore, experiments conducted on the effect of the inoculum level showed a negative linear relationship between the level of L. sakei inoculated in the system medium and the endpoint of the TTI. For example, the endpoint at 8°C ranged from 6 to 2 days for inoculum levels of 101 and 106 CFU/ml, respectively. This relationship allows the easy adjustment of the TTI endpoint at a certain temperature according to the shelf life of the food product of concern by using an appropriate inoculum level of L. sakei. The microbial TTI prototype developed in the present study could be used as an effective tool for monitoring shelf life during the distribution and storage of food products that are spoiled primarily by lactic acid bacteria or other bacteria exhibiting similar kinetic responses and spoilage potentials. Apart from the low cost, the main advantage of the proposed TTI is that its response closely matches the loss of the quality of a food product by simulating the microbial spoilage process in particular environments.

scholarly journals Evaluation of storage temperature, packaging system and storage duration on postharvest quality of straw mushroom (Volvariella volvacea)

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 679-689 ◽  
Author(s):  
Nur Sakinah M.J. ◽  
A. Misran ◽  
T.M.M. Mahmud ◽  
S. Abdullah ◽  
M. Azhar
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Storage Temperature ◽  
Edible Mushroom ◽  
Postharvest Quality ◽  
Volvariella Volvacea ◽  
Storage Duration ◽  
Lower Weight ◽  
Pvc Film ◽  
And Storage

Volvariella volvacea is an edible mushroom, highly perishable and has a very short shelf life (1-2 days) at room temperature (RT). This research was conducted to determine the postharvest qualities at different storage temperatures (10, 15ºC, and RT) and storage durations (0, 2, 4, 6 and 8 days) in perforated polyethylene (PE) films. V. volvacea stored at 15°C showed lower weight loss, no veil opening and retained higher firmness. Thus, the mushrooms were expanded to examine the optimum packaging systems (perforation, PVC film wrap, vacuum and control) applied to V. volvacea for 0-8 d at 15ºC. PVC film was shown to maintain higher firmness, lower weight loss, browning degree, and PPO enzyme activity compared to other packaging. Minor damages and ultrastructure tissue shrivelling were seen in PVC film packaging. Overall, V. volvacea was best stored at 15°C in PVC film to retain their quality and extend its shelf life.

scholarly journals UMUR SIMPAN KOPI LENGKUAS INSTAN MENGGUNAKAN METODE ACCELERATED SHELF LIFE TESTING (ASLT) DENGAN PENDEKATAN PERSAMAAN ARRHENIUS

BUANA SAINS ◽  
2020 ◽  
Vol 19 (2) ◽  
pp. 31
Author(s):  
Ratih Yuniastri ◽  
Ismawati Ismawati ◽  
Dyah Ayu Fajarianingtyas
Keyword(s):  
Shelf Life ◽  
Water Content ◽  
Storage Temperature ◽  
Block Design ◽  
Initial Water Content ◽  
Content Increase ◽  
Life Testing ◽  
Initial Water ◽  
Randomized Block Design ◽  
Processed Products

Galangal is one of the herbaceous plants that thrive in the Sumenep area and has been utilized by one of the Agro-industries in this area to become an instant galangal coffee product. Galangal processed products are one way to extend the shelf life of galangal. A decrease in quality during product storage can have an impact on the shelf of the product. To provide food safety guarantees for consumers and to support the creation of food independence, information about the shelf life of this product needs to be included. This research is to estimate the shelf life of instant galangal coffee products using the Accelerated Shelf Life Testing (ASLT) method with the Arrhenius approach, using a randomized block design (RBD). An increase in color and water content of instant galangal coffee indicates a decrease in product quality during the storage process. The parameter used to estimate the shelf life of products based on research results is water content. The initial water content of 5,237% with a critical water content of 18,67% and based on the Arrhenius equation the rate of water content increase was K = 656,94.e-3150,7(1/T). The shelf life of the instant galangal coffe product under study was 671 days at storage temperature 30oC; 411 days at 45oC: and 352 days at 50oC wit RH condition maintained at 70%.

scholarly journals PENENTUAN UMUR SIMPAN CUKA KAKAO MENGGUNAKAN METODE ACCELERATED SHELF-LIFE TESTING (ASLT) DENGAN PENDEKATAN ARRHENIUS

2018 ◽  
Vol 6 (2) ◽  
pp. 135
Author(s):  
Ni Wayan Sukmayanti ◽  
G.P. Ganda Putra ◽  
Lutfi Suhendra
Keyword(s):  
Acetic Acid ◽  
Shelf Life ◽  
Storage Temperature ◽  
Total Suspended Solid ◽  
Suspended Solid ◽  
Temperature Treatment ◽  
Cocoa Bean ◽  
Life Testing ◽  
Quality Change ◽  
Cocoa Bean Fermentation

Cocoa vinegar is a fermented vinegar produced from a product of cocoa bean fermentation. The aims of this study were to determine quality change of cocoa vinegar during retention and determine its self-life by using Accelerated Shelf-Life Testing (ASLT) method by Arrhenius Equation Approach. This research was conducted by using one factor, and it was storage temperature treatment that consisting of 3 levels, 30, 40 and 50?C. Retention and observation start from 0 week until 16 weeks, with parameters that observe were acetic acid, pH, total suspended solid and turbidity. Cocoa vinegar has decreased quality during storage, at 30?C, 40?C and 50?C. During storage of the three temperatures, the temperature of 50?C suffered the most rapid deterioration with the characteristic of decreasing the acetic acid content by more than 50%, and the increase of pH, total suspended solid and turbidity on the 63rd day. Shelf life of cocoa vinegar by using the characteristic of acetic acid with linear regression equation y = -4624.x + 10.30 with R² = 0.999.at storage from temperature 10, 20, 30, 40, and 50?C respectively were 431 days (14.3 months). 246 days (8.20 months). 146 days (4.86 months). 89 days (2.96 months).and 56 days (1.86 months). Keywords: vinegar of cocoa, self-life prediction, ASLT method

scholarly journals MODEL KINETIKA DEGRADASI CAPSAICIN CABAI MERAH GILING PADA BERBAGAI KONDISI SUHU PENYIMPANAN (Kinetic Model of Capsaicin Degradation on Red Chilli Paste at Various Storage Temperature)

2014 ◽  
Vol 34 (03) ◽  
pp. 330 ◽  
Author(s):  
Dharia Renate ◽  
Filli Pratama ◽  
Kiki Yuliati ◽  
Gatot Priyanto
Keyword(s):  
Activation Energy ◽  
Particle Size ◽  
Shelf Life ◽  
Storage Time ◽  
Arrhenius Equation ◽  
Storage Temperature ◽  
Hplc Method ◽  
Kinetic Reaction ◽  
C 30 ◽  
And Storage

The objective of this research was to asses relationship between temperature and storage time of capsaicin degradation of red chilli paste and to measure activation energy and shelf life using the Arrhenius model. The treatmens were storage temperature (20°C, 30°C, 40°C) and storage times (0, 2, 4, 6, 8, 10 weeks).  Parameters analyzed were capsaicin content using HPLC method, pH, and particle size.  The data was analyzed using linier regression and Arrhenius equation  The results showed that temperature condition and storage time affected capsaicin degradation of red chilli paste, unlike pH and particle size.  The longer storage time the lower capsaicin content.  The capsaicin content of red chilli paste storedat 30°C and 40°C in week-4 was 746,36 μg/g and 714,19 μg/g respectively, and it declined to 149,31 μg/g and 136,77 μg/g after being stored for ten weeks.  Research concluded that red chilli paste stored for 10 weeks at 20°C caused the lowest capsaicin degradation from   916.8029 μg/g  to 683.8097 μg/g. Degradation rate of capsaicin followed the first order reaction.  Arrhenius equation for capsaicin was  Y= -9356.3x + 27.836, (R=0.76), and activation energy was 18.581 kcal/mol.  Shelf life determination of capsaicin followed kinetic reaction equation of the fi rst order  i.e t = ln(Ao-At)/k.  The self life of red chilli paste stored at 20°C, 30°C and 40°C were 10.62 weeks, 8.62 weeks and 8.45 weeks respectively.Keywords: Red chilli paste, degradation, capsaicin, particle size, kinetic reaction ABSTRAKTujuan penelitian untuk mengkaji hubungan suhu dan lama penyimpanan terhadap degradasi capsaicin cabai merah giling serta menghitung energi aktivasi dan waktu simpan dengan pendekatan model persamaan Arrhenius. Perlakuan terdiri dari dua faktor yaitu suhu penyimpanan (20°C, 30°C, dan 40°C) serta lama penyimpanan (0, 2, 4, 6, 8 dan 10minggu). Metode analisis untuk kadar capsaicin menggunakan HPLC. Analisis pendukung yaitu pH dan ukuran partikel.  Data disajikan dengan grafi k persamaan regresi linier dan persamaan Arrhenius.  Hasil penelitian menunjukkan bahwa kondisi suhu dan lama penyimpanan berpengaruh terhadap degradasi capsaicin cabai merah giling, namun, pH dan ukuran partikel tidak berpengaruh secara signifi kan.  Semakin lama penyimpanan maka kandungan capsaicin semakin menurun.  Kadar capsaicin cabai giling yang disimpan pada suhu 30°C dan 40°C  pada minggu ke-empat masing masing sebesar 746,36 μg/g dan 714,19 μg/g menurun perlahan sampai pada  minggu ke-10 menjadi 149,31 μg/g dan 136,77 μg/g.  Dari hasil penelitian disimpulkan bahwa kadar capsaicin cabai giling yang disimpan pada suhu 20°C selama 10 minggu merupakan degradasi terendah dari 916,80 μg/g menjadi 683,81 μg/g.  Laju degradasi capsaicin mengikuti orde satu.  Persamaan Arrhenius untuk Capsaicin adalah Y= 27,836-9356,3x (R=0,76) dan energi aktivasisebesar 18581,65 kal/mol. Penentuan umur simpan capsaicin mengikuti persamaan kinetika reaksi orde satu yaitu t =ln(Ao-At)/k, maka umur simpan capsaicin cabai merah giling yang disimpan pada suhu 20°C, 30°C dan 40°C berturutturut sebesar 10,64 minggu; 8,62 minggu dan 8,45 minggu.Kata kunci: Cabai merah giling, degradasi, capsaicin, ukuran partikel, kinetika reaksi

scholarly journals Kinetika Oksidasi Protein Ikan Kakap (Lutjanus sp) Selama Penyimpanan

2017 ◽  
Vol 37 (2) ◽  
pp. 199
Author(s):  
Rahim Husain ◽  
Suparmo Suparmo ◽  
Eni Harmayani ◽  
Chusnul Hidayat
Keyword(s):  
Activation Energy ◽  
Storage Temperature ◽  
Protein Isolate ◽  
Zero Order ◽  
Red Snapper ◽  
Protein Carbonyls ◽  
Fish Protein ◽  
Oxidation Reactions ◽  
K Value ◽  
Temperature Storage

Fish protein is oxidased easily during storage. The oxidation reaction rate can be approached through the order to zero or first order. The objective of this research was to study the oxidation rate during storage by determining the amount of activation energy (Ea) and constant change (k). The results showed that the increased of temperature storage from 0 °C to 40oC can increased the k value from 0.0617 to 0.311. The carbonyl content of red snapper protein isolate can be increased to higher level as storage temperature increase to 40 °C with higher level increase at higher temperature. The activation energy of oxidation reactions that cause oxidation of the protein is 42.015 Kj/mol.K to zero order. Kinetics increase in protein carbonyls: the higher the temperature storage protein isolate red snapper (Lutjanus sp), the greater the value of a constant (k) is obtained. Kinetics studies show that an increase in the rate of reaction of oxidative damage fish protein  (Lutjanus sp) during storage by following zero order reactions. ABSTRAKProtein ikan mudah rusak akibat oksidasi selama penyimpanan. Kecepatan reaksi oksidasi dapat didekati melalui orde ke nol maupun orde pertama. Penelitian ini bertujuan untuk mempelajari oksidasi selama penyimpanan dengan menentukan besaran energi aktivasi (Ea) dan konstanta perubahan (k). Hasil menunjukkan bahwa nilai k meningkat dari 0,0617 menjadi 0,311 dengan peningkatan suhu dari 0 °C ke 40 °C. Energi aktivasi reaksi oksidasi yang menyebabkan terjadinya oksidasi protein adalah 42,015 Kj/mol.K untuk orde nol. Kinetika peningkatan protein karbonil: semakin tinggi suhu penyimpanan protein ikan kakap (Lutjanus sp) semakin besar nilai konstanta (k) yang diperoleh. Studi kinetika juga memperlihatkan bahwa  peningkatan laju reaksi kerusakan oksidasi protein ikan kakap (Lutjanus sp) selama penyimpanan  mengikuti reaksi orde ke nol atau reaksi berjalan lambat.

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