scholarly journals Evaluating Freshness Loss of Green Tea with Q10 Method and Weibull Hazard Analysis under Accelerated Shelf Life Testing

2022 ◽  
Vol 2022 ◽  
pp. 1-10
Author(s):  
Mengxuan Xiao ◽  
Sitong Liu ◽  
Huozhu Jin ◽  
Mingji Xiao ◽  
Huiqiang Wang ◽  
...  
Keyword(s):  
Chemical Analysis ◽  
Shelf Life ◽  
Sensory Evaluation ◽  
Green Tea ◽  
Hazard Analysis ◽  
Life Testing ◽  
Choice Analysis ◽  
Important Quality ◽  
C 30 ◽  
Alternative Choice

The important quality of green tea is freshness, but high temperature, light, oxygen, and humidity during storage may reduce the freshness of green tea. Thus, this study investigated the freshness loss of green tea (FLGT) under an accelerated shelf-life testing (ASLT) by sensory evaluation and acceptability test. The FLGTs of the samples stored at 20°C, 30°C, and 40°C, were determined as 67 days, 55 days, and 45 days, respectively by the Q10 method. In addition, they were further determined as 67 days, 57 days, and 42 days, respectively, by the Weibull Hazard Analysis (WHA). The sensory evaluation and acceptability test confirmed the correctness of the above results by 2-alternative choice analysis and chemical analysis. The Q10 method was applied to predict the FLGTs stored at 4°C and −20°C which were 93 days and 150 days, which was further verified by 2-alternative choice analysis and chemical analysis. The results show that it is possible to predict the suitable drinking period of green tea during storage by the Q10 method.

Improvement of shelf-life and wholesomeness of ground beef by irradiation—2. Chemical analysis and sensory evaluation

Meat Science ◽  
1994 ◽  
Vol 36 (3) ◽  
pp. 371-380 ◽  
Author(s):  
N. Lefebvre ◽  
Chantal Thibault ◽  
R. Charbonneau ◽  
J.-P.G. Piette
Keyword(s):  
Chemical Analysis ◽  
Shelf Life ◽  
Sensory Evaluation ◽  
Ground Beef

scholarly journals Penurunan mutu dan pendugaan umur simpan sup krim instan labu kuning diperkaya tempe untuk lansia dengan metode accelerated shelf life testing (ASLT)

2020 ◽  
Vol 8 (2) ◽  
pp. 134-142
Author(s):  
Salma Shafrina Aulia ◽  
Budi Setiawan ◽  
Tiurma Sinaga ◽  
Ahmad Sulaeman
Keyword(s):  
Lipid Oxidation ◽  
Shelf Life ◽  
Water Content ◽  
Water Activity ◽  
Critical Parameter ◽  
Storage Period ◽  
Life Testing ◽  
Quality Of Water ◽  
Long Time

Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant cream soup was stored for a long time. Objectives: This study aimed to analyze quality of water content, water activity and lipid oxidation in instant pumpkin cream soup during storage and estimated the shelf life of pumpkin cream soup enriched with tempeh.Method:  Quality storage was analyzed using of water content, water activity (aw) and lipid oxidation. Estimation of shelf life was analyzed using Arrhenius Accelerated Shelf Life Testing (ASLT) model.Results: The results showed that the water content, aw levels and lipid oxidation of instant pumpkin cream soup increased during the storage period. The critical parameter used in this study was lipid oxidation. Instant cream soup without the addition of tempeh can last 447 days  while the cream soup with the addition of tempeh has a shelf life of 433 days.Conclusion: Quality of instant pumpkin cream soup decreased during the storage period and it would be expired over a year.

scholarly journals Application of Green Tea Extract as Food Preservative to Improve Shelf Life of Overnight Pickled Cucumber

2009 ◽  
Vol 56 (12) ◽  
pp. 660-664 ◽  
Author(s):  
Takahisa Miyamoto ◽  
Motokazu Nakayama ◽  
Naofumi Shigemune ◽  
Hajime Tokuda ◽  
Tomoyo Matsushita ◽  
...  
Keyword(s):  
Shelf Life ◽  
Green Tea ◽  
Green Tea Extract ◽  
Food Preservative ◽  
Tea Extract

Multivariate accelerated shelf-life testing: a novel approach for determining the shelf-life of foods

2006 ◽  
Vol 20 (1-2) ◽  
pp. 76-83 ◽  
Author(s):  
André M. K. Pedro ◽  
Márcia M. C. Ferreira
Keyword(s):  
Shelf Life ◽  
Life Testing ◽  
Novel Approach

scholarly journals Analisis Organoleptik (Aroma dan Warna) dan Nilai TBA dalam Pendugaan Umur Simpan Bumbu Mi Aceh dengan Metode Accelarated Shelf-Life Testing (ASLT) Menggunakan Persamaan Arrhenius

2020 ◽  
Vol 11 (2) ◽  
pp. 69-74
Author(s):  
Muhammad Nazly Hasibuan ◽  
Eti Indarti ◽  
Novia Mehra Erfiza
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Thiobarbituric Acid ◽  
Aluminum Foil ◽  
Critical Parameters ◽  
Life Testing ◽  
Thiobarbituric Acid Test ◽  
Semi Empirical ◽  
Acid Test

Aceh noodle seasoning was made from red chili, red onion, garlic, cardamom, turmeric, ginger, cumin, candlenut, coriander and pepper. All ingredients were mashed and then sauteed in a frying pan with the addition of cooking oil. In the food industry it is necessary to determine the shelf life so the consumers know the quality of the product. Shelf life is the periode of a product from the production process until the product has decreased in quality or is not suitable to consumption. This research was conducted using a semi-empirical accelerated shelf-life testing method with the Arrhenius equation. The estimation of shelf life was determined through the quality change of Aceh noodle seasoning which packed with aluminum foil packaging and stored based on temperature factor (room temperature, 40o C, and 50o C). Each sample was analyzed of thiobarbituric acid test, flavour and descriptif test in duplicate. The results show that Aceh noodle seasoning shelf life based on the critical parameters  stored at room temperature (27-30oC) was 71 days, at 40oC was 49 days, and at 50oC was 35 days.

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