scholarly journals Determination of Galendo’s Shelf Life on Various of Storage Temperatures by Arrhenius Method

2021 ◽  
Vol 3 (4) ◽  
pp. 141-152
Author(s):  
Asep Dedy Sutrisno ◽  
Wisnu Cahyadi
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Aluminum Foil ◽  
Peroxide Number ◽  
Rancid Odor ◽  
Test Parameter ◽  
Deterioration Rate ◽  
A Value ◽  
And Storage

This study aims to estimate the shelf life by applying the Arrhenius formula model to "galendo" which is vacuum packed and stored at various temperatures. Estimation of the shelf-life limit of galendos was carried out by measuring the peroxide number and sensory values ​​of galendos which were deliberately kept open without being packed at room temperature (25 ○C). The sensory values ​​used as the threshold for consumer rejection of the level of galendo's rancid odor were achieved on the 27th day of storage and the current peroxide count value was 42.2724 meq/kg. Galendo which was vacuum packed with aluminum foil and stored at various temperatures of 15 ○C, 25 ○C, and 35 ○C, then the shelf life was determined using the Arrhenius and Q10 models based on the parameters of the total peroxide number (TPN) and the total microbial content. Based on the experiment in this study, the estimation results of galendo's shelf life based on the total peroxide number (TPN) test parameter show that storage at 15 ○C has a shelf life of 83 days with a deterioration rate (k) of 0.0207, storage at 25 ○C shelf life 67 days with a deterioration rate (k) 0.0247, and storage at a temperature of 35 ○C for 58 days with a deterioration rate (k) 0.0286. The rate of quality degradation with a value of Q10 (15 oC - 25 oC) of 1.23 and a value of Q10 (25 oC - 35 oC) of 1.16. The higher the storage temperature, the higher the microorganism content.

scholarly journals SHELF LIFE OF NORI FROM Gracilaria sp. WITH ALUMUNIUM FOIL PACKAGING BASED ON THE ACCELERATED SHELF LIFE TEST METHOD

2021 ◽  
Vol 2 (1) ◽  
pp. 1-10
Author(s):  
Evi Liviawaty ◽  
Sapinatun Namira ◽  
Subiyanto Subiyanto ◽  
Eddy Afrianto
Keyword(s):  
Shelf Life ◽  
Critical Parameter ◽  
Storage Temperature ◽  
Arrhenius Plot ◽  
Aluminum Foil ◽  
Test Method ◽  
Life Test ◽  
Arrhenius Model ◽  
Quality Degradation

This research was conducted at the Laboratory of Fisheries Products Processing, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jatinangor. The purpose of this research is to determine the shelf life of Nori from Gracilaria sp. with the Accelerated Shelf Life Test (ASLT) method Arrhenius Model using Aluminum Foil packaging. Aluminum foil packaging is a package composed of hermetic, flexible, and opaque metal so that it has high protection properties against water vapor, light, grease and gas. The determination of the shelf life of the ASLT method is carried out using parameters of environmental conditions that can accelerate the process of product quality degradation, namely by storing the product at several temperatures above normal storage temperature. The observations used in determining the shelf life of Gracilaria sp. using a sensory test and a water content test with storage for 35 days, at a temperature of 25oC and 35oC. The result of the Arrhenius model calculation, the appearance parameter is selected as the critical parameter because it has the lowest Activation Energy (Ea) in determining the shelf life of Gracilaria sp. which is packaged using PE plastic. The results show that the parameters used to determine the shelf life of the product are the taste parameters based on the order 1 reaction with the Arrhenius Plot Ln K = 0.026 – 1318.4 (1 / T) and Ea of 2619.66 Kj/mol. The shelf life of Nori Gracilaria sp. if stored at 25oC temperature is 89 hari 7 jam.

scholarly journals Determination of Shelf-life of Black Mini Tomato Based on Maturity and Storage Temperature

2015 ◽  
Vol 33 (5) ◽  
pp. 687-696 ◽  
Author(s):  
Mehea Park ◽  
Jeongmin Seo ◽  
Heeyeon Won ◽  
Jongbun Seo ◽  
Doogyung Moon ◽  
...  
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
And Storage

scholarly journals Determination of Greening and Shelf Life of Potato Based on Washing and Storage Temperature Conditions

2017 ◽  
Vol 62 (1) ◽  
pp. 66-72
Author(s):  
Su Jeong Kim ◽  
◽  
Hwang Bae Sohn ◽  
Su Young Hong ◽  
Jung Hwan Nam ◽  
...  
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Temperature Conditions ◽  
And Storage

Oxidation Kinetics of Hazelnut Shelf-Life Prediction Model

2012 ◽  
Vol 200 ◽  
pp. 466-469
Author(s):  
Wen Li Dong ◽  
Xue Gong ◽  
Jing Dong ◽  
Ling Jin ◽  
Yu Xiang Wei
Keyword(s):  
Prediction Model ◽  
Shelf Life ◽  
Peroxide Value ◽  
Storage Temperature ◽  
Order Kinetic ◽  
Shelf Life Prediction ◽  
Changing Patterns ◽  
Kinetics Of ◽  
Life Prediction Model

The changing patterns of filbert peroxide value through the determination of different storage temperature conditions,research the dynamics characteristics of oxidative rancidity of filbert. By regression analysis base on the storage time and the logarithm of peroxide value,it concluded the grease oxidation reaction first-order kinetic equation of filbert.Using Arrhenius equation and Q10 model for 5 ~ 35 °C temperature within the shelf life of any temperature prediction model.

scholarly journals Pengaruh kemasan plastik dan suhu penyimpanan terhadap masa simpan buah manggis (Garcinia mangostana L)

2016 ◽  
Vol 1 (1) ◽  
pp. 977-984
Author(s):  
Nurita Agustia ◽  
Raida Agustina ◽  
Ratna Ratna
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Economic Value ◽  
Garcinia Mangostana ◽  
Cold Temperatures ◽  
Plastic Packaging ◽  
And Storage

Abstrak. Merupakan salah satu komoditi buah-buahan yang memiliki nilai ekonomi dan banyak digemari masyarakat. Manggis merupakan salah satu buah yang memiliki umur simpan yang relatif singkat, setelah itu manggis akan menjadi busuk dan tidak layak lagi bila di simpan di ruangan, Oleh karena itu perlu dilakukan pengemasan dan penyimpanan pada suhu dingin untuk mempertahankan masa simpan buah manggis. Penelitian ini bertujuan untuk melihat pengaruh kemasan plastik dan suhu penyimpanan terhadap masa simpan buah manggis.Abstract. Is one of the commodities fruits that have economic value and much-loved community. Mangosteen is a fruit that has a relatively short shelf life, after that mangosteen will be rotten and unfit when stored in the room, therefore it is necessary for packaging and storage at cold temperatures to preserve the shelf life of the mangosteen fruit. This study aims to look at the effect of plastic packaging and storage temperature on the shelf life of the mangosteen fruit.

scholarly journals Pengujian Umur Simpan Kopi Arabika Bubuk Pada Jenis Kemasan dan Suhu Simpan Yang Berbeda

2021 ◽  
Vol 8 (1) ◽  
pp. 37
Author(s):  
Elsera Br Tarigan ◽  
Edi Wardiana ◽  
Handi Supriadi
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Storage Period ◽  
Fat Content ◽  
Test Method ◽  
Life Test ◽  
Coffee Plantations ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

<p><em>Coffee is a beverage that is widely consumed around the world. Proper packaging and storage temperature may extend shelf life of ground coffee. The study aimed to analyze the shelf life of ground Arabica coffee stored in different packaging types and temperature, conducted at smallholder coffee plantations in Garut Regency and the Integrated Laboratory of Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, from June to August 2018. A completely randomized design in factorial was used with 3 factors and 2 replications. The first factor was the packaging type  which consisted of 3 types: thick alumunium  foil 65</em><em>m</em><em> (AF65), thick alumunium  foil 130</em><em>m</em><em> (AF130), and thick lamination 114</em><em>m</em><em> (L144). The second factor was the storage temperature which consisted of 3 levels: 25 <sup>o</sup>C, 35 <sup>o</sup>C, and 45 <sup>o</sup>C, while the third factor was the storage period which consisted of 5 levels: coffee unstored, and coffee stored for 2 weeks, 4 weeks, 6 weeks, and 8 weeks. The variables observed were the water and fat content, and the analysis of shelf life was carried out using the ASLT (Accelerated Shelf Life Test) method. The results showed that during storage, the water content increased, whereas the fat content decreased. Fat content is a critical variable in determining the shelf life of coffee. The coffee in AF130 packaging has longer shelf life than in AF65 and L144. To extend the shelf life of coffee packaged in AF130 and L144 is best kept at 45<sup> o</sup>C whereas coffee in AF65 packaging  is ideally at 25<sup> o</sup>C.</em></p>

Effects of Dry Ice and Superchilling on Quality and Shelf Life of Arctic Charr (Salvelinus alpinus) Fillets

2007 ◽  
Vol 3 (3) ◽  
Author(s):  
Huynh Nguyen Duy Bao ◽  
Sigurjón Arason ◽  
Kristín Anna Þórarinsdóttir
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Salvelinus Alpinus ◽  
Arctic Charr ◽  
Negative Effects ◽  
Dry Ice ◽  
Fish Flesh ◽  
Microbial Analysis ◽  
And Storage

The influence of different cooling techniques (dry ice/ice packs) and storage temperature (-2°C/3°C) to prolong the shelf life of Arctic charr (Salvelinus alpinus) fillets were evaluated by sensory analysis, physical methods, chemical and microbial analysis. The effects of storage temperature were stronger than of different cooling agents. Superchilling (-2°C) of fillets packed with dry ice resulted in 6 days extension of shelf life compared to chilling (3°C). The use of dry ice parallel to superchilling prolonged shelf life for 1 day compared to fillets stored with ice packs. No negative effects on quality of the fillets where detected that could be linked to cell destruction caused by partial freezing or to sour taste, caused by absorption of CO2 gas in fish flesh.

Methodology for the accelerated determination of the shelf life of wheat and rye grain

2021 ◽  
pp. 768-774
Author(s):  
K.B. Gurieva ◽  
S.L. Beletskiy ◽  
N.A. Khaba
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Food Products ◽  
Acid Number

An overview of methods for determining the shelf life of food products is given. An accelerated method, which includes storing grain at a temperature of 20–40 °C, regularly determining the acid number of fats, while using samples from at least three batches of grain of the same crop, has been developed. Based on the obtained results, the estimated shelf life at any storage temperature is determined by calculation using the “Reserve-forecast” program, taking into account that the maximum permissible value of the acid number of fats is: 25 mg KOH/g of fat — for wheat, 23 mg KOH/g fat — for rye. The proposed methodology makes it possible to shorten the duration and reduce the complexity of determining the grain shelf life.

scholarly journals Effect of Potassium Lactate and a Potassium Lactate–Sodium Diacetate Blend on Listeria monocytogenes Growth in Modified Atmosphere Packaged Sliced Ham

2007 ◽  
Vol 70 (10) ◽  
pp. 2297-2305 ◽  
Author(s):  
L. A. MELLEFONT ◽  
T. ROSS
Keyword(s):  
Listeria Monocytogenes ◽  
Organic Acid ◽  
Shelf Life ◽  
Storage Temperature ◽  
Modified Atmosphere ◽  
Acid Salt ◽  
Potassium Lactate ◽  
Sodium Diacetate ◽  
Potential Inhibitors ◽  
And Storage

Two commercially available organic acid salts, potassium lactate (PURASAL HiPure P) and a potassium lactate–sodium diacetate blend (PURASAL Opti.Form PD 4), were assessed as potential inhibitors of Listeria monocytogenes growth in modified atmosphere packaged (MAP) sliced ham in challenge studies. The influence of the initial inoculation level of L. monocytogenes (101 or 103 CFU g−1) and storage temperature (4 or 8°C) was also examined. The addition of either organic acid salt to MAP sliced ham strongly inhibited the growth of L. monocytogenes during the normal shelf life of the product under ideal refrigeration conditions (4°C) and even under abusive temperature conditions (i.e., 8°C). During the challenge studies and in the absence of either organic acid salt, L. monocytogenes numbers increased by 1,000-fold after 20 days at 8°C and 10-fold after 42 days at 4°C. Both organic acid salt treatments were found to be listeriostatic rather than listericidal. The addition of either organic acid salt to the MAP ham also reduced the growth of indigenous microflora, i.e., aerobic microflora and lactic acid bacteria. The influence of these compounds on the risk of listeriosis in relation to product shelf life is discussed.

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