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

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.

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Oxidation Kinetics of Hazelnut Shelf-Life Prediction Model

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.200.466 ◽

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.

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Effects of shrink film wrapping and storage temperature on the shelf life and quality of pomegranate fruits cv. Ganesh

Postharvest Biology and Technology ◽

10.1016/s0925-5214(00)00181-2 ◽

2001 ◽

Vol 22 (1) ◽

pp. 61-69 ◽

Cited By ~ 72

Author(s):

S Nanda ◽

D.V Sudhakar Rao ◽

Shantha Krishnamurthy

Keyword(s):

Shelf Life ◽

Storage Temperature ◽

And Storage

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

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v1i1.1290 ◽

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.

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

Jurnal Tanaman Industri dan Penyegar ◽

10.21082/jtidp.v8n1.2021.p37-48 ◽

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

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 65m (AF65), thick alumunium foil 130m (AF130), and thick lamination 114m (L144). The second factor was the storage temperature which consisted of 3 levels: 25 oC, 35 oC, and 45 oC, 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 oC whereas coffee in AF65 packaging is ideally at 25 oC.

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

International Journal of Food Engineering ◽

10.2202/1556-3758.1093 ◽

2007 ◽

Vol 3 (3) ◽

Cited By ~ 14

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.

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

10.33920/igt-01-2110-08 ◽

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.

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

Journal of Food Protection ◽

10.4315/0362-028x-70.10.2297 ◽

2007 ◽

Vol 70 (10) ◽

pp. 2297-2305 ◽

Cited By ~ 22

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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Shelf Life Prediction Modeling of Vacuum-Packaged Scallops on the Kinetics of Total Volatile Base Nitrogen

International Journal of Food Engineering ◽

10.2202/1556-3758.2359 ◽

2011 ◽

Vol 7 (4) ◽

Author(s):

Li Weiqing ◽

Wang Jie ◽

Sun Jianfeng ◽

Li Weishuo ◽

Wang Yajiao ◽

...

Keyword(s):

Shelf Life ◽

Storage Temperature ◽

Mathematic Model ◽

Time Profile ◽

Total Volatile ◽

Shelf Life Prediction ◽

Seafood Industry ◽

Cultivated Species ◽

Hedonic Scale ◽

And Storage

Argopecten irradians is one of the cultivated species of seafood in China. Frozen, dried, and vacuum-packaged scallops are the main processed forms of this species. Due to their high moisture content, vacuum-packaged scallops are perishable during storage; thus, accurately predicting shelf life according to the storage environment is particularly important for the seafood industry. Vacuum-packaged instant scallops stored at 20, 25, 30, 35, and 40 °C were used in the current study. Total volatile base nitrogen (TVB-N), pH, water activity, color, hardness, and microbiological composition were ascertained during storage. Based on the 10-point hedonic scale, the shelf lives of instant scallops stored at 20, 25, 30, 35, and 40 °C were 96, 78, 60, 42, and 32 days, respectively. Using the Arrhenius equation, a mathematic model based on storage temperature, TVB-N, and storage time was established. The Ea and k0 values were 51 kJ/mol and 3.96 × 106. The model can be used to predict the shelf life for any given temperature-time profile.

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