life testing
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2022 ◽  
Vol 2022 ◽  
pp. 1-10
Author(s):  
Mengxuan Xiao ◽  
Sitong Liu ◽  
Huozhu Jin ◽  
Mingji Xiao ◽  
Huiqiang Wang ◽  
...  

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.


2022 ◽  
pp. 241-266
Author(s):  
Seongwoo Woo ◽  
Dennis L. O'Neal ◽  
Yimer Mohammed Hassen

This chapter explains the parametric accelerated life testing (ALT) to recognize design defects in mechanical products. A life-stress model and a sample size formulation are suggested. A compressor is used to demonstrate this method. Compressors were failing in the field. At the first ALT, the compressor failed due to a fractured suction reed valve. The failure modes were similar to those valves returned from the field. The fatigue of the suction reed valves came from an overlap between the suction reed valve and the valve plate. The problematic design was modified by the trespan dimensions, tumbling process, a ball peening, and brushing process for the valve plate. At the second ALT, the compressor locked due to the intrusion between the crankshaft and thrust washer. The corrective action plan performed the heat treatment to the exterior of the crankshaft made of cast iron. After the design modifications, there were no troubles during the third ALT. The lifetime of compressor was secured to have a B1 life 10 years.


2022 ◽  
Vol 951 (1) ◽  
pp. 012087
Author(s):  
M Hayati ◽  
N Arpi ◽  
Z F Rozali

Abstract Rujak kawista sauce is one of the typical Indonesian foods made from palm sugar, tamarind, bird’s eye chili, nuts, and special fruits of kawista to enhance the flavour. There is no information about the shelf-life of rujak kawista sauce to date. Therefore, it is necessary to conduct a study on the storage time of the rujak kawista sauce to determine the product’s shelf life. This study used the ASLT method to determine the shelf life of rujak sauce. The sauce was stored at temperatures of 30°C, 40°C, and 50°C within 21 days storage time and was analysed every seven days. The analytical methods used to support the ASLT method are TBA, moisture content, FFA, total dissolved solids and pH. The result showed that TBA value was 0.046-0.19 mg malonaldehyde/kg, moisture content was 16.68-20%, FFA was 0.66-0.80%, total dissolved solid was 17.9-21.1°Brix, and pH was 3.1-3.5. Based on Arrhenius calculations, the shelf-life of rujak kawista sauce was two months.


2022 ◽  
Vol 951 (1) ◽  
pp. 012069
Author(s):  
S Sadli ◽  
N M Erfiza ◽  
A Anam ◽  
Misrahanum

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.


2021 ◽  
Vol 38 (2) ◽  
pp. 126
Author(s):  
Tita Aviana ◽  
Nobel Christian Siregar ◽  
Ning Ima Arie Wardayanie
Keyword(s):  

2021 ◽  
Vol 31 (1) ◽  
pp. 71
Author(s):  
Kasma Iswari

<p>Untuk memperpanjang masa simpan cabai giling yang diperdagangkan, perlu dilakukan pengemasan sebaik mungkin sehingga tidak terkontaminasi mikroba. Di samping itu diperlukan informasi masa simpan untuk menjamin bahwa cabai giling sampai di tangan konsumen belum mengalami kerusakan dan masih layak dikonsumsi. Salah satu cara untuk menduga umur simpan secara cepat adalah dengan metode Accelerated Shelf Life Testing (ASLT), melalui pendekatan Arrhenius. Penelitian bertujuan menduga umur simpan cabai giling melalui pendekatan Arrhenius. Penelitian dilaksanakan di Laboratorium Pascapanen BPTP Sumatra Barat pada bulan Mei sampai dengan Oktober 2018. Penyimpanan dilakukan menggunakan kemasan botol plastik Polyethylene Terephthalate (PET) dan kantong plastik PP 0,8 mm pada suhu 3ºC, 29ºC, dan 35ºC. Hasil penelitian menunjukkan bahwa reaksi kinetika penurunan mutu cabai giling mengikuti ordo satu. Pendugaan umur simpan paling lama diperoleh pada perlakuan pemanasan cabai giling selama 25 menit kemudian dikemas dengan botol PET, disimpan pada suhu 3°C, yaitu 211,41 hari, dengan model matematika penurunan mutu Lnk =14,883-7154,67(1/T). Jika disimpan pada suhu 29˚C dan 35˚C masing-masing umur simpan hanya 53,26 hari dan 27,21 hari.</p><p><strong>Keywords</strong></p><p>Umur simpan; Pengolahan; Cabai giling</p><p><strong>Abstract</strong></p><p>To extend the shelf life of traded ground chilies, good packaging is necessary in order not to be contaminated by microbes. In addition, information on shelf life is needed to ensure that the ground chillies that arrive at consumers have not been damaged and are still fit for consumption. One way to quickly estimate shelf life is by using the Accelerated Shelf Life Testing (ASLT) method, through the Arrhenius approach. The research aimed to estimate the shelf life of ground chillies through the Arrhenius approach. The research was conducted at the Postharvest Laboratory of BPTP West Sumatra from May to October 2018. Storage was carried out using Polyethylene Terephthalate (PET) plastic bottles and 0.8 mm PP plastic bags at temperatures of 3ºC, 29ºC, and 35ºC. The results showed that the reaction kinetics of quality deterioration of ground chillies followed order 1. The longest estimated shelf life was obtained in the heating treatment of ground chilies for 25 minutes then packed with PET bottles, stored at 3°C, that is 211.41 days, with a mathematical model of quality degradation Lnk = 14.883-7154.67 (1/T). If stored at 29oC and 35oC, the shelf life is only 53.26 days and 27.21 days, respectively.</p>


2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Muhammad Aslam ◽  
P. Jeyadurga ◽  
S. Balamurali ◽  
Rehan Ahmad Khan Sherwani ◽  
Mohammed Albassam ◽  
...  

In reliability theory or life testing, exponential distribution and Weibull distribution are frequently considered to model the lifetime of the components or systems. In this paper, we design a control chart based on the lifetime performance index using Type II censoring for exponential and Weibull distributions. Average run length helps to measure the performance of the proposed control chart. The optimal values of the number of failure items and decision criteria used to decide whether the process is in-control or out-of-control based on the sample results are determined such that the in-control average run length is as close as to the specified average run length values. We simulate the data to illustrate the performance of the proposed control chart.


2021 ◽  
Vol 9 (3) ◽  
pp. 111-118
Author(s):  
Sri Lestari ◽  
Silvia Yuniarti ◽  
Hijriah Mutmainah ◽  
Maureen C. Hadiatry ◽  
Ismatul Hidayah
Keyword(s):  

Pasta cabai merupakan hasil olahan cabai yang memiliki prospek yang cukup menjanjikan. Masalah pemasaran erat kaitannya dengan masa simpan produk. Diperlukan adanya metode untuk menduga umur simpan dari pasta cabai yang akan dipasarkan. Tujuan dari penelitian ini adalah untuk menentukan umur simpan pasta cabai dengan menggunakan metode Accelerated Shelf-Life Testing (ASLT) dengan pendekatan Arrhenius. Penelitian menggunakan 5 perlakuan konsentrasi Natrium Benzoat, yaitu 0 g/kg bahan, 0.25 g/kg bahan, 0.5 g/kg bahan, 0.75 g/kg bahan dan 1 g/kg bahan. Penyimpanan dilakukan pada suhu 20 oC, 25 oC dan 40 oC. Pengamatan dilakukan pada hari ke 0, 4, 8, 12 dan 15. Parameter kritis yang digunakan yaitu nilai kesukaan dari panelis. Digunakan 10 orang panelis untuk menilai setiap sampel pasta cabai dengan skor 1 sampai 6 (1=tidak suka sekali, 2=tidak suka, 3=agak tidak suka, 4=agak suka, 5=suka, 6=suka sekali). Hasil penelitian menunjukkan bahwa pendugaan umur simpan pasta cabai pada sampel pasta cabai yang diberi penambahan natrium benzoat sebesar 0 g/kg bahan, 0.25 g/kg bahan, 0.5 g/kg bahan, 0.75 g/kg bahan dan 1 g/kg bahan yaitu secara berurutan sebesar 3.37 hari, 12.63 hari, 12.93 hari, 14.75 hari, dan 63.30 hari pada suhu 25 oC. Penggunaan natrium benzoat sebanyak 1 g/kg bahan merupakan dosis maksimal yang diizinkan sesuai Peraturan Menteri Kesehatan RI No. 722/MENKES/Per/IX/1988.    


2021 ◽  
Vol 9 (3) ◽  
pp. 95-102
Author(s):  
Lydia Ariani ◽  
Rokhani Hasbullah ◽  
Usman Ahmad

Bubuk daun torbangun mampu meningkatkan kualitas dan kuantitas air susu ibu pada ibu hamil dan menyusui karena mengandung senyawa bioaktif dari golongan fenol, terutama thymol dan carvacrol. Tujuan penelitian ini adalah mengkaji perubahan parameter bubuk daun torbangun (kadar air, asam lemak bebas, aktivitas antioksidan dan total fenol), dan menduga umur simpan bubuk daun torbangun dalam berbagai bahan kemasan. Metode Accelerated Shelf-Life Testing berdasarkan pendekatan Arrhenius digunakan untuk menduga umur simpan bubuk daun torbangun. Sebanyak 100 g bubuk daun torbangun disimpan dalam tiga bahan kemasan, yaitu HDPE, PP dan aluminium foil pada suhu 30oC, 35oC, 40oC, 45oC dan 50oC. Hasil penelitian menunjukkan bahwa suhu penyimpanan berpengaurh terhadap kadar air, asam lemak bebas, aktivitas antioksidan dan total fenol bubuk daun torbangun. Model Arrhenius dapat menggambarkan perubahan total fenol, dimana ln k= 28.29  -9746.8/T, ln k= 30.866  -10565/T dan ln k= 29.162  -10019/T berturut-turut untuk kemasan HDPE, PP dan aluminium foil. Dengan demikian, umur simpan bubuk daun torbangun pada suhu 15oC dan 28oC untuk kemasan HDPE, yaitu 691 hari dan 160 hari, disusul kemasan PP, yaitu 899 hari dan 184 hari, serta kemasan aluminium foil, yaitu 807 hari dan 173 hari.


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