Evaluation of shelf life of flavored dehydrated products using accelerated shelf life testing and the Weibull Hazard sensory analysis

Bili, M; Taoukis, PS

dc.contributor.author	Bili, M	en
dc.contributor.author	Taoukis, PS	en
dc.date.accessioned	2014-03-01T01:13:44Z
dc.date.available	2014-03-01T01:13:44Z
dc.date.issued	1998	en
dc.identifier.issn	01674501	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/12693
dc.subject	Activation Energy	en
dc.subject	Environmental Factor	en
dc.subject	Hazard Analysis	en
dc.subject	Sensory Analysis	en
dc.subject	Sensory Evaluation	en
dc.subject	Shelf Life	en
dc.subject	Time Use	en
dc.title	Evaluation of shelf life of flavored dehydrated products using accelerated shelf life testing and the Weibull Hazard sensory analysis	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/S0167-4501(98)80083-6	en
heal.identifier.secondary	http://dx.doi.org/10.1016/S0167-4501(98)80083-6	en
heal.publicationDate	1998	en
heal.abstract	The shelf life of foods is a function of their composition, processing, packaging and environmental factors, most notably temperature. For dehydrated foods, end of shelf life is usually signaled by an unacceptable loss of sensory attributes. Since the time to reach this level of unacceptability, under normal storage conditions, is targeted to be 12 to 24 months, techniques of Accelerated Shelf Life Testing (ASLT) are employed to determine the shelf life of such products within a reasonable length of time. Use of Weibull Hazard Analysis facilitates the effective application of ASLT with sensory evaluation by allowing the use of a practical panel size and easy quantitation of the results. These can be used to model the shelf life behavior and to extrapolate from accelerated to normal conditions. The degradation of the intense sweetener aspartame was studied in a gelatin-based dessert with a fruity flavor. Tests were conducted at 45, 50 and 60°C and the end of shelf life, expressed as unacceptably low level of sweetness, was determined by sensory evaluation as 70.4, 51.9 and 24.3 days respectively. An activation energy of degradation of aspartame, EA, was calculated as 15.1 kcal/mol, from which a shelf life for the product stored at 20°C of 554 days was estimated. Sensory results correlated very well with HPLC measurements of the aspartame degradation giving practically the same EA, and showing that end of shelf life coincided in all cases with 60% remaining aspartame. © 1998 Elsevier B.V. All rights reserved.	en
heal.journalName	Developments in Food Science	en
dc.identifier.doi	10.1016/S0167-4501(98)80083-6	en
dc.identifier.volume	40	en
dc.identifier.issue	C	en
dc.identifier.spage	627	en
dc.identifier.epage	637	en