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Application of Accelerated Shelf-Life Test (ASLT) Procedure for the Estimation of the Shelf-Life of Extra Virgin Olive Oils: A Validation Study [PDF]
Food Packaging and Shelf Life, 2022 The shelf‐life (SL) estimation of extra virgin olive oil is a timely concern for food producers not only to comply with EU regulations throughout the whole product life cycle, but also to maintain consumer trust in the producers.
Sonia Calligaris +2 more
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Mathematical Modelling of Engineering Problems, 2022
To determine the shelf life of a product, an appropriate method is needed. This research aims to predict the shelf life of instant chocolate by using accelerated shelf life test (ASLT) with the Arrhenius equation. Instant chocolate was stored at 30℃, 40℃, and 50℃ in polypropylene plastic packaging for 42 days under vacuum conditions.
Sri Hidayati +3 more
openaire +1 more source
To determine the shelf life of a product, an appropriate method is needed. This research aims to predict the shelf life of instant chocolate by using accelerated shelf life test (ASLT) with the Arrhenius equation. Instant chocolate was stored at 30℃, 40℃, and 50℃ in polypropylene plastic packaging for 42 days under vacuum conditions.
Sri Hidayati +3 more
openaire +1 more source
Accelerated Shelf Life Testing (ASLT) of Oils by Light and Temperature Exploitation
Journal of the American Oil Chemists' Society, 2011AbstractThe peroxide formation rate was measured in sunflower and soybean oils exposed to increasing light intensity, from 0 to 8000 lx, at 10, 20 and 30 °C. Results indicated that shelf life estimation of photosensitive foods under actual or accelerated conditions cannot be correctly achieved if the effect of light is not taken into account.
MANZOCCO, Lara +2 more
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Accelerated Tests in Relation to Shelf-Life of Multivitamin Liquid Preparations
Drug Development Communications, 1976AbstractChemical kinetics for the decomposition of vitamin A, vitamin B1, sodium pantothenate, folic acid and vitamin B12 were studied at higher temperatures in the case of two multi-vitamin preparations. Vitamin A, vitamin B1 and sodium pantothenate were found to decompose in accordance with the first order reaction at higher temperatures, whereas ...
R. C. Shah +3 more
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Food Chemistry
Whole egg powder (WEP), predominantly utilized as an ingredient in ready-to-eat foods such as bakery items, puffed snacks and other products, necessitates the consideration of appropriate packaging materials to preserve its quality properties during processing and transportation.
Yujie Chi, Jingnan Zang, Mingmin Qing
exaly +3 more sources
Whole egg powder (WEP), predominantly utilized as an ingredient in ready-to-eat foods such as bakery items, puffed snacks and other products, necessitates the consideration of appropriate packaging materials to preserve its quality properties during processing and transportation.
Yujie Chi, Jingnan Zang, Mingmin Qing
exaly +3 more sources
Accelerated shelf-life testing for oxidative rancidity in foods—A review
Food Chemistry, 1977Abstract Accelerated shelf-life test (ASLT) methods for processed foods are receiving greater attention. In this paper, current ASLT methodology for fatty foods is reviewed with particular emphasis on the testing of antioxidant effectiveness. In all the classical ASLT methods temperature is the dominant acceleration factor used.
J.O. Ragnarsson, T.P. Labuza
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2017
Dried milk and dairy-based powders represent a significant portion of the trade of dairy products. Milk powders used directly by consumers and as ingredients in a range of manufactured dairy and food products. Skim milk powder has low moisture and fat contents and, when stored in dry, cool conditions, has a shelf life in excess of two years. The aim of
Ružić, Štefica, Matijević, Bojan
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Dried milk and dairy-based powders represent a significant portion of the trade of dairy products. Milk powders used directly by consumers and as ingredients in a range of manufactured dairy and food products. Skim milk powder has low moisture and fat contents and, when stored in dry, cool conditions, has a shelf life in excess of two years. The aim of
Ružić, Štefica, Matijević, Bojan
openaire +2 more sources
Accelerated shelf-life testing of mayonnaise using centrifugation.
1988P. S. Matthews, P. B. McNulty
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