Shelf life prediction of apple brownies using accelerated method

International Conference on Green Agro-industry and Bioeconomy 2017

农业科学;生物科学;经济学

Pulungan, M.H.^1 ; Sukmana, A.D.^1 ; Dewi, I.A.^1

Department of Agro-industrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia^1

关键词: Accelerated method;    Accelerated shelf life testing;    Arrhenius equation;    Free fatty acid;    Shelf life;    Shelf-life prediction;    Water activity;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/131/1/012019/pdf
DOI  :  10.1088/1755-1315/131/1/012019

来源: IOP

【 摘 要 】

The aim of this research was to determine shelf life of apple brownies. Shelf life was determined with Accelerated Shelf Life Testing method and Arrhenius equation. Experiment was conducted at 25, 35, and 45°C for 30 days. Every five days, the sample was analysed for free fatty acid (FFA), water activity (Aw), and organoleptic acceptance (flavour, aroma, and texture). The shelf life of the apple brownies based on FFA were 110, 54, and 28 days at temperature of 25, 35, and 45°C, respectively.