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Title: Determination of shelf life by accelerated tests in banana preserves
Keywords: Banana preserves
Accelerated shelf-life tests (ASLT)
Degradação de alimentos
Sorbato de potássio
Doce de banana
Testes acelerados de vida-de-prateleira (TAVP)
Food degradation
Potassium sorbate
Issue Date: Apr-2016
Publisher: Universidade Federal do Recôncavo da Bahia
Citation: MARTINS, G. A. de S. et al. Determination of shelf life by accelerated tests in banana preserves. Magistra, Cruz das Almas, v. 28, n. 2, p. 149-156, abr./jun. 2016.
Abstract: Food degradation is an important tool for developing of new products in market and predicting its shelf life but for banana preserves, this is not efficient using traditional methods, so for these products shelf life accelerated tests (SLAT) are used. In this study objective was to determine shelf life of banana preserves with or without potassium sorbate using SLAT. For instrumental analysis, effect of constant temperature on reaction speed did not fit to Arrhenius model. Sensorial analysis results (flavor and global feature) fitted to Arrhenius model, allowing adjust to zero order model and prevision of shelf life of 125, 163 and 213 days for sweeties without potassium sorbate stored to 40, 30 and 20 ºC, respectively. For potassium sorbate shelf life prevision was 85, 127 and 193 days when stored to 40, 30 and 20 ºC respectively.
Appears in Collections:DCA - Artigos publicados em periódicos

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