Author/Authors
doğan, inci kahramanmaraş sütçü imam üniversitesi - mühendislik-mimarlık fakültesi - gıda mühendisliği bölümü, Kahramanmaraş, turkey , aydin, rozerin kahramanmaraş sütçü imam üniversitesi - fen bilimleri enstitüsü - gıda mühendisliği anabilimdalı, Kahramanmaraş, turkey
Title Of Article
GIDALARDA HIZLANDIRILMIŞ RAF ÖMRÜ TESTLERİ
شماره ركورد
44694
Abstract
Increasing demand of conscious consumers to long life foods having high nutritional and sensorial quality and expectation of maintaining quality at the most possible level during processing-consumption chain have led food industry to study on shelf life and accelerated tests. Shelf life can be defined as the time during which product maintains its predetermined microbial, nutritional, textural and sensorial properties and consumer expectation. Processed foods have longer shelf life than their fresh counterparts and therefore shelf life tests take longer period of times under standart storage conditions. Accelerated shelf life tests are used to determine degradation rates and changes in quality parameters of food faster and easier under controlled and accelerated storage conditions. Study aims to summarize shelf life, accelerated shelf life, reaction kinetics based mathematical models to describe shelf life approximations and recent selected studies from the literature.
From Page
109
NaturalLanguageKeyword
Shelf life , Accelerated tests , Reaction rate order , Reaction rate , Arrhenius equation
JournalTitle
Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology
To Page
124
JournalTitle
Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology
Link To Document