Shelf-life assessment of energy banana bar using acceleration method with critical moisture content approach
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500163 |
Resumo: | Abstract The shelf-life of the product need to be evaluated according to the commercialization of the product. Shelf-life assessment of the product can be done using acceleration method (Accelerated Shelf-life Testing) with critical moisture content approach. This research used the acceleration method to predict the expired date of the energy bar based banana. This method required the data such as initial water content, critical moisture content, solid weight of the product, surface area of the packaging, permeability water vapor of the packaging, saturated water vapor pressure, and slope of the sorption isotherm curve. The result showed that the shelf life of banana bar products that was packaged using aluminium foil, aluma, and metalized plastics consecutively for 511.15; 458.72; and 80.95 days based on the acceleration method with the critical moisture content approach. |
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Food Science and Technology (Campinas) |
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|
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Shelf-life assessment of energy banana bar using acceleration method with critical moisture content approachcritical moisture contentbanana barshelf-lifeAbstract The shelf-life of the product need to be evaluated according to the commercialization of the product. Shelf-life assessment of the product can be done using acceleration method (Accelerated Shelf-life Testing) with critical moisture content approach. This research used the acceleration method to predict the expired date of the energy bar based banana. This method required the data such as initial water content, critical moisture content, solid weight of the product, surface area of the packaging, permeability water vapor of the packaging, saturated water vapor pressure, and slope of the sorption isotherm curve. The result showed that the shelf life of banana bar products that was packaged using aluminium foil, aluma, and metalized plastics consecutively for 511.15; 458.72; and 80.95 days based on the acceleration method with the critical moisture content approach.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500163Food Science and Technology v.41 suppl.1 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.13120info:eu-repo/semantics/openAccessEKAFITRI,RiyantiKURNIAWAN,Yose RizalDESNILASARI,DewiSURAHMAN,Diki NanangINDRIATI,Ashrieng2021-06-11T00:00:00Zoai:scielo:S0101-20612021000500163Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-06-11T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Shelf-life assessment of energy banana bar using acceleration method with critical moisture content approach |
title |
Shelf-life assessment of energy banana bar using acceleration method with critical moisture content approach |
spellingShingle |
Shelf-life assessment of energy banana bar using acceleration method with critical moisture content approach EKAFITRI,Riyanti critical moisture content banana bar shelf-life |
title_short |
Shelf-life assessment of energy banana bar using acceleration method with critical moisture content approach |
title_full |
Shelf-life assessment of energy banana bar using acceleration method with critical moisture content approach |
title_fullStr |
Shelf-life assessment of energy banana bar using acceleration method with critical moisture content approach |
title_full_unstemmed |
Shelf-life assessment of energy banana bar using acceleration method with critical moisture content approach |
title_sort |
Shelf-life assessment of energy banana bar using acceleration method with critical moisture content approach |
author |
EKAFITRI,Riyanti |
author_facet |
EKAFITRI,Riyanti KURNIAWAN,Yose Rizal DESNILASARI,Dewi SURAHMAN,Diki Nanang INDRIATI,Ashri |
author_role |
author |
author2 |
KURNIAWAN,Yose Rizal DESNILASARI,Dewi SURAHMAN,Diki Nanang INDRIATI,Ashri |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
EKAFITRI,Riyanti KURNIAWAN,Yose Rizal DESNILASARI,Dewi SURAHMAN,Diki Nanang INDRIATI,Ashri |
dc.subject.por.fl_str_mv |
critical moisture content banana bar shelf-life |
topic |
critical moisture content banana bar shelf-life |
description |
Abstract The shelf-life of the product need to be evaluated according to the commercialization of the product. Shelf-life assessment of the product can be done using acceleration method (Accelerated Shelf-life Testing) with critical moisture content approach. This research used the acceleration method to predict the expired date of the energy bar based banana. This method required the data such as initial water content, critical moisture content, solid weight of the product, surface area of the packaging, permeability water vapor of the packaging, saturated water vapor pressure, and slope of the sorption isotherm curve. The result showed that the shelf life of banana bar products that was packaged using aluminium foil, aluma, and metalized plastics consecutively for 511.15; 458.72; and 80.95 days based on the acceleration method with the critical moisture content approach. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500163 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500163 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.13120 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.41 suppl.1 2021 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126328592662528 |