Shelf-life assessment of energy banana bar using acceleration method with critical moisture content approach

Detalhes bibliográficos
Autor(a) principal: EKAFITRI,Riyanti
Data de Publicação: 2021
Outros Autores: KURNIAWAN,Yose Rizal, DESNILASARI,Dewi, SURAHMAN,Diki Nanang, INDRIATI,Ashri
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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spelling 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
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