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Inclusion of the variability of model parameters on shelf-life estimations for low and intermediate moisture vegetables

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dc.creator Escobedo-Avellaneda, Zamantha
dc.creator Velazquez, Gonzalo
dc.creator Torres, J. Antonio
dc.creator Welti-Chanes, Jorge
dc.date.accessioned 2012-10-15T18:04:16Z
dc.date.available 2012-10-15T18:04:16Z
dc.date.issued 2012-07
dc.identifier.citation Escobedo-Avellaneda, Z., Velazquez, G., Torres, J., & Welti-Chanes, J. (2012). Inclusion of the variability of model parameters on shelf-life estimations for low and intermediate moisture vegetables. LWT-FOOD SCIENCE AND TECHNOLOGY, 47(2), 364-370. doi: 10.1016/j.lwt.2012.01.032 en_US
dc.identifier.uri http://hdl.handle.net/1957/34404
dc.description This is the author's peer-reviewed final manuscript, as accepted by the publisher. The published article is copyrighted by Elsevier and can be found at: http://www.journals.elsevier.com/lwt-food-science-and-technology/. en_US
dc.description.abstract Shelf-life is the time period during which products retain market-acceptable quality while meeting legal and safety requirements. Deterministic models yield single value estimations of shelf-life typically based on average or worst-case values for input parameters. In deterministic calculations, considering the input parameter variability can be challenging. In this study, a Monte Carlo procedure and the G.A.B. model for moisture sorption isotherms were used to predict shelf-life frequency distributions for intermediate moisture (IM) tomato slices, and low moisture (LM) onion flakes and sliced green beans. End of shelf-life for IM tomato slices (initial a[subscript w] = 0.8) was assumed to occur for a 10% moisture loss, and when a[subscript w] changed from 0.25 to 0.4 for LM onion flakes and LM sliced green beans. The estimated shelf-life for tomato slices, LM onion flakes, and LM sliced green beans based on the deterministic approach was 243, 86, and 79 days, respectively. The Monte Carlo procedures yielded shelf-life frequency distributions with values ranging 181–366, 76–95, and 71–90 days, respectively. Products would fail before the deterministic shelf-life value with an unacceptably high probability of 51.6, 48.6, and 53.0%, respectively. If 5% is an acceptable probability that the actual shelf-life is shorter than specified, the estimated values would be 211, 81, and 73 days, respectively. X[subscript m] and K were the most influential G.A.B parameters on the shelf-life of the three products. The package area, product amount, and water vapor transmission rate were high contributors and had the expected effect on shelf-life as demonstrated by deterministic estimations. en_US
dc.description.sponsorship Authors Zamantha Escobedo-Avellaneda and Jorge Welti-Chanes acknowledge the financial support from Tecnológico de Monterrey (Research Chair Funds CAT-200), and CONACYT-SEP (Research Project 101700 and Scholarship Program). en_US
dc.language.iso en_US en_US
dc.publisher Elsevier en_US
dc.relation.ispartofseries LWT - Food Science and Technology en_US
dc.relation.ispartofseries Vol. 47 no. 2 en_US
dc.subject Moisture sorption isotherms en_US
dc.subject G.A.B. model parameters en_US
dc.subject Water activity en_US
dc.subject Shelf-life en_US
dc.subject Monte Carlo simulations en_US
dc.title Inclusion of the variability of model parameters on shelf-life estimations for low and intermediate moisture vegetables en_US
dc.type Article en_US
dc.description.peerreview yes en_US
dc.identifier.doi 10.1016/j.lwt.2012.01.032

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