Shelf-Life Prediction of Shallot Powder Using Accelerated Shelf-Life Testing (ASLT) Method by the Arrhenius Equation Approach

Industria Jurnal Teknologi dan Manajemen Agroindustri Pub Date : 2022-04-30 DOI:10.21776/ub.industria.2022.011.01.3

N. A. Permatasari, I. Hardiyanti, A. Suryani, I. Yuliasih

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Abstract

The storage process of shallot powder can cause a quality decrease. This study aims to estimate shelf-life of shallot powder at various storage temperatures and determine quality changes during storage. This study used a Completely Randomized Design with two factors to determine quality changes of shallot powder, i.e. the coating and storage temperature. The statistical analysis results showed that the coating, storage temperature, and interaction between the two factors affected Volatile Reducing Substances (VRS) levels. The two factors and their interaction do not influence the water content. Shelf-life estimation was performed using the Arrhenius method. Coated shallot powder has a longer shelf-life than uncoated shallot powder. Shelf-life determination was performed based on water content parameters. The shelf-life of uncoated shallot powder was 337 days at 30 °C, 322 days at 40 °C, and 309 days at 50 °C. The shelf-life of coated shallot powder was 353 days at 30 °C, 340 days at 40 °C, and 328 days at 50 °C. The coating process can extend the shelf-life of shallot powder.

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用Arrhenius方程法进行加速保质期试验（ASLT）法预测沙葱粉的保质期

小葱粉的储存过程可能会导致质量下降。本研究旨在估计葱粉在不同储存温度下的保质期，并确定储存过程中的质量变化。本研究采用完全随机设计，采用两个因素来确定葱粉的质量变化，即涂层和储存温度。统计分析结果表明，涂层、储存温度和两个因素之间的相互作用影响了挥发性还原物质（VRS）的水平。这两个因素及其相互作用不影响含水量。使用Arrhenius方法进行保质期估计。有涂层的葱粉比没有涂层的葱末有更长的保质期。根据含水量参数确定保质期。未涂覆的葱粉在30°C下的保质期为337天，在40°C下为322天，在50°C下则为309天。涂层葱粉在30°C下的保质期为353天，在40°C下为340天，在50°C下则为328天。涂层工艺可以延长葱粉的保质期。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Industria Jurnal Teknologi dan Manajemen Agroindustri

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审稿时长

16 weeks