Journal of Food Science · 1996 · 24 citations · 15 references
Shelf LifeEngineeringFlavoromicsFood AnalysisFood PreservationFood ChemistryPeanut BeveragesBiochemical EngineeringShelf‐life Prediction ModelingFood TechnologyHealth SciencesSedimentation IndexPhysicochemical ChangesFood QualityFood PreservativesFood SafetyKinetics DataBeverage Sensory QualitiesEnvironmental EngineeringFood EngineeringFood Processing
ABSTRACT Strawberry‐flavored (S04) and chocolate‐flavored (C04 and C20) peanut beverages UHT‐sterilized (137 °C, 4 sec or 20 sec) and aseptically filled in Tetra Briks were stored for 6 mo at 5, 20 and 35 °C. Sensory characteristics and kinetics of physicochemical changes were studied. The changes were of zero (pH of S04, and sedimentation and homogenization indices of all beverages) and first (pH of C04 and C20, viscosity and color lightness of all beverages) order. Reaction rate constant and Gibb's free energy increased with temperature. Activation energy followed Arrhenius equation. Deterioration in beverage sensory qualities highly correlated with increase in sedimentation index and decrease in pH and emulsion stability. Shelf‐life prediction models were constructed based on sensory and kinetics data. The shelf‐life was estimated to be 4–7 mo for beverages stored at 30–35 °C.
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Applied Regression Analysis and Other Multivariable Methods
Esteban Walker, David G. Kleinbaum, Lawrence L. Kupper et al. · Technometrics · 1989 · 8.3K citations
Engineering, Estimation Statistic, Best Regression Equation +12
H.S. Ramaswamy · Drying Technology · 1993 · 462 citations