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Labuza (1)has outlined in detail the Hpp~icationof these 1the slope of the line is the zero-order rate constant ho {hie
mathematics to the shelf-life testing of foods based on both in Figure 2, using loglo for the ordinate,
temperature and humidity abuse, and Labuza and Kamman
(18) have reviewed some of the computer solutions for analysis
of shelf-life data. Only a brief review of the critical parameters
can he presented here. What should be made clear is that there Thus to get h l one should multiply the value of the slope by
are two general ways to approach shelf-life testing. The most
common method is to select some single abuse condition such
as high temperature, analyze the product two or three times
during some specified storage period, and then extrapolate
the results to normal storage conditions by using some "fudge
factor," perhapsgained by experience with similar foods. The
..
better annroach is to assume that certain nrinci~lesof
r
chemical kinetics apply with respect to temperatureacceler- 0
ation.. ex..
- . the Arrhenius rrlationshiu. ..and w h r e kinetir de- 6 so-
sign to produce a more accurate prediction. a
Y
using eqn. (9) for zero order, The next step then in this approach is to get an estimate of
[Ao] - [A] = -100 - 50 = -
50 quality unit the error ink from these regression calculations. Basically the
ko = - =1 true slope (8) is the measured slope (k) f the confidence
t 50 50 d limits
For a first-order reaction (eqn. (16)) the same data give
Basis:A=IOOatt= Od
A = 50att=50d Table 2. Estlrnate of Percent Error In Reactlon Rate Constant, k
Calculated QualityValues ~.
Analvtical
~~
Time (d) Zero Order First Order Precision -Change in reactant species monitored.-,
(%) 1% 5% 10% 20% 30% 40% 50%
I . m . 3 . n . a . &
-0 O
. 110 180 0 20 40 60 80 100
D% DAYS
Figure 3. Zerwrder plot of extent of browningof nanhygr-plc whey powder F i w e 4. Firstader plot of extent of bmwning of omhygroscopicwhey powder
held at water activity of 0.44 for three temperawes. held at 35% and a water activw of 0.44 (data from Fig. 3.)
I -1
0.
0.2 0.4 0.6 0.11 1.0 es so 3.1 3.2 3.3 M
W01.r AcIIYII~ I/T * K X 103
Figure 5. lilustratiMl of the ettect on increasing water activity (a,) on the shelf Figure 6 . Typical Arrhenius plot of log k versus inverse absolute temperature
life of a food at three differem temperatures ( T , < <
T2 T3). showing projection to lower temperature.
W g o s c o p i c whey P o d r
Nonenzymatic browning
(25) square wave 25/4S°C
a. = 0.44 *
0.019 0.0004 ODld 0.015 ODId
6-DNP lysine loss a, = 0.44 0.018 f 0.001 d-' 0.026 d-'
Relative nuhitianal valve a, = 0.44 0.0123 f 0.0004 d-' 0.0155 d-'
Nonhyqoscopic Whey P O W (25)
Nonenzymatic browning a. = 0.44 0.0069 f 0.0002 ODld 0.0076 OD/d
a. = 0.44 0.0189 f 0.004 dC' 0.0223 d-'
6DNP lysine
Relative nuiritionai value a,= 0.44 0.0116 *
0.001 d-' 0.0153 d-'
pasta
Thiamin (43 square wave 25145'C
a, = 0.44 0.0012 f 0.0002 d-' 0.0016 d-'
a. = 0.54 0.0019 f 0.0003 d-' 0.0023 d-'
a, = 0.65 0.0028 f 0.0002 d-' 0.0037 d-'
Thiamin ( 45) sine wave 25145°C
a, = 0.49 0.0016 f 0.0003 d-' 0.0013 d-'
Lysine Iwslprotein quality 144) square wave 35/55-C
a. = 0.44 0.033 f 0.006 wk-' 0.022 wk-'
a. = 0.65 0.063 f 0.012 wk-' 0.063 wk-'
Browning Square wave 35155°C
a, = 0.44 2.69 f 0.7 ODldl100g 2.15
a. = 0.65 4.00 f 0.8 O D / d / 1 0 0 g 2.93
a-ONP lysine loss* I55) sine wave 25145'C
a, = 0.49 0.0104 wk-' 0.0073 wk-'
Relative nutritional value 0.0118 f 0.0013 wk-' 0.0093 f 0.0013 wk-'
potato chips 15s) sine wave 25145%
peroxide iormatlon a,= 0.11 0.115 f 0.006 PVW 0.1 19 f 0.002 PVld
conducted studies of quality loss for a series of different food In some cases, the actual rate was faster than the predicted
oroducts stored for uo to one vear under square wave and sine rate indicating a positive-historyeffect while in other cases the
wave temperature distributions. Integrated mathematical opposite was true. These studies illustrated that, although one
models based on the Arrhenius eauation were used and the may be able to develop elegant mathematical models based
equations were corrected for reaction order. In addition, sta- on kinetics and may use elegant statistical models to get
tistics were applied to some of the results of these studies straight line ~ l o t sthe
, errors involved in analysis plus the
where enough data were available. The actual measured k was possi%le changes in mechanism with changingtemperature
compared to the predicted k based on constant temperature may preclude one from accurately predicting the quality loss
studies from a t least three temperatures. of a food undergoing a temperature distribution. This does
Using eqn. (26) as the basis, the group developed the fol- not mean we should not utilize kinetic principles nor apply
lowing equations for the theoretical rate constants. statistics, rather these results indicate the need for better
analytical tools and better experimental design, including
Square waue more temnerature measures and samoline times. and the need
toexamiie the Arrhenius plot (or s h h k to determine
if a chanee in kinetics occurs with temoerature. As our "Latta
chemist"may have found, sometimesone should not draw a
Sine waue straight line.
Acknowledgment
This project was supported in part by the University of
Spike w o w Minnesota Agricultural Experiment Station Grant No. 18-78
and NSF Grant No. 7910370.
(31) Dauies, 0. L., and Budgeti, D. A., J Phorrn. Phormocol., 82,155 (1980) (55) Chen, J. Y., Bohnsack. K., and Labuza,T. P., J F w d Sci, 48,460 (19831.
(321 Co1e.B. R.,andLasdbsfer,L., J. Phorm.Phormocol.,18.101(1966). (56) Lsbula,T.P.,and Bergguiat, S., J FoodSci,48,712 (19831.
I331 Garrett, E. R., J Amen Phorm. Asaoc., 45Bl,171i1956).