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

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.

Keçi̇boynuzu Gami / Ksantan Gami İlavesi̇ni̇n Keçi̇boynuzu Meyvesi̇ Yan Ürünleri̇nden Elde Edi̇lmi̇ş Yeni̇ Nesi̇l Atiştirmalik Tasarimina Etki̇si̇

“…At the beginning, the literature was checked for shelf-life assessment of bar including acceleration method, as well. Thus, these temperatures were also chosen according to the literature (Corrigan et al, 2012;Çınar and Aydın, 2020;Singh et al, 2020;Ekafitri et al, 2021). Moisture content measurement was periodically done at predetermined time intervals (day 0, 1, 2, 3, 4 and 7) for five different formulations.…”