Quality by design for packaging of granola breakfast product

Shelf‐life estimation of packaged dried foods as affected by choice of moisture sorption isotherm models

“…Most evaluations of MSI models are based on their statistical goodness of fit over the experimental range of a w , but not on their applicability to shelf-life estimation. There are some studies that used the nonlinear MSIs for estimating shelf life: the Oswin equation (Hao et al, 2016); GAB equation (Abdissa et al, 2020;Chang et al, 2019;Koç et al, 2010;Ramachandra & Rao, 2013;Rangarao et al, 1995;Siripatrawan, 2009); and other nonlinear equations (Macedo et al, 2013;Mizrahi et al, 1970). Because all the nonlinear MSI equations mentioned above are somewhat difficult to use to estimate the moisture increase of packaged foods, a simple linear equation model covering only the lower a w range was incorporated into moisture transfer equations to develop an analytical solution for the calculation of shelf life by Labuza et al (1972) and then applied to many cases to estimate dried food shelf life (An et al, 2018;Escobedo-Avellaneda et al, 2012;Gichau et al, 2020;Yaptenco et al, 2017).…”

Sensory Preference and Mineral Contents of Cereal Bars Made From Glutinous Rice Flakes and Sunnah Foods

“…Cereal bars stand out among fast foods due to their balanced nutritional content and convenience [5]. Cereal bar, "granola" is a dry granulated cereal product which has a lower water activity [6]. Cereal bars are made from a compressed mixture of cereals and dried fruit.…”

Predicting the shelf life of milk powder

“…There exist various models of various complexity for the permeation of water vapour through food packaging [4,8,9,13,14,16,4,18,19]. Here we present the governing equations for mass transfer over the packaging interface based mostly on the work by Kruger [13].…”