Shelf-Life Prediction of Specialty Coffees using the Arrhenius Model

Abstract

The study estimated the shelf life of roasted and ground specialty coffees in bi-laminated and tri-laminated packaging concerning cup score, using the Acceleration Test at temperatures of 40, 50, and 60°C. The sensory evaluation was carried out by Q Grader tasters. Based on the higher value of the coefficient of determination of the regressions resulting from the cup and temperature profiles, it was determined that the order of the reaction was of the first order, with a second regression adjusted to the Arrhenius equation. The activation energy and the pre-exponential factor were obtained, variables with which the degradation rate constant was determined for each package and temperature of study. Employing the first-order kinetic equation, the results of shelf life at storage temperatures for 10,

Predicting the Shelf Life of Cup Chocolate Using the Arrhenius Model Based on Peroxide Value

“…Consequently, the second reaction was adjusted to the linearized Arrhenius model, from which the activation energy is obtained (Ea) and the pre-exponential factor (K0), variables that help to find the rate of decay constant (K), see Eqs. ( 1)-(2) [33].…”