Temperature coefficient (Q10) and kinetic reaction for the shelf life evaluation: case study of Homnil rice-cookies

Abstract

This study aimed to determine the shelf life of Homnil rice-cookies under accelerated temperatures and humidity control 75% by using Q 10 and kinetic reaction. The cookies were random sampling every 1 wk for 7 wks. Changes in physicochemical quality of cookies sample was significantly increased (p<0.05) when increasing storage time; hardness