The Design of Experiments for Shelf Life Study

Gacula, Maximo C.

doi:10.1111/j.1365-2621.1975.tb02211.x

Cited by 84 publications

(57 citation statements)

References 6 publications

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“…The needed experimentation is kept at a manageable level by suspending testing in the early life of the product and increasing the frequency of testing when failure rate reaches 50%, thereby maximizing the information needed for hazard analysis [10,23]. Accordingly, samples were evaluated in weeks 0, 4, 6, 8, 9, 10, 11 and 12 following a staggered design, whereby the number of samples was increased by 1 until the failure rate reached 50% and kept constant thereafter [23]. At each sampling time, samples were removed from storage, at random, and subjected to sensory evaluation by the expert panelists and to chemical analysis.…”

Section: Experimental Designmentioning

confidence: 99%

Identification of some rancidity measures at the end of the shelf life of sunflower oil

Makhoul

Ghaddar

Toufeili

2006

Euro J Lipid Sci & Tech

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Identification of some rancidity measures at the end of the shelf life of sunflower oilSunflower oil was stored at 40 7C, and changes in peroxide value (PV), anisidine value (AnV), thiobarbituric acid (TBA) value, iodine value (IV), conjugated dienes (CD) and hexanal (Hex) levels were monitored. Changes in the odor of samples during storage were assessed sensorially. Apart from IV, which decreased as storage progressed, the other chemical rancidity measures increased. Sensory shelf life data were adequately described by the Weibull distribution, with the 95% confidence interval of the nominal shelf life of sunflower oil, at 40 7C, being 9.04-10.45 wk. The chemical rancidity measures at the end of the sensory shelf life were: PV of 338-352.8 meq peroxide/kg, CD of 1.20-1.24% conjugated dienoic acid, AnV of 21.45-45, TBA values of 23.4-37, and Hex content of 4.79 mg/kg, while IV exhibited a decrease of 8.5-10%. The chemical measures of rancidity marking the end of the sensory shelf life provide objective indices for monitoring the shelf life of sunflower oil.

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Section: Experimental Designmentioning

confidence: 99%

Identification of some rancidity measures at the end of the shelf life of sunflower oil

Makhoul

Ghaddar

Toufeili

2006

Euro J Lipid Sci & Tech

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“…The end of shelf life was determined as the storage time at which the quality limit decreased to the pre-established value of 5.0. In one section of their paper they mentioned that this limit was chosen due to the manufacturer's request, and in another they refer to Gacula (1975). An example of a 'Regression-based' COP was the one used by Garitta et al (2004) for plastic flavor in dulce de leche.…”

Section: Introductionmentioning

confidence: 99%

Sensory cut-off point obtained from survival analysis statistics

Garitta¹,

Langohr

Gómez

et al. 2015

Food Quality and Preference

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In the present work we applied interval-censored survival analysis techniques to estimate sensory cut-off points based on consumer's decision to accept or reject food products taking into account the inherent variability in sensory measurements. We compared the values obtained using this survival analysis methodology with those obtained by applying a previous regression based method. Cut-off point (COP) estimations were made for acid flavor in yogurt, strawberry flavor in a strawberry flavored drink and appearance quality index in broccoli. For two of these products the regression based cut-off points were unrealistic, and would lead to much too conservative COP's, leading to unnecessary rejection of samples in quality control inspections or very short shelf-lives. For one of the products (strawberry flavored drink), the survival and regression-based COP's were comparable. The survival analysis methodology is recommended for estimating sensory cut-off points in food products.

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“…The sensory aspects of a food are the determining factor for the shelf life of foods that do not tend to suffer from microbiological changes such as baked goods. Sensory tests on foods are almost always destructive tests, so sufficient samples must be stored and available, especially during the period in which the product is expected to deteriorate (Gacula, 1975).…”

Section: Basic Considerationsmentioning

confidence: 99%

Quality Control and Shelf-Life (Stability) Testing

Lawless

Heymann

2010

Food Science Text Series

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Two routine functions of a sensory department may be quality control testing and the measurement of product stability or shelf life. These activities may involve any of the three main kinds of sensory testing or modifications of them. However, there are unique constraints for these tests, different types of analyses, and specific models for these data. This chapter discusses different procedures for sensory quality control, presents a recommended procedure, and outlines the programmatic requirements for establishing and maintaining a sensory QC function. The second section of the chapter presents an introduction to shelf-life testing, its special considerations, and some of the models used for stability testing data.Consumer researchers are well aware of the quality of products. The food industry constantly faces the demand to maintain both quality and profitability simultaneously. Quality, however, is an elusive concept and as such must be operationalized and measured in order for it to be maintained.-H. R. Moskowitz (1995)

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The Design of Experiments for Shelf Life Study

Cited by 84 publications

References 6 publications

Identification of some rancidity measures at the end of the shelf life of sunflower oil

Identification of some rancidity measures at the end of the shelf life of sunflower oil

Sensory cut-off point obtained from survival analysis statistics

Quality Control and Shelf-Life (Stability) Testing

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