Shelf life prediction of dried fruit and vegetables

298 Pages·2012·6.53 MB·English

Copyright is owned by the Author of the thesis. Permission is given for
a copy to be downloaded by an individual for the purpose of research and
private study only. The thesis may not be reproduced elsewhere without
the permission of the Author.
SHELF LIFE PREDICTION
OF DRIED FRUIT AND VEGETABLE S:
A QUANT ITATIVE APPROACH
A THESIS PRESENTED IPNAR T IAL FULFILME NT
OF THER EQUIREME NTS FOR THED EGREE OF
DOCTOR OF PHILOSOPHY IN FOOD TECHNOLOGY
AT MASSEY UNIVE RSITY
CHRISTINE MARI E SAMANIEG O-ESGUERRA
1989
11
ABS TRACT
Theq uanittaitvea pparoch tos hellfi ef predcition off oods
isa reltiavleyn ewf ielodf f ootde hcnology andt he
paucitoyf p ublsihesdt uidesi nt hsi areian dicatesa need
forf urthreers ecahr. Thep reesnts tudyw asu nedratketno
devleop ande vlauatae m ethoodlogyf ort hes helfl ief
predctiiono fp ackageddr iefdo odussi nga quantittaive
aprpoahc.
Thed evleopmenot fa tehcniquef ort hes helfl ief
predtiiocno fp acakgedd ried ofdo,s specfiiclayl onion
flkaes,s lciedg reebne nas, anda pricohta vles, invloved
the mathemiactalmo edlilngo fp roudct apnadc kaeg
chartaecrtiissc asf unticonso fe nvirnomenatlc ondiionts,
ie..t emperatuarnedh uimdit.y
TheW VTRa ndp ermaebiltiy conntssto afL DEP (06 �m) ,P ET
(21 �m) anda lamintaeo fb othf ilms( 30 LDPEan d1 2
� �
PET)w ered eetrmineadt d ifefrentt emperaturaensd
humdiiti.e s gAe nrealm odle wasd evleopedw hich
satifsatcoriplrye dictpeedmr enaceosf t he threfeil msa s a
funicton ofe xtnearlr elativeh umiditaynd t empreatur.e
Them ositurseo prtioni sothmesro ft het hrepero ductsw ere
o
determineadt 2 0,3 0,a nd4 0C. The moedla dequaetly
GAB
descirbetdh e isotherumsisn g ad irecnto nlinearre gerssni o
analyiss.
Thek ineitcso ft he deetriotrivaer eatcionlsim itgi nthe
shelfl ief oft het hrederi edp roudctsa ndt heiarc ecpatble
limitsw ered etemrine.d Stroaget rilasw erec onducteodn
the thprroedue ctsu ndre differentr elativeh umidit(y2 3%
to5 9% RH ford riedo niofnl ask eandg reebne nas; 59% to
iii
81% RH for dried aprico)t andt epmertaure( 20C0 to4 0oC)
conidtinos.
Noneznymic brwoning ionn iofnl akaensd c hlorophylla loss
ing reebne answ ereb etetrd escrbied bay z eroor-edr
recatiomno edl. Thoilsulhpinatleo sisn o nino flkaes,
nonnezmyicb rwoningi na pircot, andS 0 losisn b otghr een
2
beanasn da pricost wereb etetrd escribedb ya first-doerr
reacitonm oedl. Foro nion flakse andg reebne nas, the
rateosf r eatcinosw eref ountdo i ncreawsiet ahn increase
in twhaeet ra citvitoyf t he products. Empirilc eaquations
werede rivedd escribingt her eltainoshibpe tewnet he rates
ofr eaictonsa ndw aetra ctivit.y TheA rrhneiuseq uaiton
satisafctorildyes crbiedt he rteilonashipb etwereant e
conasntst andt empreatu.r e
Noennyzmicb rowninga nds ulhpurd ioixde lossi nd ried
apircotesxh ibitae tdre ndw hereitnh er aet increawsietdh
waetra citvituyn itla maixmum wasr eahceda ndt hen
decraesewdi tha futrheri ncerasien w aetra citvtiy. The
reaticonsf olwleodt heA rrhneiuesq uationa ta llt hree
waetra ctivitlyev els.
Matehmaitcamlo delosf q ulaityd eetriotriaon int hed ried
foosd wered evleopedb ased thoent heroeitcaaln de mpircial
equaitonso btaniedo nt he kiniectso ft he deteriaotirve
reatcionsa sf unictonso fs toraget ime, watera citvitayn d
temperatur. eThree wcalso es agreemenbte tewent hea ctual
andp reidcteds helf vlesi oft he unpackagderdi efdoo ds
storedu ndevra rbilaet epmeratuarnedr eliavteh umidity
condiionts.
Ino rdert op reicdtt hes helfl ief oft he driepdr oudcst
pakcagedi np olmeyrifci mls, cao pmuetri tetriavet ehcnique
·was devleopedw hich combinetdh em oedlsd escrbiingth e
permealbitiyc hartaecirstisc oft he pakcaginfgi mls, the
soprtion propeiretso ft hep roudc,t thek inteicso f
iv
deteriotriano int he proudcst and tmhaes st rnaspto r
equation. Bys olvnigt hseee quationsn uemriacllwyi tthh e
aido fa computer,m oistureg ai,n qulaitlyo sasn ds helf
lief oft hep roudctsw eres atifsatcoirly predcitedun edr
varioussto ragec ondiionts.
v
ACKNOWLEDGEMENTS
I wisht ot hanmky suprevsio,r Professro GordoLn.
Roberstonf,o r all theh elp,t imea nde ncoruagemetn he
proveiddd urintgh ec oursoef t hsi wor.k Apprectiioani s
alseox tendetdo DIran Boagf or hisa ssinscteai nt he
sttaistailca ndm atheimcaatals ptesco ft hes tuyd.
I amg rtaeuflt oD rR oebrt Holnldaf orr evewiign the
chpatero np ermaebiltiy; toM rG .R adrfdo,M rs M.CB.e wely,
Mr M .C olnon andM r H .v anT ilf ort heirt ehcnical
asstiansc;e andt oU nliever( N. Z .L)t.d forp roviditnhge
driedv eegtbale.s
Thiwso kr wouldn oth avbe ene posbsliew ithofuuntd infgr mo
theN ewZ eanldaa ndP hliippinego vrenmetns,t ow homI am
indetbed. aIl swoi sth ot hnakD rA liciLau ster andm y
companyt heF ooDde vloepmenCte ntrfeo rt heirs uppor.t
Fianllyt,oM ar,k myf amilayn df reindfso rt heirc ontinual
moraslu ppotr, sIh alallw aybse v ergyr taeful.
Vl
TABLE OF CONTENTS
PAGE
ABSTRACT ii
ACKNOEWDGLEMENST v
LISOTF T ABLSE ix
LISOTF F IGURSE xv
CHAPTERS
1 .I NTROUDCITON 1
2 .M OISTURE SOPRTINO IOSTHERMOSFD RIEFDOO DS
2 .I1n tdrucotion 8
2 .L2i treatuRreev iwe 9
2 . 2S.o1pr tion Isotmh eMrodles 11
2 2.2. Effte ocfT emperatrue 15
2 . 2M.oi3st urSeo prtion Isothremso fD ried 17
Onion,G reeBne nas, andA prioct
2 .M3et hodloogy 18
2 . 3B.a1c kground 18
2 3..M2at erials 19
2 3..R3el ibailityo ft he Method 21
2 . 3S.am4p leP repatriaon 21
2 .E4x piemreanlt 22
2 .R5es ulst andD isucssion 24
25..G1e nrealO bsevraitons 24
2 5..S2o prtionI sothme Erquaiton 34
25..F3i t tohfeG ABM odle 43
2 .C6o cnlusion 48
3.W ATERV AOPURP EMERABILYI OTFP ACKIANGGF IMLS
3 .I1n truocditon 51
3 .L2i treatuRreeiv ew 52
3 . 2E.f1ef ct ofR elativeH umdiity 55
3 . 2E.f2ef ct ofT epmertaure 56
vii
3 . 2E.f3ef ct ofP inholse 57
3 . 2O.t4hr e Fatcors 58
3 .M3et hoodloyg 59
3 . 3B.a1c kground 59
3 . 3P.ro2c eudre 59
3 . 3C.al3c uliaotns 62
3 . 3M.at4e rlisa 62
3 .E4x piemreanlt 62
35. Results andD iscusn sio 65
3 . 5W.V1RT andP emreance 65
3 . 5D.e2v oeplmneto ft heP emreabilitMyo edl 79
3 .C6o nlucsion 82
4 .K IENTICOSFD ETREIOARTIVE RECATIONSI ND RIEFDOO DS
4 .I1nt rdouciton 84
42. LitreaturReev iew 84
42..B1a ckground 84
42..F2ac torsA ffteicngt heK ienticso f 86
Reacitons
42..M3o dse ofD eteroiration 93
4 .M3a etrilasa ndM ethods 99
4 3..M1oi sturCeo netnt 99
43..O2ni on 100
4 . 3 .M2at.e1r li a 100
4 . 32. T2h.iollpshuinea tDetmeirntiaon 100
4 . 3 .B2r.wo3ni ngM easuerment 104
43..G3r eeBne nas 105
4 . 3 .M3a.et1r ila 105
4 ..33 .C2hl orphoylDl etmeirntiaon 106
4 . 3 .S3ul.p3h uDri oixde Detmeirnatio1n 08
4 .43 A.pricot 111
4 . 3 .M4a.et1r ila 111
4 . 32. B4r.woning Measruement 111
4 . 3 .S4e.n3sy o Ervalaution 115
43.. 4S.u4l phDuiro xei Ddetmeirntiaon 116
4 .E4xp eirmeanlt 117
4 .R5es ults andD iscusison 121
viii
45..O1n ion 121
45.. 1N.o1n zenymicB rwoning 121
45..21 T.hilosluphinatLeo ss 133
45.. 1S.he3lf Lief oft heD rieOdni on 139
Flask e
4 5..G2r eeBnea ns 142
4 . 5 .C2h.l1oo prhylLlo ss 142
45..22 S.ulphuDri oixde Loss 151
45..A3pr icot 155
45.. 3N.o1n zenymicB rwoning 156
4 . 5 .S3ul.p2h uDri oixde Loss 156
4 .C6on clusino 171
5 .D EEVLOPMENTAN DE VALAUTION OFS HELLFI FE
PREDICTNI MOODELS
5 . I1n torduicton 173
5 .E2xp erimental 175
5 . 2C.al1cu laiton andP rograDmev elpomnet 175
5 . 2S.t2ro agTer ilas 175
5 .D3ev elmoepnto fM odelsf orQu ality 176
Deteritoirnoa inD ride Foods
5 .P4re dcitiono fM oisturTer nasfera nd 191
Shelf Lief ofP ackageDdr ieFdoo ds
5 .C5on culsino 215
6.S UMMARY ANDC ONCLSUIONS 216
BIBOLGIARPHY 220
APPENDICES 245
ix
LISTO F TABLES
TABLE PAGE
2 .W1at era citvitoyf t he saturatseadl t 20
soluotnisa td ifferentt emrpeatrue.s
2 .E2qu iilbrmi muositure nctoesn tofd ried onion 25
at fdfeirentw aetra citviitesa ndt empreautre.s
2 .E3qu iilbrmi muositurceon tenst ofd ried green 26
beanast d ifferetn as andt empreatur.e s
w
2 .E4qu iilbrmi muoistucronet etnso fd ried apricot2 7
at fdfeirenats andt empreatuers.
w
2 .R5es ultso ft he tranfsomred,p olnyomial 37
regsrseiona nailsy.
2 .6 Resultosf t hew eighted,n onlineart,hr ee 38
parmaeterG ABe quaito.n
2 .E7s itmaetso ft hes ixp armaeetrsf or the 39
nonilneaGrA Be quaiton.
2 .C8a lucltaedi sotherm consnttsa baseodn t he 40
nonilnears,ix parmaeterG ABe quations.
2 .R9es ultosf t he BETa nalysi.s 42
2 .01 Expeirmnetala ndc alucltaedm eamno isture _44
contentv aluefso rd rieodni on.
2 .11 Expermientala ndc alucltaedm eamno itsure 45
contetn valuefsor driegdr eebne an. s
2 .21 Expeirmeantla ndc alucltaedm eamno siture 46
contetn valuefso rd ried apircot.
3 .a1 Saturatsealdt s oltuinosa ndt heir 64
corrpeosndinga td iffeerntt emperatrue.s
RH
3 .b1 Assumedi ntrenarle lativeh uimditiesf or 64
PETf il.m
3 .C2h angiena bsorbancoef t hed etectofrim l 66
asa fucntion of tei.m
3 .R3es ultosf t her ergesisone quaitonfso rW VTR 68
asa funicton of� p.
3 .W4V TRa tc onasntte xternRHa.l 70