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A Time‐Temperature Model for Sensory Acceptance of a Military Ration
Author(s) -
ROSS EDWARD W.,
KLICKA MARY V.,
KALICK JOAN,
BRANAGAN MARGARET T.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb05911.x
Subject(s) - arrhenius equation , meal , sensory system , shelf life , food science , statistics , mathematics , psychology , econometrics , zoology , chemistry , cognitive psychology , biology , activation energy
Average consumer‐acceptance scores on the military ration called the Meal, Ready‐to‐Eat, at four temperatures and storage times through 60 months fitted an Arrhenius‐like mathematical model which estimated the dependence of average score on storage time and temperature as well as the effect of temperature on shelf life. Results are presented for individual items and for the most important classes of items.