Open AccessPredict the Shelf Life of Instant Chocolate in Vacuum Packing by Using Accelerated Shelf Life Test (ASLT)
Author(s) -
Sri Hidayati,
Dewi Sartika,
Sutoyo Sutoyo,
Ahmad Fudholi
Publication year - 2022
Publication title -
mathematical modelling and engineering problems/mathematical modelling of engineering problems
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.26
H-Index - 11
eISSN - 2369-0747
pISSN - 2369-0739
DOI - 10.18280/mmep.090220
Subject(s) - shelf life , instant , flavour , food science , fatty acid , chemistry , biochemistry
To determine the shelf life of a product, an appropriate method is needed. This research aims to predict the shelf life of instant chocolate by using accelerated shelf life test (ASLT) with the Arrhenius equation. Instant chocolate was stored at 30℃, 40℃, and 50℃ in polypropylene plastic packaging for 42 days under vacuum conditions. Changes in water content, free fatty acids, flavour, clumping and total microbial number were detected. Results showed that an increase in temperature and shelf life duration can increase the water content and free fatty acid levels and reduce the score on the flavour reception of instant chocolate. Shelf life was estimated based on free fatty acid levels and first-order reactions. The shelf life of instant chocolate stored at 30℃, 40℃, and 50℃ is 281.58, 240.99 and 113 days, respectively.