Sudut Pandang Rekayasa Proses Pangan dalam Mempelajari Fenomena Dasar pada Ilmu Pangan

Sudut Pandang Rekayasa Proses Pangan dalam Menjelaskan Fenomena Dasar Ilmu Pangan”

Sudut Pandang Rekayasa Proses Pangan dalam Mempelajari Fenomena Dasar pada Ilmu Pangan Kuantifikasi perubahan selama pengolahan/penyimpanan untuk penarikan kesimpulan. Contoh Kasus : Penentuan Umur Simpan Produk

PURWIYATNO HARIYADI phariyadi.staff.ipb.ac.id Purwiyatno Hariyadi [email protected]

ITP703 - Ilmu Pangan Lanjut

REKAYASA PROSES PANGAN ? Food process engineering •

is a broad field that is concerned with the application of engineering principles and concepts to the handling, manufacturing, processing and distribution of foods. (R P Singh, R.P. And Heldman, D.R. 2008. Introduction to Food Engineering. Academic Press)


Purwiyatno Hariyadi [email protected]

ITP703 – Ilmu Pangan Lanjut Purwiyatno Hariyadi [email protected]

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REKAYASA PROSES PANGAN ? Food process engineering •

is concerned with feasibility and practicality, that is, will something work and how much will it cost? •

Food engineers are educated to analyze, synthesize, design, and operate complex systems that manipulate mass, energy, and information to transform material and energy into more useful form

Valentas, K.J., Levine, L and Clark, J.P. 1991. Food Processing Operation & Scale-up. Marcel Dekker Incorporated). Purwiyatno Hariyadi [email protected]


REKAYASA PROSES PANGAN ? – “better value of foods”

Perkembangan 25 tahun terakhir .............

Efisiensi. - Batch  continuous processing - Improving process reliability - Reducing waste products, and - Effective energy utilization

“MAKE”

FOOD SAFETY

1970

~1980


~1990

~2000

~2013 Purwiyatno Hariyadi [email protected]


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+ Melayani kebutuhan masyarakat;  Convinience, food service “SERVICE”

“MAKE”

“MAKE”

FOOD SAFETY

1970

~1980

~1990

~2000




+


‘Care’ food business : Perawatan kesehatan, kebugaran Perawatan lingkungan Perawatan thd “sosial”  fair trade

“MAKE”

“CARE”

“SERVICE”

“SERVICE”

“MAKE”

“MAKE”

FOOD SAFETY

1970

~1980


~1990

~2000



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REKAYASA PROSES PANGAN ? –

…KEDEPAN ? Lebih personal:

“better value of foods”

Perscribed food and Nutrition

“CARE”

“MAKE”

“SERVICE”

“SERVICE”

“MAKE”

“MAKE”

“CARE”

“SERVICE”

“MAKE”

FOOD SAFETY

1970

~1980

~1990

~2000

~2013



ITP703  Anda sebagai Ahli Pangan - You have to produce (even though with imperfect information)




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ITP703  Anda sebagai Ahli Pangan - You have to produce (even though with imperfect information) - Thinking like an engineer - You don't have to be an engineer to think like one. - Many cases where it is a definite advantage to think like an engineer.



ITP703  Anda sebagai Ahli Pangan - You have to produce (even though with imperfect information) - Thinking like an engineer - You don't have to be an engineer to think like one. - Many cases where it is a definite advantage to think like an engineer. - You have to examine the process(es) involved in the problem to be solved. - You don’t only look at the symptoms of a problem but looks at the processes involved to get to the root cause of the problem.




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ITP703  Anda sebagai Ahli Pangan - You have to produce (even though with imperfect information) - Thinking like an engineer - …………………… - ………………….. - ………………… - …………………….. - Use proven analysis methods. Find and use a set of methods that have been proven to work in analyzing problems.



ITP703  Anda sebagai Ahli Pangan - You have to produce (even though with imperfect information) - Thinking like an engineer - …………………… - ………………….. - ………………… - …………………….. - Use proven analysis methods. Find and use a set of methods that have been proven to work in analyzing problems.  You have to know how to apply those methods  BUT, more importantly, you have to know which methods to apply to a given situation.

 YOU have to know about and uses appropriate tools to carry those methods out. ITP703 - Ilmu Pangan Lanjut



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ITP703  Anda sebagai Ahli Pangan - You have to produce (even though with imperfect information): - …………… - Learns why (not just how) something is done. (If you only know how something is done, you will eventually do it wrong. You need to understand why something is done, to make sure that you are doing it correctly). - Must come up with an answer to the problem.



ITP703  Anda sebagai Ahli Pangan - You have to produce (even though with imperfect information): - …………… - …………… - Keep your skills updated. (Applying an out-of-date solution is almost as bad as not providing any solution. You have to constantly looks to see if new, better solutions to a problem exist).

You must fully understand the “Physical, chemical, biological + engineering phenomena” behind the problem you are facing (“object or problem of your study”) ITP703 - Ilmu Pangan Lanjut



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ITP703  Anda sebagai Ahli Pangan Back to basics: • Understand the “physical, chemical, biological + engineering phenomena” behind the problem you are facing (“object or problem of your study”)



ITP703  Anda sebagai Ahli Pangan Back to basics: • Understand the “physical, chemical, biological + engineering phenomena” behind the problem you are facing (“object or problem of your study”) Quotations of LORD KELVIN (Sir William Thomson)

"To measure is to know." "If you can not measure it, you can not improve it." "In physical science the first essential step in the direction of learning any subject is to find principles of numerical reckoning and practicable methods for measuring some quality connected with it. I often say that when you can measure what you are speaking about, and express it in numbers, you know something about it; but when you cannot measure it, when you cannot express it in numbers, your knowledge is of a meagre and unsatisfactory kind; it may be the beginning of knowledge, but you have scarcely in your thoughts advanced to the state of Science, whatever the matter may be." [PLA, vol. 1, "Electrical Units of Measurement", 1883-05-03]




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BEWARE: Syndrome “the latest version“ software

 garbage in garbage out  I have one good news and one bad news.

The good news is that statistical analysis in now easy to perform. The bad news is that statistical analysis in now easy to perform (Sastroasmoro, 2000)



ITP703  Anda sebagai Ahli Pangan Back to basics: • Understand the “physical, chemical, biological + engineering phenomena” behind the problem you are facing (“object or problem of your study”) Perhatikan:

Vo

A

B

Vo

C

D

"minimal experimental design" yang diperlukan, dll

Rule of thumbs: 0,1 Km<[S]<10 Km [S] ITP703 - Ilmu Pangan Lanjut

[S]



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ITP703  Anda sebagai Ahli Pangan Back to basics:

Perhatikan: "minimal experimental design" yang diperlukan, dll

Perhatikan: "Number & frequency of sampling” yang diperlukan

Obsreved Value

• Understand the “physical, chemical, biological + engineering phenomena” behind the problem you are facing (“object or problem of your study”) 100

T1 < T2 < T3

80 60 T1

40 20 0

T3 0

T2

2

4

6

8

10

t

Storage Time (months) Purwiyatno Hariyadi [email protected]


ITP703  Anda sebagai Ahli Pangan Back to basics: • Understand the “physical, chemical, biological + engineering phenomena” behind the problem you are facing (“object or problem of your study”) Perhatikan: "minimal experimental design" yang diperlukan, dll

Perhatikan: "Number & frequency of sampling” yang diperlukan ITP703 - Ilmu Pangan Lanjut

t

T25

t1 t2 t3 t4

t1 t2 t3

t4

T30

T35

t1 t2 t3

t1 t2 t3

t4

t4

T40

t1 t2 t3

t4

Menghasilkan 1 data: k, T25C



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ITP703  Anda sebagai Ahli Pangan Back to basics: • Understand the “physical, chemical, biological + engineering phenomena” behind the problem you are facing (“object or problem of your study”) Perhatikan: "minimal experimental design" yang diperlukan, dll

Perhatikan: "Number & frequency of sampling” yang diperlukan ITP703 - Ilmu Pangan Lanjut

Menghasilkan 1 data: k, T25C



Minimal Experimental Design? Hati-hati dengan well established model : kinetika, reologi, dll




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Linier?

B

A







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Check! • Theoretical background • Assumptions • Your data? – – – – –


Unit and dimensions Mass balance Energy balance Momentum balance ETC



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Case 1. Kinetic of food quality changes during processing and storage - Understanding Shelf Life of Foods Purwiyatno Hariyadi Department Food Science & Technology, Faculty of Agricultural Technology and Southeast Asian Food & Agricultural Science & Technology (SEAFAST) Center,

Bogor Agricultural University ITP703 - Ilmu Pangan Lanjut


Main References : Labuza,T. 2007. Lecture Note (http://www.ardilla.umn.edu/tplabuza.html) Kilcast, D and Subramaniam, P. (Eds). 2000. The stability and shelf-life of food. Woodhead Publishing Limited, Abington Hall, Abington, Cambridge CB1 6AH, England Hariyadi, P. 2006. Handouts and Modules of Shelf Life Determination (in Bahasa Indonesia). Seafast Center/Department of Food Science and Technology, Faculty of Agriculture Technology, Bogor Agricultural University.




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What is Shelf life ?

Everything has a shelf life ITP703 - Ilmu Pangan Lanjut


What is Shelf life ? The period between manufacture and retail purchase of a food product during which the product is of satisfactory quality (IFT; 1974).




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What is Shelf life ? The time during which the food product will : 1. remain safe; 2. be certain to retain desired sensory, chemical, physical and microbiological characteristics; 3. comply with any label declaration of nutritional data,

when stored under the recommended conditions. (IFST Guidelines, 1993)



What is Shelf life ? Shelf-life as the period during which a food product maintains its microbiological safety and suitability at a specified storage temperature and, where appropriate, specified storage and handling conditions (Codex Alimentarius, CAC/RCP-46; 1999) .




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Open shelf-life dating Open Dating? Yahoo/Google ?



Open shelf-life dating Open dating is the use of dates (means the use of legible terms such as a day, month, and year; NOT a code, or a symbol) on a can or package of food that gives the consumer (including distributors, wholeseller or retailers) an indication of when the food was packaged or by when it should be sold or used.




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Open shelf-life dating Why? 1. Encourages better handling practices by wholesalers, retailers, and consumers by expediting the sale or use of food near the end of shelf life. 2. Increase consumer confidence in the freshness of food purchased. 3. Better handling practices attributed to open dating could minimize nutrient loss. ITP703 - Ilmu Pangan Lanjut


Open shelf-life dating Can be expressed as : 1. date of pack or manufacture, 2. pull date or sell-by date, 3. best-if-used-by date, 4. expiration date or use-by date, or 5. combination of two of the above.




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Open shelf-life dating Expressed as Expiration date • Date that indicates that before that date food products is still in “satisfactory quality” or “desired” condition” (provided that product stored under the recommended conditions) • END of shelf life



Open shelf-life dating Expressed as Expiration date




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Open shelf-life dating Expressed as Expiration date



END of SHELF LIFE? What is “satisfactory quality“ ? What is “desired” ? Except in situations in which microbiological safety is an issue, the definition of shelf-life is related to the positioning of the product in the market in terms of quality and customer perceptions of that quality.




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END of SHELF LIFE? What is “critical factor” for customer perceptions of quality ? • What is specific quality properties ? • What is “desired” quality? What is “satisfactory quality”? • Who determined “desired”/”satisfactory quality”? • At what condition food product is not in ”satisfactory quality” condition?

• How “satisfactory quality” changes during distribution, storage, display ??? • Kinetic of quality changes ITP703 - Ilmu Pangan Lanjut


What is “critical factor” for customer perceptions of quality ?

Kilcast, D and Subramaniam, P. (Eds). 2000.




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What is “critical “critical factor” Factor”for customer perceptions of quality ? Which one? a. b. c. d.

(Micro)biological factors : bacteria, mold, yeast Chemical factors : vit C., thiamin, riboflavin, etc Nutritional factors : protein, fats, digestion quality, etc Fucntionality factors : enzyme activity, probiotic acitivity, antioxidant activity, etc e. Physical factors: Viscosity, texture, color, emulsion stability, etc f. Organoleptic factor : Appearance quality, odor, taste, etc ITP703 - Ilmu Pangan Lanjut



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What is “critical “critical factor” Factor”for customer perceptions of quality ? Which one?



What is “critical factor” for customer perceptions of quality ? FACTORS INFLUENCING SHELF-LIFE OF FOODS A. intrinsic (properties of the final product) : • Water activity (aw) (available water). • pH value and total acidity; type of acid. • Available oxygen. • Nutrients. • Natural microflora and surviving microbiological counts. • Natural biochemistry of the product formulation (enzymes, chemical reactants). • Use of preservatives in product formulation (e.g. salt).




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What is “critical factor” for customer perceptions of quality ? FACTORS INFLUENCING SHELF-LIFE OF FOODS B. Extrinsic factors (factors the final product encounters as it moves through the food chain) : • Time–temperature profile during processing. • Temperature. • Relative humidity (RH). • Exposure to light (UV and IR). • Environmental microbial counts. • Composition of atmosphere within packaging. • Subsequent heat treatment (e.g. Reheating/cooking before consumption). • Consumer handling. Purwiyatno Hariyadi [email protected]


PRINCIPLES OF SHELF LIFE DETERMINATION • Experiments & Analysis • Emperical Analysis


SHELF LIFE

Informations needed : • Quality critical factor(s)? • Value of critical factor(s) • Maximum value (quality at the factory gate) • Minimum value of critical factor(s) : minimum quality at the end of shelf-life • Kinetic parameters for quality changes (Ea, Q10) Purwiyatno Hariyadi [email protected]


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PRINCIPLES OF SHELF LIFE DETERMINATION KINETIC OF QUALITY CHANGES

AB -dA/dt = kAn Measure either loss of A, desirable quality marker, or production of B, undesirable quality marker

A = quality t = time k = rate constant n = reaction order ITP703 - Ilmu Pangan Lanjut



Zero order (n=0) quality changes  -dA/dt = kAn




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Zero order (n=0) quality changes -dA/dt = kz

or

A = A0 - kz t





or

A = A0 - kz t

If Qs is quality level at the end of shelf life, then As= A0 - kz ts or ts = (A0-As)/ kz at which ts is shelf life of the product ITP703 - Ilmu Pangan Lanjut



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or

At = A0 - kz t

Just Illustration: Ao = 100 units at time zero A = 60 units at 20 weeks What is kz if quality change follow zero order ? Remember, kz is a slope ∆Y/∆X = (100-60)/(20-0)= 40/20 = 2 units per day Thus 2 units per day x 20 days is loss of 40 units (with 60 units of quality left) Purwiyatno Hariyadi [email protected]



Firts order (n=1) kinetic of quality changes

Quality Value

-dA/dt = kA1  -dA/dt = kfA 100 80 60 40 20 0 0 ITP703 - Ilmu Pangan Lanjut

2

4 6 8 Storage Time (months)

10 Purwiyatno Hariyadi [email protected]


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Firts order (n=1) kinetic of quality changes -dA/dt = kA1  -dA/dt = kfA

or

ln (A/A0) = - kt Purwiyatno Hariyadi [email protected]



Firts order (n=1) kinetic of quality changes -dA/dt = k A1


or

ln (A/A0) = - kft



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Firts order (n=1) kinetic of quality changes -dA/dt = k A1

or

log (A/A0) = - (kf/2.3)t




Firts order (n=1) kinetic of quality changes -dA/dt = kA

or

ln (A/A0) = - kft

If As is A at the end of shelf life, then ln (As/A0) = - kfts Or ts = [ln(A0/As)]/kf Or t1/2 = 0,693/ kf At which ts is shelf life of product ITP703 - Ilmu Pangan Lanjut



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Firts order (n=1) kinetic of quality changes -dA/dt = kA

or

ln (A/A0) = - kft

Just Illustration : Ao = 100 units at time zero A = 60 units at 20 weeks What is kf if quality changes follows first order? Remember slope is ∆Y/∆X but on Ln scale so = (Ln( 60/100))/(20-0) = 0.51/20 = 0.02554 day-1 A= Aoe-kft

 A= 100 x e-0.02554x20 = 100 x e-0.511 = 60



PRINCIPLES OF SHELF LIFE DETERMINATION Examples of kinetic of quality change of slecetd product during storage/processing Zero Order • Overall quality of frozen food • Non-enzimatic browning

First Order • • • •

Vitamin loss/degradation Mikcorbial inactivation Oxidatif deterioration of color Thermal degradation of texture




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Zero or First Order Kinetics?

Quality degradation during storage : Difference between zero and first order kinetics ITP703 - Ilmu Pangan Lanjut






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33



Quality degradation during storage : Difference between zero and first order kinetics Purwiyatno Hariyadi [email protected]



Zone of data that may distinguish between zero and first orfer kinetics

x

x




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Published values

(27.7oC)

Quality degradation during storage : Difference between zero and first order kinetics

To be able to distinguish easily wwther quality changes is following zero or first order; perform experiment until the extent of quality loss is more than 50%




Recommendation (Labuza, T. 2007) • If few data points with time and • End Quality level is less than 50% change from initial  Then KISS : Use zero order ITP703 - Ilmu Pangan Lanjut



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Case 2: Predicting Shelf life of Food by Accelerated Shelf-life Testing (ASLT) method  Using Arrhenius model Purwiyatno Hariyadi Department Food Science & Technology, Faculty of Agricultural Technology and Southeast Asian Food & Agricultural Science & Technology (SEAFAST) Center,

Bogor Agricultural University ITP703 - Ilmu Pangan Lanjut


Main References : Labuza,T. 2007. Lecture Note (http://www.ardilla.umn.edu/tplabuza.html) Kilcast, D and Subramaniam, P. (Eds). 2000. The stability and shelf-life of food. Woodhead Publishing Limited, Abington Hall, Abington, Cambridge CB1 6AH, England Hariyadi, P. 2006. Handouts and Modules of Shelf Life Determination (in Bahasa Indonesia). Seafast Center/Department of Food Science and Technology, Faculty of Agriculture Technology, Bogor Agricultural University.




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Accelerated Shelf Life Test Arrhenius Method Principles : accelerate rate of quality loss by increasing temperature of storage Quality loss  -dA/dt = kAn Rate constant (k) depends on Temperature : k = k0.exp-Ea/RT k = rate constant k0 = frequency factor (NOT as function of T) Ea = Activation Energy T = Absolute Temperature (K) R = Gas constant; 1,986 kal/mol (8.314 J/mol.K) Purwiyatno Hariyadi [email protected]


Accelerated Shelf Life Test Arrhenius Method

k = ko e

k

-

Ea RT

(1/T) Valeu of k as affected by temperature (T)  Arrhenius Plot ITP703 - Ilmu Pangan Lanjut



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Accelerated Shelf Life Test Arrhenius Method Ln ko

Ln k Slope

- Ea/R

Ln k = Ln ko - (Ea/R)(1/T)

(1/T)

Arrhenius Plot Purwiyatno Hariyadi [email protected]


Accelerated Shelf Life Test Arrhenius Method Know your product WELL! Example : Carbohydrate at amorphous condition may undergoes crystalization at low temperature.

Retrogradation • Texture hardening • Release of water • Bread  staling




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Accelerated Shelf Life Test Arrhenius Method Know your product WELL! Example : Carbohydrate at amorphous condition may undergoes crystalization at low temperature.

• Rate of “bread staling” incease as temperature of storage decrease (4°C - 40°C) • Maximum “staling” rate : 4°C. Purwiyatno Hariyadi [email protected]


Accelerated Shelf Life Test Arrhenius Method

• Arrhenius anomali. Effect of temperature on “bread staling” • Negative Ea  Ea" = - 9 kcal/mol.. ITP703 - Ilmu Pangan Lanjut

Ln (staling rate)

Know your product WELL!

3.2

3.3

3.4

3.5

3.6

1/T x 103 Purwiyatno Hariyadi [email protected]


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Value of Quality Marker

Accelerated Shelf Life Test Arrhenius Method -- in Practices 100

T1 < T2 < T3 80 60 T1

40

!

Number & frequency of sampling

20 T3

0 0

2

T2

4

6

8

10

Storage Time (months)



Accelerated Shelf Life Test Arrhenius Method -- in Practices (1a) Do experiment and measurement of quality loss –at least- at 3 different temperatures of storage  Statistical problems • Can’t do predictions with one temperature

ln k

?

1/T ITP703 - Ilmu Pangan Lanjut



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Accelerated Shelf Life Test Arrhenius Method -- in Practices (1a) Do experiment and measurement of quality loss –at least- at 3 different temperatures of storage  Statistical problems • Can’t do predictions with one temperature • Two points always give a straight line

ln k

1/T Purwiyatno Hariyadi [email protected]


Accelerated Shelf Life Test Arrhenius Method -- in Practices (1a) Do experiment and measurement of quality loss –at least- at 3 different temperatures of storage  Statistical problems • Can’t do predictions with one temperature • Two points always give a straight line • Three points give poor statistics

ln k

1/T ITP703 - Ilmu Pangan Lanjut



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Accelerated Shelf Life Test Arrhenius Method -- in Practices (1b) • Choose temperature of storage higher that normal T of storage • Temperature od storage will not cause changes in mechanism of quality loss • Again; know your product WELL hub Arrhenius: Range of ASLT Temperature

ln k

Range Of Storage Temp

A

Maximum ASLT Temperature

B



Accelerated Shelf Life Test Arrhenius Method -- in Practices (2) So, which three (3) different temperatures of storage?  Know your product WELL Type of Product

Temperature of ASLT (°C)

Control Temperature (°C)

Canned foods

30, 35, 40, 45

4

Dried foods

30, 35, 40, 45

-18

Chilled Products

5, 10, 15, 20

0

Frozen products

-5, -10, -15

< -40




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Accelerated Shelf Life Test Arrhenius Method -- in Practices (3a) • Frequency of sampling   Know your product WELL



Accelerated Shelf Life Test Arrhenius Method -- in Practices (3a) • Frequency of sampling   Know your product WELL Shelf life at 5oC= 12 months If Q10=2  ASLT (at 25oC) : 3 months If Q10=3  ASLT (at 25oC) : 1.3 months If Q10=4  ASLT (at 25oC) : 23 days Number of samples?  Statistical problems • Can’t do predictions with one temperature • Two points always give a straight line • Three points give poor statistics ITP703 - Ilmu Pangan Lanjut



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Accelerated Shelf Life Test Arrhenius Method -- in Practices (4) Value of k at normal storage condition  May be predicted/calculated using Arrhenius Equation : k = ko.exp-Ea/RT

ln k = ln ko – Ea/R (1/T) k1 k2

And, extrapolate value of k at normal T of storage:

k3

Ln k

Ta T1


T2 T3

Zone of experiment accelerated

(normal T of storage)


Accelerated Shelf Life Test Arrhenius Method -- in Practices (5) Determinn As (quality value at end of shelf life). • Standard of identity, SNI, etc • Sensory properties Shelf life may be predicted using : ts = (A0-As)/kz; if quality changes follow zero order kinetics ts = [ln(A0/As)]/kf; if quality changes follow first order kinetics




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Accelerated Shelf Life Test Arrhenius Method -- in Practices (6)







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Accelerated Shelf Life Test Arrhenius Method -in Practices (8)







46









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Accelerated Shelf Life Test Arrhenius Method -- in Practices (13) Degree of losses of selected vitamin predicted using Arrhenius model as compared to its actual losses Losses (%) after 6 months of storage , 20oC, RH 75% Vitamin Predicted by Arrhenius Model Vitamin C (ascorbic acid) Vitamin A Folic Acid Vitamin B12 ITP703 - Ilmu Pangan Lanjut

24,0 15,0 8,1 9,2

Result of Analysis 23,0 10,0 7,4 7,7 Purwiyatno Hariyadi [email protected]


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Thank you terimakasih




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Sudut Pandang Rekayasa Proses Pangan dalam Mempelajari Fenomena Dasar pada Ilmu Pangan

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