Page 67 - FoodFocusThailand No.223 October 2024

STRONG QC & QA

of various food products, such as canned tomato paste, quality, with color change (ΔE) rates shown in Figure 3. Using Q
10
extra virgin olive oil, and sodium hypochlorite solutions for shelf life prediction, they found that baby food containing fruit
used as multipurpose disinfectants. It is also applied in has a shelf life of 30 ºC of 318 days.
other industries, including fuel products. (Jafari et al., 2017; Shelf life evaluation is directly related to changes in kinetic
Nicoletti et al., 2009; Shekhar, 2011) reactions, which are used to monitor the transformations occurring
in food products. The three shelf life determination techniques
(Eq. 1) presented here effectively explain the mechanisms behind various
reactions. This poses a challenge for the food industry to
Arrhenius equation. Where A is the constant factor appropriately and accurately apply these methods, allowing for
0
(pre-exponential or frequency factor), R is the universal precise shelf life estimation or prediction. Moreover, these
gas constant (8.314 J/mol °K), T is the absolute temperature techniques help reduce the time and costs associated with shelf
(°K) and E is the activation energy (J/mol). life studies, enabling the development of safer and higher-quality
products. Additionally, they enhance competitiveness in the
a
ที่่�มา / Source: Bunkar et al. (2014) market.
3. Application of the Q Value: The use of the Q 10
10
value is a globally accepted method commonly used to
predict or assess the shelf life of food products. This method More Information Service Info C009
is time-efficient and cost-effective, allowing for the
estimation of the shelf life of various products without having เอกสารอ้างอิง / References
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to test at every temperature range. It also enables the emulsion according to the Q10 Method. International Journal of Pharma
evaluation of the remaining shelf life after storage at different ceutical Sciences Review and Research, 30, 33-39.
temperatures based on the change in reaction rates when Bunkar, D. S., Jha, A., Mahajan, A., and Unnikrishnan, V. S. (2014). Kinetics
the temperature changes by 10 ºC, as shown in Equation 2. of changes in shelf life parameters during storage of pearl millet based
Calculating and interpreting the Q value reveals how kheer mix and development of a shelf life prediction model. Journal of
10
reaction rates change when the temperature increases or Food Science and Technology, 51, 3740-3748.
Calligaris, S., Lucci, P., Milani, A., Rovellini, P., Lagazio, C., Conte, L., and
decreases by 10 ºC. This method can be applied to study Nicoli, M. C. (2022). Application of accelerated shelf-life test (ASLT)
the growth of various microorganisms and can also be used procedure for the estimation of the shelf-life of extra virgin olive oils:
to determine the shelf life of food products. A validation study. Food Packaging and Shelf Life, 34, 100990.
`
Galic, K., Curic, D., and Gabric, D. (2009). Shelf life of packaged
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bakery goods—A review. Critical reviews in food science and
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Jafari, S. M., Ganje, M., Dehnad, D., Ghanbari, V., and Hajitabar, J. (2017).
Arrhenius equation modeling for the shelf life prediction of tomato paste
Where T and T represent storage temperatures, θ (T1) containing a natural preservative. Journal of the Science of Food and
2
1
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10
mulberry tea has the shelf life outlined in Table 2. Similarly, of food products. Reference Module in Food Sciences. Elsevier. pp. 1-8.
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<
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ภาพที่่� 3 การเปลี่่�ยนแปลี่งค่่าสี่ (ΔE) ในระหว่่างการเก็บรักษาอาหารเด็็ก Xiao, M., Liu, S., Jin, H., Xiao, M., Wang, H., Zhang, H., and Dai, Q. (2022).
ที่่�มี่ผลี่ไมี้เป็นสี่ว่นประกอบ ณ อุณหภููมีิที่่�แตกต่างกัน Evaluating freshness loss of green tea with Q method and Weibull
10
Figure 3 Changes of color expressed as ΔE during the storage of hazard analysis under accelerated shelf life testing. Journal of
baby food containing fruit in various temperatures Chemistry, 2022(1), 2955839.
Zhang, W., Luo, Z., Wang, A., Gu, X., and Lv, Z. (2021). Kinetic models
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