Shelf life prediction of apple brownies using accelerated method

M. H. Pulungan; A. D. Sukmana; I. A. Dewi

doi:10.1088/1755-1315/131/1/012019

Shelf life prediction of apple brownies using accelerated method

M. H. Pulungan
, A. D. Sukmana
, I. A. Dewi

Faculty of Agricultural Technology

Research output: Contribution to journal › Conference article › peer-review

12 Citations (Scopus)

Abstract

The aim of this research was to determine shelf life of apple brownies. Shelf life was determined with Accelerated Shelf Life Testing method and Arrhenius equation. Experiment was conducted at 25, 35, and 45°C for 30 days. Every five days, the sample was analysed for free fatty acid (FFA), water activity (A_w), and organoleptic acceptance (flavour, aroma, and texture). The shelf life of the apple brownies based on FFA were 110, 54, and 28 days at temperature of 25, 35, and 45°C, respectively.

Original language	English
Article number	012019
Journal	IOP Conference Series: Earth and Environmental Science
Volume	131
Issue number	1
DOIs	https://doi.org/10.1088/1755-1315/131/1/012019
Publication status	Published - 22 Mar 2018
Event	International Conference on Green Agro-Industry and Bioeconomy 2017, ICGAB 2017 - Batu City, East Java, Indonesia Duration: 24 Oct 2017 → 25 Oct 2017

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10.1088/1755-1315/131/1/012019

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title = "Shelf life prediction of apple brownies using accelerated method",

abstract = "The aim of this research was to determine shelf life of apple brownies. Shelf life was determined with Accelerated Shelf Life Testing method and Arrhenius equation. Experiment was conducted at 25, 35, and 45°C for 30 days. Every five days, the sample was analysed for free fatty acid (FFA), water activity (Aw), and organoleptic acceptance (flavour, aroma, and texture). The shelf life of the apple brownies based on FFA were 110, 54, and 28 days at temperature of 25, 35, and 45°C, respectively.",

author = "Pulungan, \{M. H.\} and Sukmana, \{A. D.\} and Dewi, \{I. A.\}",

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T1 - Shelf life prediction of apple brownies using accelerated method

AU - Pulungan, M. H.

AU - Sukmana, A. D.

AU - Dewi, I. A.

N1 - Publisher Copyright: © Published under licence by IOP Publishing Ltd.

PY - 2018/3/22

Y1 - 2018/3/22

N2 - The aim of this research was to determine shelf life of apple brownies. Shelf life was determined with Accelerated Shelf Life Testing method and Arrhenius equation. Experiment was conducted at 25, 35, and 45°C for 30 days. Every five days, the sample was analysed for free fatty acid (FFA), water activity (Aw), and organoleptic acceptance (flavour, aroma, and texture). The shelf life of the apple brownies based on FFA were 110, 54, and 28 days at temperature of 25, 35, and 45°C, respectively.

AB - The aim of this research was to determine shelf life of apple brownies. Shelf life was determined with Accelerated Shelf Life Testing method and Arrhenius equation. Experiment was conducted at 25, 35, and 45°C for 30 days. Every five days, the sample was analysed for free fatty acid (FFA), water activity (Aw), and organoleptic acceptance (flavour, aroma, and texture). The shelf life of the apple brownies based on FFA were 110, 54, and 28 days at temperature of 25, 35, and 45°C, respectively.

UR - https://www.scopus.com/pages/publications/85045643533

U2 - 10.1088/1755-1315/131/1/012019

DO - 10.1088/1755-1315/131/1/012019

M3 - Conference article

AN - SCOPUS:85045643533

SN - 1755-1307

VL - 131

JO - IOP Conference Series: Earth and Environmental Science

JF - IOP Conference Series: Earth and Environmental Science

IS - 1

M1 - 012019

T2 - International Conference on Green Agro-Industry and Bioeconomy 2017, ICGAB 2017

Y2 - 24 October 2017 through 25 October 2017

ER -

Shelf life prediction of apple brownies using accelerated method

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