Sensory Shelf Life Estimation of Food Products

摘要: Introduction Sensory Shelf Life Definition Labeling Regulations of Foods Is Importance the Consumer in Defining Food Quality Books on References Principles Evaluation Analysis: Trained Panels versus Experts General Requirements and Conditions for Tests Physiological Factors Psychological Methods Design Shelf-Life Experiments Initial Considerations Approximations Values Survival Analysis Applied to What is Analysis? Censoring Failure Functions Centered Product or Its Interaction with Consumer? Experimental Data Used Illustrate Methodology Model Estimate Rejection Function Calculations Using R Statistical Package Interpretation An Additional Example Should Consumers be Informed? There a Way Deal Totally New Products? Continued: Number Consumers, Current Status Data, Covariates Introducing Cut-Off Point When Statistics Difficult Apply? Basics Approaches Establishing COP Measure Instrumental Points Caveats Accelerated Storage Arrhenius Equation Activation Energy The Use Q10 Potential Pitfalls Testing Conclusion Other Applications Tolerance Limits Defect Optimum Concentration Ingredients Products Salt Level French Bread Internal Cooking Temperature Beef Ripening Times Fruits Index