Mathematical Modeling of Odor Deterioration of Millet (Pennisetum glaucum) Dough (fura) as Affected by Time-Temperature and Product Packaging Parameters

摘要: ABSTRACT Consumer panelists evaluated the influence of temperature (5, 25, 35°C), storage time, and packaging material (aluminum foil or low-density polyethylene [LDPE]) on sensory quality millet dough (fura). The attributes interest were mold growth, color, odor, moisture. odor attribute changed significantly (P < 0.05) during was influenced by time temperature. Interactive effect packaging-temperature temperature-time affected changes significantly. A kinetic reaction model used to analyze data. degradation pleasant followed a first-order reaction, dependence these reactions indicated an Arrhenius relationship. While activation energy (EA) 29.98 kJ/mol calculated for samples stored in aluminum foil, higher value 49.04 obtained LDPE. negative values enthalpy (ΔH*) both packages indicate that deterioration change fura is exot...