Bibliographic citations
Gonzales, H., (2024). Vida útil sensorial de encurtidos de ají charapita (Capsicum chinense) mediante análisis de supervivencia con pruebas aceleradas [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/6399
Gonzales, H., Vida útil sensorial de encurtidos de ají charapita (Capsicum chinense) mediante análisis de supervivencia con pruebas aceleradas []. PE: Universidad Nacional Agraria La Molina; 2024. https://hdl.handle.net/20.500.12996/6399
@misc{renati/1117174,
title = "Vida útil sensorial de encurtidos de ají charapita (Capsicum chinense) mediante análisis de supervivencia con pruebas aceleradas",
author = "Gonzales Rivera, Henry Joel",
publisher = "Universidad Nacional Agraria La Molina",
year = "2024"
}
A charapita chili pepper (Capsicum chinense) pickles shelf life study was carried out in two types of packaging: laminated and low-density polyethylene, these were evaluated using the survival analysis method with accelerated tests. The research aim was to find the sensory shelf life of the pickles at a 25°C temperature in each container. The pickles were stored at 28°C, 30°C, 35°C and 40°C with 80 % relative humidity (R.H.) at different storage times and were sensory evaluated by one hundred untrained panelists. The chili pepper color was the quality attribute chosen and the event of interest was consumer rejection when a perceptible color change happened in the chili peppers. The R statistical program was used to obtain the mu (µ) and sigma (σ) parameters of the Weibull distribution, and beta 0 (β0), sigma (σ) and beta 1 (β1) of the Arrhenius-Weibull model of the accelerated failure function. It was obtained that the useful life for a 50 % probability of rejection in the laminated container was: 581.49 ± 65.30, 482.67 ± 62.61, 358.40 ± 51.59 and 233.18 ± 43.82 hours for 28°C, 30°C, 35°C and 40°C, respectively; Likewise, the useful life for the low-density polyethylene container were: 157.62 ± 24.99, 121.46 ± 19.62, 104.78 ± 17.97 and 80.39 ± 13.99 hours for 28°C, 30°C, 35°C and 40°C, respectively. Finally, the useful life of the pickles at 25°C was estimated with a probability of rejection of 50 %, getting 30.83 ± 4.68 and 7.31 ± 1.29 days, with activation energy of 58.95 ± 12.3 and 40.35 ± 13.84 kJ/mol and significance levels of the chi-square test of 2.21e-12 and 9.27e -06 for laminated and lowdensity polyethylene packaging, respectively.
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