Bibliographic citations
Basilio, J., (2015). Predicción de la vida útil de chifles de plátanos (Musa paradisiaca) mediante modelos matemáticos [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/1863
Basilio, J., Predicción de la vida útil de chifles de plátanos (Musa paradisiaca) mediante modelos matemáticos [Tesis]. : Universidad Nacional Agraria La Molina; 2015. https://hdl.handle.net/20.500.12996/1863
@mastersthesis{sunedu/3014196,
title = "Predicción de la vida útil de chifles de plátanos (Musa paradisiaca) mediante modelos matemáticos",
author = "Basilio Atencio, Jaime Eduardo",
publisher = "Universidad Nacional Agraria La Molina",
year = "2015"
}
Shelf life modeling was realized for banana chip at different storage conditions, obtained a software that to predict the shelf life, considering two factors of quality: crunchiness loss for gain of moisture and rancid oxidative. The gain of moisture was modeled with sorption isotherm, Fick´s law and Henry´s law. The model obtained was integrated using the method of Simpson to get shelf life that it is time to arrive critical water activity (awc) which was obtained by sensory evaluation. It was found that the sorption isotherm of type II is better fitted to Smith model (R²> 0,99), the awc was 0,4676, the shelf life predicted by moisture gain ranges from 41,5 to 386,2 days, decreasing when temperature, relative humidity and permeability of the material increase. The determination of shelf life for rancidity was conducted for accelerated test at 30, 40, 50 and 55 °C, evaluating the peroxide value (PV), determining the reaction order (n), reaction rate (K) and activation energy (Ea), establishing the deterioration of model, with the initial value and value limit peroxide of 10 meq 02/kg shelf life prediction was realized. Finding that the peroxide formation kinetics is first-order and Ea is 8,4980 kcal/mole, the shelf life predicted by peroxide value between 23,6 and 49,3 days in the temperature range of 15 at 30 °C decreasing as the temperature increases. The predicted values at 25 °C were: K25°C = 0,000654 h-1 and 29,96 days shelf life.
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