Inclusion of the variability of model parameters on shelf-life estimations for low and intermediate moisture vegetables

LWT

Volumn 47, Issue 2, 2012, Pages 364-370

  Escobedo Avellaneda, Zamantha ^a   Velazquez, Gonzalo ^b   Torres, J Antonio ^c   Welti Chanes, Jorge ^a  

^a SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^c OREGON STATE UNIVERSITY   (United States)

Author keywords

G.A.B. model parameters; Moisture sorption isotherms; Monte Carlo simulations; Shelf life; Water activity

Indexed keywords

ADSORPTION ISOTHERMS; FRUITS; MOISTURE; MONTE CARLO METHODS;

ACCEPTABLE PROBABILITY; DETERMINISTIC CALCULATIONS; FREQUENCY DISTRIBUTIONS; G.A.B. MODEL PARAMETERS; MOISTURE SORPTION ISOTHERMS; SHELF LIFE; WATER ACTIVITY; WATER VAPOR TRANSMISSION RATE;

PARAMETER ESTIMATION;

ALLIUM CEPA; LYCOPERSICON ESCULENTUM;

EID: 84858705997     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.01.032     Document Type: Article

References (27)

1. Blahovec J. Sorption isotherms in materials of biological origin mathematical and physical approach. Journal of Food Engineering 2004, 65:489-495.
2. Cassin M.H., Paoli G.M., Lammerding A.M. Simulation modeling for microbial risk assessment. Journal of Food Protection 1998, 61(11):1560-1566.
3. Caurie M. Hysteresis phenomenon in foods. International Journal of Food Science & Technology 2007, 42(1):45-49. 10.1111/j.1365-2621.2006.01203.x.
4. Chieh C. Water chemistry and biochemistry. Food biochemistry & food processing 2006, 103-234. Wiley-Blackwell, Ames, Iowa. Y.H. Hui (Ed.).
5. Chotyakul, N., Pérez Lamela, C., & Torres, J. A. Effect of model parameter variability on the uncertainty of refrigerated microbial shelf-life estimates. Journal of Food Process Engineering, July 13, 2010, doi:10.1111/j.1745-4530.2010.00631.x. in press.
6. Chotyakul N., Velazquez G., Torres J.A. Assessment of the uncertainty in thermal food processing decisions based on microbial safety objectives. Journal of Food Engineering 2011, 102(3):247-256. 10.1016/j.jfoodeng.2010.08.027.
7. Dominighaus H. Plastics for engineers. Materials, properties, applications 1993, Hanser Publishers, Barcela, España.
8. Escobedo-Avellaneda Z., Pérez-Pérez M.C., Bárcenas-Pozos M.E., Welti-Chanes J. Moisture adsorption isotherms of freeze-dried and air-dried Mexican red sauce. Journal of Food Process Engineering 2011, 34:1931-1945.
9. Felder R.M., Rousseau R.W. Principios elementales de los procesos químicos 1999, Pearson Education, Naucalpan, México. 2nd ed.
10. Goula A.M., Karapantsios T.D., Achilias D.S., Adamopoulos K.G. Water sorption isotherms and glass transition temperature of spray dried tomato pulp. Journal of Food Engineering 2008, 85:73-83.
11. Hamby D.M. A review of techniques for parameter sensitivity analysis of environmental models. Environmental Monitoring and Assessment 1994, 32:135-154.
12. Kilcast D., Subramaniam P. Introduction. The stability and shelf life of food 2004, 1-22. CRC Press, Boca Ratón, FL. D. Kilcast, P. Subramaniam (Eds.).
13. Kiranoudis C.T., Maroulis Z.B., Tsami E., Marinos-Kouris D. Equilibrium moisture content and heat of desorption of some vegetables. Journal of Food Engineering 1993, 20:55-74.
14. López-Malo, A., Palou, E., & Argaiz, A. (1994). Measurement of water activity of saturated salt solutions at various temperatures. Paper presented at the International Symposium on the Properties of Water, Proceeding of the Poster Session, Practicum II, Cholula, Puebla, Mexico.
15. Labuza T.P., Altunakar B. Diffusion and sorption kinetics of water in foods. Water activity in foods: Fundamentals and applications 2007, 215-238. Wiley-Blackwell, Ames, IA. G.V. Barbosa-Cánovas, A.J. Fontana, S.J. Schmidt, T.P. Labuza (Eds.).
16. Labuza T.P., Altunakar B. Water activity prediction and moisture sorption isotherms. Water activity in foods: Fundamentals and applications 2007, 109-154. Wiley-Blackwell, Ames, IA. G.V. Barbosa-Cánovas, A.J. Fontana, S.J. Schmidt, T.P. Labuza (Eds.).
17. Nayyar, D. K., Hill, L. G., Nauth, K. R., Loh, J. P., Behringer, M., & Apel, L. (2002). European patent applicantion 01306912.5 Patent No.
18. Salgado D., Torres J.A., Welti-Chanes J., Velazquez G. Effect of input data variability on estimations of the equivalent constant temperature time for microbial inactivation by HTST and retort thermal processing. Journal of Food Science 2011, 76(6):E495-E502. 10.1111/j.1750-3841.2011.02265.x.
19. Samaniego-Esguerra C.M., Boag I.F., Robertson G.L. Comparison of regression methods for fitting the GAB model to the moisture isotherms of some dried fruit and vegetables. Journal of Food Engineering 1991, 13:115-133.
20. Schmidheiny K. Monte Carlo experiments. Short guides to microeconometrics 2008, (Version: 28-10-2008, 21:14), 1-6. Retrieved from, Universitat Pompeu Fabra, Barcelona, Spain. http://kurt.schmidheiny.name/teaching/montecarlo2up.pdf.
21. Serment-Moreno, Ma, L., V., Su, Y.-C., Torres, J. A., & Welti Chanes, J. Assessment of the Vibrio vulnificus risk in the consumption of raw and high pressure processed oysters. (submitted for publication).
22. Singh T.K., Cadwallader K.R. Ways of measuring shelf-life and spoilage. Understanding and measuring the shelf-life of food 2004, 165-179. Woodhead Publishing, Cambridge, UK. R. Steele (Ed.).
23. Taoukis P.S., Richardson M. Principles of intermediate-moisture foods and related technology. Water activity in foods: Fundamentals and applications 2007, 273-312. Wiley-Blackwell, Ames, Iowa. G.V. Barbosa-Cánovas, A.J. Fontana, S.J. Schmidt, T.P. Labuza (Eds.).
24. Timmermann E.O., Chirife J., Iglesias H.A. Water sorption isotherms of foods and foodstuffs: BET and GAB parameters?. Journal of Food Engineering 2001, 48:19-31.
25. Torres, J. A., Chotyakul, N., Velazquez, G., Saraiva, J. A., & Pérez Lamela, C. (2010, October 6-8, 2010). Integration of statistics and food process engineering: assessing the uncertainty of thermal processing and shelf-life estimations. Paper presented at the VI Congreso Español de Ingeniería de Alimentos, Logroño, La Rioja, España.
26. Welti-Chanes J., Pérez E., Guerrero-Beltran J.A., Alzamora S.M., Vergara-Balderas F. Applications of water activity management in the food industry. Water activity in foods 2008, 341-357. Blackwell Publishing Ltd, Oxford, UK. G.V. Barbosa-Cánovas, A. Fontana, S. Schmidt, T.P. Labuza (Eds.).
27. Wittwer J. Monte Carlo simulation in Excel. Vertex42, the guide to Excel 2004, Retrieved from. http://www.vertex42.com/ExcelArticles/mc/MonteCarloSimulation.html.