Kinetic Modeling of Quality Changes and Shelf Life Prediction of Dried Coconut Chips

The color, texture and rancidity of dried fruit are critical parameters to control for consumer acceptance. goal this research was investigate the kinetics color parameter changes in terms crispness peroxide value (PV) coconut chips by using zero-, first- second-order kinetic reactions during storage at different temperatures, as well shelf life prediction accelerated method. outcomes demonstrated that zero-order reaction appropriate describe change PV (R2 = 0.9690–0.9899). had a higher correlation than used assign quality essence. activation energy (Ea) 11.83 kJ/mol. Therefore, expectancy estimated be 144, 128 115 days 35, 45 55 °C, respectively. Meanwhile, products stored ambient temperature 159 days, those were refrigerator 194 days. findings provide retailers consumers ability choose ideal time order ensure product’s quality.