Shelf-life assessment of energy banana bar using acceleration method with critical moisture content approach

نویسندگان

چکیده

The shelf-life of the product need to be evaluated according commercialization product. Shelf-life assessment can done using acceleration method (Accelerated Testing) with critical moisture content approach. This research used predict expired date energy bar based banana. required data such as initial water content, solid weight product, surface area packaging, permeability vapor saturated pressure, and slope sorption isotherm curve. result showed that shelf life banana products was packaged aluminium foil, aluma, metalized plastics consecutively for 511.15; 458.72; 80.95 days on

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ژورنال

عنوان ژورنال: Food Science and Technology

سال: 2021

ISSN: ['2331-513X', '2331-5156']

DOI: https://doi.org/10.1590/fst.13120