Simple and efficient approach for shelf-life test on frozen spinach and parsley

A simple test for shelf-life assessment of frozen spinach and parsley is presented. specific that considers three storage temperatures proposed to accelerate the rate quality decay in parsley. The scope was provide a reliable rapid way (one month vs years) predict by using experimental approach mathematical models based on some physical product attributes. Physical properties were evaluated at temperatures: –5°C, –10°C –26°C, simulate possible thermal abuse. Mechanical indexes defined measuring maximum compression force (N) latent heat involved ice melting (J/g). zeroorder kinetic model used properly fit data thus obtain related reaction rates. determination coefficient indicates there strong linear relation between parameters or –5°C –26°C. This suggests procedure estimation, carrying out one extending values acquired – 26°C same period time. relations obtained from this research have led practical approach: day could be considered roughly equivalent 30 days Accordingly, it estimation short time, also considering other similar products.