A method for estimating shelf-life of packaged ready-to-cook idli batter under normal temperature distribution supply chain
Idli is a breakfast food prepared from ready-to-cook (RTC) fermented batter. The shelf-life of batter is dependent on storage temperature varied from ambient to more than 50 °C. Under such circumstance and supply chain distribution conditions, predicting the shelf-life of batter is challenging. In t...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Gaikwad, P.S. [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2022transfer abstract |
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| Schlagwörter: |
Ready-to-cook fermented batter |
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| Übergeordnetes Werk: |
Enthalten in: Al - Luo, Xixi ELSEVIER, 2018, Amsterdam [u.a.] |
|---|---|
| Übergeordnetes Werk: |
volume:326 ; year:2022 ; pages:0 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.jfoodeng.2022.111022 |
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ELV057217807 |
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| 520 | |a Idli is a breakfast food prepared from ready-to-cook (RTC) fermented batter. The shelf-life of batter is dependent on storage temperature varied from ambient to more than 50 °C. Under such circumstance and supply chain distribution conditions, predicting the shelf-life of batter is challenging. In this paper an attempt was made for developing criteria to predict the shelf-life and identify the spoilage of batter with given time-temperature history. Headspace gas, namely, oxygen (O2) and carbon dioxide (CO2) concentration utilized as a degree of fermentation batter at any temperature approximated by non-linear equation (R 2 0.99). Headspace concentration ratio (CR) of O2/CO2 was found to be a function of storage temperature and time expressed using Johnson-Mehl-Avrami-Kolmogorov equation (R 2 0.98). According to the proposed method, the CR of stored batter at varying temperature enables to satisfactorily predict the shelf-life within 6.5% of actual value using storage temperature history measured throughout supply chain distribution. | ||
| 520 | |a Idli is a breakfast food prepared from ready-to-cook (RTC) fermented batter. The shelf-life of batter is dependent on storage temperature varied from ambient to more than 50 °C. Under such circumstance and supply chain distribution conditions, predicting the shelf-life of batter is challenging. In this paper an attempt was made for developing criteria to predict the shelf-life and identify the spoilage of batter with given time-temperature history. Headspace gas, namely, oxygen (O2) and carbon dioxide (CO2) concentration utilized as a degree of fermentation batter at any temperature approximated by non-linear equation (R 2 0.99). Headspace concentration ratio (CR) of O2/CO2 was found to be a function of storage temperature and time expressed using Johnson-Mehl-Avrami-Kolmogorov equation (R 2 0.98). According to the proposed method, the CR of stored batter at varying temperature enables to satisfactorily predict the shelf-life within 6.5% of actual value using storage temperature history measured throughout supply chain distribution. | ||
| 650 | 7 | |a Ready-to-cook fermented batter |2 Elsevier | |
| 650 | 7 | |a Headspace gas |2 Elsevier | |
| 650 | 7 | |a Normal temperature distribution supply chain |2 Elsevier | |
| 650 | 7 | |a Time-temperature history |2 Elsevier | |
| 650 | 7 | |a Concentration ratio |2 Elsevier | |
| 700 | 1 | |a Yadav, B.K. |4 oth | |
| 700 | 1 | |a Anandakumar, S. |4 oth | |
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10.1016/j.jfoodeng.2022.111022 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001716.pica (DE-627)ELV057217807 (ELSEVIER)S0260-8774(22)00076-0 DE-627 ger DE-627 rakwb eng 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Gaikwad, P.S. verfasserin aut A method for estimating shelf-life of packaged ready-to-cook idli batter under normal temperature distribution supply chain 2022transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Idli is a breakfast food prepared from ready-to-cook (RTC) fermented batter. The shelf-life of batter is dependent on storage temperature varied from ambient to more than 50 °C. Under such circumstance and supply chain distribution conditions, predicting the shelf-life of batter is challenging. In this paper an attempt was made for developing criteria to predict the shelf-life and identify the spoilage of batter with given time-temperature history. Headspace gas, namely, oxygen (O2) and carbon dioxide (CO2) concentration utilized as a degree of fermentation batter at any temperature approximated by non-linear equation (R 2 0.99). Headspace concentration ratio (CR) of O2/CO2 was found to be a function of storage temperature and time expressed using Johnson-Mehl-Avrami-Kolmogorov equation (R 2 0.98). According to the proposed method, the CR of stored batter at varying temperature enables to satisfactorily predict the shelf-life within 6.5% of actual value using storage temperature history measured throughout supply chain distribution. Idli is a breakfast food prepared from ready-to-cook (RTC) fermented batter. The shelf-life of batter is dependent on storage temperature varied from ambient to more than 50 °C. Under such circumstance and supply chain distribution conditions, predicting the shelf-life of batter is challenging. In this paper an attempt was made for developing criteria to predict the shelf-life and identify the spoilage of batter with given time-temperature history. Headspace gas, namely, oxygen (O2) and carbon dioxide (CO2) concentration utilized as a degree of fermentation batter at any temperature approximated by non-linear equation (R 2 0.99). Headspace concentration ratio (CR) of O2/CO2 was found to be a function of storage temperature and time expressed using Johnson-Mehl-Avrami-Kolmogorov equation (R 2 0.98). According to the proposed method, the CR of stored batter at varying temperature enables to satisfactorily predict the shelf-life within 6.5% of actual value using storage temperature history measured throughout supply chain distribution. Ready-to-cook fermented batter Elsevier Headspace gas Elsevier Normal temperature distribution supply chain Elsevier Time-temperature history Elsevier Concentration ratio Elsevier Yadav, B.K. oth Anandakumar, S. oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:326 year:2022 pages:0 https://doi.org/10.1016/j.jfoodeng.2022.111022 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 326 2022 0 |
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10.1016/j.jfoodeng.2022.111022 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001716.pica (DE-627)ELV057217807 (ELSEVIER)S0260-8774(22)00076-0 DE-627 ger DE-627 rakwb eng 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Gaikwad, P.S. verfasserin aut A method for estimating shelf-life of packaged ready-to-cook idli batter under normal temperature distribution supply chain 2022transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Idli is a breakfast food prepared from ready-to-cook (RTC) fermented batter. The shelf-life of batter is dependent on storage temperature varied from ambient to more than 50 °C. Under such circumstance and supply chain distribution conditions, predicting the shelf-life of batter is challenging. In this paper an attempt was made for developing criteria to predict the shelf-life and identify the spoilage of batter with given time-temperature history. Headspace gas, namely, oxygen (O2) and carbon dioxide (CO2) concentration utilized as a degree of fermentation batter at any temperature approximated by non-linear equation (R 2 0.99). Headspace concentration ratio (CR) of O2/CO2 was found to be a function of storage temperature and time expressed using Johnson-Mehl-Avrami-Kolmogorov equation (R 2 0.98). According to the proposed method, the CR of stored batter at varying temperature enables to satisfactorily predict the shelf-life within 6.5% of actual value using storage temperature history measured throughout supply chain distribution. Idli is a breakfast food prepared from ready-to-cook (RTC) fermented batter. The shelf-life of batter is dependent on storage temperature varied from ambient to more than 50 °C. Under such circumstance and supply chain distribution conditions, predicting the shelf-life of batter is challenging. In this paper an attempt was made for developing criteria to predict the shelf-life and identify the spoilage of batter with given time-temperature history. Headspace gas, namely, oxygen (O2) and carbon dioxide (CO2) concentration utilized as a degree of fermentation batter at any temperature approximated by non-linear equation (R 2 0.99). Headspace concentration ratio (CR) of O2/CO2 was found to be a function of storage temperature and time expressed using Johnson-Mehl-Avrami-Kolmogorov equation (R 2 0.98). According to the proposed method, the CR of stored batter at varying temperature enables to satisfactorily predict the shelf-life within 6.5% of actual value using storage temperature history measured throughout supply chain distribution. Ready-to-cook fermented batter Elsevier Headspace gas Elsevier Normal temperature distribution supply chain Elsevier Time-temperature history Elsevier Concentration ratio Elsevier Yadav, B.K. oth Anandakumar, S. oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:326 year:2022 pages:0 https://doi.org/10.1016/j.jfoodeng.2022.111022 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 326 2022 0 |
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10.1016/j.jfoodeng.2022.111022 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001716.pica (DE-627)ELV057217807 (ELSEVIER)S0260-8774(22)00076-0 DE-627 ger DE-627 rakwb eng 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Gaikwad, P.S. verfasserin aut A method for estimating shelf-life of packaged ready-to-cook idli batter under normal temperature distribution supply chain 2022transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Idli is a breakfast food prepared from ready-to-cook (RTC) fermented batter. The shelf-life of batter is dependent on storage temperature varied from ambient to more than 50 °C. Under such circumstance and supply chain distribution conditions, predicting the shelf-life of batter is challenging. In this paper an attempt was made for developing criteria to predict the shelf-life and identify the spoilage of batter with given time-temperature history. Headspace gas, namely, oxygen (O2) and carbon dioxide (CO2) concentration utilized as a degree of fermentation batter at any temperature approximated by non-linear equation (R 2 0.99). Headspace concentration ratio (CR) of O2/CO2 was found to be a function of storage temperature and time expressed using Johnson-Mehl-Avrami-Kolmogorov equation (R 2 0.98). According to the proposed method, the CR of stored batter at varying temperature enables to satisfactorily predict the shelf-life within 6.5% of actual value using storage temperature history measured throughout supply chain distribution. Idli is a breakfast food prepared from ready-to-cook (RTC) fermented batter. The shelf-life of batter is dependent on storage temperature varied from ambient to more than 50 °C. Under such circumstance and supply chain distribution conditions, predicting the shelf-life of batter is challenging. In this paper an attempt was made for developing criteria to predict the shelf-life and identify the spoilage of batter with given time-temperature history. Headspace gas, namely, oxygen (O2) and carbon dioxide (CO2) concentration utilized as a degree of fermentation batter at any temperature approximated by non-linear equation (R 2 0.99). Headspace concentration ratio (CR) of O2/CO2 was found to be a function of storage temperature and time expressed using Johnson-Mehl-Avrami-Kolmogorov equation (R 2 0.98). According to the proposed method, the CR of stored batter at varying temperature enables to satisfactorily predict the shelf-life within 6.5% of actual value using storage temperature history measured throughout supply chain distribution. Ready-to-cook fermented batter Elsevier Headspace gas Elsevier Normal temperature distribution supply chain Elsevier Time-temperature history Elsevier Concentration ratio Elsevier Yadav, B.K. oth Anandakumar, S. oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:326 year:2022 pages:0 https://doi.org/10.1016/j.jfoodeng.2022.111022 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 326 2022 0 |
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10.1016/j.jfoodeng.2022.111022 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001716.pica (DE-627)ELV057217807 (ELSEVIER)S0260-8774(22)00076-0 DE-627 ger DE-627 rakwb eng 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Gaikwad, P.S. verfasserin aut A method for estimating shelf-life of packaged ready-to-cook idli batter under normal temperature distribution supply chain 2022transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Idli is a breakfast food prepared from ready-to-cook (RTC) fermented batter. The shelf-life of batter is dependent on storage temperature varied from ambient to more than 50 °C. Under such circumstance and supply chain distribution conditions, predicting the shelf-life of batter is challenging. In this paper an attempt was made for developing criteria to predict the shelf-life and identify the spoilage of batter with given time-temperature history. Headspace gas, namely, oxygen (O2) and carbon dioxide (CO2) concentration utilized as a degree of fermentation batter at any temperature approximated by non-linear equation (R 2 0.99). Headspace concentration ratio (CR) of O2/CO2 was found to be a function of storage temperature and time expressed using Johnson-Mehl-Avrami-Kolmogorov equation (R 2 0.98). According to the proposed method, the CR of stored batter at varying temperature enables to satisfactorily predict the shelf-life within 6.5% of actual value using storage temperature history measured throughout supply chain distribution. Idli is a breakfast food prepared from ready-to-cook (RTC) fermented batter. The shelf-life of batter is dependent on storage temperature varied from ambient to more than 50 °C. Under such circumstance and supply chain distribution conditions, predicting the shelf-life of batter is challenging. In this paper an attempt was made for developing criteria to predict the shelf-life and identify the spoilage of batter with given time-temperature history. Headspace gas, namely, oxygen (O2) and carbon dioxide (CO2) concentration utilized as a degree of fermentation batter at any temperature approximated by non-linear equation (R 2 0.99). Headspace concentration ratio (CR) of O2/CO2 was found to be a function of storage temperature and time expressed using Johnson-Mehl-Avrami-Kolmogorov equation (R 2 0.98). According to the proposed method, the CR of stored batter at varying temperature enables to satisfactorily predict the shelf-life within 6.5% of actual value using storage temperature history measured throughout supply chain distribution. Ready-to-cook fermented batter Elsevier Headspace gas Elsevier Normal temperature distribution supply chain Elsevier Time-temperature history Elsevier Concentration ratio Elsevier Yadav, B.K. oth Anandakumar, S. oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:326 year:2022 pages:0 https://doi.org/10.1016/j.jfoodeng.2022.111022 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 326 2022 0 |
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10.1016/j.jfoodeng.2022.111022 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001716.pica (DE-627)ELV057217807 (ELSEVIER)S0260-8774(22)00076-0 DE-627 ger DE-627 rakwb eng 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Gaikwad, P.S. verfasserin aut A method for estimating shelf-life of packaged ready-to-cook idli batter under normal temperature distribution supply chain 2022transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Idli is a breakfast food prepared from ready-to-cook (RTC) fermented batter. The shelf-life of batter is dependent on storage temperature varied from ambient to more than 50 °C. Under such circumstance and supply chain distribution conditions, predicting the shelf-life of batter is challenging. In this paper an attempt was made for developing criteria to predict the shelf-life and identify the spoilage of batter with given time-temperature history. Headspace gas, namely, oxygen (O2) and carbon dioxide (CO2) concentration utilized as a degree of fermentation batter at any temperature approximated by non-linear equation (R 2 0.99). Headspace concentration ratio (CR) of O2/CO2 was found to be a function of storage temperature and time expressed using Johnson-Mehl-Avrami-Kolmogorov equation (R 2 0.98). According to the proposed method, the CR of stored batter at varying temperature enables to satisfactorily predict the shelf-life within 6.5% of actual value using storage temperature history measured throughout supply chain distribution. Idli is a breakfast food prepared from ready-to-cook (RTC) fermented batter. The shelf-life of batter is dependent on storage temperature varied from ambient to more than 50 °C. Under such circumstance and supply chain distribution conditions, predicting the shelf-life of batter is challenging. In this paper an attempt was made for developing criteria to predict the shelf-life and identify the spoilage of batter with given time-temperature history. Headspace gas, namely, oxygen (O2) and carbon dioxide (CO2) concentration utilized as a degree of fermentation batter at any temperature approximated by non-linear equation (R 2 0.99). Headspace concentration ratio (CR) of O2/CO2 was found to be a function of storage temperature and time expressed using Johnson-Mehl-Avrami-Kolmogorov equation (R 2 0.98). According to the proposed method, the CR of stored batter at varying temperature enables to satisfactorily predict the shelf-life within 6.5% of actual value using storage temperature history measured throughout supply chain distribution. Ready-to-cook fermented batter Elsevier Headspace gas Elsevier Normal temperature distribution supply chain Elsevier Time-temperature history Elsevier Concentration ratio Elsevier Yadav, B.K. oth Anandakumar, S. oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:326 year:2022 pages:0 https://doi.org/10.1016/j.jfoodeng.2022.111022 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 326 2022 0 |
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The shelf-life of batter is dependent on storage temperature varied from ambient to more than 50 °C. Under such circumstance and supply chain distribution conditions, predicting the shelf-life of batter is challenging. In this paper an attempt was made for developing criteria to predict the shelf-life and identify the spoilage of batter with given time-temperature history. Headspace gas, namely, oxygen (O2) and carbon dioxide (CO2) concentration utilized as a degree of fermentation batter at any temperature approximated by non-linear equation (R 2 0.99). Headspace concentration ratio (CR) of O2/CO2 was found to be a function of storage temperature and time expressed using Johnson-Mehl-Avrami-Kolmogorov equation (R 2 0.98). 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a method for estimating shelf-life of packaged ready-to-cook idli batter under normal temperature distribution supply chain |
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A method for estimating shelf-life of packaged ready-to-cook idli batter under normal temperature distribution supply chain |
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Idli is a breakfast food prepared from ready-to-cook (RTC) fermented batter. The shelf-life of batter is dependent on storage temperature varied from ambient to more than 50 °C. Under such circumstance and supply chain distribution conditions, predicting the shelf-life of batter is challenging. In this paper an attempt was made for developing criteria to predict the shelf-life and identify the spoilage of batter with given time-temperature history. Headspace gas, namely, oxygen (O2) and carbon dioxide (CO2) concentration utilized as a degree of fermentation batter at any temperature approximated by non-linear equation (R 2 0.99). Headspace concentration ratio (CR) of O2/CO2 was found to be a function of storage temperature and time expressed using Johnson-Mehl-Avrami-Kolmogorov equation (R 2 0.98). According to the proposed method, the CR of stored batter at varying temperature enables to satisfactorily predict the shelf-life within 6.5% of actual value using storage temperature history measured throughout supply chain distribution. |
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Idli is a breakfast food prepared from ready-to-cook (RTC) fermented batter. The shelf-life of batter is dependent on storage temperature varied from ambient to more than 50 °C. Under such circumstance and supply chain distribution conditions, predicting the shelf-life of batter is challenging. In this paper an attempt was made for developing criteria to predict the shelf-life and identify the spoilage of batter with given time-temperature history. Headspace gas, namely, oxygen (O2) and carbon dioxide (CO2) concentration utilized as a degree of fermentation batter at any temperature approximated by non-linear equation (R 2 0.99). Headspace concentration ratio (CR) of O2/CO2 was found to be a function of storage temperature and time expressed using Johnson-Mehl-Avrami-Kolmogorov equation (R 2 0.98). According to the proposed method, the CR of stored batter at varying temperature enables to satisfactorily predict the shelf-life within 6.5% of actual value using storage temperature history measured throughout supply chain distribution. |
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Idli is a breakfast food prepared from ready-to-cook (RTC) fermented batter. The shelf-life of batter is dependent on storage temperature varied from ambient to more than 50 °C. Under such circumstance and supply chain distribution conditions, predicting the shelf-life of batter is challenging. In this paper an attempt was made for developing criteria to predict the shelf-life and identify the spoilage of batter with given time-temperature history. Headspace gas, namely, oxygen (O2) and carbon dioxide (CO2) concentration utilized as a degree of fermentation batter at any temperature approximated by non-linear equation (R 2 0.99). Headspace concentration ratio (CR) of O2/CO2 was found to be a function of storage temperature and time expressed using Johnson-Mehl-Avrami-Kolmogorov equation (R 2 0.98). According to the proposed method, the CR of stored batter at varying temperature enables to satisfactorily predict the shelf-life within 6.5% of actual value using storage temperature history measured throughout supply chain distribution. |
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