Survival analysis model to estimate sensory shelf life with temperature and illumination as accelerating factors

•We developed a survival model which considered two accelerating factors: temperature and illumination.•The blocking effect of the consumer was considered in the survival model.•The model was applied to real data from a lemon-flavored drink sensory shelf-life.•As expected shelf life was shortened wi...

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Vydáno v:Food quality and preference Ročník 68; s. 371 - 376
Hlavní autoři: Garitta, Lorena, Langohr, Klaus, Elizagoyen, Eliana, Gugole Ottaviano, Fernanda, Gómez, Guadalupe, Hough, Guillermo
Médium: Journal Article Publikace
Jazyk:angličtina
Vydáno: Elsevier Ltd 01.09.2018
Témata:
93 Systems Theory; Control
93B Controllability, observability, and system structure
Accelerated studies
Classificació AMS
Illumination
Investigació operativa
lemon juice
lighting
Matemàtiques i estadística
Sensory
Shelf life
Sistemes de control
soft drinks
storage temperature
storage time
Survival analysis
System theory
Temperature
Àrees temàtiques de la UPC
Accelerated studies
Survival analysis
Illumination
Temperature
Shelf life
Sensory
ISSN:0950-3293, 1873-6343
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Shrnutí:•We developed a survival model which considered two accelerating factors: temperature and illumination.•The blocking effect of the consumer was considered in the survival model.•The model was applied to real data from a lemon-flavored drink sensory shelf-life.•As expected shelf life was shortened with an increase in temperature and under illumination. The main objective of this study was to introduce a survival model to contemplate two simultaneous accelerating factors affecting a food product’s shelf life: temperature and illumination. A second objective was to consider the case where the same consumer tests different experimental conditions and thus his/her data are not independent. Sample data comprised 108 consumers who evaluated a lemon-flavored juice stored at 24 °C, 37 °C and 45 °C; under conditions of no-illumination and with illumination; with seven different storage times for each of the six experimental conditions. Aiming to estimate the storage time at which a consumer rejects a sample a model including an Arrhenius term for the temperature, a binomial response for illumination (with and without) and the interaction of both was developed. The model also considered that the same consumer tested different experimental conditions.
Bibliografie:ObjectType-Article-1
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ISSN:0950-3293
1873-6343
DOI:10.1016/j.foodqual.2018.03.014