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

Author
Garitta, L.; Langohr, K.; Elizagoyen, E.; Gugole, F.; Gómez Melis, Guadalupe; Hough, G.
Type of activity
Journal article
Journal
Food quality and preference
Date of publication
2018-09-01
Volume
68
First page
371
Last page
376
DOI
https://doi.org/10.1016/j.foodqual.2018.03.014 Open in new window
Repository
http://hdl.handle.net/2117/123593 Open in new window
URL
https://www.sciencedirect.com/science/article/abs/pii/S0950329318302362 Open in new window
Abstract
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 ...
Citation
Garitta, L., Langohr, K., Elizagoyen, E., Gugole, F., Gomez, G., Hough, G. Survival analysis model to estimate sensory shelf life with temperature and illumination as accelerating factors. "Food quality and preference", 1 Setembre 2018, vol. 68, p. 371-376.
Keywords
Accelerated studies, Illumination, Sensory, Shelf life, Survival analysis, Temperature
Group of research
GRBIO - Biostatistics and Bioinformatics Research Group

Participants

  • Garitta, Lorena  (author)
  • Langohr, Klaus  (author)
  • Elizagoyen, Eliana  (author)
  • Gugole Ottaviano, Fernanda  (author)
  • Gomez Melis, Guadalupe  (author)
  • Hough, Guillermo  (author)