the handbook of food engineering practice crc press chapter 10 ...

time at each selected temperature. If no information is available on the expected Q 10 value,
minimum three testing temperatures should be used.
6. Decide the type and frequency of tests to be conducted at each temperature.
A useful formula to determine the minimum frequency of testing at all temperatures based
on the testing protocol at the highest temperature
f 2 =f 1 Q ∆T/10 10 (51)
where f 1 is the time between tests (e.g., days, weeks) at highest test temperature T 1 ; f 2 is the
time between tests at any lower temperature T 2 ; and ∆T is the difference in degrees Celsius
between T 1 and T 2 . Thus, if a canned product is held at 40°C and tested once a month,
then at 30°C (i.e ∆T=5) and a Q 10 of 3, the product should be tested at least every 1.73
months. Usually, more frequent testing is recommended, especially if the Q 10 is not
accurately known. Use of too long intervals may result in an inaccurate determination of
shelf life and invalidate the experiment. At each storage condition, at least six data points
are required to minimize statistical errors; otherwise, the statistical confidence in the
obtained shelf life value is significantly reduced.
7. Plot the data as it is collected to determine the reaction order and to decide
whether test frequency should be altered. It is a common practice for the data not to be
analyzed until the experiment is over and then it is recognized that changes in the testing
protocol, affected early on, would have added significantly to the reliability of the results.
8. From each test storage condition, determine reaction order and rate, make
the appropriate Arrhenius plot, and predict the shelf life at the desired actual storage
condition. Product can also be stored at the final condition, to determine its shelf life and
test the validity of the prediction. However, in industry this is uncommon because of time
and cost constraints. It is a much more effective and realistic practice to test the obtained
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