Shelf-life assessment of energy banana bar using acceleration method with critical moisture content approach

• Published in: Ciência e tecnologia de alimentos Vol. 41; no. suppl 1; pp. 163 - 168
• Main Authors: EKAFITRI, Riyanti, KURNIAWAN, Yose Rizal, DESNILASARI, Dewi, SURAHMAN, Diki Nanang, INDRIATI, Ashri
• Format: Journal Article
• Language: English; Portuguese
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 01.06.2021
• Subjects: FOOD SCIENCE & TECHNOLOGY; banana bar; shelf-life; critical moisture content
• ISSN: 0101-2061; 1678-457X; 1678-457X
• DOI: 10.1590/fst.13120

Abstract The shelf-life of the product need to be evaluated according to the commercialization of the product. Shelf-life assessment of the product can be done using acceleration method (Accelerated Shelf-life Testing) with critical moisture content approach. This research used the acceleration method to predict the expired date of the energy bar based banana. This method required the data such as initial water content, critical moisture content, solid weight of the product, surface area of the packaging, permeability water vapor of the packaging, saturated water vapor pressure, and slope of the sorption isotherm curve. The result showed that the shelf life of banana bar products that was packaged using aluminium foil, aluma, and metalized plastics consecutively for 511.15; 458.72; and 80.95 days based on the acceleration method with the critical moisture content approach.