Evaluating food consumers¿ sensory perception is a key factor in determining the shelf-life of many food products. This, the first book to address sensory shelf life of food explains how to design a shelf life estimation experiment. It discusses parameters for how many samples to take, how long to store the products, at what time intervals should samples be removed, and under what conditions they should be stored. The text includes the code and instructions to perform calculations using the freely distributed R statistical package. The book also includes a chapter on accelerated storage which covers kinetics, calculations of prediction confidence intervals, and caveats on using accelerated storage.
- ISBN: 978-1-4200-9291-2
- Editorial: CRC Press
- Encuadernacion: Cartoné
- Páginas: 240
- Fecha Publicación: 25/05/2010
- Nº Volúmenes: 1
- Idioma: Inglés