An intermediate moisture food at water activity 0.85 was stored in air and an oxygen‐free atmosphere at 25, 35 and 45°C. Various modes of deterioration were studied including rancidity, nonenzymatic browning, vitamin C loss, and organoleptic panel evaluation. It was found that all modes of deterioration deviated from an Arrhenius relationship of log (rate) vs °K−1 when higher temperature data were projected to lower temperature. These projections underestimate the true shelf life which is of benefit to the processor. This deviation may be due to mechanism changes, but most likely is a result of the heterogeneity of the system. The major mode of organoleptic deterioration was related to browning. Lysine and vitamin C losses were also very rapid. A special low oxygen scavenger web film increased shelf life significantly.
|Original language||English (US)|
|Number of pages||7|
|Journal||Journal of food science|
|State||Published - Nov 1976|