Survival analysis model to estimate sensory shelf life with temperature and illumination as accelerating factors
- Autores
- Garitta, Lorena Garitta; Langohr, Klaus; Elizagoyen, Eliana Soledad; Gugole Ottaviano, Maria Fernanda; Gómez, Guadalupe; Hough, Guillermo
- Año de publicación
- 2018
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- 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 illumination; with seven different storage times for each of the six experimental conditions. Aiming to estimate the storage time at which a consumer rejects a sample a model including an Arrhenius term for the temperature, a binomial response for illumination (with and without) and the interaction of both was developed. The model also considered that the same consumer tested different experimental conditions.
Fil: Garitta, Lorena Garitta. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Langohr, Klaus. Universidad Politécnica de Catalunya; España
Fil: Elizagoyen, Eliana Soledad. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina
Fil: Gugole Ottaviano, Maria Fernanda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina
Fil: Gómez, Guadalupe. Universidad Politécnica de Catalunya; España
Fil: Hough, Guillermo. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina - Materia
-
ACCELERATED STUDIES
ILLUMINATION
SENSORY
SHELF LIFE
SURVIVAL ANALYSIS
TEMPERATURE - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/98015
Ver los metadatos del registro completo
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Survival analysis model to estimate sensory shelf life with temperature and illumination as accelerating factorsGaritta, Lorena GarittaLangohr, KlausElizagoyen, Eliana SoledadGugole Ottaviano, Maria FernandaGómez, GuadalupeHough, GuillermoACCELERATED STUDIESILLUMINATIONSENSORYSHELF LIFESURVIVAL ANALYSISTEMPERATUREhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The 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 illumination; with seven different storage times for each of the six experimental conditions. Aiming to estimate the storage time at which a consumer rejects a sample a model including an Arrhenius term for the temperature, a binomial response for illumination (with and without) and the interaction of both was developed. The model also considered that the same consumer tested different experimental conditions.Fil: Garitta, Lorena Garitta. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Langohr, Klaus. Universidad Politécnica de Catalunya; EspañaFil: Elizagoyen, Eliana Soledad. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; ArgentinaFil: Gugole Ottaviano, Maria Fernanda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; ArgentinaFil: Gómez, Guadalupe. Universidad Politécnica de Catalunya; EspañaFil: Hough, Guillermo. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; ArgentinaElsevier2018-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/98015Garitta, Lorena Garitta; Langohr, Klaus; Elizagoyen, Eliana Soledad; Gugole Ottaviano, Maria Fernanda; Gómez, Guadalupe; et al.; Survival analysis model to estimate sensory shelf life with temperature and illumination as accelerating factors; Elsevier; Food Quality and Preference; 68; 9-2018; 371-3760950-3293CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0950329318302362info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodqual.2018.03.014info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:14:33Zoai:ri.conicet.gov.ar:11336/98015instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:14:33.736CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Survival analysis model to estimate sensory shelf life with temperature and illumination as accelerating factors |
title |
Survival analysis model to estimate sensory shelf life with temperature and illumination as accelerating factors |
spellingShingle |
Survival analysis model to estimate sensory shelf life with temperature and illumination as accelerating factors Garitta, Lorena Garitta ACCELERATED STUDIES ILLUMINATION SENSORY SHELF LIFE SURVIVAL ANALYSIS TEMPERATURE |
title_short |
Survival analysis model to estimate sensory shelf life with temperature and illumination as accelerating factors |
title_full |
Survival analysis model to estimate sensory shelf life with temperature and illumination as accelerating factors |
title_fullStr |
Survival analysis model to estimate sensory shelf life with temperature and illumination as accelerating factors |
title_full_unstemmed |
Survival analysis model to estimate sensory shelf life with temperature and illumination as accelerating factors |
title_sort |
Survival analysis model to estimate sensory shelf life with temperature and illumination as accelerating factors |
dc.creator.none.fl_str_mv |
Garitta, Lorena Garitta Langohr, Klaus Elizagoyen, Eliana Soledad Gugole Ottaviano, Maria Fernanda Gómez, Guadalupe Hough, Guillermo |
author |
Garitta, Lorena Garitta |
author_facet |
Garitta, Lorena Garitta Langohr, Klaus Elizagoyen, Eliana Soledad Gugole Ottaviano, Maria Fernanda Gómez, Guadalupe Hough, Guillermo |
author_role |
author |
author2 |
Langohr, Klaus Elizagoyen, Eliana Soledad Gugole Ottaviano, Maria Fernanda Gómez, Guadalupe Hough, Guillermo |
author2_role |
author author author author author |
dc.subject.none.fl_str_mv |
ACCELERATED STUDIES ILLUMINATION SENSORY SHELF LIFE SURVIVAL ANALYSIS TEMPERATURE |
topic |
ACCELERATED STUDIES ILLUMINATION SENSORY SHELF LIFE SURVIVAL ANALYSIS TEMPERATURE |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
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 illumination; with seven different storage times for each of the six experimental conditions. Aiming to estimate the storage time at which a consumer rejects a sample a model including an Arrhenius term for the temperature, a binomial response for illumination (with and without) and the interaction of both was developed. The model also considered that the same consumer tested different experimental conditions. Fil: Garitta, Lorena Garitta. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Langohr, Klaus. Universidad Politécnica de Catalunya; España Fil: Elizagoyen, Eliana Soledad. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina Fil: Gugole Ottaviano, Maria Fernanda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina Fil: Gómez, Guadalupe. Universidad Politécnica de Catalunya; España Fil: Hough, Guillermo. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina |
description |
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 illumination; with seven different storage times for each of the six experimental conditions. Aiming to estimate the storage time at which a consumer rejects a sample a model including an Arrhenius term for the temperature, a binomial response for illumination (with and without) and the interaction of both was developed. The model also considered that the same consumer tested different experimental conditions. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-09 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/98015 Garitta, Lorena Garitta; Langohr, Klaus; Elizagoyen, Eliana Soledad; Gugole Ottaviano, Maria Fernanda; Gómez, Guadalupe; et al.; Survival analysis model to estimate sensory shelf life with temperature and illumination as accelerating factors; Elsevier; Food Quality and Preference; 68; 9-2018; 371-376 0950-3293 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/98015 |
identifier_str_mv |
Garitta, Lorena Garitta; Langohr, Klaus; Elizagoyen, Eliana Soledad; Gugole Ottaviano, Maria Fernanda; Gómez, Guadalupe; et al.; Survival analysis model to estimate sensory shelf life with temperature and illumination as accelerating factors; Elsevier; Food Quality and Preference; 68; 9-2018; 371-376 0950-3293 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0950329318302362 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodqual.2018.03.014 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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13.070432 |