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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/98015

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spelling 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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