Survival analysis model to estimate sensory shelf life with temperature and illumination as accelerating factors

• Published in: Food quality and preference Vol. 68; pp. 371 - 376
• Main Authors: Garitta, Lorena, Langohr, Klaus, Elizagoyen, Eliana, Gugole Ottaviano, Fernanda, Gómez, Guadalupe, Hough, Guillermo
• Format: Journal Article Publication
• Language: English
• Published: Elsevier Ltd 01-09-2018
• Subjects: 93 Systems Theory; Control; 93B Controllability, observability, and system structure; Accelerated studies; Classificació AMS; Illumination; Investigació operativa; Matemàtiques i estadística; Sensory; Shelf life; Sistemes de control; Survival analysis; System theory; Temperature; Àrees temàtiques de la UPC; Accelerated studies; Survival analysis; Illumination; Temperature; Shelf life; Sensory
• ISSN: 0950-3293; 1873-6343
• DOI: 10.1016/j.foodqual.2018.03.014

•We developed a survival model which considered two accelerating factors: temperature and illumination.•The blocking effect of the consumer was considered in the survival model.•The model was applied to real data from a lemon-flavored drink sensory shelf-life.•As expected shelf life was shortened with an increase in temperature and under illumination.
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.