IRIS publication 190495823
Quality by design for packaging of granola breakfast product
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TY - JOUR - Macedo, ISM, Sousa-Gallagher, MJ, Oliveira, JC, Byrne, EP - 2013 - January - Food Control - Quality by design for packaging of granola breakfast product - Published - () - Quality by design Mathematical modelling Packaging Shelf-life Water vapour transmission rate Granola breakfast product SHELF-LIFE PREDICTION STABILITY STORAGE POWDER FOODS FILMS MODEL - 29 - 438 - 443 - Quality by Design (QbD) considers both the critical product characteristics and the environmental variables to design an optimum packaging system. This study applied the QbD approach for packaging and shelf-life determination of Granola by i) determining the water vapour transmission rate (WVTR) of packaging films at different environmental conditions, ii) develop and validate a shelf-life model of packed granola breakfast product and iii) predict shelf-life of packed Granola. The WVTR of packaging films (BOPP and biodegradable films, i.e., NK, NM, N913) was measured according to a full factorial experimental design (3(2)), i.e., 10, 30, 40 degrees C; 32.5 +/- 0.5, 75.5 +/- 0.5, 92.5 +/- 3.5% RH, and a mathematical model was developed. Granola breakfast product was packed (using the mentioned materials and also a commercial packaging film-control), stored under accelerated conditions (38 degrees C and 90% RH) and assessed for moisture content (critical quality parameter). A shelf-life model was developed and validated for Granola describing the relationship of the food, packaging and environmental conditions, and shelf-life was inferred for normal storage conditions. The developed WVTR global model considering the dependency of temperature and relative humidity was found to fit the experimental data well (R-2 > 0.914). Granola moisture gain was the lowest in BOPP package followed by biodegradable N913 package. The shelf-life for Granola under accelerated conditions ranged from 2 to 13 days depending on the packaging film, and under normal storage conditions (20 degrees C and 75% RH) was 271, 269, 90, and 33 days for BOPP, N913, NK and NM packages, respectively. (C) 2012 Elsevier Ltd. All rights reserved. - DOI 10.1016/j.foodcont.2012.05.045 DA - 2013/01 ER -
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@article{V190495823, = {Macedo, ISM and Sousa-Gallagher, MJ and Oliveira, JC and Byrne, EP }, = {2013}, = {January}, = {Food Control}, = {Quality by design for packaging of granola breakfast product}, = {Published}, = {()}, = {Quality by design Mathematical modelling Packaging Shelf-life Water vapour transmission rate Granola breakfast product SHELF-LIFE PREDICTION STABILITY STORAGE POWDER FOODS FILMS MODEL}, = {29}, pages = {438--443}, = {{Quality by Design (QbD) considers both the critical product characteristics and the environmental variables to design an optimum packaging system. This study applied the QbD approach for packaging and shelf-life determination of Granola by i) determining the water vapour transmission rate (WVTR) of packaging films at different environmental conditions, ii) develop and validate a shelf-life model of packed granola breakfast product and iii) predict shelf-life of packed Granola. The WVTR of packaging films (BOPP and biodegradable films, i.e., NK, NM, N913) was measured according to a full factorial experimental design (3(2)), i.e., 10, 30, 40 degrees C; 32.5 +/- 0.5, 75.5 +/- 0.5, 92.5 +/- 3.5% RH, and a mathematical model was developed. Granola breakfast product was packed (using the mentioned materials and also a commercial packaging film-control), stored under accelerated conditions (38 degrees C and 90% RH) and assessed for moisture content (critical quality parameter). A shelf-life model was developed and validated for Granola describing the relationship of the food, packaging and environmental conditions, and shelf-life was inferred for normal storage conditions. The developed WVTR global model considering the dependency of temperature and relative humidity was found to fit the experimental data well (R-2 > 0.914). Granola moisture gain was the lowest in BOPP package followed by biodegradable N913 package. The shelf-life for Granola under accelerated conditions ranged from 2 to 13 days depending on the packaging film, and under normal storage conditions (20 degrees C and 75% RH) was 271, 269, 90, and 33 days for BOPP, N913, NK and NM packages, respectively. (C) 2012 Elsevier Ltd. All rights reserved.}}, = {DOI 10.1016/j.foodcont.2012.05.045}, source = {IRIS} }
Data as stored in IRIS
AUTHORS | Macedo, ISM, Sousa-Gallagher, MJ, Oliveira, JC, Byrne, EP | ||
YEAR | 2013 | ||
MONTH | January | ||
JOURNAL_CODE | Food Control | ||
TITLE | Quality by design for packaging of granola breakfast product | ||
STATUS | Published | ||
TIMES_CITED | () | ||
SEARCH_KEYWORD | Quality by design Mathematical modelling Packaging Shelf-life Water vapour transmission rate Granola breakfast product SHELF-LIFE PREDICTION STABILITY STORAGE POWDER FOODS FILMS MODEL | ||
VOLUME | 29 | ||
ISSUE | |||
START_PAGE | 438 | ||
END_PAGE | 443 | ||
ABSTRACT | Quality by Design (QbD) considers both the critical product characteristics and the environmental variables to design an optimum packaging system. This study applied the QbD approach for packaging and shelf-life determination of Granola by i) determining the water vapour transmission rate (WVTR) of packaging films at different environmental conditions, ii) develop and validate a shelf-life model of packed granola breakfast product and iii) predict shelf-life of packed Granola. The WVTR of packaging films (BOPP and biodegradable films, i.e., NK, NM, N913) was measured according to a full factorial experimental design (3(2)), i.e., 10, 30, 40 degrees C; 32.5 +/- 0.5, 75.5 +/- 0.5, 92.5 +/- 3.5% RH, and a mathematical model was developed. Granola breakfast product was packed (using the mentioned materials and also a commercial packaging film-control), stored under accelerated conditions (38 degrees C and 90% RH) and assessed for moisture content (critical quality parameter). A shelf-life model was developed and validated for Granola describing the relationship of the food, packaging and environmental conditions, and shelf-life was inferred for normal storage conditions. The developed WVTR global model considering the dependency of temperature and relative humidity was found to fit the experimental data well (R-2 > 0.914). Granola moisture gain was the lowest in BOPP package followed by biodegradable N913 package. The shelf-life for Granola under accelerated conditions ranged from 2 to 13 days depending on the packaging film, and under normal storage conditions (20 degrees C and 75% RH) was 271, 269, 90, and 33 days for BOPP, N913, NK and NM packages, respectively. (C) 2012 Elsevier Ltd. All rights reserved. | ||
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DOI_LINK | DOI 10.1016/j.foodcont.2012.05.045 | ||
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