accelerated shelf life test of biscuit
Can u share about accelerated shelf life test analyse details bakery... especially biscuit..
Hello. The formula which is predominant in accelerating shelf life testing is based on an assumption of a Q10=2,0. The latter means that the chemical reaction rate is increased by a factor of 2,0 everytime that Temperature is raised by 10 C.
The overall Formula which is valid in Accelerating Shelf Life Testing is:
B(Accelerated Aging Time) = [Desired Real Time]/(Q10 ^(Te-Ta)/10) where Te is the Temperature of the Accelerated Test and Ta is the ambient Temperature.The latter means that if for a Biscuit 365 days is the Target then B (Accelerated Aging Time) = 365 / 2^(55-22)/10 = 365/2^3,3 = 365/9,84 = 37 days of Storage in a Temperature of 55 C.
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