Title

Study of useful life of ham through accelerated testing

Document Type

Article

Publication Date

7-1-2016

Publication Title

Interciencia

Abstract

In the food industry, it is necessary to know the shelf life of products to ensure end users that purchased food keeps all its properties in proper condition. In this work we studied the kinetics of deterioration of ham through accelerated testing, using the peroxide index as an indicator of impairment. The product was stored at 5, 15 and 30°C for 36h and peroxide was determined according to ISO 3960. The kinetics of the reaction was assumed to be zero order and kinetic constants found were 0.79, 0.90 and 1.08meqO /kg·h, in order of increasing temperature. The peroxide index increased in function of time in the ham studied; it exhibits kinetics of order zero, an activation energy of 8.4kJ·mol relative to the storage temperature, and a Q factor of 1.15. 2 10 -1

Volume

41

Issue

7

First Page

488

Last Page

491

ISSN

03781844

Identifier

SCOPUS_ID:84990841930

Documento original

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