The Prediction of Shelf Life of Carrot Chips by Using Acceleration Method

Abstract

Abstract Food processing technology to produce meals that ready to eat is one alternative way to reduce damages of horticulture product. To ensure the carrot chips are still suitable for consumption, the information of the shelf life of this product is needed. Method to determine shelf life of carrot chips is by using Accelerated Storage Studies (ASS) with Arhenius approach using 7°C, 15°C, 25°C and 30°C as acceleration condition. In an empirical research, carrot chips were packaged using aluminum foil with thickness of 50 μm, 80 μm and 100 μm and stored at 30°C, 37°C and 45°C. The products were evaluated every weeks for eight weeks of storage. Parameters observed in both studies were moisture content, crispness and free fatty acids (FFA). Result showed that aluminum foil with thickness 100 μm maintained quality of carrot chips during storage. The product packaged in aluminum foil thickness of 100 μm had the longest shelf life in terms of FFA parameter using the acceleration method reaching 66.99 to 103.21 days.