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- W2013308840 abstract "Effects of water activity, pH, storage temperature, concentration of potassium sorbate, CO2 concentration in the package headspace and inoculum level on growth of Aspergillus niger, the major spoilage isolate of English style crumpets, was studied on an agar model system using an experimental design termed Response Surface Methodology. The initial screening design indicated that aw, pH, levels of potassium sorbate, CO2 and storage temperature were significant variables. When a central composite rotatable design was subsequently applied to four variables with pH held constant at pH 6.5 only aw, storage temperature and CO2 level were found to have a significant effect on mold growth. Using multiple regression analysis, a second order polynomial model was derived and used to predict the number of days to visible mold growth under various combinations of the remaining three variables. Generation of contour plots enabled selection of levels for each variable to give a product with a desired mold free shelf life. Typically, crumpets with an aw of 0.96, packaged in 62% CO2 had a mold free shelf life of 20 d when stored at 20°C. The observed shelf life results agreed well with predicted values on Potato Dextrose Agar and demonstrated RSM as a powerful and elegant research tool when several variables are to be evaluated simultaneously." @default.
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- W2013308840 date "1988-09-01" @default.
- W2013308840 modified "2023-09-30" @default.
- W2013308840 title "Use of response surface methodology in shelf life extension studies of a bakery product" @default.
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- W2013308840 doi "https://doi.org/10.1016/0740-0020(88)90015-9" @default.
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