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Determining the shelf life has become a factor of major importance in the development of foods designed to meet consumer demands in terms of quality and safety. The goal of the present study was to investigate the shelf life of vacuum-packed dried tomatoes, stored at both room and refrigeration temperature (4 °C) for a period of 180 days. The following determinations were performed during the storage...
Retention of ascorbic acid (vitamin C) in dried guava during storage was studied. The effects of storage temperature: 30 o C, 40 o C, 50 o C and water activity (a w ): 0.43, 0.75, 0.84, 0.97 were investigated. The degradation of ascorbic acid follows a pseudo-first-order reaction. The rate constant increased about four to six fold when storage condition was changed...
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