Journal article Open Access

THEORETIC APPROACHES TO SUBSTANTIATE SHELF LIFE CAPACITY OF BUTTER AND SPREADS

Bocharova-Leskina, Anna; Verbytskyi, Sergii


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  <identifier identifierType="DOI">10.5281/zenodo.3444117</identifier>
  <creators>
    <creator>
      <creatorName>Bocharova-Leskina, Anna</creatorName>
      <givenName>Anna</givenName>
      <familyName>Bocharova-Leskina</familyName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0002-8216-9605</nameIdentifier>
      <affiliation>Kuban State Technological University, 2,Moskovskaya Str.,  Krasnodar 350072, Russian Federation</affiliation>
    </creator>
    <creator>
      <creatorName>Verbytskyi, Sergii</creatorName>
      <givenName>Sergii</givenName>
      <familyName>Verbytskyi</familyName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0002-4211-3789</nameIdentifier>
      <affiliation>Institute of Food Resources of NAAS, Ye. Sversiuk Str., 4а, Kyiv 02002, Ukraine</affiliation>
    </creator>
  </creators>
  <titles>
    <title>THEORETIC APPROACHES TO SUBSTANTIATE SHELF LIFE CAPACITY OF BUTTER AND SPREADS</title>
  </titles>
  <publisher>Zenodo</publisher>
  <publicationYear>2019</publicationYear>
  <subjects>
    <subject>butter</subject>
    <subject>spreads</subject>
    <subject>shelf life</subject>
    <subject>quality factors</subject>
    <subject>mathematical model</subject>
    <subject>regression analysis</subject>
    <subject>acidity</subject>
    <subject>peroxide value</subject>
  </subjects>
  <dates>
    <date dateType="Issued">2019-09-18</date>
  </dates>
  <language>en</language>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://zenodo.org/record/3444117</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsVersionOf">10.5281/zenodo.3444116</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://creativecommons.org/licenses/by/4.0/legalcode">Creative Commons Attribution 4.0 International</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">&lt;p&gt;The analysis of scientific information on the theoretical aspects and practical features of long-term freezing storage of butter and spreads is carried out. Means of mathematical modeling are substantiated, allowing prediction of the storage capacity of these foods based on the study of the mechanism and kinetics of the processes that determine the deterioration of quality (the set of relevant indicators) during storage. A detailed description of the proposed method for predicting the shelf life of butter and spreads using the full factorial experiment is given, which makes it possible to evaluate their storage capacity with sufficient reliability. A comparative assessment of the known physical, chemical and sensorial indicators affecting the storage capacity is given. The titratable acidity, acidity of the fat phase, degree of dispersion and distribution of moisture, and also the peroxide number were determined as basic storage stability factors.&lt;/p&gt;</description>
  </descriptions>
</resource>
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