Abstract:

Conscious consumers' increased demand for nutritional and sensual quality for high long-lived foods and the expectation to maintain quality at the highest possible level in the production-consumption chain has directed the food industry to work on flat life and accelerated tests. Raf life can be defined as the storage time in which the processed product preserves the predefined microbial, nutritional, textural, sensual properties and consumer pleasure. Processed foods have a longer roof life compared to fresh foods, so the roof life tests in standard storage conditions take a long time. Therefore, in recent years, accelerated rack life tests have been used to determine the rate of decomposition and changes in quality parameters in controlled and aggravated storage conditions of foods faster and easier. The aim of the work is to summarize the selected work on the accelerated rack life tests and the reaction kinetics approached mathematical models to be used in the rack life forecast, the study aims to summarize the selected work on the accelerated rack life tests in recent years.

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