Taze Doğranmış Kırmızılahananın Raf Ömrünün Analitik ve Matematiksel Olarak Belirlenmesi

Taze doğranmış meyve sebzeler uygun geçirgenlikteki filmlerle ambalajlandıklarında, daha uzun bir raf ömrüne sahip olmaktadırlar. Bu nedenle bu çalışmada, ülkemizde üretilen ve farklı geçirgenlik özelliklerine sahip sekiz adet film kullanılarak taze doğranmış kırmızılahanaya en uygun ambalaj malzemesinin ve ürünün analitik ve matematiksel raf ömrünün belirlenmesi amaçlanmıştır. Bu amaçla üründe tepe boşluğu analizleri, mikrobiyolojik ve duyusal analizler ile pH, kütle kaybı (%) ve renk analizleri yapılmıştır. Yapılan çalışma sonucunda oksijen geçirgenliği 12776 cc/m2 - gün olan 20 µm kalınlıkta alçak yoğunluklu polietilen (AYPE) film, taze doğranmış kırmızılahananın ambalajlanmasına en uygun materyal olarak belirlenmiştir. Taze doğranmış kırmızılahana için mikrobiyolojik matematiksel raf ömrü 12,33 gün, analitik mikrobiyolojik ve duyusal raf ömrü her ikisi için de 12 gün olarak belirlenmiştir. Analitik ve matematiksel raf ömrü sonuçlarının birbiriyle uyumlu olması Gompertz denkleminin ürünün mikrobiyolojik raf ömrünün belirlenmesinde kullanılabilir olduğunu göstermiştir. Taze doğranmış kırmızılahananın 20 µm kalınlıktaki AYPE malzeme ile ambalajlanmasında matematiksel raf ömrünün belirlenmesi için kullanılacak olan denklem log(Nt/N0)= 6,83 × exp{-exp{[(0,80*e)(6,83-t)/6,83]+1}}olarak belirlenmiştir

Analytical and Mathematical Determination of Shelf-life of Fresh-cut Red Cabbage

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