Home > III International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food Chain; MODEL-IT > MODEL FOR PREDICTING THE SHELF LIFE OF BROWN PAN BREAD BY SURVIVAL ANALYSIS

Articles

MODEL FOR PREDICTING THE SHELF LIFE OF BROWN PAN BREAD BY SURVIVAL ANALYSIS

Article number

674_78

Pages

593 – 597

Language

English

Abstract

The key concept of survival analysis is to focus the shelf-life estimation on consumer rejection rather than on product deterioration.
The survival function is estimated from the likelihood function, which corresponds to the joint probability of the consumers observations.
Assuming a parametric model with adjusted data, the survival function will depend solely on the parameters of the model.
These are obtained by maximising the likelihood function.
Weibull distribution and log-normal distribution have been used to study the shelf life of several foods.
This study uses survival analysis methodology to estimate the shelf life of brown pan bread.

Publication

III International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food Chain; MODEL-IT

Authors

A. Salvador, P. Varela, S.M. Fiszman

Keywords

shelf life, pan bread, survival analysis, sensory evaluation

Full text

https://doi.org/10.17660/ActaHortic.2005.674.78

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