Shelf-life prediction of freeze-dried strawberries using accelerated shelf-life testing method in a tropical environment
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Abstract
The result showed that the quality parameters of freeze-dried strawberries that changed the fastest during storage were redness (a*), yellowness (b*), color change (∆E), water content, vitamin C, total acid, and total phenolic, while the slowest were lightness (L*), texture, and antioxidant activity by DPPH. The shelf-life prediction of freeze-dried strawberries based on the Arrhenius approach with water content parameters reached 62 days (rounded down) at -18°C, 23 days at 25°C, 19 days at 35°C, and 16 days at 45°C. Meanwhile, based on the yellowness (b*) parameter, the shelf life of freeze-dried strawberries reached 94 days (rounded down) at -18°C, 38 days at 25°C, 32 days at 35°C, and 27 days at 45°C.
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