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Title of Your 1 Author: Drager, Kurtis L. Title: Shelf Life Evaluation/Prediction of a High Fat/Sugar and a Low Fat/Sugar Ready to Eat Breakfast Cereal in Standard Packaging and Various Size Airtight Plastic Containers using the Guggenheim-Anderson-de Boer (GAB) Model The accompanying research report is submitted to the University of Wisconsin-Stout, Graduate School in partial completion of the requirements for the Graduate Degree/ Major: MS Food and Nutritional Sciences Research Advisor: Karunnanithy Chinnadurai, Ph.D. Submission Term/Year: Winterm, 2014 Number of Pages: 94 th Style Manual Used: American Psychological Association, 6 edition I understand that this research report must be officially approved by the Graduate School and that an electronic copy of the approved version will be made available through the University Library website I attest that the research report is my original work (that any copyrightable materials have been used with the permission of the original authors), and as such, it is automatically protected by the laws, rules, and regulations of the U.S. Copyright Office. My research advisor has approved the content and quality of this paper. STUDENT: NAME Kurtis L. Drager DATE: 01/17/2014 ADVISOR: (Committee Chair if MS Plan A or EdS Thesis or Field Project/Problem): NAME Karunnanithy Chinnadurai, Ph.D. DATE: 01/17/2014 --------------------------------------------------------------------------------------------------------------------------------- This section for MS Plan A Thesis or EdS Thesis/Field Project papers only Committee members (other than your advisor who is listed in the section above) 1. CMTE MEMBER’S NAME: Eun Joo Lee, Ph.D. DATE: 01/17/2014 2. CMTE MEMBER’S NAME: Ajay Kathuria, Ph.D. DATE: 01/17/2014 --------------------------------------------------------------------------------------------------------------------------------- This section to be completed by the Graduate School This final research report has been approved by the Graduate School. Director, Office of Graduate Studies: DATE: 2 Drager, Kurtis, L. Shelf Life Evaluation/Prediction of a High Fat/Sugar and a Low Fat/Sugar Ready to Eat Breakfast Cereal in Standard Packaging and Various Size Airtight Plastic Containers using the Guggenheim-Anderson-de Boer (GAB) Model Abstract Packaging is an important component for storage and extension of shelf life of a food product. The objective of this study was to evaluate/predict the shelf life of a high fat/sugar (A) and a low fat/sugar (B) RTE breakfast cereal in standard packaging and various size polypropylene airtight plastic containers. Moisture sorption isotherms of the two cereals were determined at 10, 23, and 38°C over a humidity range of 11-98.2% using accelerated shelf life testing. Both cereals exhibited a Type II moisture sorption isotherm. GAB model provided good fits for both cereals (with R2>0.9524, %RMS<10.2039, E<8.0890, and RMSE<0.0318). Moisture content and water activity of the cereals decreased as temperature increased. Water activity, breaking strength, and sensory results determined that the critical moisture content was 5.5% and 6.5% for cereal A and B, respectively. Water vapor transmission rate (WVTR) increased as size of the container increased (0.0375 and 0.0407 g/pkg.-day for 4 quart and standard packaging, respectively at 23°C). Using the critical moisture content and WVTR the polypropylene containers extended the shelf life of both breakfast cereals (A and B), 156 and 59 days and 236 and 89 days in 4 quart and standard packaging, respectively, at 23°C (80% RH). 3 Acknowledgments I would like to thank my thesis advisor Dr. Karunnanithy Chinnadurai for informing me of this project and advising me throughout the research process. I would also like to thank the other two members on my thesis committee Dr. Eun Joo Lee and Dr. Ajay Kathuria for their support, edits, and suggestions throughout the research process. I would also like to thank the Packaging/Food and Nutritional Science departments for allowing me to use their labs and equipment to conduct my research. To the UW Stout Discovery Center for allowing me to work on this project and purchasing various chemicals and equipment need for my research. To UW-Stout Research Services for awarding me with a grant to help fund my research and to Vicki Weber for managing funds and purchasing chemicals needed for my research. I am thankful for the support and encouragement that I have received from family and friends throughout my entire college career, especially that of my mother and grandparents, without you I would not be where I am today. 4 Table of Contents Abstract ............................................................................................................................................2 List of Tables ...................................................................................................................................8 List of Figures ................................................................................................................................10 Chapter I: Introduction ...................................................................................................................11 Statement of the Problem ...................................................................................................14 Purpose of the Study ..........................................................................................................15 Objectives of the Study ......................................................................................................15 Definition of Terms............................................................................................................15 Assumptions of the Study ..................................................................................................18 Limitation of the Study ......................................................................................................18 Methodology ......................................................................................................................18 Chapter II: Literature Review ........................................................................................................19 Cereal Production...............................................................................................................19 Extrusion. .............................................................................................................. 19 Puffed Products. .................................................................................................... 19 Flaked Products. .................................................................................................... 20 Shredded Products. ............................................................................................... 20 Granulated Products. ............................................................................................. 20 Cereal Coating. ..................................................................................................... 20 Moisture Sorption Isotherms..............................................................................................21 Moisture Sorption Models. ................................................................................... 24 Shelf Life ...........................................................................................................................26 5 Accelerated Shelf Life Testing. ............................................................................ 26 Water Activity ....................................................................................................................27 Lipid Oxidation ..................................................................................................................32 Measurement of Lipid Oxidation. ......................................................................... 35 Texture ...............................................................................................................................37 Sensory ...............................................................................................................................38 Packaging ...........................................................................................................................40 Chapter III: Methodology ..............................................................................................................42 Materials ............................................................................................................................42 Chemicals ...........................................................................................................................42 Sample Storage Method .....................................................................................................43 Saturated Salt Solution Preparation ...................................................................................44 Initial Moisture Content .....................................................................................................46 Determination of Moisture Sorption Isotherms .................................................................46 Determination of the GAB Model .....................................................................................47 Determination of Shelf Life Using the Integrated GAB Model ........................................47 Model Validation ...............................................................................................................48
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