Application of ASLT Method in Predicting the Shelf Life of Oat Flakes

doi:10.7506/spkx1002-6630-201422069

Abstract

Abstract:

Two kinds of oat flakes (naked oat flakes and hulled oat flakes) were evaluated for their shelf life by accelerated
shelf-life testing (ASLT). Arrhenius theory and statistics were used to predict the shelf-life of flakes, which were based on
the dynamic changes of fat acidity value and malondialdehyde (MDA) content during storage at 65 and 75 ℃, respectively.
The results showed that fat acidity value and MDA content increased slowly with prolonging treatment time during storage
at 65 ℃, but rapidly at 75 ℃. The formation of free fatty acid followed zero order kinetics at both temperatures, and the
generation of MDA followed first order kinetics. According to Arrhenius model and statistical analysis, the shelf-lives of
naked and hulled oat flakes were about 585 and 274 days, respectively.

Key words: oat flakes, shelf life, Arrhenius model, fat acidity value, malondialdehyde (MDA) content

CLC Number:

S512.6

MIN Wei1, LI Ju-xiu1,*, HU Xin-zhong2, LI Lu3, CHEN Qiu-gui3. Application of ASLT Method in Predicting the Shelf Life of Oat Flakes[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201422069.

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Application of ASLT Method in Predicting the Shelf Life of Oat Flakes

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