Shelf life prediction of canned fried-rice using accelerated shelf life testing (ASLT) arrhenius method

Abstract

Research on shelf-life prediction of canned fried rice using Accelerated Shelf-life Test (ASLT) of Arrhenius model has been conducted. The aim of this research to predict shelf life of canned-fried rice products. Lethality value of 121°C for 15 and 20 minutes and Total Plate count methods are used to determine time and temperatures of sterilization process.Various storage temperatures of ASLT Arrhenius method were 35, 45 and 55°C during 35days. Rancidity is one of the derivation quality of canned fried rice. In this research, sample of canned fried rice is tested using rancidity value (TBA). TBA value was used as parameter which be measured once a week periodically. The use of can for fried rice without any chemical preservative is one of the advantage of the product, additionaly the use of physicalproperties such as temperature and pressure during its process can extend the shelf life and reduce the microbial contamination. The same research has never done before for fried rice as ready to eat meal. The result showed that the optimum conditions of sterilization process were 121°C,15 minutes with total plate count number of 9,3 × 10¹ CFU/ml. Lethality value of canned fried rice at 121°C,15 minutes was 3.63 minutes. The calculated Shelf-life of canned fried rice using Accelerated Shelf-life Test (ASLT) of Arrhenius method was 10.3 months.

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Shelf life prediction of canned fried-rice using accelerated shelf life
testing (ASLT) arrhenius method
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Shelf life prediction of canned fried-rice using accelerated
shelf life testing (ASLT) arrhenius method
M Kurniadi1, R Bintang2, A Kusumaningrum1, A Nursiwi2, A Nurhikmat1, A
Susanto1, M Angwar1, Triwiyono1 and A Frediansyah1
1Research Unit for Natural Products Technology, Indonesian Institute of Sciences,
Indonesia
2Science and Food Technology, Sebelas Maret University (UNS), Surakarta,
Indonesia
Email address: hm_kur@yahoo.com
Abstract. Research on shelf-life prediction of canned fried rice using Accelerated Shelf-life
Test (ASLT) of Arrhenius model has been conducted. The aim of this research to predict shelf
life of canned-fried rice products. Lethality value of 121°C for 15 and 20 minutes and Total
Plate count methods are used to determine time and temperatures of sterilization
process.Various storage temperatures of ASLT Arrhenius method were 35, 45 and 55°C
during 35days. Rancidity is one of the derivation quality of canned fried rice. In this research,
sample of canned fried rice is tested using rancidity value (TBA). TBA value was used as
parameter which be measured once a week periodically. The use of can for fried rice without
any chemical preservative is one of the advantage of the product, additionaly the use of
physicalproperties such as temperature and pressure during its process can extend the shelf life
and reduce the microbial contamination. The same research has never done before for fried
rice as ready to eat meal. The result showed that the optimum conditions of sterilization
process were 121°C,15 minutes with total plate count number of 9,3 x 101 CFU/ml. Lethality
value of canned fried rice at 121°C,15 minutes was 3.63 minutes. The calculated Shelf-life of
canned fried rice using Accelerated Shelf-life Test (ASLT) of Arrhenius method was 10.3
months.
1. Introduction
Canned food products has been developed since several decades ago. In some countries, military
ransom used special food of their own country. The United States of America (USA) has its pizza and
the Phillipines has its canned rice with sausage from pork [1]. In Indonesia, rice is the main food that
is consumed by many people there. More than 90% of Indonesian people consume rice as their main
food [2],[3]. As the high consumption of rice in Indonesia, Indonesian people tend to process rice into
other food products to avoid boredom and increase rices nutrition value. One of favourite processed
rice products in Indonesia is fried rice. In its serving, fried rice is processed food that must be
immediately consumed, because fried rice has short shelf-life relatively. The decrease that occur on
fried rice is rancidity. Beside rancidity, there are microorganisms which cause decrease and harm on a
humans health. This is caused by chemical reactions taking place naturally, so that it will affect the
taste, color, texture and nutrients in the food[4]. In the oil there are two types of main damage, which
are rancidity and hydrolysis [5]. Rice-based food products are vulnerable to get contaminated by B.
cereus that is growing and producing emetic toxins in a relatively short time on the rice storaged in
room temperature [6]. Therefore, preservation is needed to extend shelf-life of canned fried rice.
In canning, sterilization process is the primary process in commercial sterile food production,
especially to guarantee the security of commercial sterile food. The sterilization process in canning is
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heating process of the can as well as its content in many factors causing decay on food, without
causing over cooking on the food [7]. In general, the canning process of food ingredients consisting of
some stages, some of them are ingredient preparation, filling process, exhausting, sterilization,
cooling, and storing [8]. After sterilization process, cooling process must be done immediately to
prevent food over cooking and thermophilic bacteria growing. The temperature to reduce Clostridium
botulinum number in a canned food is 121.1oC for 3 minutes [9]. The indicators of optimum
sterilization process is generally done by ensuring that Clostridium botulinum has died. Thus, other
microbes which are vulnerable to heat will be automatically dead if Clostridium botulinum can be
killed successfully.
The use of can for fried rice without any chemical preservative is one of the advantage of the
product,
additionaly the use of physical properties such as temperature and pressure during its process
can extend the shelf life and reduce the microbial contamination . The same research has never done
before for fried rice as ready to eat meal. In Indonesia, rule regarding shelf-life of food ingredients is
stated in Law of Food No. 18 year 2012 regarding food and Government Regulation No.28 year 2004
regarding security, quality and nutrient of food. To determine shelf-life of canne fried rice, it needs to
conduct a research regarding shelf-life prediction. One of the methods to predict shelf-life is by using
Accelerated Shelf Life Testing (ASLT) method with Arrhenius model and food storage with extreme
temperature, in which the damage on food products occur faster then the shelf life is determined based
on extrapolation to storage temperature.
Based on product identification that is done, it is found that quality factor that becomes parameter
of
the product‟s quality decrease reaction kinetics. To find out quality decrease level, quality factor
data
are transformed in a plot kinetic and an appropriate kinetic parameter model will be obtained.
Quality decrease process of food ingredients is stated by the following common equation [10]-[11]:

 
Q : Quality factor
t : time
k : constant rate that depends on temperature and water activity
n : degree factor or reaction order
dQ/dt : change of Q factor per time unit (positive sign if the decrease is stated in Q addition
and negative if the measure one is Q decrease)
Most of all, decrease of food ingredient quality includes zero order (order 0) reaction and one order
(order 1). Withevaluation of constant rate (k) at different three temperatures or more, Arrhenius
correlation chart can be made, i.e. extrapolation with straight line of correlation between ln k and 1/T
to predict kinetic reaction (k) from reactions at other temperatures [11]. Shelf-life is determined based
on the most influential factor toward the product. One of the factors that is able to influence a
product‟s shelf-life is temperature. Determination of shelf-life and temperature limit factor can be
done by Arrhenius kinetic approach. Zero order quality decrease reaction can be stated with the
following equation [12]:
  

And for order 1 decrease reaction can be stated by the following equation:
  


In which:
A1 : final score
A0 : initial score (day-0)
(1)
(2)
(3)
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IOP Conf. Series: Earth and Environmental Science 101 (2017) 012029 doi:10.1088/1755-1315/101/1/012029
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K : reaction constant rate
t : shelf-life (in day, month or year)
Here we report, for the first time, the using of ASLT method for predicting shelf life of canned fried
rice product
2. Materials and Methods
2.1 Sample preparation
Ingredients which are used to make fried rice are rice type IR64, garlic, onion, chilly, margarine, soy
sauce, fried beef sausage, salt, fried local chicken meat and food grade cylindric can (anamel material)
in size of 301 x 205 mm (Ø x h) [13]. Chemical reagents used for analysis are TBA reagent, aquades,
HCl 4N, PCA media, and NaCl 0.85%.
2.2 Instruments
- seamer
machine and incubator at operation temperatures.
2.3 Accelerated Shelf-life Testing (ASLT) Arrhenius Method
Kinetics observation on canned fried rice quality decrease uses Accelerated Shelf Life Test (ASLT)
method and Arrhenius model. The sample is stored at 3 different temperatures, i.e. 35°C, 45°C, and
55°C. The sample parameters are observed for 35 days to get decrease rate based on rancidity testing
of the product during storage as the critical parameter of the quality of canned fried rice. Next, the
data which were obtained from rancidity testing were plotted in chart of correlation of time (x axis)
and average sensory score on each storage temperature (y axis). The determination of shelf-life of
canned fried rice is determined by the biggest R2 (determination coefficient) value among critical
parameters (TBA score) [14].
2.4 Sensory Test
Sensory test are used for knowing organoleptic level of canned fried rice to 25 untrained panelists.
Organoleptic level including of colour, smell, taste, texture.
2.5 Analysis Methods
2.5.1. Total plate count
The materials used are PCA media and NaCl of 0,85%. The equipment and the materials are
sterilized.About 25 g of sample was taken and mixed up using mixer machine, followed by addition
of 225 ml NaCl 0,85% and homogenized. Homogenous liquor was brought to Laminar Air Flow for
dilution and platting. Fresh rice sample was diluted up to 10-5 and canned rice up to 10-3. The dilution
was done by taking liquid of 1 ml and poured in to the tube containing 9 ml NaCl 0,85%. The diluted
sample was platted into the petridish about of 1 ml poured on to the homogenizeed media and let
stand until clotting. After clotting, petridish is put into a closed container and filled up with CO
(anaerobic condition). The container is stored in incubator at 37°C for 72 hours. At the end, the
number of colony was calculated manually using colony counter.
2.5.2. Target lethality (Fo)
The analysis of heat lethality value (Fo) using Thermocouple CTF 9004 which its needle installed on
the wall of the can. Afterwards, canned products is sterilized with the temperature and time required.
During the sterilization process, thermocouple recorded the data to be re-written in Microsoft excel
and analyzed. Condition of autoclave set up at 121°C and time of 15 and 20 minutes. Fo value can be
estimated with equation [15]:
 


 
(4)
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IOP Conf. Series: Earth and Environmental Science 101 (2017) 012029 doi:10.1088/1755-1315/101/1/012029
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2.5.3 TBA Analysis
TBA analysis was conducted once a week during 35 days. The sample was stored at 3 different
temperatures of 35°C, 45°C, 55°C (based on actual temperatures in Indonesia from distribution to
products sale) during 35 days. Sample of 10 grams and aquadest 50 ml were mixed up into blender
then poured into destillation flask 1000 ml with addition of aquades 47,5 ml and HCL 4 M of 2,5 ml.
Afterward destillation flask was installed on distillation apparatus and be heated until 50 ml of
destilate was collected. Collected destilate then be filtered and poured into erlenmeyer followed by
addition of TBA reagent of 5 ml (0,02 M thiobarbituric-acid solution in 90% of glacial acetate acid).
Next step, the glass containing solution was heated on boiling water for 35 minutes, and cool down by
using flowing water. Afterwards, absorbance was measured with wave length of 528 nm [16].
3. Result and Discussion
3.1. Optimum Temperature and time of Canned-fried rice Sterilization
Figure 1. Heat sufficiency in the sterilization process of canned fried rice in temperature 121°C for 15
minutes
Figure 2. Heat sufficiency in the sterilization process of canned fried rice in temperature 121°C for
20 minutes
In determining optimum value of the sterilization of canned fried rice, we need to concern on Fo value
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IOP Conf. Series: Earth and Environmental Science 101 (2017) 012029 doi:10.1088/1755-1315/101/1/012029
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in that process. Fo value is lethality equivalence of thermal processs with heating time at temperature
of 250 F or 121°C. Fo value to reduce Clostridium botulinum by 12D is 3 minutes at minimum [17].
Microbes which can form spores has better heat resistant compared than those which cannot. Fo value
that fulfill process standards is sterilization treatment at temperature of 121°C for 15 minutes that is
Fo of 3.63 minutes.
Table 1. Total calculation of microbes number
Sample
Microbes Number (CFU/g)
Fresh Fried-Rice
2.3 x 104
Sterilized Fried Rice (121°C ,15 minutes)
9.3 x 101
Sterilized Fried Rice (121°C, 20 minutes)
9 x 101
Most of BPOM‟s regulations state that canned products apply maximum limit by 1 x 10
CFU/g,
the
products are canned corned, canned sausage, canned fish, canned fruits and canned vegetables [18
].
Fried rice is not acid food therefore it safe to interact with can materials. In canned food acid, acid
can be interact with Pb so it is possible for food contaminated by metal .” Gudeg ” canned that
sterilized at 121°C during 20 minutes has been occured Fe (iron), S (Sulphur) and Al (alumunium )
changes . No lead (Pb) has detected in the can before use as packaging . The study about metal
migration during thermal process has been done in previous research[19]-[20]. This canned fried rice
is safe to be consumed. It means that the process that is done during producing canned fried rice has
processed well and appropriately. The can has met the requirement standard for canned food industry.
Table 2. Sensory test of canned fried rice
Sample
Colors
Favor
Taste
Texture
Overall
121°C, 20 minutes
4.32a
4.24 a
4.36 a
4.48 a
4.40 a
121°C,15 minutes
4.40a
4.40 a
4.44 a
4.52 a
4.48 a
Remarks:
Small alphabet letter for vertical comparison, and number that is followed by
the same alphabet in each sample show real indifference in sig. 5%
Sensory Score:
1 = dislike much
2 = dislike
3 = a bit like
4 = like
5 = like very much
Table 2 shows the result of organoleptic on all sensory parameters , i.e. colour , smell, taste,
texture , overall are in the same subset . It shows that different treatments of temperature and
sterilization time of canned fried rice in each sample do not show real difference among samples. It
can be seen that the higher the temperature is, the longer time needed in the sterilization process, the
assessment from 25 panelists will be getting decreased . It means that the panelists consider that the
quality of the product decrease.
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Table 3. TBA value change of canned fried rice during storage at temperature of 35, 45 and 55°C
Time (Days)
Average TBA value (mg malonaldehid/kg)
35°C
45°C
55°C
0
0.026
0.026
0.026
7
0.027
0.029
0.032
14
0.027
0.029
0.032
21
0.029
0.031
0.033
28
0.031
0.032
0.035
35
0.039
0.043
0.048
Rancidity limit of canned foods is 0.5 mg malonaldehid /kg. The selection of reaction order of
rancidity increase on canned fried rice is done by comparing determination coefficient (R2) in each
linear regression equation at the same temperature of zero order with reaction ofone order. Reaction
order with the biggest determination coefficient is the used reaction order.
Figure 3. Chart of correlation between TBA score and time at Order 0
Figure 4. Chart of correlation between TBA score and time at Order 1
y = 0.0003x + 0.0248
R² = 0.8716
y = 0.0004x + 0.0253
R² = 0.8996
y = 0.0006x + 0.0259
R² = 0.8773
0.000
0.010
0.020
0.030
0.040
0.050
0.060
0 7 14 21 28 35
TBA score
Time (Day)
35°C
45°C
55°C
y = 0.0107x - 3.6762
R² = 0.8948
y = 0.013x - 3.6593
R² = 0.9287
y = 0.0158x - 3.6331
R² = 0.9077
-4
-3.5
-3
-2.5
-2
-1.5
-1
-0.5
00 7 14 21 28 35
Ln Skor TBA
Time (Day)
35°C
45°C
55°C
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Table 4. K value in Order 1 of Linear regression equation
Temperature (K)
K
ln K
1/T
308
0.0107
-4.53751
0.003247
318
0.0130
-4.34281
0.003145
328
0.0158
-4.14775
0.003049
Figure 3 and Figure 4 show that R2 value order 1 at temperature of 35, 45 and 55°C is bigger than
order 0, so that order one is selected to determine Arrhenius equation. The determination of Arrhenius
equation is done by making plot of ln K and 1/T (Table. 4) values in the reaction of TBA value
change of canned fried rice.
Figure 5. Arrhenius plot of TBA value of canned fried rice during storage
Linear equation from Arrhenius plot :
  
For extrapolation, the storage temperature in normal condition 30 °C (303 K), Resulted :
 

  
  
TBA critical point (A1), resulted from previous research was 0.5 mg/kg; initial TBA (Ao) was 0.026
mg/kg, so then from equation (3) in order 1:
 


     
4. Conclusion
Optimum temperature and time of sterilization of canned fried rice is at 121°C for 15 minutes. The
shelf-life prediction of canned fried rice by using ASLT Methods Arrhenius Model at storage
temperature of 30°C is 10.3 months. We recommend to consumer to follow the guideline that has
been published especially on heating step of the canned food before consumed to improve the texture
and increase the appetite.
y = -1968.1x + 1.8505
R² = 0.9997
-4.6
-4.55
-4.5
-4.45
-4.4
-4.35
-4.3
-4.25
-4.2
-4.15
-4.1
0.003 0.00305 0.0031 0.00315 0.0032 0.00325 0.0033
Ln K
1/T
ARRHENIUS PLOT
ICONPROBIOS 2017 IOP Publishing
IOP Conf. Series: Earth and Environmental Science 101 (2017) 012029 doi:10.1088/1755-1315/101/1/012029
7

Acknowledgment
The authors would like to thank the project of Superior Research LIPI 2016 for the financial support
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