Ambalajlı hazır kuru çorbalarda raf ömrünün belirlenmesi
Özet
In this thesis, shelf-lives of tarhana, tomato, and chicken dry soup mixes which are of different compositions and packed with laminated aluminum foil (pa per / polyethylene / 9|i Al / polyethylene), stored at 20°C - 55% RH and 40°C - 55% RH conditions were determined by mathematical - statistical method. This method is based on deteraiining the properties which characterize quality changes in food with time. In dry soup mixes; sensoric properties (appearance, colour, tas te, odour) and chemical properties ( moisture content, acidity degree in tarhana and free fatty acids in tomato and chicken soups, peroxide value, TBA number) were determined as quality change criteria. Besides, for determining the effect of a different packaging material to the shelf-life, shelf-lives of tarhana soup mixes packed with laminated oriented polyproplene (OPP-OPP) and laminated alumi num foil, stored at 20°C - 55% RH and 40°C - 55% RH conditions were determi ned by mathematical-statistical method. Sensoric properties (appearance, colour, taste, odour), moisture content and acidity degree were determined as quality change criteria. According to the findings; sensoric properties are the limiting properties for the shelf-lives of dry soup mixes and the most important one is the taste. Shelf-li ves determined according to taste are as follows; for tarhana, at 20°C, 5 months, at 40°C, 3 months; for tomato soup mix, at 20°C, 10 months, at 40°C, 4 months; for chicken soup mix, at 20°C, 16,5 months, at 40°C, 2,5 months. Use of OPP-OPP laminated packaging material instead of laminated aluminum foil didn't affect the shelf-life. KEYWORDS : Dry soup mix, tarhana, tomato soup, chicken soup, shelf-life, laminated aluminum foil, oriented polypropylene, mathemati cal-statistical method, sensoric analysiss, moisture content, free fatty acids, acidity degree, peroxide value, TBA number.