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increased which effectively reduced Where K1 is the initial reaction rate, is maximum observed, CMC is the
the time of assessment. The ASLT K2 the reaction rate of 10 °C elevated moisture content at which the
method was first introduced to the temperature, ΔT is the difference of product is unacceptable)
pharmaceutical product which was elevated temperature and desired
later adopted in food. Moreover, the storage temperature. 3. By using IMC & CMC we can
use of ASLT can help to reformulate find the maximum permissible
the product in-house to check the moisture in the product. Based on
shelf-life extension. Or even the this data we can select suitable
change of process and its effect on DRT is desired real time or shelf-life packaging material for the
the shelf-life can be explored. ASLT of the product under normal storage product.
can be applied to any deterioration condition, AATD is Accelerated
that follows any order of the kinetic Aging Time Duration is the number stage 2: determine the aaTd
model. The process can be Chemical, of days where the product is stable at (accelerated aging Time duration)
Biochemical, Microbiological and the elevated condition (ASLT). of the packaged product
Physical deterioration.
guIdelInes TO PerFOrM aslT: As mentioned before, AATD is the
ASLT can be classified as two, based number of days where the product
on the number factors used. They Pre-requisites for aslT: is stable at the elevated condition
are Single factor ASLT and Multiple (ASLT).
factor ASLT. Factor means any • Define the critical Analytical
condition like temperature, pH or parameter (like Vitamin C, 1. Load the representative sample
RH. In Single factor ASLT, we follow Moisture content etc- Based on into a humidity cabinet.
any one condition. product the parameters vary), key 2. Collect the sample based on the
Sensory attributes and Microbial frequency determined earlier.
Here we are discussing Single specifications. 3. Simultaneously conduct all the
factor ASLT. It is characterized • Obtain a required amount of defined analytical tests, Microbial
by deliberately increasing the representative sample for the test. enumeration as well as sensory
temperature or pH or Humidity to • Keep some samples for Real Time evaluation (Test parameters
increase the deterioration rate. In study (Keeping samples at normal varies from product to product)
ASLT, ‘For every 10 °C rise, the rate conditions- just to compare) along with the reaction rate (K2)
of reaction is doubled’- this concept • Set up the frequency of sample to determine the Q10 value.
is called Q10 which is derived from collection. 4. Record all the observations.
Arrhenius equation. Arrhenius • Run the Test. 5. Now continue the same till the
equation relates to the temperature product fails (It can be due to
dependence of reactions. stage 1: determining the basic data sensorial attributes or Microbial
of unpacked product load or any other parameter)
K=K e (-Ea/RT) 6. Now get the average of all the
0
1. Find out the Initial Moisture Q10.
Where K0 is constant, Ea the energy content (IMC) of the product by 7. Now calculate AAR from Q10
of activation, R the gas constant, using the Oven Drying Method. value.
K rate of reaction and T absolute IMC is nothing but the actual 8. Now AATD is determined.
temperature. As this model is moisture content of the product 9. Desired Real Time is also
utilized in most of the case, the determined from the equation as
value of activation energy is readily 2. Expose the product to Accelerated mentioned above. This will be the
available. To simplify the calculation conditions in the humidity cabinet number of days.
process, one can get over the need to to determine the Critical Moisture 10. Conclusion of ASLT.
find the K0 by taking a ratio for any Content (CMC) of the product.
arbitrary value. But usually, it is done (Note: Accelerated condition
for 10 °C, thus the Q10. means Temperature usually 10- * M. Salman Chukkan, M.Tech, final year,
13 °C above the normal storage Food Engineering and Technology, Institute
temperature of the product and of Chemical Technology, Mumbai
RH 90% because microbial growth

Food Marketing & Technology 43 March 2020