DEVELOPMENT OF A MODEL TO DETERMINE THE SHELF LIFE OF YELLOW VARIETY OF CASHEW FRUIT JUICE AT NON REFRIGERATED STORAGE

Abstract

ABSTRACT

There is an inevitable decline in quality value of ascorbic acid in storage and distribution of cashew apple juice. The quality value and maximum shelf life of yellow sample of cashew apple juice were estimated and the quality value model based on the deteriorative factors was developed.  It was discovered that balancing these factors led to satisfactory quality control of ascorbic acid degradation in cashew fruit juice during non refrigeration storage conditions and the distribution.  Data were drawn from 3⁴ full factorial experiments conducted in three replicates with the order of the replicates randomized. A multivariate regression analysis was used for relating the variables. The results of the experiment and the model developed for yellow sample of cashew fruit juice revealed that temperature, pH and duration of storage were the major parameters that govern the shelf -life and characterization qualities of cashew fruit juice. The result further revealed that the sample recorded optimum ascorbic acid level within 9 experiments but the highest level was at experiment 78. The experiment 78 of the sample maintained 364.79mg/100 ml of ascorbic acid level at storage temperature of 29.7 ⁰C, 10.59 ⁰Brix value, pH of 3.12 and a maximum storage duration of 6 days. The sample of the juice had twenty (20) insignificant regression coefficients at 5 percent after checking the adequacy of the predicted models.  The maximum shelf life of the sample of cashew fruit juice maintained ascorbic acid level of 222.88 mg/100 ml at temperature of 29.7 ⁰C, 11.68 ⁰Brix value, pH of 3.98 and maximum of 16 days storage duration. Equation 34 expresses the fitted model for predicting the shelf life of yellow sample of cashew fruit juice which recorded twenty one experiments that did not meet minimum quality requirement of ascorbic acid level.