ISHS Acta Horticulturae 674: III International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food Chain; MODEL-IT
MODEL FOR PREDICTING THE SHELF LIFE OF BROWN PAN BREAD BY SURVIVAL ANALYSIS |
| Authors: | A. Salvador, P. Varela, S.M. Fiszman |
| Keywords: | shelf life, pan bread, survival analysis, sensory evaluation |
| Abstract:
The key concept of survival analysis is to focus the shelf-life estimation on consumer rejection rather than on product deterioration. The survival function is estimated from the likelihood function, which corresponds to the joint probability of the consumers’ observations. Assuming a parametric model with adjusted data, the survival function will depend solely on the parameters of the model. These are obtained by maximising the likelihood function. Weibull distribution and log-normal distribution have been used to study the shelf life of several foods. This study uses survival analysis methodology to estimate the shelf life of brown pan bread. | |
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