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

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 degrees 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 degrees 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 degrees C, 15 minutes with total plate count number of 9,3 x 10(1) CFU/ml. Lethality value of canned fried rice at 121 degrees 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.