Ejemplo 1

40ºC 45ºC 50ºC

Tiempo MH Tiempo MH Tiempo
0 36 0 36 0
20 34.8 30 32.8 7
40 34.4 60 30.1 14
60 33.7 75 29.7 21
80 33.5 105 29.5 28
110 32.2 120 27.4 35
42

Paso 1. Calcular la tasa de cambio k

40 oC
37

36
f(x) = − 0.0315463917525773 x + 35.7298969072165
35 R² = 0.966866574147502

34

33

32

31
 35 R² = 0.966866574147502

34

33

32

31

30
0 20 40 60 80 100 120

Paso 2. Calcular la ecuación del cambio por producto

Ecuación k (tasa de cambio) ln(k)
40 °C y= -0.0315x + 35.73 0.0315 -3.457767733
45 °C y= -0.0642x + 35.08 0.0642 -2.745752068
50 °C y= -0.098x + 35.43 0.098 -2.3227878

1/T In(k)
0.0031948881789137 -3.45776773315055
0.0031446540880503 -2.74575206828622
0.0030959752321982 -2.32278780031156

Degradación del producto

0
0.00308 0.0031 0.00312 0.00314 0.00316 0.00318 0.0032 0.00322
-0.5

-1

-1.5

-2

-2.5 f(x) = − 11488.9027927769 x + 33.2924785818906

R² = 0.981371614356753
-3

-3.5

-4

Ecuación
y = - 11489x + 33.292
k (tasa de cambio)= -11489 pendiente

Paso 3. Calculo de la Energía de activación

R (constante de los gases)= 8.314

m = - Ea / R
-11489 = - Ea / 8.314
Ea = 95519.546 J/mol
Ea = 95.52 kJ / mol

Según las evaluaciones de los panelistas sensoriales efectuadas con jueces entrenados, se obtuvo un valor de 31 MH para el cu
Límite MH= 31
T (° C)
40 y= -0.0315x + 35.73 31 = -0.0315x + 35.73
45 y= -0.0642x + 35.08 31 = -0.0642x + 35.08
50 y= -0.098x + 35.43 31 = -0.098x + 35.43

T (° C) 2.500
40 2.183
2.000 f(x) = − 0.0527822349469425 x + 4.25563483446295
45 1.803 R² = 0.93953288793988
50 1.655 1.500

1.000

0.500

0.000
38 40 42 44 46

y= -0.0521x + 4.2245 Donde x = t en °C Donde y = Log (Vida de anaquel)

Log (Vida de anaquel) = -0.0521x + 4.2245

Para eliminar el Log, se eleva a 10^(ecuación de pendiente)

Log(Vida útil) = -0.0521x + 4.2245

10 ˄ Log (Vida útil) = 10 ˄ (-0.0521x + 4.2245)

Vida útil = 10 ^ (-0.0521x + 4.2245) ecuacion de vida de anaquel partociular para el producto
se sustituye la temperatura en x
Temperatura (° C) Días Meses Años
5 9204 307 26
10 5052 168 14
15 2773 92 8
20 1522 51 4
25 836 28 2
30 459 15 1
35 252 8 1
40 138 5 0
45 76 3 0
50 42 1 0

Ejemplo 2
21°C
dia IP promedio DESV STD
0 1.6 1.6 1.6 0.00
30 4.9 5 4.95 0.07
60 6 6 6 0.00
90 7.9 7.9 7.9 0.00
120 7.6 7.6 7.6 0.00
150 5.9 6.1 6 0.14
180 7.9 7.6 7.75 0.21
210 10 10 10 0.00

21°C
12

10
f(x) = 0.0287698412698413 x + 3.45416666666667
8 R² = 0.712854918681986

0
0 50 100 150 200 250
4

0
0 50 100 150 200 250
Ejemplo 3
Ln (k2/k1) = Ea/R * (1/T1 - 1/T2)

Ln (k2/0.085) = (103/8.314) * ( 1/ 273 - 1/ 323)

Ln (k2/0.085) = 12.38874188116 * 0.0005670284

Ln (k2/0.085) = 0.007024768869

e ^ Ln(k2/0.085) = e^(0.007024769)

k2 / 0.085 = 1.007049500435

k2 = 1.0070495*0.085

k2 = 0.086 min - 1

Ejercicio 4
Ejercicio 5
50ºC
MH
36
34.3
33.9
32.8
33.2
32.1
31.3

45 oC
40

35
f(x) = − 0.0641666666666667 x + 35.0875
30 R² = 0.914803049555273

25

20

15

10

5
 30

25

20

15

10

0
100 120 0 20 40 60 80 100 120 140

T (° C) T (K) 1/T
40 313 0.00319489
45 318 0.00314465
50 323 0.00309598

0.0032 0.00322
se obtuvo un valor de 31 MH para el cual dichos jueces consideran que el producto ya no reúne las cualidades necesarias para el consumo
 Log 10
x= 152.58 2.183 se sustituye y con el limite que se determina con calidad
x= 63.55 1.803
x= 45.20 1.655

822349469425 x + 4.25563483446295
88793988
esta es la ecuación del producto en logaritmo

2 44 46 48 50 52

nde y = Log (Vida de anaquel)

quel partociular para el producto

 35°C
DIA ip1 ip2 PROMEDIO DESV STD
0 1.6 1.6 1.6 0.00
15 5 5.2 5.1 0.14
30 3.4 3.6 3.5 0.14
45 6 8.6 7.3 1.84
60 14 14.2 14.1 0.14
75 14.6 14.6 14.6 0.00
90 16 16.6 16.3 0.42
105

35°C
18
16 f(x) = 0.17547619047619 x + 1.03214285714286
R² = 0.907617268437446
14
12
10
8
6
4
2
0
0 10 20 30 40 50 60 70 80 90 100
6
4
2
0
0 10 20 30 40 50 60 70 80 90 100
SE QUTIA EL LN PARA TENER K SOLA
con exponenciale ne los dos lados para poder eliminar el ln.

0.068
 50 oC
37
36
35 f(x) = − 0.0979591836734693 x + 35.4285714285714
R² = 0.919760479041916
34
33
32
31
30
29
 R² = 0.919760479041916
34
33
32
31
30
29
28
120 140 0 5 10 15 20 25 30 35 40 45
 Ejemplo 2

31

idades necesarias para el consumo. Con este valor las ecuaciones obtenidas de las pendientes por temperatura se estimaron con valores p
ue se determina con calidad

ucto en logaritmo
45°C
dia IP1 IP2 PROMEDIO DESV STD
0 1.6 1.6 1.6 0.0
7 2 8 5.0 4.2
14 4.4 5 4.7 0.4
21 8 8 8.0 0.0
28 11 17 14.0 4.2
35 11.4 11.4 11.4 0.0
42 16.9 17.4 17.2 0.4
49

Chart Title
20.0
18.0
16.0
f(x) = 0.350765306122449 x + 1.46964285714286
14.0 R² = 0.901530569426377
12.0
10.0
8.0
6.0
4.0
2.0
0.0
0 5 10 15 20 25 30 35 40 45
6.0
4.0
2.0
0.0
0 5 10 15 20 25 30 35 40 45
atura se estimaron con valores puntuales de vida útil de el puré de tomate, para las temperaturas de almacenamiento de (15, 25 y 35 oC)
cenamiento de (15, 25 y 35 oC)
Ejercicio 4

Ln (k2/k1) = Ea/R * (1/T1 - 1/T2)

Ln (k2/0.0916 = (88000/8.314) * ( 1/ 273 - 1/ 275)

Ln (k2/0.916) = 10584.5562 * 2.664E-05

Ln (k2/0.916) = 0.28197286
dudas revisión de ejercico
e ^ Ln(k2/0.916) = e^(0.00028187)

k2 / 0.085 = 1.32574274

k2 = 1.0070495*0.0916
arrhenius equation calculator
k2 = 0.113 min - 1 0.012 resultado caslitry.org.calculate/arrhenius
 Ea 88000 está en kilojoules, se debe hacer la conversión
K1 0.0916
K2 ?
T1 0 273
T2 2 275
R 8.314

rrhenius equation calculator

aslitry.org.calculate/arrhenius calculator calculator
Ejemplo 2

21°C SE TOMA EL PROMEDIO DEBIDO A QUE 35°C

dia IP IP2 promedio DESV STD DIA ip1
0 1.6 1.6 1.6 0.00 0 1.6
30 4.9 5 4.95 0.07 15 5
60 6 6 6 0.00 30 3.4
90 7.9 7.9 7.9 0.00 45 6
120 7.6 7.6 7.6 0.00 60 14
150 5.9 6.1 6 0.14 75 14.6
180 7.9 7.6 7.75 0.21 90 16
210 10 10 10 0.00 105

21°C
35°C
12
18
16 f(x) = 0.17547619047619 x + 1.03214285714286
10
14 R² = 0.907617268437446
f(x) = 0.0287698412698413 x + 3.45416666666667 12
8 R² = 0.712854918681986
10
8
6 6
4
4 2
0
 16 f(x) = 0.17547619047619 x + 1.03214285714286
10
14 R² = 0.907617268437446
f(x) = 0.0287698412698413 x + 3.45416666666667 12
8 R² = 0.712854918681986
10
8
6 6
4
4 2
0
0 10 20 30 40 50 60 70
2

0
0 50 100 150 200 250

C
Paso 2. Calcular la ecuación del cambio por producto
0
Ecuación k (tasa de ca ln(k) T (° C) T (K) 1/T
0.0031 0.00315 0.0032 0.0
21°C y= 0.0288x + 3.4542 0.0288 -3.54737989 21 294 -0.5
0.00340136
35 °C y= 0.1755x + 1.0321 0.1755 -1.74011624 25 298 0.00335570
-1
45 °C y= 0.3508x + 1.4696 0.3508 -1.04753902 45 318 0.00314465
-1.5

1/T In(k) -2
0.00340136 -3.54737989
-2.5
0.00335570 -1.74011624
0.00314465 -1.04753902 -3

-3.5

-4
Chart Title
2.50

2.00 f(x) = − 0.0389657754854469 x + 2.99720950910465

R² = 0.995305004638079

1.50

1.00

0.50

0.00
15 20 25 30 35 40 45 50

Ecuación
y = - 7735.2x + 23.419
k (tasa de ca -7735.2 pendiente

Paso 3. Calculo de la Energía de activación

R (constante de los gases) 8.314

 m = - Ea / R
-7735.2 = - Ea / 8.314
Ea = -64310.4528 J/mol
Ea = -64.31 kJ / mol

T (° C)
21 y= 0.0288x + 3.4542
35 y= 0.1755x + 1.0321
45 y= 0.3508x + 1.4696
7.96 = -0.0315x + 35.73
y= 0.1755x + 1.0321
y= 0.3508x + 1.4696 Chart Ti
2.50

2.19
T (° C) f(x) = − 0.0389657754854469
2.00
21 2.19 R² = 0.995305004638079
35 1.60
1.50
45 1.27

1.00

y= -0.039x + 2.9972 Donde x = t en °C Donde y = Log (Vida de anaquel)0.50

Log (Vida de anaquel) = -0.039 + 2.9972 0.00

15 20 25 30

Para eliminar el Log, se eleva a 10^(ecuación de pendiente)

Log(Vida útil) = -00.039x + 2.9972

10 ˄ Log (Vida útil) = 10 ˄ (-0.039x +2.9972)

Vida útil = 10 ^ (-0.039x + 2.9972) ecuacion de vida de anaquel partociular para el producto
se sustituye la temperatura en x
(° C)
Temperatura Días Meses Años
2 13192 440 37
10 5052 168 14
15 2773 92 8
20 1522 51 4
25 836 28 2
30 459 15 1
35 252 8 1
40 138 5 0
45 76 3 0
50 42 1 0
55 23 1 0
60 13 0 0
65 7 0 0
70 4 0 0
75 2 0 0
80 1 0 0
85 1 0 0
 45°C
ip2 PROMEDIO DESV STD dia IP1 IP2 PROMEDIO
1.6 1.6 0.00 0 1.6 1.6 1.6
5.2 5.1 0.14 7 2 8 5.0
3.6 3.5 0.14 14 4.4 5 4.7
8.6 7.3 1.84 21 8 8 8.0
14.2 14.1 0.14 28 11 17 14.0
14.6 14.6 0.00 35 11.4 11.4 11.4
16.6 16.3 0.42 42 16.9 17.4 17.2
49

35°C Chart Title

20.0
18.0
619 x + 1.03214285714286
7446 16.0
f(x) = 0.350765306122449 x + 1.46964285714286
14.0 R² = 0.901530569426377
12.0
10.0
8.0
6.0
4.0
2.0
0.0
 18.0
619 x + 1.03214285714286
7446 16.0
f(x) = 0.350765306122449 x + 1.46964285714286
14.0 R² = 0.901530569426377
12.0
10.0
8.0
6.0
4.0
2.0
30 40 50 60 70 80 90 100 0.0
0 5 10 15 20 25 30 35 40 45

Chart Title
0
0.0031 0.00315 0.0032 0.00325 0.0033 0.00335 0.0034 0.00345
0.5

-1

1.5

-2

2.5

-3 7.96 ES EL LIMITE SENSORIAL

3.5

-4

45 50
 Log 10 LIMITE 7.96 M= -0.0315
x= 156.45 2.19
x= 39.48 1.60
x= Chart Title
18.42 1.27

2.19
f(x) = − 0.0389657754854469 x + 2.99720950910465
R² = 0.995305004638079

1.60

1.27

20 25 30 35 40 45 50
DESV STD
0.0
4.2
0.4
0.0
4.2
0.0
0.4
35 40 45
Ejemplo 1

Microorganis Product Tmin Topt Tmax pHmin pHopt

Yeasts Various Yeasts Vario -5.0 23.0 44.0 3.5 5.8

Ɣ(T)= (T - Tmin/Topt - Tmin)^2 5 Tmin -5 Topt

Ɣ(T)= [(3 - (-5)] / [23 - (-5)]^2 0.35714286 T= temperatura a la que se conserva

Ɣ(T)= 0.01

Ɣ (pH)= (pH - pHmin)(pHmax - pH)/(pHopt - pHmin)(pHmax - pHopt)

Ɣ (pH)= (5 - 3.5)(8-5)/(5.8-3.5)(8-5.8)

Ɣ (pH)= 0.89
Ɣ (aw)= (aw-awmin) / (1 - awmin)

Ɣ (aw)= (0.99 - 0.62)/ (1-0.62)

Ɣ (aw)= 0.97

µ= µ opt * Ɣ (T)* Ɣ (pH) * Ɣ (aw)

µ= 1.39 * 0.01 * 0.89 * 0.97 tablas de crecimiento

µ= 0.01 Tasa de cambio

Ejemplo 2

No= 2 UFC/ml Ln(No)= 0.693

µ= 0.01
Ln(N)= Ln(2)+(0.01*t) este va aser el limite que nos va a dar el pan
Limite= 10^8 UFC/ml = Ln(100000000 = 18.421 limtie para el modelo gamma

3 °C 3 °C
Hora t (°C) Ln (N) Hora t (°C) Ln (N)
1 3 0.71 184 3 2.95
2 3 0.72 200 3 3.15
3 3 0.73 300 3 4.38
4 3 0.74 400 3 5.61
5 3 0.75 500 3 6.83
6 3 0.77 600 3 8.06
7 3 0.78 700 3 9.29
8 3 0.79 800 3 10.52
9 3 0.80 900 3 11.75
10 3 0.82 1000 3 12.98
11 3 0.83 1100 3 14.20
12 3 0.84 1200 3 15.43
13 3 0.85 1300 3 16.66
14 3 0.87 1400 3 17.89
15 3 0.88 1442 3 18.40
16 3 0.89
17 3 0.90 Vida de anaquel a 3 °C = 1442 horas = 60.08
18 3 0.91
19 3 0.93
20 3 0.94
21 3 0.95
22 3 0.96
23 3 0.98
24 3 0.99
25 3 1.00
26 3 1.01
27 3 1.02
28 3 1.04
29 3 1.05
30 3 1.06

Ejemplo 3
Ɣ(T)= (T - Tmin/Topt - Tmin)^2

Ɣ(T)= [(3 - (-5)] / [23 - (-5)]^2

Ɣ(T)= 0.01

Ɣ (pH)= (pH - pHmin)(pHmax - pH)/(pHopt - pHmin)(pHmax - pHopt)

Ɣ (pH)= (5 - 3.5)(8-5)/(5.8-3.5)(8-5.8)

Ɣ (pH)= 0.89

Ɣ (aw)= (aw-awmin) / (1 - awmin)

Ɣ (aw)= (0.99 - 0.62)/ (1-0.62)

Ɣ (aw)= 0.97

µ= µ opt * Ɣ (T)* Ɣ (pH) * Ɣ (aw)

µ= 1.39 * 0.01 * 0.89 * 0.97

µ= 0.00 Tasa de cambio

No= 2 UFC/ml Ln(No)= 0.693

µ= 0.00
Ln(N)= Ln(2)+(0.01*t)
Limite= 10^8 UFC/ml = Ln(100000000 = 18.421

3 °C 3 °C
Hora t (°C) Ln (N) Hora t (°C)
1 3 0.71 184 3
2 3 0.72 200 3
3 3 0.73 300 3
4 3 0.74 400 3
5 3 0.75 500 3
6 3 0.77 600 3
7 3 0.78 700 3
8 3 0.79 800 3
9 3 0.80 900 3
10 3 0.82 1000 3
11 3 0.83 1100 3
12 3 0.84 1200 3
13 3 0.85 1300 3
14 3 0.87 1400 3
15 3 0.88 1442 3
16 3 0.89
17 3 0.90 Vida de anaquel a 3 °C =
18 3 0.91
19 3 0.93
20 3 0.94
21 3 0.95
22 3 0.96
23 3 0.98
24 3 0.99
25 3 1.00
Ejemplo 4
contaminacion 1000
maximo de co 100000000
aw 0.98
pH 6.2
T conservaci 5
crecimiento ó?
vida de anaqu 5 10 15 °C
 u

pHmax awmin awopt awmax muopt (1/h)

8.0 0.62 1.00 1.39 Tmin sometimes reported as -12.5 °C (Shapton & Shapton,

23

la que se conserva
 limite que nos va a dar el panel sensorial
modelo gamma

cambia el tiempo

días 2.00 meses

contaminacion 1000
maximo de co 100000000
aw 0.98
pH 6.2
T conservaci 5
crecimiento ó?
vida de anaqu 5 10 15 °C
s -12.5 °C (Shapton & Shapton, 1991)
Microorganis Product Tmin Topt Tmax pHmin pHopt
Yeasts Various Yeasts Vario -5.0 23.0 44.0 3.5 5.8
t 5
t 10
t 15 combase

Ɣ(T)= (T - Tmin/Topt - Tmin)^2 1174 hrs 769 hrs 577 hrs

5°C 10° 15°
Ɣ(T)= [(3 - (-5)] / [23 - (-5)]^2 0.13 0.38 0.51

Ɣ(T)= 0.13

Ɣ (pH)= (pH - pHmin)(pHmax - pH)/(pHopt - pHmin)(pHmax - pHopt)

Ɣ (pH)= (5 - 3.5)(8-5)/(5.8-3.5)(8-5.8)

Ɣ (pH)= 0.89

Ɣ (aw)= (aw-awmin) / (1 - awmin)

Ɣ (aw)= (0.99 - 0.62)/ (1-0.62)

Ɣ (aw)= 0.97

µ= µ opt * Ɣ (T)* Ɣ (pH) * Ɣ (aw)

µ= 1.39 * 0.03 * 0.89 * 0.97 tablas de crecimiento

µ= 0.15 Tasa de cambio

5°C

No= 2 UFC/ml Ln(No)= 0.693

µ= 0.15 Product
Ln(N)= Ln(2)+(0.01*t)
Limite= 10^8 UFC/ml = Ln(100000000 =

5 °C
Hora t (°C) Ln (N)
1 5 0.85
2 5 1.00
3 5 1.15
4 5 1.31
5 5 1.46
6 5 1.61
 7 5 1.77
8 5 1.92
9 5 2.07
10 5 2.23
11 5 2.38
12 5 2.54
13 5 2.69
14 5 2.84
15 5 3.00
16 5 3.15
17 5 3.30
18 5 3.46
19 5 3.61
20 5 3.76
21 5 3.92
22 5 4.07
23 5 4.22
24 5 4.38
25 5 4.53
26 5 4.68
27 5 4.84
28 5 4.99
29 5.15
30 5.30
31 5.45
32 5.61
33 5.76
34 5.91
35 6.07
36 6.22
37 6.37
38 6.53
39 6.68
40 6.83
41 6.99
42 7.14
43 7.29
44 7.45
45 7.60
46 7.76
47 7.91
48 8.06
49 8.22
50 8.37
51 8.52
52 8.68
53 8.83
54 8.98
55 9.14
56 9.29
57 9.44
58 9.60
59 9.75
60 9.90
61 10.06
62 10.21
63 10.37
64 10.52
65 10.67
66 10.83
67 10.98
68 11.13
69 11.29
70 11.44
71 11.59
72 11.75
73 11.90
74 12.05
75 12.21
76 12.36
77 12.51
78 12.67
79 12.82
80 12.98
81 13.13
82 13.28
83 13.44
84 13.59
85 13.74
86 13.90
87 14.05
88 14.20
89 14.36
90 14.51
91 14.66
92 14.82
93 14.97
94 15.12
95 15.28
96 15.43
 97 15.59
98 15.74
99 15.89
100 16.05
101 16.20
102 16.35
103 16.51
104 16.66
105 16.81
106 16.97
107 17.12
108 17.27
109 17.43
110 17.58
111 17.73
112 17.89
113 18.04
114 18.19
115 18.35 Vida de anaquel a 3 °C = 115 horas = 4.79 días

contaminacion 1000
maximo de co 100000000
aw 0.98
pH 6.2
T conservaci 5
crecimiento ó?
vida de anaqu 5 10 15 °C
Microorganis Product Tmin Topt Tmax pHmin pHopt
Bacillus cere Various Bacillus cere 3.4 33.2 55.0 4.3 6.5
Ɣ(T)= (T - Tmin/Topt - Tmin)^2 5 Tmin -5

Ɣ(T)= [(5 - (-6.5)] / [28 - (-5)]^2 #REF! T= temperatura a la que se conserva

Ɣ(T)= 0.01

Ɣ (pH)= (pH - pHmin)(pHmax - pH)/(pHopt - pHmin)(pHmax - pHopt)

(6.2 -4.3)
Ɣ (pH)= (6.2 -4.3)(9.3-6.2)/(6.5-4.3)(9.5-6.5) 5.89

Ɣ (pH)= 1.1

Ɣ (aw)= (aw-awmin) / (1 - awmin)

Ɣ (aw)= (0.98 - 0.75)/ (1-0.75)

Ɣ (aw)= 0.92

µ= µ opt * Ɣ (T)* Ɣ (pH) * Ɣ (aw)

µ= 1.39 * 0.01 * 0.89 * 0.97 tablas de crecimiento

µ= 0.00 Tasa de cambio

 pHmax awmin awopt awmax muopt (1/h)
8.0 0.62 1.00 1.39

pagina para cpmbase.cc

 0.16 meses

pHmax awmin awopt awmax muopt (1/h)

9.3 0.91 1.00 2.77

la que se conserva
24/15
Ejemplo 1

T = 8 semanas
20 °C 30 °C 40 °C
15 24 38

Q10= (24/15)^(10/30-20) 1.60

Q10= (38/24)^(10/40-30) 1.58

Vida de anaquel = 8 semanas x 1.58 temperatura a 30 °C x 1.6 temperatura a 20 °C

Vida de anaquel = 20.27 Semanas ≈ 5 meses

Ejemplo 2
 15 °C - ° Brix 5 °C - ° Brix
Mes A B C D Mes A
1 13.40 13.40 13.30 13.30 1 13.50
2 13.70 13.40 13.60 13.70 2 13.50
3 13.90 13.60 13.90 13.90 3 13.70
4 14.40 13.60 14.30 14.10 4 14.10
5 14.70 13.70 14.50 14.30 5 14.30
6 14.90 13.80 15.10 14.50 6 14.50
7 15.40 13.90 15.50 14.70 7 14.70
8 15.70 14.00 15.70 14.90 8 14.80
9 15.90 14.10 16.10 15.00 9 14.90
10 16.40 14.20 16.50 15.10 10 15.00

15 °C 5 °C
Empaque Mes R1 Empaque Mes
A 1 13.40 A 1
B 2 13.40 B 3
C 1 13.30 C 3
D 1 13.30 D 1

Empaque
A Q10= (13.50/13.40) ^ (10/(5-15)) Q10= 0.99 si fuera microbiologico no deberia salir por arr
B Q10= (13.50/13.40) ^ (10/(5-15)) Q10= 0.99
C Q10= (13.50/13.30) ^ (10/(5-15)) Q10= 0.99
D Q10= (13.50/13.30) ^ (10/(15-5)) Q10= 0.99

A15 = 1 mes x 0.99 reacción a 15 °C = 0.99 ≈ 1 mes

A15 = 0.99 ≈ 1 5 °C
A5 = 0.99 ≈ 1 A 1
B15= 1.99 ≈ 2 B 3
B5= 2.98 ≈ 3 C 3
C15= 0.99 ≈ 1 D 1
C5= 2.96 ≈ 3
D15= 0.99 ≈ 1 Conclusión: El empaque 3 preserva mejor las m
D5= 0.99 ≈ 1

Ejemplo 3

Mes A B C D
22 °C 35 °C 22 °C 35 °C 22 °C 35 °C 22 °C
1 13.50 13.50 13.60 13.60 13.30 13.30 13.40
2 14.70 15.20 14.00 14.10 13.75 14.00 13.90
3 15.00 16.00 14.50 14.60 14.20 14.40 14.10
 4 15.90 16.90 15.00 15.30 14.65 15.20 14.70
5 16.20 17.80 15.50 15.60 15.10 15.80 15.20
22 35
empaque Mes R! empaque Mes R2
A 3 15.00 A 1 13.50
B 4 15.00 B 3 14.60
C 4 14.65 C 3 14.40
D 4 14.70 D 3 14.70

Empaque
A Q10= (13.50/15) ^ (10/(35-22)) Q10= 0.92 si fuera microbiologico no deberia salir por arr
B Q10= (13.50/13.40) ^ (10/(35-22)) Q10= 0.98
C Q10= (13.50/13.30) ^ (10/(35-22)) Q10= 0.99
D Q10= (13.50/13.30) ^ (10/(35-22)) Q10= 1.00

A22 = 3 mes x 0.92 reacción a 22 °C = 0.92 ≈ 1 mes TRES MESES FUE EL LIMITE DONDE LOS GRADOS BRIX LLEGO AL LIMITE
A2 = 2.77 ≈ 1 LAS MULTIPLICACIONES ES DEPENDIE 22 °C
A35 = 0.92 ≈ 1 A 2.77
B22= 3.92 ≈ 2 B 3.92
B35= 2.94 ≈ 3 C 3.95
C22= 3.95 ≈ 1 D 4.00
C35= 2.96 ≈ 3
D22= 4.00 ≈ 1 Conclusión: El empaque 3 preserva mejor las m
D35= 3.00 ≈ 1
 B C D
13.40 13.30 13.50
13.40 13.40 13.70
13.50 13.50 13.80
13.50 13.70 13.90
13.60 14.00 14.00
13.60 14.30 14.10
13.70 14.60 14.20
13.70 14.90 14.30
13.80 15.20 14.40
13.80 15.50 14.50

R2
13.50
13.50
13.50
13.50

iologico no deberia salir por arriba de 3

15 °C
1
 2 el empaque b esel mejor debido a que dura MAS MESES A 5 Y 15 GRADOS CELCIUS
1
1

empaque 3 preserva mejor las manzanas a diferentes temperaturas

ASI QUE DECIDE CAMBIAR EL LIMITE DE CALIDAD A 15°b

35 °C
13.40 LOS DATOS EN ROJO SON LOS DATOS QUE NO ENTRAN EN EL LMITE DE ACEPTACION SENSORIAL
14.10
14.70
 15.40
16.00

iologico no deberia salir por arriba de 3

RADOS BRIX LLEGO AL LIMITE

35 °C
0.92
2.94
2.96
3.00 TUVO MAYOR MESES

empaque 3 preserva mejor las manzanas a diferentes temperaturas

DE ACEPTACION SENSORIAL
Sensorial

Triangulo Resultados
% Tiempo Fecha Olor Sabor
25 °C 35 °C 45 °C 25 °C 35 °C 45 °C
0 5/17/2018 ABC BCA CBA ABC BCA CBA
25 5/28/2018 CBA BCA ABC CBA BCA ABC
50 6/7/2018 BCA CBA ABC BCA CBA ABC
75 6/18/2018 CBA CBA ABC CBA CBA ABC
100 6/29/2018 ABC BCA ABC BCA ABC BCA
125 7/16/2018 ABC BCA CBA BCA ABC CBA
150 7/23/2018 CBA BCA ABC BCA CBA ABC
175 8/3/2018 CBA BCA ABC CBA BCA ABC

Respuestas 15-May
Evaluación Panelista 1 Panelista 2 Panelista 3 Panelista 4 Panelista 5 Panelista 6
25 °C Olor BCA BCA CBA BCA ABC CBA
Sabor BCA CBA BCA CBA BCA BCA
Apariencia CBA CBA CBA CBA CBA CBA
35 °C Olor CBA ABC CBA ABC ABC CBA
Sabor CBA ABC ABC CBA CBA BCA
Apariencia ABC CBA CBA CBA CBA CBA
45 °C Olor BCA ABC CBA BCA ABC ABC
 Sabor ABC CBA BCA ABC BCA ABC
Apariencia ABC ABC BCA BCA CBA ABC

15-May 25-May 7-Jun 18-Jun 29-Jun 10-Jul

25 °C Olor 1 1 2 2 1 2
Sabor 0 2 3 4 3 3
Apariencia 0 2 0 2 0 3
35 °C Olor 0 2 0 2 1 2
Sabor 1 1 1 1 4 4
Apariencia 0 1 1 0 0 1
45 °C Olor 1 1 1 2 2 1
Sabor 1 2 4 5 6 5
Apariencia 1 0 1 2 2 0

15-May 25-May 7-Jun 18-Jun 29-Jun 10-Jul

25 °C Olor 1 1 2 2 1 2
35 °C Olor 0 2 0 2 1 2
45 °C Olor 1 1 1 2 2 1
Total 2 4 3 6 4 5

¿Existe diferencia entre la muestra incubada y las de referencia ?

Para evaluar la prueba triagulo se elige el estadístico chi-cuadrada, para determinar si una tasa es diferente de las otras dos y

O= Valor obtenido
E = Valor esperado

Margen de error: 0.95

Ho: No existe diferencia entre la muestra incubada y las de referencia
H1: Si existe diferencia entre la muestra incubada y las de referencia

Valor esperado

15-May 25-May 7-Jun 18-Jun 29-Jun 10-Jul

25 °C Olor 0.6667 1.333 1.000 2.000 1.333 1.667
35 °C Olor 0.6061 1.212 0.909 1.818 1.212 1.515
45 °C Olor 0.3636 1.455 1.091 2.182 1.455 1.818

λ²

15-May 25-May 7-Jun 18-Jun 29-Jun 10-Jul

25 °C Olor 0.1667 0.083 1.000 0.000 0.083 0.067
35 °C Olor 0.6061 0.512 0.909 0.100 0.037 0.155
45 °C Olor 1.1136 0.142 0.008 -0.083 0.205 0.368

Grados de libertad (v) = (No. filas - 1) * ( No. columnas - 1)

v= 14
 Apariencia
25 °C 35 °C 45 °C
ABC BCA CBA
CBA BCA ABC
BCA CBA ABC
CBA CBA ABC
ABC ABC ABC
CBA BCA ABC
CBA BCA ABC
CBA BCA ABC

25-May
Respuesta Correctas Panelista 1 Panelista 2 Panelista 3 Panelista 4 Panelista 5 Panelista 6
ABC 1 ABC CBA ABC ABC BCA BCA
ABC 0 CBA ABC ABC ABC CBA BCA
ABC 0 ABC BCA ABC BCA CBA CBA
BCA 0 CBA CBA BCA CBA BCA ABC
BCA 1 CBA CBA CBA CBA CBA BCA
BCA 0 ABC ABC ABC CBA BCA CBA
CBA 1 ABC CBA CBA ABC CBA CBA
 CBA 1 CBA BCA CBA CBA ABC ABC
CBA 1 CBA CBA CBA BCA CBA BCA

23-Jul 3-Aug
0 2
3 3
2 2
2 1
5 3
2 2
1 3
5 5
2 3

23-Jul 3-Aug Total 15-May 25-May

0 2 11 25 °C Sabor 0 2
2 1 10 35 °C Sabor 1 1
1 3 12 45 °C Sabor 1 2
3 6 33 Total 2 5

es diferente de las otras dos y si esta diferencia es significativa.

23-Jul 3-Aug 15-May 25-May

2.000 2.000 25 °C Sabor 0.568 1.419
0.909 1.818 35 °C Sabor 0.541 1.351
1.091 2.182 45 °C Sabor 0.892 2.230

23-Jul 3-Aug Total 15-May 25-May

2.000 0.500 3.900 25 °C Sabor 0.568 0.238
1.309 0.166 3.795 35 °C Sabor 0.391 0.091
0.008 0.867 2.627 45 °C Sabor 0.013 0.024
λ² tabla = 6.571
λ² calculado= Olor Sabor Abariencia
25 °C 3.900 1.827 4.3474
35 °C 3.795 3.052 2.6173
45 °C 2.627 2.997 6.0108

Comparación Olor Sabor Abariencia

25 °C 6.571 > 3.9 6.571 > 1.8266.571 > 4.347
35 °C 6.571 > 3.7956.571 > 3.0526.571 > 2.617
45 °C 6.571 > 2.6266.571 > 2.9976.571 > 6.010

λ² calculado > λ² tabla = Rechaza Ho

λ² calculado < λ² tabla = Rechaza H1

Por lo tanto, en este proyecto se rechaza H1, no existe diferencia entre la muestra incubada y las de referencia
 7-Jun
Respuesta Correctas Panelista 1 Panelista 2 Panelista 3 Panelista 4 Panelista 5 Panelista 6
CBA 1 ABC BCA CBA ABC BCA ABC
CBA 2 BCA BCA BCA CBA ABC ABC
CBA 2 ABC CBA ABC CBA ABC CBA
BCA 2 BCA ABC ABC ABC ABC BCA
BCA 1 CBA BCA ABC BCA ABC BCA
BCA 1 BCA ABC ABC CBA ABC BCA
ABC 1 BCA BCA BCA CBA ABC BCA
ABC 2 ABC BCA ABC BCA ABC ABC
ABC 0 CBA CBA BCA CBA ABC CBA

7-Jun 18-Jun 29-Jun 10-Jul 23-Jul 3-Aug Total

3 4 3 3 3 3 21
1 1 4 4 5 3 20
4 5 6 5 5 5 33
8 10 13 12 13 11 74

7-Jun 18-Jun 29-Jun 10-Jul 23-Jul 3-Aug

2.270 2.838 3.689 3.405 3.689 3.122
2.162 2.703 3.514 3.243 3.514 2.973
1.784 4.459 5.797 5.351 5.797 4.905

7-Jun 18-Jun 29-Jun 10-Jul 23-Jul 3-Aug Total

0.235 0.476 0.129 0.048 0.129 0.005 1.827
0.625 1.073 0.067 0.177 0.629 0.000 3.052
2.753 0.066 0.007 0.023 0.110 0.002 2.997
tra incubada y las de referencia
 18-Jun
Respuesta Correctas Panelista 1 Panelista 2 Panelista 3 Panelista 4 Panelista 5 Panelista 6
BCA 2 ABC ABC CBA ABC BCA CBA
BCA 3 ABC CBA BCA CBA CBA CBA
BCA 0 CBA BCA ABC CBA BCA ABC
CBA 0 ABC BCA CBA BCA CBA ABC
CBA 1 CBA BCA BCA BCA BCA BCA
CBA 1 BCA BCA BCA BCA BCA BCA
ABC 1 BCA ABC CBA CBA ABC CBA
 ABC 4 BCA BCA ABC ABC ABC ABC
ABC 1 CBA CBA CBA ABC ABC CBA

15-May 25-May 7-Jun 18-Jun 29-Jun 10-Jul

25 °C Apariencia 0 2 0 2 0 3
35 °C Apariencia 0 1 1 0 0 1
45 °C Apariencia 1 0 1 2 2 0
Total 1 3 2 4 2 4

15-May 25-May 7-Jun 18-Jun 29-Jun 10-Jul

25 °C Apariencia 0.3793 1.1379 0.7586 1.5172 0.7586 1.5172
35 °C Apariencia 0.2414 0.7241 0.4828 0.9655 0.4828 0.9655
45 °C Apariencia 0.3793 1.1379 0.7586 1.5172 0.7586 1.5172

15-May 25-May 7-Jun 18-Jun 29-Jun 10-Jul

25 °C Apariencia 0.3793 0.6531 0.7586 0.1536 0.7586 1.4491
35 °C Apariencia 0.2414 0.1051 0.5542 0.9655 0.4828 0.0012
45 °C Apariencia 1.0157 1.1379 0.0768 0.1536 2.0313 1.5172
 29-Jun
Respuesta Correctas Panelista 1 Panelista 2 Panelista 3 Panelista 4 Panelista 5 Panelista 6
CBA 2 BCA BCA CBA ABC BCA BCA
CBA 4 ABC ABC BCA ABC BCA BCA
CBA 2 CBA BCA BCA BCA CBA CBA
CBA 2 CBA ABC CBA CBA CBA BCA
CBA 1 ABC CBA ABC CBA ABC ABC
CBA 0 CBA CBA CBA CBA CBA CBA
ABC 2 ABC BCA ABC BCA BCA BCA
 ABC 5 BCA BCA BCA BCA BCA BCA
ABC 2 CBA CBA CBA ABC ABC CBA

23-Jul 3-Aug Total

2 2 11
2 2 7
2 3 11
6 7 29

23-Jul 3-Aug
2.2759 2.6552
1.4483 1.6897
2.2759 2.6552

23-Jul 3-Aug Total

0.0334 0.1617 4.3474
0.2102 0.0570 2.6173
0.0334 0.0448 6.0108
 10-Jul
Respuesta Correctas Panelista 1 Panelista 2 Panelista 3 Panelista 4 Panelista 5 Panelista 6
ABC 1 ABC CBA CBA ABC CBA CBA
BCA 3 BCA BCA ABC BCA ABC ABC
ABC 0 CBA BCA CBA CBA BCA BCA
BCA 1 ABC ABC BCA ABC ABC BCA
ABC 4 BCA ABC ABC CBA ABC ABC
ABC 0 CBA ABC ABC CBA BCA BCA
ABC 2 BCA BCA BCA BCA ABC CBA
BCA 6 CBA CBA BCA CBA CBA CBA
ABC 2 BCA CBA BCA CBA BCA BCA
 23-Jul
Respuesta Correctas Panelista 1 Panelista 2 Panelista 3 Panelista 4 Panelista 5 Panelista 6
ABC 2 ABC BCA ABC BCA BCA ABC
BCA 3 BCA ABC ABC ABC BCA BCA
CBA 3 CBA ABC BCA ABC CBA BCA
BCA 2 BCA CBA CBA BCA BCA CBA
ABC 4 BCA CBA CBA CBA ABC CBA
BCA 1 CBA CBA BCA BCA CBA CBA
CBA 1 CBA CBA CBA ABC CBA CBA
CBA 5 CBA ABC ABC ABC ABC ABC
ABC 0 CBA CBA ABC CBA ABC CBA
 3-Aug
Respuesta Correctas Panelista 1 Panelista 2 Panelista 3 Panelista 4 Panelista 5 Panelista 6
CBA 0 CBA BCA ABC BCA CBA ABC
BCA 3 BCA CBA CBA ABC CBA BCA
CBA 2 ABC ABC CBA BCA ABC CBA
BCA 2 CBA ABC CBA ABC CBA BCA
CBA 5 CBA CBA BCA BCA BCA CBA
BCA 2 CBA CBA CBA ABC BCA BCA
ABC 1 CBA BCA ABC CBC ABC ABC
ABC 5 ABC BCA ABC ABC ABC ABC
ABC 2 CBA CBA ABC CBA ABC ABC
Respuesta Correctas
CBA 2
CBA 3
CBA 2
BCA 1
BCA 3
BCA 2
ABC 3
ABC 5
ABC 3
Growth characteristics

Microorganism Product Tmin Topt Tmax pHmin

Sporeformer Various Sporeformer 3.0 35.5 55.0 4.3
Vegetative pathogen Various Vegetative p -1.3 36.8 50.0 3.7
Spoilage bacteria Various Spoilage bact -6.5 28.0 72.0 4.0
Yeasts Various Yeasts Vario -5.0 23.0 44.0 3.5
Moulds Various Moulds Vario -5.0 25.0 58.0 3.5
Viruses Various Viruses Vario 0.0 0.0 47.0 0.0
Super microorganism Various Super microo -6.5 29.7 72.0 3.5
Super bacterium Various Super bacter -6.5 33.5 72.0 3.7
Specific pathogen
Bacillus cereus Various Bacillus cere 3.4 33.2 55.0 4.3
Bacillus cereus Oily productsBacillus cere 3.4 33.2 55.0 4.3
Bacillus cereus (heat resistant Various Bacillus cereu 3.4 33.2 55.0 4.3
Campylobacter Various Campylobacte 28.0 42.9 45.0 4.9
Clostridium botulinum type ABF Various Clostridium b 10.0 37.5 48.0 4.6
Clostridium botulinum type BEF Various Clostridium b 3.0 26.1 45.0 5.0
Clostridium botulinum type C (nVarious Clostridium b 12.8 36.8 48.0 4.7
Clostridium botulinum type G (pVarious Clostridium b 12.0 35.3 48.0 4.7
Clostridium perfringens (sporeVarious Clostridium p 10.0 44.5 52.3 5.0
Clostridium perfringens (vegetaVarious Clostridium pe 10.0 44.5 52.3 5.0
Enterobacter sakazakii Various Enterobacter 2.0 38.0 47.2 3.8
Escherichia coli Various Escherichia c 5.1 37.7 50.0 3.8
Escherichia coli O157:H7 Various Escherichia c 8.0 37.0 45.0 4.5
Listeria monocytogenes Various Listeria mono -0.4 33.8 47.0 4.4
Listeria monocytogenes Salted Listeria mono -0.4 33.8 47.0 4.4
Salmonella Various Salmonella V 5.0 37.7 47.0 3.7
Salmonella Chocolate Salmonella C 5.0 37.7 47.0 3.7
Staphylococcus aureus Various Staphylococc 6.7 36.7 50.0 4.0
Streptococcus pyogenes Various Streptococcu 10.0 37.0 45.0 4.8
Vibrio cholerae Crabmeat Vibrio choler 10.0 37.0 43.0 5.0
Vibrio cholerae Peptone wateVibrio choler 10.0 37.0 43.0 5.0
Vibrio parahaemolyticus Various Vibrio paraha 5.0 36.8 44.0 4.5
Vibrio vulnificus Various Vibrio vulnifi 8.0 37.0 43.0 5.0
Yersinia enterocolitica Various Yersinia enter -1.3 30.4 45.0 4.1

Bold values indicate assumptions

pHopt pHmax awmin awopt awmax muopt (1/h)
6.8 9.3 0.91 1.00 6.60
7.2 11.0 0.83 1.00 4.62
6.8 9.5 0.75 1.00 5.94
5.8 8.0 0.62 1.00 1.39 Tmin sometimes reported as -12.5 °C (Shapton
6.3 9.0 0.61 1.00 0.14 Tmin sometimes reported as -10 °C (Shapton &
0.0 0.0 0.0 0.0 0.0 0.00
6.5 11.0 0.61 1.00 6.60
6.9 11.0 0.75 1.00 6.60

6.5 9.3 0.91 1.00 2.77

6.5 9.3 0.91 1.00 2.77
6.5 9.3 0.91 1.00 2.77
7.0 9.5 0.98 1.00 1.00 0.87
7.0 9.0 0.94 1.00 1.06
6.8 9.0 0.96 1.00 1.39
6.9 9.0 0.98 1.00 1.06
6.9 9.0 0.98 1.00 1.06
7.0 9.0 0.93 0.96 0.97 6.60
7.0 9.0 0.93 0.96 0.97 6.60
6.8 9.8 0.94 1.00 2.46
6.8 9.8 0.93 1.00 1.00 2.31
6.8 9.8 0.96 1.00 2.31
7.1 9.6 0.92 1.00 1.05
7.1 9.6 0.92 1.00 1.05
7.1 9.5 0.93 0.99 1.00 2.31 Tmin once reported as 4 °C (Gormley, 1990)
7.1 9.5 0.93 0.99 1.00 2.31
6.5 10.0 0.83 0.98 0.99 2.31
7.0 9.3 0.92 1.00 2.00
7.6 10.0 0.97 0.98 1.00 2.31
7.6 10.0 0.97 0.98 1.00 2.31
7.9 11.0 0.94 0.99 1.00 4.62
7.8 10.0 0.96 0.98 1.00 2.31
7.4 10.0 0.95 1.00 1.33
es reported as -12.5 °C (Shapton & Shapton, 1991)
es reported as -10 °C (Shapton & Shapton, 1991)

orted as 4 °C (Gormley, 1990)

Inactivation characteristics

Microorganism Product Tref (°C) log Dref (min)

Bacillus cereus Various Bacillus cere 120 -1.38
Bacillus cereus Oily productsBacillus cere 120 0.53
Bacillus cereus (heat resistant strain) Various Bacillus cereu 120 0.53
Campylobacter Various Campylobacte 70 -0.96
Clostridium botulinum type ABF (proteolytic) Various Clostridium b 120 -0.78
Clostridium botulinum type BEF (non- proteolytic) Various Clostridium b 120 -1.47
Clostridium botulinum type C (non-proteolytic) Various Clostridium b 120 -1.47
Clostridium botulinum type G (proteolytic) Various Clostridium b 120 -0.60
Clostridium perfringens (spores) Various Clostridium p 120 -0.52
Clostridium perfringens (vegetative cells) Various Clostridium pe 70 -0.42
Enterobacter sakazakii Various Enterobacter 70 -1.51
Escherichia coli Various Escherichia c 70 -0.67
Escherichia coli O157:H7 Various Escherichia c 70 -0.67
Listeria monocytogenes Various Listeria mono 70 -1.06
Listeria monocytogenes Salted Listeria mono 70 0.18
Salmonella Various Salmonella V 70 -0.83
Salmonella Chocolate Salmonella C 70 2.65
Staphylococcus aureus Various Staphylococc 70 -0.59
Streptococcus pyogenes Various Streptococcu 70 -1.45
Vibrio cholerae Crabmeat Vibrio choler 70 -0.25
Vibrio cholerae Peptone wateVibrio choler 70 -0.72
Vibrio parahaemolyticus Various Vibrio paraha 70 -2.24
Vibrio vulnificus Various Vibrio vulnifi 70 -2.24
Yersinia enterocolitica Various Yersinia enter 70 -1.80
Sporeformer Various Sporeformer 120 0.53
Vegetative pathogen Various Vegetative p 70 2.65
Spoilage bacteria Various Spoilage bact 120 0.38
Yeasts Various Yeasts Vario 70 0.26
Moulds Various Moulds Vario 120 -1.97
Viruses Various Viruses Vario 70 0.67
Super microorganism Various Super microo 120 0.53
Super bacterium Various Super bacter 120 0.53
log Dref 95% z (°C)
-0.28 12.8
1.54 12.1
1.54 12.1
0.05 12.3
-0.32 10.2
-0.07 18.6
-0.07 18.6
-0.22 34.0
0.43 16.8
0.32 10.3
-0.57 6.3
0.54 10.6
0.54 10.6
-0.28 7.0
0.78 9.2
0.59 9.1
3.04 20.4
0.33 8.8
-0.15 9.2
0.34 16.7
-0.48 21.8
-1.30 8.5
-1.30 8.5
-0.91 6.2
1.54 12.1
3.04 20.4
0.81 11.8 Data from B. stearothermophilus/B. sporothermodurans
1.07 32.8
-1.34 11.0
1.32 24.2
1.54 12.1
1.54 12.1