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Based on the previous unit to do some shelf life experiments in this Unit. the water activity and temperature are the main factors we want to measure and check. for other possible factors, we will carry on literature researching, and also combine with the packaging materials and methods to think about it is affect our product directly or not.

Moreover, Paul suggest me that i need to prepare at least 5 samples for each ingredient, commercial product, and our final product when i measured the activity of all samples, in order to calculate the average values to get the accuracy results.

by the way, Peter wanna us to find the effects of high temperature. but our sample is a powder sample, if the temperature become high, it typically change our sample's humidity (water activity). therefore, we chose -20oC, 5oC and room temperature to make a big range of the temperature, in order to find the changes between this range.

during this two weeks, i need to measure the water activity for each ingredient, commercial product per day. and after one week, i need also to measure all final samples day by day. and all results will shown in below tables. table 1: the average water activity results for each ingredient and commercial product Table 2: The average water activity results for our final products in three different storage According to the results, samples are in aluminum pack have much longer shelf-life than samples are not in aluminum pack. lower temperature condition, especially in freezer must be increasing the shelf-life the water activity of raw ingredient samples are changed per day, even some results are disperse, but the trend is increasing. therefore, the water activity is increasing per day in room temperature.
 * AVERAGE WATER ACTIVITY RESULTS ||
 * ||  || TEA || RED BEANS || BROWN RICE || COMMERCIAL PRODUCTS ||
 * FIRST WEEK || 1st || 0.36 || 0.368 || 0.352 || 0.266 ||
 * ^  || 2nd || 0.486 || 0.45 || 0.446 || 0.468 ||
 * ^  || 3rd || 0.474 || 0.428 || 0.434 || 0.446 ||
 * ^  || 4th || 0.482 || 0.388 || 0.472 || 0.41 ||
 * AVERAGE PER WEEK ||  || 0.4505 || 0.4085 || 0.426 || 0.3975 ||
 * SECOND WEEK || 7th || 0.454 || 0.368 || 0.384 || 0.39 ||
 * ^  || 8th || 0.502 || 0.37 || 0.416 || 0.434 ||
 * ^  || 9th || 0.436 || 0.362 || 0.386 || 0.384 ||
 * ^  || 10th || 0.486 || 0.372 || 0.402 || 0.424 ||
 * ^  || 11th || 0.468 || 0.392 || 0.406 || 0.41 ||
 * AVERAGE PER WEEK ||  || 0.4692 || 0.3728 || 0.3988 || 0.4084 ||
 * AVERAGE WATER ACTIVITY RESULTS ||
 * |||| ROOM TEMPERATURE |||| 5 |||| 20 ||
 * || IN ALUMINUM (IN A.) || NOT IN A. || IN A. || NOT IN A. || IN A. || NOT IN A. ||
 * INITIAL WEEK || 0.346 || 0.352 || 0.352 || 0.354 || 0.35 || 0.346 ||
 * FIRST WEEK || 0.408 || 0.478 || 0.406 || 0.552 || 0.364 || 0.398 ||
 * SECOND WEEK || 0.414 || 0.482 || 0.418 || 0.56 || 0.358 || 0.408 ||

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