P.

WALETZKO
Dept.

ACCELERATED

SHELF-LIFE
IN AIR AND

INTRODUCTION
IN THE PRODUCTION
of any new food, one important aspect is the knowledge of the shelf life. This life must at least
exceed the minimum distribution time required from processor to the consumer. The shelf life is controlled by:
1. The interaction of components of the system.
2. The process used.
3. The package permeability to light, moisture and gases.
4. The time-temperature-relative
humidity distribution
during
transportation and storage.
The processor must have a knowledge of all these factors as
well as a knowledge of the critical modes of failure of the
food. With this information, the processor can then choose the
best systems to maximize shelf life, put an open date on the
product indicating the maximum high quality life of the product, or insure the reliability of the nutrition label.
Unfortunately,
little or no information
is available for the
processor since most product development work does not consider the physcial-chemical
laws which could be used to predict the modes of deterioration and even the shelf life. Oswin
(1945) was the first to publish methodology which could be
used to predict the shelf life of a product. He developed an
equation to predict the rate of loss of moisture from cigarettes
in various packaging films. Charie et al. (1963) extended some
of this work to food products. In a major effort, Mizrahi et al.
(1970a) utilized these schemes to develop a simple mathematical model to predict the change in moisture of a dehydrated
food during storage as well as the extent of a chemical reaction, namely nonenzymatic
browning. Their equations could
be used to determine what packaging film should be used for a
given desired shelf life. The required factors were: the rate of
chemical deterioration of the product as a function of environmental conditions; the maximum extent of reaction that could
be tolerated; and the external conditions. This work was further extended to other food systems (Labuza et al., 1972;
Karel et al., 1971). Aguilera et al. (1975) and Davis (1970)
have also done similar work for dried potatoes and Harrington
(1973) extended it to storage of seed.
Simon et al. (1971) introduced the same concepts to the
prediction of the shelf life of a product which undergoes oxidation (freeze-dried, shrimp). Quast and Karel (1972a, b) extended this further to the study of potato chips which both
OF FOOD SCIENCE-Volume

Science

& Nutrition,

University

41 (1976)

and T. P. LABUZA

of Minnesota,

TESTING
OF AN INTERMEDIATE
MOISTURE
IN AN OXYGEN-FREE
ATMOSPHERE

ABSTRACT
An intermediate moisture food at water activity 0.85 was stored in air
and an oxygen-free atmosphere at 25, 35 and 45C. Various modes of
deterioration were studied including rancidity, nonenzymatic browning,
vitamin C loss, and organoleptic panel evaluation. It was found that all
modes of deterioration deviated from an Arrhenius relationship of log
(rate) vs OK when higher temperature data were projected to lower
temperature. These projections underestimate the true shelf life which
is of benefit to the processor. This deviation may be due to mechanism
changes, but most likely is a result of the heterogeneity of the system.
The major mode of organoleptic deterioration was related to browning.
Lysine and vitamin C losses were also very rapid. A special low oxygen
scavengerweb film increased shelf life significantly.

133%JOURNAL

of Food

St. Paul, MN 55108

FOOD

absorb water leading to sogginess and oxidize leading to rancidity. These latter studies showed the complexity of the problem but indicated short cuts for the solution.
Salwin and Salwson (1959), Hokoji et al. (1969) and Charie
et al. (1963) showed how to calculate moisture transfer between ingredients in a dehydrated food mix and use it to
predict stability. The major problem was that the ingredients
must all be kept at or near the monolayer to prevent deterioration. Labuza (1968, 1971) has reviewed the area of the
amount of moisture in a food in terms of stability.
Much work has been done in predicting the shelf life of
frozen foods during distribution
(Gaudagni, 1968). Olley and
Ratkowsky (1973) have studied the time-temperature distribution during transport using special indicators similar to defrost
indicators (Schoen and Byrne, 1972). In order to predict shelf
life, however, knowledge of the mode of deterioration
as a
function of temperature is needed. Some data have been collected by Dyer (1968) for fish, Jul (1968) for meat and
Kramer (1974) and Olson (1968) for various frozen foods.
Gutschmidt (1974) reviewed the application of this to predicting shelf life. Rutgers (1970) in addition, published a major
survey of the shelf life of various foods including refrigerated,
frozen and dried, which also gives an idea of the modes of
deterioration.
Even if deterioration mode data can be collected, it would
be useful for the shelf life to be verified before the product
goes to market. This imposes a burden if the product has a
long shelf life so that some form of acceleration of deterioration would be desirable. With dehydrated foods, as was shown
by Mizrahi et al. (1970b), the water content can be used to
increase the reaction rate, since most reactions increase rapidly
above the monolayer moisture value.
Many researchers have used the oxygen bomb technique
which uses high oxygen pressure to accelerate rancidity (Pohle
et al., 1962, 1963, 1964). However, as shown by Labuza
(197 l), the oxidation rate does not change significantly
for
most foods other than oils at any level above about 5% oxygen. The major factor that accelerates the reaction is the high
temperature
used during the experiment.
Mizrahi et al.
(1970b) used high temperature in conjunction with high moisture to accelerate browning of cabbage. Different reactions are
affected to different extents by an increase in temperature.
This is usually measured by the Qr c of a reaction (the increase
in rate for a 10C increase), or the activation energy E, which
is the true function since Qr o is related to E, by:
log Qlo =

2.2 E,
(0 U+ 10)

As seen, the Qi o is a function both of the reaction nature (E,)

and the temperature in OK.
Even though high temperatures do accelerate chemical reactions, one must use caution in interpreting results since at high
temperature the mode of deterioration may change if one reaction is accelerated more than another i.e., has a greater E,. In
addition,
fats may melt in the product and cause other
changes. However, use of high temperature is the easiest way

SHELF-LIFE
Table
life study

l-Composition

of

intermediate

moisture

food

Table

for shelf-

Z-Peroxide

TESTING

value of IMF systema

%
15.44
15.44
30.87
4.08
1.67
11.24
21.26
0.85

Peanuts
Freeze-dried
chicken
Raisins
Skippy peanut butter
Honey
Nonfat dry milk
H,O
a,

to accelerate shelf-life testing. Verification

that the mode of
deterioration does not change can be made if a plot of L O G
(shelf life) vs l/TK gives a straight line. Of course the problem with biological data is that an excellent fit is not always
found. However, if the fit is reasonable, then it can be presumed that no change in mechanism occurs. Shelf life can be
defined as the time to reach some deterioration or end-point
value. At least three points are needed, about 5-10C apart.
Thus, 451-30C would be a useful range for acclerating most
reactions and also can be used to determine the major mode of
deterioration. However, these presumptions have not been adequately tested.
The purpose of this study is to test the usefullness of using
high temperature to accelerate the deterioration
of an IMF
product, Hennican. By using three temperatures, it should be
possible to determine whether the mode of deterioration
changes with temperature. In addition, it was proposed to test
the usefullness of a special packaging film (American Can Co.,
Maraflex 7 Oxygen Scavenger Web) in preventing rancidity.
METHODS
Systems preparation
An intermediate moisture food designed for the space program
(Hennican) with an a, of 0.85 was prepared following the procedure
reported by Acott and Labuza (1975). The composition is shown in
Table 1. To the Hennican the following food additives were added:
(1) BHA-100 ppm (based on % fat)
(2) BHT-100 ppm (based on % fat)
(3) Citric acid-0.1% (based on solids)
(4) Ascorbic acid-2 mg/g Hennican
(5) K-sorbate-0.3% (based on solid weight excluding H, 0 and nonfat
dry milk)
The Hennican was rolled flat and cut into pieces with the dimensions of
1.7 x 1.7 x 0.6 cm.
System storage parameters
The samples were prepared and stored at 25, 35 and 45C in air.
One-half were sealed in American Can Co., Maraflex 7F Oxygen Scavenger film with a 92% N, /8% H, atmosphere. Residual oxygen was less
then 0.5% as measured gas chromatographically. Sampling for each
deterioration mechanism was done every lo-14 days at a minimum.
Test methods
The methods for the food deterioration tests used were as follows:
(1) Peroxide. value (AOCS Method Cd 8: 53)
(2) Lysine-DFNB Lysine (Booth, 1971)
(3) Nonenzymatic browning, modified Choi et al. (1949), procedure
by Warmbeir et al. (1975).
(4) Organoleptic-A total of eight people were presented frozen controls and test samples and rated the test sample on an evaluation
scale from 9 to 1 (excellent-good-fair-unacceptable-very
unacceptable). Categories of appearance, texture and overall quality
were separately rated. A value less than 3 indicated the product as
unacceptable. The average of the eight scores for each category
was plotted vs time.

Dav

Air

N, I-,

0
2
3
5
8
9
11
13
15
16
18
21
23
24
25
27
28
29
32
33
37
38
39
44
45
47
51
58
59
64
66
72
73
81
87
88
94
105
111
118
125
131

a -Indicates

0.39

(meq/kg

lipid)
45C

35 c

25 C

Component

OF AN IMF-1339

Air

I-,

Air
4.30

N, 1%
-

3.12
2.08
5.11

0.88

4.06

3.56
3.72

2.43
3.80

2.27

0.94
-

2.48
2.62

5.05
4.34
4.52
4.38
2.93

3.54
3.41
3.09
2.40

3.00

3.24

3.28
-

4.03
4.03
3.59

4.25
-

4.09
4.24

5.50
1.67

3.03
3.79

3.31
3.93

3.23
3.61

2.39
2.39
-

3.32
3.18
2.93
no

4.05

2.76
3.44
detectable

peroxides

when

measured.

(5) Ascorbic acid-AOAC-2,6-dichloroindophenol

method (Lee and
Labuza, 1975).
(6) Degree of toughness-Duplicate samples of uniform size (1.7 x 1.7
x 0.6 cm) were compressed to within 1 mm of an OTMS wire grid
at a rate of 0.5 cm/min on an Instron Universal tester model TM.
The data were expressed as kg force needed for the compression.
RESULTS

& DISCUSSION

THE RESULTS of each individual test will be discussed separately. Moisture content checks of the samples at 25 and 35C
showed the packages to be adequate. Thus, no interference
with a change in moisture occurred during storage.
Rancidity
As seen in Table 2, the peroxide data illustrate that the
pouches with the oxygen-free environment have maintained a
protective action against lipid oxidation. This protection was

1340-JOURNAL

OF FOOD SCIENCE-Volume

41 (1976)

maintained even after 3 months storage at 35OC. Lipid oxidation is occurring in the systems stored in air (cans) but as
indicated by the low peroxide values, the rate is very slow.
There is no apparent difference in peroxide values among the
samples stored in air at the three different temperatures, implying that the antioxidants added are effective in this study.
Previous data (Labuza, 1973) for peroxide values in this same
IMF stored in vacuum sealed foil pouches at 35C without
antioxidants,
showed a rapid increase in PV and an onset of
rancidity at about 50 days. Thus, in this study, rancidity was
not the mode of deterioration
since the antioxidant
system
was effective for up to 4 months at 45OC. Based on a normal
activation energy of 26 kcal/mole or a Qre = 3, this would
mean about a 3 X 3 X 4 or 36 months shelf life at 25C with
respect to rancidity, compared to 45OC.
Ascorbic acid
As illustrated in Figure 1, ascorbic acid degraded rapidly
during storage of the IMF by a first order reaction mechanism.
It can also be seen that ascorbic acid is less stable in air than in
the N2/H2 pouch system and the rate of destruction of ascorbic acid in both systems was accelerated by an increase in
temperature. The calculated rate constants (0.693 f half-life)
were plotted on an Arrhenius type plot (Fig. 2) vs 1 /T. As seen
the data do not fit exactly on a straight line although one can
be drawn with a regression coefficient of 0.96. This deviation
is most likely due to error in sample heterogeneity, error in
sample preparation, and error in analysis. The data of Lee and
Labuza (1975) show similar deviation even for a pure system.
Based on this the mechanism of deterioration
presumably has
not changed with temperature. It is interesting to note that
projections from the high temperatures to 25OC give a shorter

k,

ASCORBIC

Table 3-Ascorbic
Temp
lC)

System

25
35
45

Air

25
35
45

acid results
Half-lifea
I Days)

IMF shelf-life

study

Half-lifeb
I Days)

(from

cl
k,Oplot)c

Air

10
5
2

12
5
2

1.70
1.67

N, 1%
N, h-4
N, 1%

69
21
6

52
18
6

3.74
3.44

Air

a Based
on best stright
line through
three
b Based on straighi.
line thru
45 and 35OC
c E, = 9.93
kcal/mole
in air; E, = 24.04
lo-20
kcal/mole
(literature)

points
kcal/mole

in

N,/H,

; E,

shelf life than occurs if one presumes the mechanism is the

same. This gives a built-in safety factor for the processor since
shelf life is actually longer although the difference is small. For
example, in air at 25OC the actual shelf life is only 1.5 days
longer than predicted for 50% loss of vitamin C.
Table 3 compares the half-lives and the activation energies
of ascorbic acid loss calculated from Figure 2. At 25YJ, the
rate is approximately
seven times less in the Ns /Hz system as
compared to the air system. At both 35 and 45C there is
about a 3-4 times decrease in the rate of destruction of ascorbic acid in the Na/Ha systems as compared to air. Even
though the special pouch (Maraflex 7F Scavenger Web) is more

ACID
0.:

i-

45 C

35 C

25 C

>\

0.

I-

03
%
O

O.Oi

r-

0.05

i-

T-

0
A
I

15
0

24

TIME

48

25c
35c
45c

,-

AIR

---

N2/H2(0PEN
I

72

(CLOSED

I96

(days)

Fig. I-Loss
of ascorbic
acid in the intermediate
moisture
food at
three temperatures
stored either in air or in a scavenger web pouch
with an N, /H, atmosphere.

3.1

OK- x IO3
Fig. 2-Arrhenius
relationship
for ascorbic acid destruction
rate constant K for samples stored in air and in a scavenger
web with an
N, /H, atmosphere.

SHELF-LIFE
Table 4-Accelerated

Temp
PC)

System

Visual
shelf life
(Days)

Days to reach
6 = 0.35

25
35

Air
Air

85

140

30

30

45

Air

10

11

25

N, Hz
N, H,
N, H,

215

217

JO

45
15

35
45
a Based
on
b Browning:
E, = 17.0

actual
data
E, = 23.2
kcallmole-air

19

kc&mole
panel;

E,

in air;
= 20.9

E, = 24.8
kcal/mole-N,

kcal/mole
in
H, panel.

shelf-life

textural
Q 10 a

protective against ascorbic acid degradation than the air system, its effectiveness is reduced with this food at the higher
temperatures. As seen, the activation energies are not the same
for both conditions, indicating that a different mechanism for
ascorbate destruction is occurring in the N2/H2 system. This
should be expected based on the many different pathways for
ascorbate destruction. Thus, one cannot extrapolate from one
system to another. The Qr es indicate an overall accelerating
factor of 2.84 (air) and 12.9 (Nz/H2) for studies at 4S compared to 25%. Since ascorbic acid is usually the most reactive
of the vitamins, it would be the limiting one in terms of nutritional labeling and could be considered as one major mode of
deterioration. Lee and Labuza (1975) also found a rapid degradation rate for ascorbate at high a,. Table 3 also indicates the
half-life at 25OC based on drawing a Line through the 35 and
4SC data. As seen, the error compared to the actual results is
20-25s
which is probably within the experimental limits that
can be done in these types of studies.
Nonenzymatic browning
Figure 3 shows the degree of nonenzymatic
browning as
detected by pigment formation. The browning rate increases
with temperature and occurs by a zero order reaction since the
lines are linear with time. The increased rate and the greater
amount of pigment formed in the air system as compared to
the Nz /Hz system may be due to the increased rate of ascorbic
acid degradation in the air system which can eventually lead to
the formation of furfurals which react with amino compounds
to produce brown pigments.

= 20-25

Days to reach
unacceptabilityb

date

Panel

kcal/mole

110

105

45

45

2.3

11

15

3.0

(literature).

105
45

Texture:

E,

.
.

o6o.

= 17.0

kcal/mole-instron;

An absorbancy of 0.35 at 420 nm was used as the chemical

index of unacceptability
since at this point the product in air
at 35OC was rated visually just unacceptable by the panel. This
can be seen in Figure 4 which shows the average panel scores
for appearance, texture, and overall rating for 35OC. The best
line was drawn through the data and the time at a value of 3,
was taken as the just unacceptable point for the development
of color in the air-packed samples. Similar curves were found
at 25 and 4SC.
The time to reach an OD of 0.35 (end-point analysis) was
plotted in Figure 5 as an Arrhenius relation for a zero order

0.

om-

2.3
3.0

15

d
2 IOIONON-ENZYMATIC

Q 10

lnstron

215
60
19

4.8
3.0

E,

OF AN IMF-1341

results

4.6
2.7

N,H,;

TESTING

9B-

BROWNING

APPEARANCE

OVERALL

TEXTURE

25c
35c
AIR

*
20
TIME

Fig. 3-Extent
samples stored
phere.

40
IdeYs)

60

80

100

120

140

of nonenzymatic
browning
at three temperatures
for
in air and in a scavenger web with an N, /Hz atmos-

20

80

40

100

,
120

DnvS

Fig. I-Average
panel scores for appearance,
texture
and overall
acceptability
for samples held at 35C in air and in an N, /H, atmosphere.

1342-JOURNAL

Of FOOD SCIENCE-Volume

47 (79761

reaction. As seen in Figure 5, the data can be represented by a

straight line; however, it is not as good as for the ascorbic acid
data, probably for the same reasons. As before, a longer shelf
life occurs than is projected from the higher temperatures.
This suggests that use of even higher temperature would be
more in error. The Qi es and activation energies are shown in
Table 4. As seen, the overall acceleration for the brown pigment development factor is about 9-14 times comparing 25
to 45V. Thus storage at the higher temperatures is a useful
tool if the mode of deterioration does not change. Projecting
the 45 and 35C data as shown by the dashed line in Figure 5,
gives shelf lives of 90 days and 135 days at 25C compared to
140 and 217 as projected from the best line through the three
data points for the air and Nz /Ha systems respectively. This is
an error of about 40-50s
less shelf life than actually occurs,
which from a processors standpoint could be viewed as a useful safety factor. This error is larger than found for ascorbate
destruction as might be expected because of the more complex
reaction.
Table 4 also listed the time to reach visual unacceptability
(time to reach a score of 3). As seen, the data do not compare
very well at most conditions. It is interesting that the visual
value for air at 25C comes close to what was projected above
from the two higher temperatures. Using the value of 3 as the
panel cut-off for the N2/H2 system, the visual end-point at
3SC is about 70 days. This gives an OD of 0.5 which is larger
than for the air system. Accepting this value at 35C the
end-point at 45OC is at 22 days and at 25OC, 320 days are
required. These do not correlate with the actual unacceptability times for these conditions but do show the real problems in
using a small panel, and in applying these results to determine
kinetics of deterioration.
A further index of browning deterioration is the toughening
of a product during storage, Labuza et al. (1970). Figure 6
illustrates the increase in toughness of the product with an
increase in storage time and temperature. Toughness was meas-

TOUGHNESS
/

12r

AIR Nz/Hz
0

20

40

TIME

60

Closed Symbol
- Open Symbol
60

loo

(days)

Fig. 6-increase
in toughening
(hardness)
for samples held at three
temperatures
and in air and a scavenger web with an N, /H, atmosphere.

ured by the required force to reach a certain compression for

pieces of uniform size, on an Instron Universal tester using an
8 wire grid. There appears to be little difference in toughness
detected by this method for the product stored in air vs the
product stored in the N,/H2 atmosphere at a given temperature, although a difference occurred in the extent of browning.
Therefore, toughening may be related to a different mode of
deterioration, but most likely not.
Table 4 lists the days for the product to reach an Instron
value of 6.5 kg. An Instron value of 6.5 kg was chosen as the
mechanical index of unacceptability
since at that value the
panel rated the 35OC product stored in air unacceptable on a

BROWNING
.-AIR

3.10

315

320

325

3.30

335

340

IO

3.1

OK-X IO
Fig. 5-Arrhenius
relationship
for browning
stored in air and in a scavenger web with
(solid line). Dashed line represents projection
atures (45 C, 35 Cl to 25 C.

endpoint
for samples
an N,/H,
atmosphere
of two higher temper-

Fig. 7-Arrhenius
and for lnstron

3.2
OK-

relationship
data. Samples

3.3
X

34

IO*

of texture endpoint
from panel
held in air and N, /H, atmosphere.

data

SHELF-LIFE
textural basis. It should be noted that initially the product has
a soft, moist texture and becomes harder with age without any
moisture loss.
The end-point values from the Instron for toughness are
plotted in Figure 7 and fit a straight line fairly well. The
straight lines in Figure 6 fit a zero order reaction as with the
browning results. Thus the end-point analysis can be used for
Figure 7. The Q I 0 s and activation energies are listed in Table
4. The values are somewhat less than that for browning, but
can be considered to be within experimental error and thus the
two reactions are definitely related. As with the visual data
previously, the panel textural data for the N2/H2 system do
not correlate with the mechanical measurements made. The
reasons for this are not clear, but must be based on a different
set of reactions leading to the same end-point.
Overall, it can be seen that browning development with

Table
lysine/l6

G-Available
mg protein

lysine
nitrogen)

content

26C
Day
0

4
6

N, 2

Air

4.88
t3.75

4.88

4.88
3.00

3.91

13

3.50

27

(mg

45 c
N, Hz

Air

N,H,

0.35

0.98

0.75

0.75

1.05

0.70

0.3

1.05

SUMMARY

3.25

2.25

2.63

2.50
2.25

2.00
2.38

2.00

1 .a8

3.63
4.00

3.38
3.50

32
34
36

3.22
2.88

39

2.63

1.25

2.13

1.72

2.13

1.58

1 .J5

3.25
2.50
3.38

58
60

3.06

a E, = 24.04

kcal/mole;

Q, ,, = 3.8 25-35C;

Table 6-Overall

Q, o = 3.5 35-45C

evaluation:
Subjective

Temp
PC)
25

Visual
browning
System

45

Air
Air
Air

25
35
45

"'2 I'-',
N, 1%
f", 4

35

Hennican

shelf-life

tests

Thoughening

& CONCLUSION

THE RESULTS of the major tests are summarized in Table 6.

They indicate that brown color development is the major
mode of deterioration
in the IMF system with respect to organoleptic qualities, since the results match well with the overall organoleptic shelf life. Use of an accelerated temperature
did not result in absolute straight lines on an Arrhenius plot.
This indicates either a change in the mode of deterioration or
more likely the problem of obtaining good data with a heteregenous food system. In all cases, however, projection of high
temperature results to 25OC predicted a shorter shelf life than
actually found which would act as a built-in safety factor for
the food processor. Use of the higher temperatures allowed
deterioration to be evaluated by about a factor of 10 times
faster in comparing 45 to 25C. In the present product, lipid
oxidation was inhibited and did not contribute to deterioration. From a nutritional standpoint, vitamin C and lysine degraded rapidly. From the standpoint of protection, these studies also suggest that intermediate moisture foods should be
packaged in a low oxygen environment as it doubles shelf life.
This would suggest that the high cost of the packaging system
could be balanced out by the longer shelf life achieved. The
overall data indicate a fairly good correlation between the
chemical and organoleptic data in air but not in the N2/H2
package system. The reasons for this are unknown.

4.50

2.25

OF AN IMF-1343

either production of an acceptable color or a hard texture is a

rapid reaction leading to deterioration.
With respect to the
major mode of deterioration,
it is slower than vitamin C loss
but
the latter can be adjusted for by using an over-run of
ascorbate. Of course in air the rate of ascorbate destruction is
so rapid that the over-run needed is not within formulation
guidelines. For example, to insure a claim of 25% US RDA for
90 days in 1OOg of system, one would need to add over 7.5g of
ascorbate.
Table 5 contains the data for the change in available lysine
content in the IMF system. Lysine would be considered the
most sensitive amino acid with respect to browning because of
the e-amino nitrogen group.
At 45OC the lysine values drop rapidly to very low values.
At 25C, after an initial decrease of about 25% in 6-10 days,
the rate of degradation becomes very slow. At 35C, in 10
days the decrease is about 50% and the reaction follows first
order, as was found by Warmbier et al. (1976). Assuming this
order, the calculated activation energy and Qlos are listed in
Table 5. These are comparable to the browning reaction. The
results follow the same pattern as to very little difference between the packaging methods. A question that exists is whether the large drops in lysine by the Booth (197 1) procedure also
indicate a true nutritional loss. If it does, then lysine loss could
also be a major deterioration mode.

4.88

3.25

29

43
44
52
55

in storagea

35C

Air

7
10
15
17
18
20
21
24

of Hennican

TESTING

study.

Days to reach unacceptability

Objective

Overall

Days to reach cut-off

tests

Nonenzymatic
browning
B = 0.35

lnstron
6.5 kg

Days to reach cutoff

Vitamin C
half-life

Lysine
half-life

(Days)

(Days)

76

85
30
IO

110
45
11

85
30
10

140
30
11

105
45
15

IO
5
2

24
5

215
JO
19

215
60
19

215
60
19

217

105
45
15

JO
18
6

76
24
5

45
15

1344-JOURNAL

OF FOOD SCIENCE-Volume

41 (19761

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