مقایسهٔ روشها
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| آزمون عمر ماندگاری تسریعشده× | کروماتوگرافی مایع با کارایی بالا (HPLC)× | |
|---|---|---|
| حوزه | علوم غذایی | علوم غذایی |
| خانواده | Process / pipeline | Process / pipeline |
| سال پیدایش≠ | 1975 | 1970 |
| پدیدآور≠ | Mizrahi and Symbolistic | Csaba Horváth |
| نوع≠ | Degradation Kinetics Method | Separation and Quantification Technique |
| منبع بنیادین≠ | Mizrahi, S. (1996). Kinetic models of food quality and shelf-life: A review. Journal of Food Quality, 19(4), 315-340. link ↗ | Snyder, L. R., Kirkland, J. J., & Dolan, J. W. (2010). Introduction to modern liquid chromatography (3rd ed.). Wiley. DOI ↗ |
| نامهای دیگر≠ | ASLT | HPLC, high-pressure liquid chromatography |
| مرتبط | 3 | 3 |
| خلاصه≠ | Accelerated Shelf-Life Testing (ASLT) uses elevated temperature and controlled storage conditions to rapidly assess product degradation and predict realistic shelf-life without waiting months. By measuring quality parameters (moisture, acidity, nutrient levels, microbial growth) at accelerated conditions and applying kinetic modeling, ASLT predicts expiration dates and optimal storage parameters before market launch. | High-Performance Liquid Chromatography (HPLC) is an analytical technique that separates, identifies, and quantifies components in a complex food sample by passing the sample through a pressurized column packed with a stationary phase. Developed by Horváth in the early 1970s, HPLC enables rapid, sensitive measurement of nutrients, contaminants, additives, and bioactive compounds in food products with high precision and accuracy. |
| ScholarGateمجموعهداده ↗ |
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