Accelerated Shelf-Life Testing

The Arrhenius equation describes how reaction rate depends on temperature: k = A × e^(-Ea/RT). In ASLT, degradation is modeled as a chemical reaction. By measuring how degradation rate changes with temperature, you can fit the Arrhenius parameters and predict rate at any temperature.

At least 3-4 temperature points are recommended to accurately estimate activation energy. More temperatures improve robustness. Spacing temperatures evenly (e.g., 25, 30, 35, 40°C) provides good kinetic resolution.

No. ASLT predicts quality spoilage (nutrient loss, texture, flavor). Microbial safety is not predictable from ASLT because microbes do not necessarily follow Arrhenius kinetics and food-borne pathogens require low-temperature monitoring and validation.

Typically ±10-20% if the model fits well and extrapolation distance is reasonable. Large extrapolations (high-temperature data to low real-storage temperature) increase uncertainty. Always validate with real-time testing.

This depends on product type and regulatory requirements. Common endpoints: 90% of initial vitamin content (nutritional foods), shelf-life end when microbial count reaches safety limit, sensory acceptability (flavor, texture stable). Endpoint must be defined and scientifically justified.