Accelerated model program for establishing use-by dates for long-term preservation foods

An enhanced accelerated model program has been developed to establish use-by dates for long-term preservation foods with acceleration experiment. This updated version builds upon a previously developed method, retaining its core mathematical foundation—namely, the Arrhenius equation. The Arrhenius equation characterizes the temperature dependence of reaction kinetics, illustrating how the rate of change in food quality parameters accelerates with increasing temperature. The current revision improves upon the earlier model by incorporating results from accelerated shelf-life testing and applying them within a more robust theoretical framework. Enhancements include a newly implemented suitability assessment to evaluate the applicability of the model to various types of quality indicator data. Furthermore, the module for entering microbiological data has been refined for improved usability and accuracy. This paper presents the theoretical underpinnings of the program, interprets the results, and explains how to determine the final use-by date.