Shelf life is a parameter of the lifetime distribution of a food product, usually the time until a specified proportion (1-50%) of the product has spoiled according to taste. The data used to estimate shelf life typically come from a planned experiment with sampled food items observed at specified times. The observation times are usually selected adaptively using ‘staggered sampling.’ Ad-hoc methods based on linear regression have been recommended to estimate shelf life. However, other methods based on maximizing a likelihood (MLE) have been proposed, studied, and used. Both methods assume the Weibull distribution. The observed lifetimes in shelf life studies are censored, a fact that the ad-hoc methods largely ignore. One purpose of this project is to compare the statistical properties of the ad-hoc estimators and the maximum likelihood estimator. The simulation study showed that the MLE methods have higher coverage than the regression methods, better asymptotic properties in regards to bias, and have lower median squared errors (mese) values, especially when shelf life is defined by smaller percentiles. Thus, they should be used in practice. A genetic algorithm (Hamada et al. 2001) was used to find near-optimal sampling designs. This was successfully programmed for general shelf life estimation. The genetic algorithm generally produced designs that had much smaller median squared errors than the staggered design that is used commonly in practice. These designs were radically different than the standard designs. Thus, the genetic algorithm may be used to plan studies in the future that have good estimation properties.
College and Department
Physical and Mathematical Sciences; Statistics
BYU ScholarsArchive Citation
Larsen, Ross Allen Andrew, "Food Shelf Life: Estimation and Experimental Design" (2006). All Theses and Dissertations. 431.
food shelf life, genetic algorithm, maximum likelihood methods