Abstract The main objective of this study was to introduce a survival model to contemplate two simultaneous accelerating factors affecting a food product’s shelf life: temperature and illumination. A second objective was to consider the case where the same consumer tests different experimental conditions and thus his/her data are not independent. Sample data comprised 108 consumers who evaluated a lemon-flavored juice stored at 24 °C, 37 °C and 45 °C; under conditions of no-illumination and with illumination; with seven different storage times for each of the six experimental conditions. Aiming to estimate the storage time at which a consumer rejects a sample a model including an Arrhenius term for the temperature, a binomial response for illumination (with and without) and the interaction of both was developed. The model also considered that the same consumer tested different experimental conditions.

中文翻译：

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以温度和光照为加速因素估计感官保质期的生存分析模型

摘要 本研究的主要目的是引入生存模型来考虑影响食品保质期的两个同时加速因素：温度和光照。第二个目标是考虑同一消费者测试不同实验条件的情况，因此他/她的数据不是独立的。样本数据包括 108 名消费者，他们评估了在 24 °C、37 °C 和 45 °C 下储存的柠檬味果汁；在无照明和有照明条件下；六个实验条件中的每一个都有七个不同的存储时间。为了估计消费者拒绝样品的存储时间，开发了一个模型，其中包括温度的阿伦尼乌斯项、光照（有和没有）的二项式响应以及两者的相互作用。