I'm approaching for the first time the accelerated shelf life test. I haven't found any ISO guideline or something similar. We have a calibrated oven where we can store the product (we produce grain, grain flakes...all the products are dried and need cooking before eating) at 40 °C. I would like to know the formula (if exist) that converts the normal time in the accelerated one. I mean a week in an oven corresponds to 1 month at an ambient temperature of about 25 degree? In the event of audits, which is the bibliographic sources I can quote as reference?
thanks a lot