METHODOLOGICAL APPROACHES TO EVALUATING BEER AND NON-ALCOHOLIC PRODUCTS SHELF LIFE
| Autor: | I. L. Kovaleva, I. N. Gribkova, E. M. Sevostyanova, M. V. Gernet, O. A. Soboleva |
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| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Taste biology business.industry Organoleptic 04 agricultural and veterinary sciences Sweetness biology.organism_classification Shelf life 040401 food science 01 natural sciences Accelerated aging 0404 agricultural biotechnology 010608 biotechnology Brewing Food science Turbidity business Aroma Mathematics |
| Zdroj: | Food systems. 2:13-16 |
| ISSN: | 2618-7272 2618-9771 |
| DOI: | 10.21323/2618-9771-2019-2-3-13-16 |
| Popis: | The article discusses the relevance of developing methodological approaches to the beer and soft drinks accelerated aging method in the market. The controlled indicators selection principles, mainly affecting the quality of the finished product, and the basic equation describing the dependence of changes in indicators on the main temperature factor are given. Studies of the influence of various physical factors (temperatures in the range of 50–60 °C, UV-radiation), both individually and jointly, on the physicochemical and organoleptic characteristics of packaged water for various experimental versions did not show statistically significant changes in the normalized parameters of the basic salt and microelement composition investigated water during storage. The optimal mode of accelerated «aging» of packaged water at an elevated temperature (up to 60 °C) and UV-radiation was established. In the case of soft drinks, thermostating was used when changing the temperature regimes (heat 50 ± 2 °C / cold 6 ± 2 °C) at an exposure time of 30 days, which made it possible to observe a decrease in taste and aroma compared with the control, as well as a decrease in sweetness and the appearance of a slight plastic taste for non-carbonated drink. The influence a temperature regime change on brewing products, which cannot be estimated using the existing method due to the high turbidity, is shown. |
| Databáze: | OpenAIRE |
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