Abstract
In the course of research, the shelf life of a functional beverage based on plant raw materials was determined. To determine the shelf life the method of accelerated shelf life testing based on the Arrhenius model was used. As a controlled indicator, the concentration of anthocyanins is selected, which determine the functionality of this beverage. The test was carried out at a temperature of 50 degrees Celsius. The control sample was stored at a temperature of 20 degrees Celsius. Fixing the value of anthocyanins was performed every 3-4 days. As a result, the critical value was the value of anthocyanins on day 14. It fell by 55% from the original value. Thus, according to the calculations and the law of Arrhenius, the shelf life of the drink was 3.7 months.
Highlights
The food industry needs to expand the range of new functional beverages, and to obtain information about their shelf life
Shelf life can be considered as a period of time during which a food product is stored and sold without significant loss of quality or functional properties [1]
To ensure quality and stability during the expiration date, it is necessary to timely identify, manage and control risk factors associated with quality: temperature fluctuations, mechanical influences, chemical changes, light exposure, microbiological damage, organoleptic properties
Summary
The food industry needs to expand the range of new functional beverages, and to obtain information about their shelf life. Shelf life can be considered as a period of time during which a food product is stored and sold without significant loss of quality or functional properties [1].
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