METHODOLOGICAL APPROACHES TO EVALUATING BEER AND NON-ALCOHOLIC PRODUCTS SHELF LIFE

M V Gernet,E M Sevostyanova,I N Gribkova,O A Soboleva,I L Kovaleva

doi:10.21323/2618-9771-2019-2-3-13-16

Abstract

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.

Highlights

A food products shelf life is one of the most important indicators characterizing the good or poor quality of product
Drinks are not perishable products and manufacturers declare shelf life of 6–12 months at different storage temperatures and the manufacturer must confirm the safety of their products throughout the shelf life, taking into account the coefficient reserve (1.15) [2]
A various hydrochemical types, carbonated and non-carbonated mineral waters, soft drinks with sugar and sweeteners of various compositions, unfiltered pasteurized beer, including wheat, packaged in consumer packaging made of polyethylene terephthalate and glass, were chosen as objects of study

Summary

Introduction

A food products shelf life is one of the most important indicators characterizing the good or poor quality of product. Studies on the shelf life and storage conditions establishment for beverages are carried out to confirm compliance of the product with the established hygiene requirements during these periods, as well as to prevent their possible harmful effects on human health and the environment. According to Food and Agriculture Organization of the United Nations (FAO) data, one third of all food produced in the world is either lost or wasted, which is about 1.3 billion tons per year [1]. In this connection, the industry faces an emergent need for improvement of existing or development of new approaches to shelf life extension. Synthetic preservatives are in demand due to cost-efficiency; their use is widespread [5,6]

Methods

Results

Conclusion