The Possibility of Using "Accelerated Aging" Method to Predict the Mineral Waters Shelf Life for Non-Alcoholic Industry Enterprises

Abstract

The food products shelf life is the most important indicator, that determines the period of storage of finished products, ensuring its safety and quality stability. In the era of new industrialization, modern industrial technologies allow to obtain a quality product with a long shelf life. In order to establish and substantiate the values of the shelf life temporary intervals of the packaged mineral waters, it is necessary to identify and study the risk factors affecting their quality: temperature, degree of carbonization, mechanical effects, packing material, radiation; to control microbiological, physicochemical and organoleptic properties (appearance, smell, taste). Deterioration in the quality of mineral water can be caused by a quantitative change in one or several indicators, for example, a change in the organoleptic characteristics (foreign flavor, loss of transparency, change in taste) and the degree of carbonation. To justify the time intervals for mineral waters storage, a rapid assessment of the expected shelf life is relevant. The method of "accelerated aging" of packaged mineral waters is innovative in solving a complex of tasks, which are set before the industry. Researches have been conducted to study the effect of various temperature and temporary storage conditions on the stability of microbiological indicators and the chemical composition of mineral waters. Experimental data were obtained on the effect of temperature, the container material, its capacity on the chemical composition and the degree of mineral waters carbonization of different salinity, during storage at elevated temperatures. Were obtained the data on the influence of the accelerated aging process on the organoleptic characteristics stability.