Study of the stability of instant drinks "Kony" in the function of relative storage humidity and temperature
1990
Pospisil, J. | Berkovic, K. (Prehrambeno-biotehnoloski fakultet, Zagreb (Yugoslavia))
While studying the influence of the factors on the shelf-life of instant drinks Kony, with orange and grape fruit flavour (packed in multilayered foil) the authors monitored the changes of some (significant) physico-chemical and organoleptic properties during 20 and 48 days of storage at temperature of 298 and 310 K and relative humidity of 55 and 100%. The results indicated that shelf-life of a packaged product depends on storage temperature and relative humidity, as well as on the composition of the product. Higher temperatures cause a higher moisture content in the product and higher HMF, and a lowering of dry matter, total acidity, ascorbic acid and the coloring matter. It also causes loss of organoleptic properties - specifically color and flavour. The correlation between the organoleptic and physical values for color of powders was established.
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