6.  Study of Accelerated Storage as Method of Predicting Orange Beverages Shelf-Life

Authors: I. Glevitzky, G.A. Dumitrel, M. Glevitzky and M. Popa


Abstract:

The aim of present paper was to apply the accelerated shelf life method for shelf life determination of orange beverages with fruit juice content. The study compared changes in orange beverages properties due to storage of samples at 50C for 7 days to changes caused by samples storage at 25C during 270 days. The similar results suggested that the method can be successfully used to determine the shelf life of orange beverages with fruit juice content. The shelf life of orange juice drink with 12 % fruit juice content was about 300 days, 155 days, 42 days and 15 days for samples stored at 20, 30, 40 and 50C respectively. Kinetics of ascorbic acid degradation in orange beverages with fruit juice content during storage was investigated. The loss of ascorbic acid at all studied temperatures followed a zero-order kinetic model.


Keywords: orange beverages, ascorbic acid, degradation, storage, kinetics

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