Binder Constant Temperature Humidity Chambers are used in constant weather conditions for test chambers that provide long-lasting constant temperature and humidity for long-term testing and a single source solution for stability testing. Binder constant temperature and humidity chamber has excellent performance, unique APT.line TM technology, uniform temperature and humidity values, in line with various standards. The Binder constant temperature and humidity chamber is the best choice for monitoring the shelf life of beverages. Customized Product,Stainless Steel Sanitary Spool Extractor,Sanitary Tri-Clamp Extractor,Sanitary Triclamp Shatter Platter Wenzhou Gaoya Light Industry Machinery Co.,ltd. , https://www.hongyafitting.com
Application of Binder constant temperature and humidity chamber in beverage preservation experiment
Beverages are very common foods in our daily lives. With the development of the times, a variety of beverages have appeared on the market, such as carbonated drinks, juice drinks, tea drinks, functional drinks and the like. Whether it is daily demand or rapid replenishment of energy after exercise, the demand for beverages is increasing. At a time when people pay great attention to food quality, the shelf life of beverages is important, which is related to the quality of beverages and to the health of the people.
The shelf life of beverages is currently monitored in the industry using a constant temperature and humidity chamber . Germany Binder constant temperature and humidity box is widely used. The specific operation is to put the product in the Binder constant temperature and humidity incubator, and the quality and health indicators are measured once a month. If the indicators are stable for three months, the shelf life of the product can be set at three years. Constant temperature and humidity incubator culture conditions: temperature about 37, humidity about 75%. Of course, if your product quality and health indicators are not ideal, you can shorten the detection cycle appropriately. The shelf life of the corresponding product can be calculated. In the beverage shelf life experiment, three temperatures are generally set, that is, the samples are stored in five constant temperature and humidity incubators at 5 degrees, 25 degrees, and 37 degrees, and the 5 degree sample is used as a standard sample or a control sample, and a sample of 25 degrees. As a sample on the simulated shelf, a 37 degree sample was used as an environmentally destructive sample. The samples under the conditions of 37 degrees were evaluated every 5 days or so, and the samples were compared with the samples of 5 degrees. When the sample at 37 degrees appears to be significantly different from the 5 degree sample or an unacceptable difference occurs, the sample at 37 degrees is stopped, and the time at which the sample is stored at 37 degrees is multiplied by 3 to obtain the time. This is the approximate shelf life of the product. The sample under the condition of 25 degrees continued the experiment. When the sample at 25 degrees also showed an unacceptable difference compared with the sample under the condition of 5 degrees, the experiment under the condition of 25 degrees also stopped, and the period of preservation was taken as the actual product. Shelf life. The shelf life test of the beverage should be divided into three parts: microorganisms, appearance, and taste. They should be designed and compared separately. Microbial prediction is simpler; the appearance is mainly to find discoloration, sedimentation and delamination problems. The tester should firstly expect the most likely problems according to product formula, process and experience, such as yellowing of colorless drinks, fading of colored drinks, milk. The precipitation of the class was intensified and stratified, and the precipitation stratification problem was predicted at 37 ° C with the refrigerated sample, and the discoloration problem was predicted at 50 ° C and the refrigerated sample. The taste is divided into whether it is citrus, whether it is light or rich, and it is predicted by simulating the market sales environment. This is mainly to provide a way of thinking and methods. The method is similar, but it needs specific product specific analysis.