This method describes how to conduct a stress test for non-alcoholic beverages (NAB).
non-alcoholic beverages (soft drinks containing natural aromas and flavors, soft drinks containing artificial aromas and flavors, beverages containing fruit juice)
The time required to develop a product – from conception to launch on the market – is steadily shrinking. Since recipes are also becoming ever more complex and a wide range of different types of packaging are now employed, forced stability tests have become absolutely essential, in order to establish a realistic indication of a product’s shelf-life.
Inferences about the shelf-life of a product can only be made if the entire beverage concept is taken into consideration, such as the recipe, filling technology, packaging and distribution.
The most important stress factors in the aging process are heat, light and oxygen.
PET bottles have become a popular form of packaging for non-alcoholic beverages, and their permeability to gas, most especially oxygen, is therefore a critical parameter in the aging process.
The testing process described below operates, of course, on the assumption that the chemical reactions in the aging process are subject to the same mechanisms, whether they occur at temperatures typical for beverage storage or at somewhat elevated temperatures, and that they follow a linear relationship dependent on temperature. The same applies to forced photochemical reactions and to reactions brought about by an increase in the partial pressure of oxygen on the beverage. To verify results from forced testing, they can be compared and correlated to results from real-time tests on the same product.
beer, beer-based beverages, non-alcoholic beverages, mineral water
One of the basic prerequisites for properly conducting sensory analysis is selecting suitable candidates as members of the tasting panel.
The method describes how to determine the iron content of water photometrically with a cuvette test.
Iron(II) ions form a rust-colored complex with 1,10-phenanthroline. Iron(III) ions are reduced to iron(II) ions.
The method describes how to determine the manganese content of water photometrically with a cuvette test.
Manganese(II) ions react in an ammonia solution with formaldoxime, forming a reddish-colored complex.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
Ammonium ions react at a pH of approx. 12.6 with hypochlorite ions and salicylate ions in the presence of sodium nitroprusside, which serves to catalyze the reaction, to form a green color (indophenol blue).
The method describes how to determine the sulfate content of water by means of a photometric cuvette test.
In the presence of barium chloride, sulfate ions form barium sulfate, which is only slightly soluble in water. The turbidity produced by doing so is determined with a photometer.