CHANGES IN COFFEE BREWS IN RELATION TO STORAGE-TEMPERATURE

被引：31

作者：

ROSA, MD

BARBANTI, D

LERICI, CR

机构：

[1] Dipartimento di Protezione E Valorizzazione Agro-Alimentare, Sezione di Chimica E Tecnologia Degli Alimenti, Bologna, 40126

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1990年 / 50卷 / 02期

关键词：

acidity; Coffee brew; pH; shelf‐life; storage conditions;

D O I：

10.1002/jsfa.2740500210

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Coffee beverage bottled aseptically was tested in order to evaluate the more evident chemical and sensory changes occurring during storage. The decline in pH and the quality score correlated well at several storage temperatures. The sensory analysis permitted definition of a lower limit of pH at which the product's shelf‐life ended. The original panel scores were assessed by response surface methodology to obtain estimated scores for the different time/ temperature storage conditions. Knowledge of the kinetic rate constants of the decline in pH at different temperatures permitted correlation of the shelf‐life of the product with its storage temperature. Copyright © 1990 John Wiley & Sons, Ltd

引用

页码：227 / 235

页数：9

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