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Physico-Chemical Characteristics of Some Soft Drinks of Sudan During Shelf Life

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Prof. Dr. Ahmed Elawad Elfaki Mohamed Ahmed,2010, Physico-Chemical Characteristics of Some Soft Drinks of Sudan During Shelf Life,Journal of Science and Technology,11 (2) ,pp:57-62

Authors:
By Prof. Dr. Ahmed Elawad Elfaki Mohamed Ahmed,
Year:
2010
Keywords
Soft drink , shelf – life , physicochemical , Sudan .
Abstract
The physicochemical characteristics of the Fouz Soft Drinks Factory products during shelf life were studied. Three drinks namely lemon lime, cherry and apricot, were randomly collected from a shop that stored them at ambient temperature. The total soluble solids were found to be 13.0, 13.0 and 13.2 Brix in lemon lime, cherry and apricot during the three storage periods (month, 3 months and 6 months ), respectively. The CO2 volume was found to be 4.00, 3.75 and 3.57 in lemon lime during the three storage periods, respectively whereas it was 2.53, 2.49 and 2.34 volume for cherry and 2.02, 1.93, 1.88 volume for apricot during the three storage periods, respectively. The citric acid concentration was 0.14, 0.10 and 0.10% for lemon lime, cherry and apricot during shelf life periods, respectively. The benzoic acid values for lemon lime, cherry and apricot during the three storage periods were 0.02, 0.01 and 0.01%, respectively. The pH of lemon lime during the three storage periods was 2.91, 2.85 and 2.84, respectively while cherry and apricot has pH of 3.16, 2.98, 2.90 and 3.35, 3.29, 3.12 during the three storage periods, respectively. Cu contents were 0.07, 0.08 and 0.09 mg/l in lemon lime, respectively, whereas for cherry and apricot Cu was 0.06, 0.07 and 0.07 mg/l for both drinks during the three storage periods, respectively. Zn contents of lemon lime and cherry were 0.02, 0.03 and 0.03 mg/l for both drinks during the three storage periods, respectively, while the apricot has Zn values of 0.06, 0.06 and 0.07 mg/l during the three storage periods, respectively. Fe contents were 0.28, 0.31 and 0.34 mg/l in lemon lime during the three storage periods, respectively and 0.45, 0.47 and 0.50 mg/l for cherry and 0.04, 0.06, 0.06 mg/l for apricot during the three storage periods, respectively. Pb contents were 0.01 mg/l in lemon lime during the three storage periods, while the cherry and apricot gave 0.01, 0.01, 0.02 mg/l and 0.03, 0.04 ,0.04 mg/l during the three storage periods, respectively.
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