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What is Cocoa Vinegar Shelf Life Assessment about?

This document discusses a study on determining the shelf life of cocoa vinegar using the Accelerated Shelf-Life Testing (ASLT) method with an Arrhenius approach. Cocoa vinegar samples were stored at three temperatures (30°C, 40°C, and 50°C) and analyzed over 16 weeks for acetic acid content, pH, total suspended solids, and turbidity. The 50°C samples deteriorated most rapidly, with a 50% decrease in acetic acid by day 63. Shelf life was estimated using linear regression of acetic acid content over time, yie

Author

Exact Seven

Language

EN