植物和茶固体饮料结块率研究

Study on Caking Rate of Plant and Tea Solid Drinks

目前,公司新产品的结块率预期是多少?能否达到要求?达不到要求如何改善?老产品的实际结块率又是多少?大家心中都无数,甚至质量部门也没有结论。该文以植物固体饮料、茶固体饮料为研究对象,采用加速试验的方法,将试验温度分别设置为37℃和47℃,湿度均为75%,以产品结块率(结块率=结块数量/试验数量×100%)≥5%为试验终点,判断产品结块率是否可满足两年的保质期要求,并通过与室温室湿长期试验的结果比较,验证了加速试验方法的准确性,从而为固体饮料产品结块率的快速确定提供有力的试验方法。

At present,what is the expected caking rate in new products? Does it meet the requirements? How to improve if it fails to meet the requirements? What is the actual caking rate of the existing product? No one knows,not even the quality department. This article takes plant solid beverages and tea solid beverages as research objects and adopts accelerated test. The test method is to set the test temperature to 37 ℃ and 47℃,respectively;the humidity is 75%;test point is the product caking rate(caking rate = number of cakes/number of trials 100%)≥5%;so to determine whether the product caking rate can meet the two-year shelf life requirement. This paper also compare the results to that of long-term test with room temperature and humidity to verify accuracy of the accelerated test. The paper provided reliable test methods for rapid determination of the caking rate of solid beverage products.