RU2734942C2 - Method for selection of raw material for food product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to dairy industry. Method of selecting raw material containing milk fat for food product preparation includes extraction of fat component from raw material, measurement of its induction time (T1), comparison thereof with critical induction time (T2), obtained by comparing raw material induction time with organoleptic evaluation of the ready product from said raw material at the end of storage life. At T1 ≥ T2 determine that the raw material is suitable for production of a food product with a specified storage life.

EFFECT: invention allows to increase accuracy and objectivity of raw material selection, to detect violation of temperature or time conditions of storage and transportation of raw material containing milk fat till the ready product production moment, reduction of raw material selection and electric energy consumption.

1 cl, 3 tbl, 3 ex, 5 dwg

Description

The field of technology.

The invention relates to the food industry, can be used to control and select raw materials containing milk fat, used for the manufacture of food products.

State of the art.

In accordance with the laws "On the protection of consumer rights", "On the quality and safety of food products", the manufacturer is obliged to guarantee the quality and safety of products during the entire period of storage and sale. Technical, chemical and microbiological control of production begins with determining the quality of raw materials supplied to the enterprise, and continues during its storage.

Therefore, it is very important to have an accessible and accurate way of choosing raw materials that ensures the entire declared shelf life of products made from them. The proposed invention allows you to solve this problem.

The methods known to date evaluate the quality of raw materials, but do not allow making a choice of raw materials that ensure the suitability of the product produced from it for the entire declared shelf life.

There is a known method of selecting raw materials for the manufacture of food products (RU 2239829, C2, 10.11.2004), providing for the extraction of amino acids from a sample, their chromatography and assessment of the concentration of biogenic amines by processing thin layer chromatography data. To select raw materials - to determine the degree of freshness and suitability of raw materials by their concentration, the results obtained are compared with the experimentally established values of the dependence of the content of biogenic amines on the freshness of the raw materials. The concentration of biogenic amines is determined based on the concentration of cadaverine, a representative of amines.

The need to use chromatographic analysis and the complexity of the extraction process significantly reduce the efficiency and accuracy of the method. The method does not allow making the choice of raw materials that ensure the suitability of the product produced from it for the entire declared shelf life.

There is a known method for determining the quality of raw materials for choosing it as the basis for the manufacture of a food product (RU 2621878, C1, 06/07/2017), including the extraction of decomposition products of adenosine-5'-triphosphate (ATP) -inosine, hypoxanthine and inosine-5'-monophosphate from raw materials, nuclear magnetic resonance (NMR) spectroscopy of these products, according to the magnitude of the NMR spectra, the determination of the K-index of the quality of raw materials, according to a given mathematical formula, while with the value of the K-index not exceeding 80%, raw materials suitable for the manufacture of food are selected ...

The disadvantage of this method is its low sensitivity compared to most other experimental methods (optical spectroscopy, fluorescence, EPR, etc.). This leads to the fact that the signal needs to accumulate for a long time in order to average the noise. In some cases, an NMR experiment can be carried out for even several weeks. The use of adenosine-5'-triphosphate (ATP) -inosine, hypoxanthine and inosine-5'-monophosphate for analysis of the decomposition products significantly limits the scope of the method only for analyzing the suitability of fish raw materials. Another disadvantage is the high cost of the NMR spectrometer. The method does not allow making the choice of raw materials that ensure the suitability of the product produced from it for the entire declared shelf life.

The closest technical solution to the claimed one is a method of choosing raw materials by determining the quality of raw materials (RU 2008149472, A, 27.06.2010), which provides for the extraction of raw material components by exposing the test raw material to the test water for 1-40 minutes in the first cuvette, measuring the difference in water conductivity in the first and not related to the raw material of the second cuvettes, the construction of a graph of the dependence of the conductivity value on time according to the obtained indicators, the repetition of the experiment and obtaining the second graph of the dependence of the conductivity of the aqueous solution on time, after which the calculation of the correlation coefficient or non-systemicity indicator is carried out by comparing these graphs Moreover, the higher the correlation coefficient and the lower the non-consistency indicator, the higher the quality of the raw materials under study.

The disadvantage of this method is the need for a large database of reference (prototype) samples for all research objects, which are multicomponent and have a different composition, with which the data of the test sample will be compared. The method also does not allow making the choice of raw materials that ensure the suitability of the product made from it for the entire declared shelf life.

Disclosure of the invention.

The objective of the invention is to develop a method for selecting raw materials that ensure the safety of the finished product during the entire shelf life established for it.

As a result of solving the problem, the following technical results are achieved:

- increasing the accuracy and objectivity of the choice of raw materials by establishing a quantitative parameter that characterizes the quality of raw materials containing milk fat;

- detection of violations of temperature or temporary storage / transportation conditions of raw materials containing milk fat until the production of the finished product;

- determination of the time remaining until the onset of gustatory defects in the finished product made from this raw material;

- reduction of energy consumption due to simultaneous heating and transfer of milk fat oxidation products to the measuring cell;

- reduction of time due to accelerated (thermal) aging of fat at high temperatures.

For this, in the method for selecting raw materials containing milk fat, a fat component is extracted from the raw materials, its induction time (T1) is measured, and it is compared with the critical induction time (T2) obtained by comparing the induction time of the raw material with the organoleptic assessment of the finished product from this raw material. at the end of the shelf life, and at T1≥T2, it is determined that the raw material is suitable for use for the manufacture of a food product, ensuring its safety during the entire specified shelf life.

In a particular case, it is possible to use an ethanol-chloroform mixture to extract the fat component; the best results are obtained when the ethanol: chloroform ratio (1: 2) is selected.

It is advisable to measure the induction time by passing hot air with a temperature of 110-140 deg C (bubbling) through the extract of the fat component, then direct the resulting vapor of the fat component into the measuring cell with water (H2O) and continuously record the change in the conductivity of the aqueous solution in the cell.

Brief description of the drawings.

FIG. 1 shows a diagram of a device for determining the induction time.

1 - air filter

2 - gas diaphragm pump with air flow rate control

3 - reaction cell

4 - measuring cell

5 - electrode

6 - measuring and recording device

7 - thyristor and contact thermometer

8 - heating block

9 - PC with an evaluation algorithm for automatic calculation of the induction time (T);

FIG. 2 shows examples of determining the induction time.

1 - an example of automatic calculation;

2 - an example of manual calculation;

FIG. 3 shows an example of determining the induction time of the fatty component of raw milk cream;

FIG. 4 shows an example of determining the induction time of the fatty component of raw materials from whole milk powder;

FIG. 5 shows an example of determining the induction time of the fat component of the finished product of cow's sweet cream unsalted butter.

Implementation of the invention

The method is based on the reaction of fat oxidation in food products with atmospheric oxygen at an elevated temperature. Volatile oxidation products are transferred with the air flow into a measuring vessel, where the change in the conductivity of this solution is continuously recorded. The less resistant the product to oxidation, the faster the concentration of oxidation products in the solution will grow, which is directly proportional to the increase in the electrical conductivity and the earlier the inflection point, defined as the induction time (T), will come.

FIG. 1 shows a diagram of a device for determining the induction time of a fat component. The induction time calculation can be done automatically or manually. FIG. 2 shows examples of calculating the induction time. For commercially available equipment, an automatic calculation of the induction period is allowed using the maximum of the second derivative of the curve. With manual calculation, an optimal tangent is drawn to the initial section of a moderate rise in the curve, an optimal tangent is drawn to the top of the section of a rapid rise of the curve, and the induction time is determined by reading the time value at the point of intersection of the two lines.

To implement the method, it is necessary for all types of raw materials to be controlled to have an experimentally measured critical value of the induction time of the fat component of the raw material.

To do this, take samples of raw materials containing milk fat from different batches that meet the accepted specifications.

Milk fat is extracted from these samples by any known method and any known extractant and any known solvent. As an extractant, for example, methanol or ethanol can be used, and as a solvent for the fatty component, any solvent capable of dissolving fat, including organic, can be used. Technical results are achieved in any case, for example, when the ratio of the extractant and solvent in a mixture in a ratio of 1: 2.

Then the solvent is removed from the obtained extract by any known method, and a sample of the extracted fat is placed in the reaction cell (3). Using the pump (2), pass through the sample a stream of air passing through the filter (1) (bubbling), while heating the sample of the extracted fat. Accelerated thermal aging of fat is carried out by heating the sample. The heating temperature can be any, but the optimal temperature is in the range from 110 to 140 ° C. Then the heated air stream containing fat oxidation products is directed to the measuring cell (4) filled with distilled water. Continuously record the electrical conductivity of the resulting aqueous solution using an electrode (5) located in the measuring cell. A graph of the change in conductivity versus time is plotted in FIG. 2 and the point of inflection of the curve of electrical conductivity with respect to time determine the induction time (T) of the fat component.

For each batch of raw materials, the product made from it is selected and stored for the period indicated on the package, subject to all stated storage conditions.

At the end of the shelf life of the product, the tasting committee conducts an organoleptic assessment of the food product in accordance with GOST ISO 4121-2016 “Organoleptic analysis. Guidelines for the Use of Scale Scales ", where 9 points are" excellent ", 1 point is" poor ". The obtained data are entered into a table in which for each value of the induction time (T) indicate the sensory assessment of the finished product in points at the end of the shelf life. The critical value of the induction time of the fatty component of raw materials T2 is determined according to this table as a value corresponding to the minimum permissible organoleptic assessment equal to 3 points for finished products made from this raw material at the end of the shelf life.

Now that the critical value of the induction time T2 for our raw materials is known, we can evaluate the suitability of any batch of this raw material for the production of products with a given shelf life by comparing the induction time of the test sample T1 with the critical induction time T2, and at T1≥T2, the raw material is recognized as fit for use for the manufacture of a food product that provides a specified shelf life. The product should not be made from these raw materials in the case of T1 <T2, since in this case it will show signs of oxidative deterioration of the fatty component before the declared shelf life on the package.

If it is necessary to increase the shelf life of a product containing milk fat, then using the previously described algorithm, we determine a new critical value of the induction time for the fat component, corresponding to the organoleptic assessment of a product with a new shelf life.

Below are examples of implementation of the invention.

Example 1.

The proposed method was implemented when determining the suitability of raw cream for the production of sour cream with a fat content of 20% and a declared shelf life of 26 days, at a storage temperature of 5 ± 1 ° C.

First, the value of the critical value T2 of the induction time of the fat component of the raw cream is experimentally determined. For this, 10 samples are taken from different lots of raw cream. Extraction of fat from raw cream is carried out on the day the raw material arrives at production. Selected samples in the amount of 10 g each are placed in plastic centrifugation tubes with a volume of 50 ml, 30 ml of a mixture of an extractant and a solvent, for example, consisting of a mixture of 10 ml of ethanol and 20 ml of chloroform, are added to each sample, and the tubes are closed with caps. The tubes are vigorously shaken for 2 minutes, periodically opening the lid. Then they are placed in a centrifuge and centrifuged for 10 minutes at 8500 g at room temperature.

Then with a pipette (syringe) the lower layer of the solvent with the fat dissolved in it is taken. The selected solution is filtered through a centimeter layer of anhydrous sodium sulfate (Na2SO4) (reagent grade), and then the solvent is removed by a known method, for example, on an IKA RV 10 evaporator or similar. Obtained from each batch of raw cream, a sample of extracted milk fat is introduced in an amount of 3 g into the reaction cell, heated and kept at 130 ° C, while bubbling the extracted milk fat with an air stream. The obtained volatile products of fat oxidation are sent to the measuring cell and passed through distilled water. The change in the value of the electrical conductivity of the obtained aqueous solution of samples in time is recorded using the device shown in figure 1 until the moment of a sharp jump in electrical conductivity.

Based on the data obtained, a curve of the change in the conductivity of the solution versus time is plotted for all 10 samples of raw cream. Determine the inflection point of each curve, automatically or manually (Fig. 2), and then determine the induction time of the fat component T1 for each of 10 samples of raw cream and enter into table 1.

At the same time, a food product is produced from each batch of raw cream - sour cream. Take 10 samples of sour cream made from these raw cream, and put it in storage under standard conditions in a storage chamber. Maintain at a temperature of 5 ± 1 ° С during the stated storage period - 26 days. At the end of the shelf life (26 days), the tasting committee conducts an organoleptic assessment of sour cream in accordance with GOST ISO 4121-2016 “Organoleptic analysis. Guidelines for the Application of Scales of Quantity ”. The results of the organoleptic evaluation of sour cream at the end of the shelf life in points were added to Table 1 in the column to the corresponding raw cream that went into the production of tasting sour cream and for which the induction time T1 of the fat component of the raw cream was determined.

The critical value of the induction time of the fatty component of raw cream T2 is determined according to Table 1 - as a value corresponding to the minimum permissible organoleptic assessment equal to 3 points for sour cream on 26 days (declared shelf life).

Based on the data in Table 1, the critical induction time T2 for the fatty component of raw cream is 4.9 hours.This value is determined once and is used constantly in operation for this type of raw cream and the shelf life of sour cream is 26 days, at a temperature of 5 ± 1 ° FROM.

Next, to select raw materials, a test sample of cream raw materials is analyzed according to the scheme described above. In a plastic centrifugation tube with a volume of 50 ml, add 10 g of a test sample of cream raw material, add 30 ml of a mixture of an extractant and a solvent, for example, consisting of a mixture of 10 ml of ethanol and 20 ml of chloroform, and close the tubes with lids. The tube is vigorously shaken for 2 minutes, periodically opening the lid. Then it is centrifuged for 10 minutes at 8500 g at room temperature. With a pipette (syringe), the lower layer of the solvent with milk fat dissolved in it is taken. The selected solution is filtered through a centimeter layer of anhydrous sodium sulfate (Na2SO4) (reagent grade), and then the solvent is removed by a known method, for example, on an IKA RV 10 evaporator or similar.

From the obtained sample of extracted milk fat, 3 g is taken and introduced into the reaction cell. Heated and kept at a temperature of 130 ° C while bubbling with air flow. The obtained volatile products of fat oxidation are sent to the measuring cell and passed through distilled water.

The change in the value of the electrical conductivity of the obtained aqueous solution of the sample in time is recorded using the device shown in figure 1 until the moment of a sharp jump in electrical conductivity.

Build a graph of the change in electrical conductivity over time. The position of the inflection point is determined on it, and by the position of this point relative to the time axis, the induction time T1 of the fat component of the test sample is determined, automatically or manually (Fig. 2), T1 = 6.3 hours. FIG. 3 shows an example of determining the induction time of the fat component of the raw cream of the test sample. Compare this value with the critical value of the induction time T2 for cream raw materials, experimentally determined earlier and equal to 4.9 hours.

6.3> 4.9

Since 6.3 is significantly higher than the critical value of 4.9, it is recognized that these raw materials are suitable for the production of sour cream with a shelf life of 26 days, at a storage temperature of 5 ± 1 ° C.

Example 2.

The proposed method was implemented in determining the suitability of raw whole milk powder (UCM raw material) for the production of yoghurt with a fat mass fraction of 5% and a declared shelf life of 30 days, at a storage temperature of 4 ± 2 ° C.

First, the value of the critical value T2 of the induction time of the fatty component of the CFM raw material is determined experimentally. For this, 10 samples are taken from different lots of CFM raw materials. Extraction of fat from UCM raw materials is carried out on the day the raw material arrives at production. Selected samples in the amount of 10 g each are placed in plastic centrifugation tubes with a volume of 50 ml, 30 ml of a mixture of an extractant and a solvent, for example, consisting of a mixture of 10 ml of ethanol and 20 ml of chloroform, are added to each sample, and the tubes are closed with caps. The tubes are vigorously shaken for 2 minutes, periodically opening the lid. Then they are placed in a centrifuge and centrifuged for 10 minutes at 8500 g at room temperature.

Then with a pipette (syringe) the lower layer of the solvent with the fat dissolved in it is taken. The selected solution is filtered through a centimeter layer of anhydrous sodium sulfate (Na2SO4) (reagent grade), and then the solvent is removed by a known method, for example, on an IKA RV 10 evaporator or similar. The sample of extracted milk fat obtained from each batch of CFM raw materials is introduced in an amount of 3 g into the reaction cell, heated and maintained at 110 ° C, while bubbling the extracted milk fat with an air stream. The obtained volatile products of fat oxidation are sent to the measuring cell and passed through distilled water. The change in the value of the electrical conductivity of the obtained aqueous solution of samples in time is recorded using the device shown in figure 1 until the moment of a sharp jump in electrical conductivity.

Based on the data obtained, a curve of the change in the electrical conductivity of the solution versus time is plotted for all 10 samples of CFM raw materials. Determine the inflection point of each curve, automatically or manually (Fig. 2), and then determine the induction time of the fatty component T1 for each of the 10 samples of CFM raw materials and enter the data into Table 2

At the same time, a food product - yogurt - is produced from each batch of UCM raw materials. Take 10 samples of yoghurt made from these UCM raw materials and put them in storage under standard conditions in a storage chamber. Maintain at a temperature of 4 ± 2 ° С during the stated storage period - 30 days. At the end of the shelf life (30 days), the tasting committee conducts an organoleptic assessment of the yogurt in accordance with GOST ISO 4121-2016 “Organoleptic analysis. Guidelines for the Application of Scales of Quantity ”. The results of the organoleptic evaluation of yoghurt at the end of the shelf life in points were added to Table 2 in the column to the corresponding UCM raw materials that were used for the production of tasting yogurt and for which the induction time T1 of the fat component of UCM raw materials was determined

The critical value of the induction time of the fatty component of the UCM raw material T2 is determined according to Table 2 - as the value corresponding to the minimum permissible organoleptic assessment equal to 3 points for yogurt for 30 days (declared shelf life).

Based on the data in Table 2, the critical induction time T2 for the fatty component of the CFM raw material is 3.0 h. This value is determined once and is used constantly for a given type of CFM raw material and the shelf life of yoghurt is 30 days, at a temperature of 4 ± 2 ° C.

Next, to select the raw material, the tested sample of the CFM raw material is analyzed according to the scheme described above. In a plastic centrifugation tube with a volume of 50 ml, add 10 g of a test sample of CFM raw materials, add 30 ml of a mixture of an extractant and a solvent, for example, consisting of a mixture of 10 ml of ethanol and 20 ml of chloroform, and close the tubes with lids. The tube is vigorously shaken for 2 minutes, periodically opening the lid. Then it is centrifuged for 10 minutes at 8500 g at room temperature. With a pipette (syringe), the lower layer of the solvent with milk fat dissolved in it is taken. The selected solution is filtered through a centimeter layer of anhydrous sodium sulfate (Na2S04) (reagent grade), and then the solvent is removed by a known method, for example, on an IKA RV 10 evaporator or similar.

From the obtained sample of extracted milk fat, 3 g is taken and introduced into the reaction cell. Heated and kept at a temperature of 110 ° C while bubbling with a stream of air. The obtained volatile products of fat oxidation are sent to the measuring cell and passed through distilled water.

The change in the value of the electrical conductivity of the obtained aqueous solution of the sample in time is recorded using the device shown in figure 1 until the moment of a sharp jump in electrical conductivity.

Build a graph of the change in electrical conductivity over time. The position of the inflection point is determined on it, and the position of this point relative to the time axis is used to determine, automatically or manually (Fig. 2), the induction time T1 of the fat component of the test sample T1 = 1.5 hours. FIG. 4 shows an example of determining the induction time of the fatty component of the FMC raw material of the test sample. This value is compared with the critical value of the induction time T2 for CFM raw materials, experimentally determined earlier and equal to 3.0 hours.

1.5 <3.0

Since 1.5 is significantly less than the critical value equal to 3.0, it is recognized that this UCM raw material is not suitable for the production of yoghurt with a shelf life of 30 days at a storage temperature of 4 ± 2 ° C.

Example 3.

The proposed method was implemented when determining the suitability of cow's sweet cream butter unsalted with a fat content of 82% as a raw material for the production of curd cheese with a mass fraction of fat 24.6% and a declared shelf life of 31 days, at a storage temperature of 3 ± 2 ° C.

First, the value of the critical value T2 of the induction time of the fatty component of butter is experimentally determined. For this, 10 samples are taken from different batches of raw butter.

Extraction of fat from raw butter is carried out on the day the raw material arrives at production. Selected samples in the amount of 10 g each are placed in plastic centrifugation tubes with a volume of 50 ml, 30 ml of a mixture of an extractant and a solvent, for example, consisting of a mixture of 10 ml of ethanol and 20 ml of chloroform, are added to each sample, and the tubes are closed with caps. The tubes are vigorously shaken for 2 minutes, periodically opening the lid. Then they are placed in a centrifuge and centrifuged for 10 minutes at 8500 g at room temperature.

Then with a pipette (syringe) the lower layer of the solvent with the fat dissolved in it is taken. The selected solution is filtered through a centimeter layer of anhydrous sodium sulfate (Na2SO4) (reagent grade), and then the solvent is removed by a known method, for example, on an IKA RV 10 evaporator or similar. A sample of extracted milk fat obtained from each batch of butter, is added in an amount of 3 g to the reaction cell, heated and kept at 120 ° C, while bubbling the extracted milk fat with an air stream. The obtained volatile products of fat oxidation are sent to the measuring cell and passed through distilled water. The change in the value of the electrical conductivity of the obtained aqueous solution of samples in time is recorded using the device shown in figure 1 until the moment of a sharp jump in electrical conductivity.

Based on the data obtained, a curve of the change in the conductivity of the solution versus time is plotted for all 10 samples of butter-raw material. Determine the inflection point of each curve, automatically or manually (Fig. 2), then determine the induction time of the fatty component T1 for each of the 10 samples of butter-raw material and enter the obtained data into table 3.

At the same time, a food product is produced from each batch of raw butter - curd cheese. Take 10 samples of curd cheeses made from this butter, and put them in storage under standard conditions in a storage chamber. Maintain at a temperature of 3 ± 2 ° С during the stated storage period - 31 days. At the end of the shelf life (31 days), the tasting committee conducts an organoleptic assessment of curd cheeses according to GOST ISO 4121-2016 “Organoleptic analysis. Guidelines for the Application of Scales of Quantity ”. The results of the organoleptic assessment of curd curd curds at the end of the shelf life in points were added to Table 3 in the column to the corresponding raw butter used for the production of tasted curd curds and for which the induction time T1 of the fatty component of the raw butter was determined.

The critical value of the induction time of the fatty component of butter raw material T2 is determined according to Table 3 - as a value corresponding to the minimum permissible organoleptic assessment equal to 3 points for curd cheeses for 31 days (declared shelf life).

Based on the data in Table 3, the critical induction time T2 for the fatty component of raw butter is 1.5 hours. This value is determined once and is used continuously for this type of butter and the shelf life of curd curds is 31 days, at a temperature of 3 ± 2 ° C.

Next, to select raw materials, a test sample of butter-raw material is analyzed according to the scheme described above.

In a plastic centrifugation tube with a volume of 50 ml, add 10 g of a test sample of butter, add 30 ml of a mixture of an extractant and a solvent, for example, consisting of a mixture of 10 ml of ethanol and 20 ml of chloroform, and close the tubes with lids. The tube is vigorously shaken for 2 minutes, periodically opening the lid. Then it is centrifuged for 10 minutes at 8500 g at room temperature. With a pipette (syringe), the lower layer of the solvent with milk fat dissolved in it is taken. The selected solution is filtered through a centimeter layer of anhydrous sodium sulfate (Na2SO4) (reagent grade), and then the solvent is removed by a known method, for example, on an IKA RV 10 evaporator or similar.

From the obtained sample of extracted milk fat, 3 g is taken and introduced into the reaction cell. Heated and kept at a temperature of 120 ° C while bubbling with air flow. The obtained volatile products of fat oxidation are sent to the measuring cell and passed through distilled water.

The change in the value of the electrical conductivity of the obtained aqueous solution of the sample in time is recorded using the device shown in figure 1 until the moment of a sharp jump in electrical conductivity.

Build a graph of the change in electrical conductivity over time. The position of the inflection point is determined on it, and by the position of this point relative to the time axis, the induction time T1 of the fat component of the test sample is determined, automatically or manually (Fig. 2), T1 = 2.1 hours. FIG. 5 shows an example of determining the induction time of the fatty component of the butter-raw material of the test sample. Compare this value with the critical value of the induction time T2 for butter-raw material, experimentally determined earlier and equal to 1.5 hours.

2.1> 1.5

Since 2.1 is significantly greater than the critical value equal to 1.5, it is recognized that this raw butter is suitable for the production of curd cheeses with a shelf life of 31 days, at a storage temperature of 3 ± 2 ° C.

Claims (1)

A method for selecting raw materials containing milk fat, including extracting a fat component from raw materials, measuring its induction time (T1), comparing it with the critical induction time (T2), obtained by comparing the induction time of the raw material with the organoleptic assessment of the finished product from this raw material at the end of the period shelf life, and at Т1≥Т2, the raw material is recognized as suitable for use for the manufacture of a food product that provides a given shelf life.

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