Uma avaliação da eficácia do shelf life na fabricação de barras de cereais.

Abstract

This work addresses the topic shelf life (shelf life) of cereal bars, the importance of this work is how the bars are made, what are the tests so that it remains long on the shelves, which are preservatives and products are used for their manufacture, kinds of vitamins types of fruit. shelf life tests were made of: 32, 66, 92, 122, 150, 180 days, to see the product features, and with the help of sensory analysis, microbiological analysis, and water activity in the cereal bar, the conclusions They have a maximum that the bars can keep the shelves look good and taste good without even a type of bacteria or fungi. For this data exploratory studies and analysis of primary documents were initially made, information, research, material for conducting a theoretical framework evaluation of the shelf life process, presented in a case study.