Preservative detection in beverage syrup
A method for determining whether a syrup contains a preservative at a needed level is provided. The method includes measuring a conductivity of the syrup, determining whether the measured conductivity is below a predetermined conductivity value determined based on a target syrup according to a syrup recipe, and determining whether the preservative is below the needed level in response to the measured conductivity being below the predetermined conductivity value.
1. A method for determining whether a syrup contains a preservative at a needed level, comprising:
measuring a conductivity of the syrup;
determining whether the measured conductivity is below a predetermined conductivity value determined based on a target syrup according to a syrup recipe; and
determining whether the preservative is below the needed level in response to the measured conductivity being below the predetermined conductivity value.
2. The method of claim 1 , wherein the predetermined conductivity value corresponds to a conductivity value of a syrup containing the preservative in an amount that is at least 80% of the preservative in the target syrup.
3. The method of claim 1 , wherein determining whether the preservative is below the needed level comprises measuring a pH of the syrup.
4. The method of claim 3 , wherein determining whether the preservative is below the needed level further comprises determining whether the measured pH is below a predetermined pH value.
5. The method of claim 4 , wherein the predetermined pH value corresponds to a pH value of the target syrup.
6. The method of claim 4 , wherein determining whether the preservative is below the needed level further comprises measuring a titratable acidity of the syrup.
7. The method of claim 6 , wherein determining whether the preservative is below the needed level further comprises determining whether the measured titratable acidity is below a predetermined titratable acidity value.
8. The method of claim 7 , wherein the predetermined titratable acidity value corresponds a titratable acidity value of the target syrup.
9. The method of claim 1 , wherein the preservative comprises benzoic acid, potassium benzoate, sodium benzoate, calcium benzoate, potassium sorbate, sodium diacetate, sodium propionate, calcium propionate, methyl paraben, natamycin, or sodium nitrate.
10. The method of claim 1 , wherein the syrup further comprises an acid and a juice.
11. The method of claim 10 , wherein the acid comprises citric acid, malic acid, tartaric acid or lactic acid.
12. The method of claim 10 , wherein the juice comprises one or more fruit juices, one or more vegetable juices, or combinations thereof.
13. The method of claim 10 , wherein the syrup further comprises a colorant, a sweetener, a vitamin, a mineral, a flavoring agent or combinations thereof.
14. A method for determining whether a syrup contains a preservative at a needed level, comprising:
measuring a conductivity of the syrup;
determining a predetermined conductivity value using a target syrup according to a syrup recipe;
determining whether the measured conductivity is below the predetermined conductivity value;
measuring a pH of and titratable acidity of the syrup in response to the measured conductivity being below the predetermined conductivity value;
comparing the measured pH with a predetermined pH value;
comparing the measured titratable acidity with a predetermined titratable acidity value; and
determining that the syrup does not contain the preservative at the needed level in response to the pH being below the predetermined pH value and the titratable acidity being comparable to the predetermined titratable acidity value.
15. The method of claim 14 , wherein the predetermined conductivity value corresponds to a conductivity value of a syrup containing the preservative in an amount that is at least 80% of the preservative in the target syrup.
16. The method of claim 14 , wherein the predetermined pH value corresponds to a pH value of the target syrup.
17. The method of claim 14 , wherein the predetermined titratable acidity value corresponds to a titratable acidity value of the target syrup.
18. The method of claim 14 , wherein the syrup further comprises an acid and a juice.
19. The method of claim 18 , further comprising determining that the syrup contains the acid in an amount below a target amount as set in the syrup recipe in response to the pH being above the predetermined pH value and the titratable acidity being below the predetermined titratable acidity value.
20. The method of claim 18 , further comprising determining that the syrup contains the juice in an amount below a target amount as set in a syrup recipe in response to the pH being comparable to the predetermined pH value and the titratable acidity being comparable to the predetermined titratable acidity value.