The canned orange with laminated steel was studied on the quality of empty can, food safety, content, and sensory under different storage temperatures and times. The indicators contained pH, solid content, browning degree, citric acid content, and sensory evaluation, which were analyzed by SPSS statistics. The Q10 model was applied to establish a shelf-life prediction model for canned oranges. It was indicated that under the storage environment of room temperature (25 ℃), 37 ℃, and 55 ℃, the empty can of canned oranges was of good quality, besides the food safety of which met standards. Thus, the main factors affecting the shelf-life were the content quality and sensory. As the results showed that pH, solid content, citric acid content, and sensory evaluation decreased with prolonged storage time and dropped promptly with increasing storage temperature while the browning degree increased with prolonged storage time. The model is suitable for the shelf-life prediction of canned oranges.
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