Table 6.
Physico–chemical analysis of foods tested during storage.
| Product | Time [Months] | Water Activity | pH Value |
|---|---|---|---|
| Milk | 0 | 0.99 ± 0.01 | 6.59 ± 0.09 |
| 1 | 0.98 ± 0.01 | 6.59 ± 0.08 | |
| 3 | 1.00 ± 0.01 | 6.61 ± 0.09 | |
| 6 | 0.98 ± 0.01 | 6.56 ± 0.08 | |
| Pasta | 0 | 0.48 ± 0.02 | - |
| 1 | 0.49 ± 0.02 | - | |
| 3 | 0.53 ± 0.00 | - | |
| 6 | 0.51 ± 0.01 | - | |
| Mayonnaise | 0 | 0.97 ± 0.01 | 3.80 ± 0.04 |
| 1 | 1.00 ± 0.01 | 3.82 ± 0.05 | |
| 3 | 0.96 ± 0.01 | 3.82 ± 0.05 | |
| 6 | 0.94 ± 0.01 | 3.7 ± 0.10 | |
| Jam | 0 | 1.00 ± 0.04 | 3.64 ± 0.06 |
| 1 | 0.96 ± 0.01 | 3.66 ± 0.04 | |
| 3 | 0.97 ± 0.00 | 3.67 ± 0.05 | |
| 6 | 0.93 ± 0.01 | 3.65 ± 0.04 |
Explanatory notes: *-within the columns indicate statistically significant differences within the product categories (p< 0.05).