Methods for durability testing of packaging

Abstract

Method for testing the shelf life of foodstuffs (50.4) in packagings (50), characterized in that the following steps are carried out: a) Create at least one reference measurement using: a1) a direct and indirect sampling RMd,i at time Tx, wherein the direct sampling of the food (50.4) is carried out by destroying the packaging (50), wherein the indirect sampling of the food (50.4) is carried out by a non-destructive examination of the packaging (50), a2) Repetition of the direct and indirect sample measurement RMd,i at predefined time intervals Δt a3) Storage of the reference measurement results RMd,i of the sample measurements b) Creating a comparative measurement with: b1) at least one indirect sample measurement Mi at time Tx b2) Comparison of the indirect measurement result Mi with the corresponding reference measurement result RMi from the comparison time Tx b3) Carrying out at least one direct sample measurement Md at time Tx if the deviation of the comparison result from step b2 is exceeded) b4) Repetition of the indirect sample measurement Mi at predefined time intervals Δt b5) Storage of the measurement results Md,i of the sample measurements

Description

[0001] The present invention relates to a method for testing the shelf life of packaged foodstuffs according to the preamble of claim 1. Furthermore, the present invention also relates to a device for testing the shelf life of packaged foodstuffs according to the preamble of claim 12. Such a device may comprise a mechanical holder for the packaging, a measuring head, and an evaluation unit.

[0002] Various methods for testing the shelf life of packaged food are known from the state of the art. Such methods apply, for example, to all types of beverages, dairy products such as cheese and yogurt, as well as meat products, sweets, spices, and the like. The best-before date (BBD) indicates to food manufacturers that the food product, if stored properly (especially if the storage temperature specified in connection with the best-before date is observed), must be consumed without significant loss of taste or quality, and without posing a health risk. The best-before date is not an expiration date, as the food is generally still edible even after the stated best-before date.

[0003] Food manufacturers keep samples from each production run of food products to document their quality and thus be able to legally counter potential consumer claims. Furthermore, individual samples from a production run are tested for quality at predetermined intervals. Should the results be negative—contrary to all expectations—the manufacturer can immediately recall the entire run, for example, by issuing a public notice. However, since the quality is usually sufficient in the initial sample tests, it is enough for the manufacturer to document and retain the results in writing. The food samples that have already been tested are generally unusable after the examination because the packaging has been opened, allowing air to enter the food.Furthermore, the storage temperature is typically altered during the examination, which is also undesirable and can negatively affect the food. For this reason, the food manufacturer must store a sufficient number of food samples to be able to perform destructive testing at the relevant times. This necessitates that the food manufacturer keep a corresponding number of samples from a series of food products on file for later testing. For example, if the food manufacturer wants to maintain quality control over the entire shelf life of a series of food products, and needs to examine m samples at x different time periods, then a total of x * m samples are required (product of x and m = n). gesSamples) that he must retain and store from a series. Typically, at least two or three samples (m = 2 or 3) are examined at any one time to achieve statistical reliability. Therefore, the storage and stockpiling requirements, as well as the resulting losses in food production, are very high.

[0004] In the case of food products in the form of beverages, it has been found that the pressure present in the bottle as well as the material of the bottle, for example glass, porcelain or PET, are crucial for the quality and taste of the beverages.

[0005] US Patent 6,964,191 B1 discloses a device and a method for measuring the permeability of packaging and the sorption of permeable materials using a sensor in a measuring chamber. US Patent 5,473,161 A1 discloses a method for measuring carbonation loss in beverage bottles using infrared absorption spectroscopy.

[0006] The object of the present invention is therefore to overcome the disadvantages of the prior art described above. In particular, it is an object of the present invention to provide a method for the shelf-life testing of packaged foodstuffs, which is cost-effective and in which the total number (n ges= x * m) of the foodstuffs to be stored in a series is reduced as much as possible. It is also an additional object of the present invention to provide a device for testing the shelf life of packaged foodstuffs, with the aid of which the disadvantages of the prior art are at least partially overcome.

[0007] The present problem is solved by a method according to the invention for testing the shelf life of foodstuffs in packaging, comprising the features of claim 1, in particular the characterizing part. A device comprising the features of claim 15 is also proposed to solve the problem. Preferred embodiments of the invention are listed in the dependent method and device claims. Features disclosed in respect of the method according to the invention also apply to the device according to the invention, and vice versa. Furthermore, the method according to the invention can be carried out on the device according to the invention.

[0008] In this text, the terms "food" and "packaging" are used to refer to the same food product, which comes from the same production batch and was manufactured at a specific time. This food product is also packaged in the same way. The term "sample" refers to the food product being tested within its packaging. The letters "RM" in the following text denote a reference measurement. The letter "M" denotes a standard (usage) measurement. The indices "d" and "i" denote direct and indirect measurements, respectively.

[0009] The inventive method for testing the shelf life of foodstuffs in packaging comprises at least the following steps: a) Create at least one reference measurement using: a1) a direct and indirect sample measurement RMd,i at time Tx a2) Repetition of the direct and indirect sample measurement RMd,i at predefined time intervals Δt a3) Storage of the reference measurement results RMd,i of the sample measurements b) Creating a comparative measurement with: b1) at least one indirect sample measurement Mi at time Tx b2) Comparison of the indirect measurement result Mi with the corresponding reference measurement result RMi from the comparison time Tx b3) Carrying out at least one direct sample measurement Md at time Tx if the deviation of the comparison result from step b2 is exceeded) b4) Repetition of the indirect sample measurement at predefined time intervals Δt b5) Storage of the measurement results Md,i of the sample measurements

[0010] It should be noted that, at least the first time, step a) for the reference measurement must be carried out before step b) for the comparative measurement. It is recommended that a separate reference measurement according to step a) be performed for each food product (meaning the same food item, e.g., non-alcoholic beer of a specific brand) in order to obtain precise reference measurements for the subsequent comparative measurement. Ideally, not just one reference measurement according to step a) should be carried out, but two or three, which can be used to determine the extent to which the individual reference measurements already differ from each other. Should it turn out that there is no difference, the number of reference measurements can be minimized in the future for the same food items, so that ideally only one reference measurement according to step a) needs to be carried out. Furthermore, other prerequisites are also defined during the reference measurement, such as...the predefined time intervals Δt of the individual sample measurements.

[0011] For example, the minimum shelf life can be divided by the maximum desired number of sample measurements at time Tx, resulting in the predefined time interval Δt. For instance, with a minimum shelf life of 12 months, it might be desirable to perform only 12 time-differentiated sample measurements. In this case, the predefined time interval Δt is exactly one month. For the reference measurement in measurement step a1), it is recommended to first perform an indirect sample measurement RMi at time Tx and then the direct sample measurement RMd at the same time Tx. It is not important that time Tx varies by a few minutes, as the minimum shelf life is usually weeks, months, or even years. However, it is important that the prerequisites for the indirect and direct sample measurements, such as...The temperature of the sample (the food) is the same, and the food comes from a batch with the same production date. In step a1), multiple indirect and direct sample measurements of RMd,i can be performed on a single sample at time Tx to eliminate measurement errors and tolerances. In step a2), direct and indirect sample measurements of RMd,i are again performed at time Tx+1, or after a predefined time interval Δt. Only food products from the same batch (as in step a1) are used for this re-measurement. The measurement itself can be performed as in step a1), but at the more recent time Tx+1. It goes without saying that, as a rule, only food products in permanently sealed packaging can be used for direct sample measurements.Therefore, food packaging that was previously destroyed or opened during a direct sample measurement in step a1) is excluded. In step a2), each sample can also be subjected to multiple direct or indirect sample measurements RMd,i. In step a3), the reference measurement results RMd,i from steps a1) and a2) are stored and archived. It is also conceivable that a statistical evaluation of the reference measurement results takes place (e.g., averaging), for example, if multiple direct and indirect sample measurements were performed on the same sample at the same time Tx. Furthermore, a statistical analysis can be performed to determine how the sample measurements RMd,i change from time Tx to time Tx+1 or at subsequent time points Txy.

[0012] In step b), the actual comparative measurement then takes place on the same food products (e.g., non-alcoholic beer from brewery X, brand Y, or caffeinated soft drink with sugar, brand Z). Steps a) and b) can overlap, at least partially, meaning that a complete reference measurement according to step a) does not need to be carried out over the entire minimum shelf life in order to begin an initial comparative measurement according to step b). Rather, it is sufficient if the initial reference measurement results RMd,i are available at time Tx from step a1) before step b) of the comparative measurement begins. In step b1), at least one indirect sample measurement Mi is carried out at time Tx on the same food product from the reference measurement according to step a). This indirect sample measurement can also be repeated several times to rule out measurement errors.Step b1) should be performed under the same measurement conditions as the measurement Mi in step a1), meaning identical test conditions such as measurement temperature, ambient pressure, humidity, and the like. In step b2), the indirect measurement results Mi obtained in b1) are then compared with the corresponding reference measurement results RMi at the comparison time Tx. Should a significant deviation occur, for example, due to a difference between the reference measurement results and the comparison measurement results from the same time Tx, a direct sample measurement Md is also necessary, ideally on the same food packaging used for the indirect sample measurement.However, if there are no significant deviations between the reference measurement results RMd,i and the direct sample measurement Md,i at time Tx, a direct sample measurement at time Tx can be omitted. To potentially increase measurement reliability, however, at least one direct sample measurement Md at time Tx can always be performed during the comparative measurement according to step b), even if there are no deviations between the reference and the comparative results. In step b4), the direct sample measurements are repeated at predefined time intervals Δt. Step b4) is therefore only appropriately performed if no measured deviations according to step b3) could be determined. Step b4) can also be performed on the same sample or foodstuff at time Tx to achieve higher statistical accuracy.This highlights the advantages of the inventive method, as the samples remain intact during indirect measurement and are available for further measurements. This allows the required number of samples n to be significantly reduced during ongoing monitoring. Consequently, production losses, storage costs, and disposal costs for the necessary samples can be considerably reduced. In step b5), the measurement results Md,i obtained from steps b1) to b4) are stored and retained for verification purposes.

[0013] The present method can be carried out for different foodstuffs in different packaging, but the method according to the invention should be carried out for each foodstuff in its respective packaging in order to obtain at least exact reference measurements according to step a).

[0014] According to the invention, a direct sample measurement of the food product can be carried out by rupturing the packaging. It is conceivable that the packaging is pierced, for example, with a piercing tool, in order to insert at least one measuring sensor. This sensor then makes it possible to measure at least one physical, chemical, and / or biological property of the food product. This could include, for example, temperature, pressure, humidity, electrical resistance, or other directly measurable properties of the food product. Direct sample measurement thus has the advantage that the measurement results are obtained by the sensor without interference from the surrounding environment and therefore without measurement errors. This allows for precise sample measurement with a high degree of accuracy in the measured property of the food product.However, direct sample measurement also has the disadvantage that the packaging cannot usually be resealed. Therefore, at the end of the measurement, which can be performed multiple times simultaneously, the food and its packaging become unusable, especially for later measurements. This is due, on the one hand, to air entering the packaging after the measurement, and on the other hand, to the possibility that, for example, overpressure or an inert gas may escape after the direct sample measurement. Furthermore, the cold chain of the measured food sample is typically interrupted by the measurement process.

[0015] Furthermore, within the scope of the invention, it is conceivable that an indirect sample measurement of the food product takes place, in which a non-destructive examination is carried out. In this process, the packaging generally remains intact, since the sample measurements are performed exclusively through the sealed packaging. In particular, physical, chemical, and / or biological properties of the food product can be measured preferably without contact (with the food product) through the packaging. This can be done, for example, by optical, inductive, capacitive, and / or electromagnetic measurements, etc. X-ray or ultrasound measurements, as well as magnetic resonance measurements or similar methods, can also be used.

[0016] In the method according to the invention, it can further be provided that, during a test measurement, at least the temperature or the pressure inside the packaging is measured. Based on the aforementioned and measured properties, and optionally the further physical, chemical and / or biological properties of the food, a conclusion can then be drawn about the quality and taste of the food and thus about the best-before date.

[0017] Based on the reference measurements according to step a), it is generally known how the physical, chemical, and / or biological properties of the food change over time and when a limit is reached at which the quality and taste of the food are no longer sufficient to meet the expectations of food manufacturers. Since at least one of the aforementioned properties of the food changes significantly over the period of its best-before date, an exact measurement of the quality and taste of the food over time is also possible.

[0018] Furthermore, within the scope of the invention, it is conceivable that the CO2 content in the packaging could be determined from the two measured values ​​of temperature and pressure. For this purpose, a calculation function can be used, which requires at least the temperature and pressure in the packaging as input values ​​and then determines the CO2 content in the corresponding foodstuff based on these input values. Typically, a corresponding calculation function is determined for each foodstuff (e.g., beer, soft drinks, etc.) as a function of temperature and pressure, which can then be used to determine the corresponding CO2 content in the packaging. The CO2 content plays a particularly important role for beverages contained in liquid containers or bottles.

[0019] Within the scope of the invention, it is optionally provided that the CO2 content, at least in the packaging or in the food, significantly influences the shelf life. This also substantially affects the best-before date. If the CO2 content in the packaging decreases over time, for example, due to some diffusion through the packaging, the shelf life of the food will decrease accordingly. Therefore, it is preferably necessary to regularly check the CO2 content in the packaging and / or in the food at intervals, for example, at predefined time intervals Δt.

[0020] The aforementioned foodstuffs could be beverages, specifically liquid foods. It's conceivable that these beverages contain CO2, which—as already described—significantly influences their quality and taste. Therefore, the CO2 content provides a clear indication of the beverage's quality and taste, as well as its expected best-before date.

[0021] In the method according to the invention, it can optionally be provided that, in a step o1), prior to a sample measurement, the packaging containing the food is at least shaken or brought to a predefined temperature in order to achieve a state of equilibrium within the packaging. The state of equilibrium within the packaging is essential for an accurate sample measurement in both indirect and direct measurements. Otherwise, serious measurement errors (RMd,i or Md,i) can occur during the sample measurement, rendering the sample measurement unusable. Particularly with CO2-containing beverages, a uniform partial pressure is established in the gas and liquid compartments of the packaging by shaking.

[0022] Preferably, in the inventive method, the previously described step o1) of shaking the sample takes place at least with or before step a1) or b1).

[0023] This ensures that an equilibrium state is reached within the packaging before each sample measurement according to step a1) and / or b1), thus guaranteeing the most accurate measurement results possible. The packaging containing the food can also be pre-heated to a predefined temperature to eliminate temperature-related measurement errors. It is recommended that a homogeneous temperature be maintained throughout the packaging.

[0024] Furthermore, according to the invention, it can be provided that in a step o2) prior to at least one trial measurement, at least one geometric property of the packaging is measured. This geometric property could, for example, be the external dimensions of the packaging, particularly in the measuring area, such as the bottle neck or the headspace. For instance, the outer diameter of a beverage bottle neck can be measured. The wall thickness of the packaging in the measuring area can also be measured to enable precise measurements within the packaging. Here, for example, the inner diameter of a bottle neck in the measuring area can be determined, allowing, for instance, the path length of a light beam to be determined. The refractive index of the packaging material can also be measured.Overall, recording the geometric properties of the packaging serves to enable indirect sample measurement, or to exclude measurement errors due to geometric packaging tolerances.

[0025] In the method according to the invention, it can also be provided that an indirect and then a direct sample measurement RMi,d or Mi,d are performed on the same packaging at time Tx. It is conceivable that the indirect sample measurement RMi or Mi is repeated several times in quick succession, for example, to calculate a statistical average. After the indirect sample measurement RMi or Mi has taken place, the direct sample measurement RMd or Md can then be performed on the same packaging, which typically involves destroying the packaging. This direct sample measurement can also be repeated several times, for example, to calculate a statistical average. This procedure can be carried out in step a1), as well as in steps b1) and b3).It is also conceivable that indirect and direct sample measurements could be performed simultaneously on a single sample. However, it must be ensured that the direct sample measurement does not alter the physical, chemical, and / or biological properties of the food in its packaging. Therefore, it is essential to prevent the direct sample measurement from being completed before the indirect sample measurement is finished.

[0026] Furthermore, the invention allows for indirect sample measurement of the foodstuff by at least one optical measurement through the packaging. This optical measurement does not have to take place in the visible light range for humans. For example, a measurement in the infrared or ultraviolet radiation range is also possible. Other electromagnetic spectra of light are also conceivable. As mentioned previously, measurement using ultrasound or X-rays is also possible.

[0027] Furthermore, within the framework of the inventive method, it is conceivable that the packaging is at least partially transparent or at least has an optically transparent measuring window. This optically transparent area need not be transparent to the human eye, but only penetrable for the optical measurements described above, in order to be able to measure the properties of the food in the packaging optically with as few measurement errors as possible. It goes without saying that a corresponding optical sensor measures geometrically within the optically transparent area of ​​the packaging. For this purpose, a corresponding light source, which emits optical radiation, can be arranged on the opposite side of the optical sensor.Naturally, multiple optical sensors and light sources are also conceivable for carrying out the method according to the invention, and these need not all operate in the same frequency spectrum or at the same wavelength. On the contrary, optical measurement can be facilitated by light sources that emit different light of different wavelengths, at least temporarily. Monochromatic, polarized, and / or pulsed light, etc., can also be used for optical measurement.

[0028] In the inventive method, it is also conceivable that the packaging contains and encloses the foodstuff in a pressure-tight manner. In this case, the packaging can be designed, in particular, as a bottle or liquid container. Typically, such packaging has a lid through which the liquid, especially in the form of a beverage, can be poured out of the packaging.

[0029] The present invention also relates to a device for testing the shelf life of packaged foodstuffs according to claim 15. The aforementioned method according to the invention can also be carried out on this device.

[0030] Within the framework of the device according to the invention, it is further conceivable that the mechanical holder for the packaging is simultaneously designed with a rotary and / or swiveling mechanism. This rotary and / or swiveling mechanism allows the packaging to be shaken in order to establish a state of equilibrium within the packaging and thus achieve a precise sample measurement.

[0031] Furthermore, the device according to the invention may feature a mechanical holder for the packaging that is integrated with the rotary and / or swiveling mechanism. This allows the packaging to be securely fixed to the rotary and / or swiveling mechanism by means of the mechanical holder. Consequently, the mechanical holder rotates along with the rotary or swiveling mechanism, thereby also moving the packaging containing the food. For this purpose, a suitable drive motor may be provided on the device, which electromechanically drives the rotary and / or swiveling mechanism.

[0032] Furthermore, the device according to the invention can be provided with a piercing device for the measuring head, enabling direct measurement with at least one sensor inside the packaging. Ideally, this measuring head is also arranged on the rotary and swiveling mechanism and is thus rotated with the packaging by it. The aforementioned piercing device makes it possible to position a sensor inside the packaging, thereby enabling direct measurement. Ideally, however, the packaging is also sealed by the piercing device or the corresponding measuring head, so that, for example, excess pressure inside the packaging cannot escape. Even in the case of a liquid foodstuff, it cannot escape from the packaging via the sealed piercing device.Nevertheless, it is possible to insert a measuring sensor even into the food itself and thus directly measure its physical, chemical, and / or biological properties. Naturally, multiple properties of the food can be measured, and with one or more sensors, additional properties can also be measured. For example, the temperature and pressure inside the food can be measured. The electrical resistance of the food, as well as other properties, can also be easily determined.

[0033] In the device according to the invention, it is further conceivable that at least one of the following sensors is present: temperature sensor, pressure sensor, optical sensor, weight sensor, humidity sensor, capacitive or inductive sensor, resistance sensor, and the like. This sensor can be integrated into the device and / or the measuring head. Furthermore, it is conceivable that the sensor can be inserted into the packaging via the piercing device. Several sensors can also be arranged in the device or in the measuring head of the device. So-called combination sensors, which can measure several properties, can also be used.

[0034] Within the framework of the device according to the invention, it is also possible for at least one light source, in particular in the form of a laser, to be present and for the emitted light from this light source to be measurably detectable by an optical sensor. Naturally, several light sources can also be geometrically arranged in the device in relation to one another in order to optically measure a measuring distance or a measuring field. Line sensors or array sensors can be used as optical sensors to measurably detect the emitted light from the light source. The evaluation unit in the device can control the light source and evaluate the measured signals from the optical sensor(s). Simultaneously, the obtained optical measurement data can be compared, processed, and / or stored with measurement data from a sensor located inside the packaging.Of course, optical measurement can also take place separately from direct sample measurement.

[0035] Furthermore, according to the invention, it is conceivable that the device includes at least one temperature control unit for tempering the packaging containing the food. The temperature control unit serves to bring the packaging containing the food to a predefined temperature, thus preventing measurement errors due to temperature differences. Moreover, this makes it possible to ensure that, at least in the case of indirect, non-destructive sample measurement, the cooling of the food is not interrupted during the measurement.

[0036] Further measures and advantages of the invention will become apparent from the claims, the following description, and the drawings. Likewise, the disclosed features of the device according to the invention also apply to the method according to the invention, and vice versa. The invention is illustrated in a schematic embodiment in the drawings. Features from the claims and in the description can be essential to the invention individually or in any combination.

[0037] They show: Fig. 1 Schematic view of a device according to the invention for testing the shelf life of foodstuffs in packaging and Fig. 2 Exemplary diagram of sample consumption according to the prior art (NS) and according to the inventive method (NE)

[0038] In the Fig. Figure 1 schematically shows a side view of a device 10 according to the invention for testing the shelf life of packaged food. This device 10 has a mechanical receptacle 12 for the package 50 containing the corresponding food 50.4 to be measured. The package 50 to be tested is, in particular, a liquid container in the form of a bottle 50.2, which is closed with a cap 50.1. The food 50.4, in the form of a beverage, is filled into the bottle 50.2. The fill level 50.5 of the beverage in the bottle 50.2 is also schematically indicated. Above the fill level 50.5 is a headspace 50.3, which is usually not filled with the food 50.4, but with a gaseous medium, which is typically CO2-containing. To prevent this gas from escaping from the headspace 50.3, the bottle 50.2 is closed with the cap 50.1.

[0039] As furthermore from the Fig. As can be seen from Figure 1, the packaging 50 has been pierced by a piercing device 11.1, which, for example, extends through the lid 50.1 into the beverage 50.4. However, within the scope of the invention, it is sufficient if the piercing device 11.1 extends through the lid 50.1 into the headspace 50.3 of the bottle 50.2. The piercing device 11.1 itself is part of the measuring head 11, which is located above the lid 50.1. The measuring head 11 can also serve to seal the lid 50.1 when pierced by the piercing device 11.1, although this is not apparent from Figure 1. Fig. Figure 1 – for a better understanding of the invention – illustrates the invention. At least one sensor 11.2 can be arranged in the measuring head 11, which belongs to the device 10 according to the invention. This sensor 11.2 can, in particular, be a temperature sensor and / or pressure sensor. Several sensors 11.2 can also be provided in the measuring head 11, which likewise directly measure the properties of the foodstuff 50.4 using the piercing device 11.1. Furthermore, the device 10 is equipped with a rotary and / or swiveling mechanism 13, which is designed more or less like a bracket 12.1 and securely receives or fixes the packaging 50 via the mechanical receptacle 12. At the lower end of the bracket 12.1 of the mechanical receptacle 12, a holder 12.2 is arranged, which serves for the positive-locking and / or force-locking retention of the packaging 50.This mechanical mount 12 also allows the packaging 50 to be geometrically adjusted with precision within the measuring device 10. The measuring head 11, which is also connected to the rotary and / or swivel mechanism 13 with the bracket 12.1 of the mechanical mount 12, can additionally have an evaluation unit 14 and a display 15. It is also conceivable that at least one evaluation unit 14 or a corresponding display 15 is arranged stationary, i.e., independently of the rotary and swivel mechanism, within the device 10.

[0040] Instead of the bracket 12.1, a closed housing can also serve as the mechanical receptacle 12, within which, for example, the previously described temperature control unit for the packaging 50 can be arranged. However, this temperature control unit is located in the Fig. 1 not shown.

[0041] Furthermore, at least one light source 16, e.g., in the form of a laser, can be arranged within the device 10, particularly in the headspace 50.3 of the bottle 50.2, into which a light beam 18 is emitted, which shines through the packaging 50. An optical sensor 17 can be arranged within the device 10 on the side of the packaging 50 opposite the light source 16, which measures the emitted light beam 18. An optical sensor 17 can also be provided on the light source 16 itself, which measures a portion of the reflected light beam 18 from the light source 16. The provided light source 16 and the optical sensor 17 enable non-destructive, indirect sample measurement of RMi and Mi of the packaging 50 containing the food product 50.4. As already mentioned, the emitted light beam 18 is not limited to visible light. Furthermore, light rays of a different wavelength are also conceivable.

[0042] To achieve optimal sample preparation, the device 10 is equipped with the aforementioned rotary and / or swivel mechanism 13. This mechanism is driven by an electromechanical drive 13.1, which can be implemented, for example, by an electric motor. The rotary and / or swivel mechanism 13 rotates the mechanical mount 12 with the fixed packaging 50 and the measuring head 11 arranged on the mechanical mount 12. It is also conceivable that at least one light source 16 and / or an optical sensor 17 is arranged on the mechanical mount 12 and is not stationary and connected to the device 10, as shown in the Fig. 1 shown.

[0043] In the Fig. Figure 2 is purely schematic, a comparison of the reduced number of samples n. E of the inventive method for comparing the number of samples n SThe state of the art is illustrated in a diagram. This clearly shows that the number of samples n E by the method according to the invention, the amount can be significantly, preferably halved or quartered and further reduced, resulting in the advantages of the invention already described. Reference symbol list 10 Device 11 Measuring head 11.1 Piercing agents 11.2 Sensor, in particular temperature / pressure / and humidity sensor 12 mechanical holders for 50 12.1 Bracket with holder for 50 12.2 Bracket for 50 13. Rotary and / or swivel mechanism 13.1 Drive 14 evaluation units 15 ads 16 Light source, especially laser 17 Optical sensor for 16 18 Arrow for light beam 19 Arrow indicating direction of rotation 50 packages 50.1 Lid 50.2 Bottle, liquid container 50.3 Headspace 50.4 Food, especially beverages 50.5 Fill level

Claims

[1] Methods for testing the shelf life of foodstuffs (50.4) in packaging (50), characterized by that the following steps are carried out: a) Create at least one reference measurement using: a1) a direct and indirect sampling RMd,i at time Tx, wherein the direct sampling of the food (50.4) is carried out by destroying the packaging (50), wherein the indirect sampling of the food (50.4) is carried out by a non-destructive examination of the packaging (50), a2) Repetition of the direct and indirect sample measurement RMd,i at predefined time intervals Δt a3) Storage of the reference measurement results RMd,i of the sample measurements b) Creating a comparative measurement with: b1) at least one indirect sample measurement Mi at time Tx b2) Comparison of the indirect measurement result Mi with the corresponding reference measurement result RMi from the comparison time Tx b3) Carrying out at least one direct sample measurement Md at time Tx if the deviation of the comparison result from step b2 is exceeded) b4) Repetition of the indirect sample measurement Mi at predefined time intervals Δt b5) Storage of the measurement results Md,i of the sample measurements [2] Method according to claim 1, characterized by , that the direct sample measurement of the food (50.4) takes place by destroying the packaging (50), wherein in particular the packaging (50) is pierced in order to introduce at least one measuring sensor (11.2) into the packaging (50) in order to measure at least one physical, chemical and / or biological property of the food (50.4). [3] Method according to claim 1 or 2, characterized by , that the indirect sampling of the food (50.4) takes place, in which a non-destructive examination is carried out and the packaging (50) remains intact, wherein in particular physical, chemical and / or biological properties of the food (50.4) are preferably measured without contact through the packaging (50). [4] Method according to any one of the preceding claims, characterized by that at least the temperature or pressure is measured during sample measurement. [5] Method according to any one of the preceding claims, characterized by , that a CO2 content in the packaging (50) is determined from the measured values ​​RMd,i / Md,i of the temperature and pressure, in particular via a calculation function. [6] Method according to any one of the preceding claims, characterized by , that in one step: o1) before a sample measurement the packaging (50) containing the food (50.4) is at least shaken or brought to a predefined temperature in order to reach a state of equilibrium. [7] Method according to claim 6, characterized by , that at least step a1) or b1) can be carried out simultaneously with step o1). [8] Method according to any one of the preceding claims, characterized by , that in one step: o2) before at least one sample measurement at least one geometric property of the packaging (50) is measured. [9] Method according to any one of the preceding claims, characterized by , that on the same packaging (50) the indirect and then the direct sample measurement is carried out at time Tx. [10] Method according to any one of the preceding claims, characterized by, that the indirect sampling of the food (50.4) takes place by at least one optical measurement through the packaging (50). [11] Method according to any one of the preceding claims, characterized by , that the foodstuff (50.4) is a beverage, in particular a carbonated beverage. [12] Device (10) for testing the shelf life of foodstuffs (50.4) in packagings (50) for carrying out a method according to one of the preceding claims, comprising: - a mechanical holder (12) for the packaging (50) - a measuring head (11) with a piercing device (11.1) and at least one measuring sensor (11.2) for direct measurement - a light source (16), in particular in the form of a laser, and an optical sensor (17) for indirect measurement and - one evaluation unit (14). [13] Device (10) according to claim 12, characterized by, that the mechanical receptacle (12) for the packaging (50) is designed simultaneously with a rotary and / or swiveling mechanism (13). [14] Device (10) according to one of claims 12 or 13, characterized by , that direct measurement with at least one sensor (11.2) in the packaging (50) is feasible. [15] Device (10) according to any one of claims 12 to 14, characterized by , that at least one of the following sensors (11.2) is present in the measuring head (11): Temperature sensor, pressure sensor, optical sensor, weight sensor, humidity sensor, piezo sensor, capacitive and / or inductive sensor. [16] Device (10) according to any one of claims 12 to 15, characterized by , that the emitted light (18) is measured by the optical sensor (17) is detectable. [17] Device (10) according to any one of claims 12 to 16, characterized by , that at least one temperature control unit for temperature control of the packaging (50) with the Food (50.4) is available. [18] Device according to any one of claims 12 to 17, characterized by that the packaging (50) is at least partially optically transparent or at least has an optically transparent measuring window. [19] Device according to any one of claims 12 to 18, characterized by that the packaging (50) receives and encloses the foodstuff (50.4) in a pressure-tight manner, wherein in particular the packaging (50) is designed as a bottle (50.2) or liquid container.

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