3. Shelf-life studies of a particular packaged food under controlled conditions have found that the rate of vitamin C degradation followed a straight line relationship over the temperature range of 20C to 100C, and that vitamin C content correlated well with product flavor. The Q 10 value was determined to be 2.0. It was determined, based on sensory evaluation, that a 25% drop in vitamin C content was the maximum possible allowable before off-flavors appeared, and that this occurred in 12 months at 20C. What is the shelf-life at 40C ? (20 pts)