Screen LibraryCarbonated soft drinks formulation and manufacture /
The market for carbonated beverages has grown dramatically over recent years in most countries, and this growth has required changes in the way factories are run. Like other food products, soft drinks are required to be produced under stringent hygiene conditions. Filling technology has progressed r...
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| Group Author: | ; |
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| Literature type: | Electronic eBook |
| Language: | English |
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| Online Access: |
http://onlinelibrary.wiley.com/book/10.1002/9780470996034 |
| Summary: |
The market for carbonated beverages has grown dramatically over recent years in most countries, and this growth has required changes in the way factories are run. Like other food products, soft drinks are required to be produced under stringent hygiene conditions. Filling technology has progressed rapidly to meet the needs of manufacturers and consumers alike. Packaging choices have changed and there have been improvements in closure design. This book provides an overview of carbonated soft drinks production in the early part of the twenty first century, presenting the latest information on carbonation and filling methods. There are also chapters on bottle design, can making, general packaging considerations, production and distribution. A final chapter deals with quality assurance, and environmental and legislative issues. Detailed references provide opportunity for further reading in more specialised areas. The book is aimed at graduates in food science, chemistry, microbiology and engineering who are considering a career in the soft drinks industry, as well as technical staff already employed within the industry and associated suppliers. |
| Carrier Form: | 1 online resource (xviii, 348 pages, [4] pages of plates) : illustrations (some color) |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: |
9780470996034 047099603X 9781405171700 1405171707 1280748575 9781280748578 |
| Index Number: | TP630 |
| CLC: | TS275 |
| Contents: | Cover -- Contents -- List of Contributors -- Preface -- 1 Introduction -- 146;1 Early history -- 146;2 The growth of carbonates 8211; production -- 146;3 Technological development -- 146;346;1 Carbon dioxide -- 146;346;2 Sweeteners -- 146;346;3 Flavours and colours -- 146;346;4 Packaging -- 146;4 Recent technological development -- 146;5 The growth of carbonates 8211; consumption -- 146;6 Changing public perception and future challenges -- Acknowledgements -- Bibliography -- 2 Water treatment -- 246;1 Introduction -- 246;2 Water quality -- 246;3 Town mains water -- 246;4 Boreholes -- 246;5 How to achieve the desired water quality -- 246;6 Sand filtration -- 246;7 Coagulation -- 246;8 Alkalinity reduction -- 246;9 Membrane filtration -- 246;10 Chlorination and carbon filtration -- 246;11 Iron removal -- 246;12 Nitrate removal -- 246;13 Polishing filters -- 246;14 Ultraviolet systems -- 246;15 Ozone technology -- 246;16 De45;aeration -- 246;17 Factory water distribution systems -- 246;18 Factory water systems -- References -- 3 Ingredients and formulation of carbonated soft drinks -- 346;1 Introduction -- 346;2 Factors influencing development of the industry -- 346;3 The move towards standardisation -- 346;4 The constituents of a soft drink -- 346;5 Water -- 346;546;1 Requirements -- 346;546;2 Quality of fresh water -- 346;546;3 Water hardness -- 346;546;4 Water treatment -- 346;546;5 Water impurities and their effect -- 346;6 Saccharides and high45;intensity sweeteners -- 346;646;1 Bulk sweeteners -- 346;646;2 Intense sweeteners -- 346;7 Carbon dioxide -- 346;8 Acidulants -- 346;846;1 Citric acid -- 346;846;2 Tartaric acid -- 346;846;3 Phosphoric acid -- 346;846;4 Lactic acid -- 346;846;5 Acetic acid -- 346;846;6 Malic acid -- 346;846;7 Fumaric acid -- 346;846;8 Ascorbic acid -- 346;9 Flavourings -- 346;946;1 Flavourings and legislation -- 346;946;2 Flavourings in application -- 346;946;3 Water45;miscible flavourings -- 346;946;4 Water45;dispersible flavourings -- 346;10 Colours -- 346;11 Preservatives -- 346;1146;1 Micro45;organisms and beverages -- 346;1146;2 Sulphur dioxide -- 346;1146;3 Benzoic acid and benzoates -- 346;1146;4 Sorbic acid and sorbates -- 346;12 More functional ingredients -- 346;1246;1 Stabilisers -- 346;1246;2 Saponins -- 346;1246;3 Antioxidants -- 346;1246;4 Calcium disodium EDTA -- 346;13 Retrospective investigation of a soft drink -- 346;14 Food safety -- 346;15 Future trends -- Bibliography -- 4 Syrup preparation and syrup room operations -- 446;1 Introduction -- 446;2 Syrup composition -- 446;3 Syrup rooms and proportioning systems -- 446;4 The modern syrup room -- 446;5 Instrumentation -- 446;6 Sugar -- 446;646;1 Sugar dissolving -- 446;646;2 Liquid sugar storage -- 446;7 Pre45;mixes -- 446;8 Pasteurisation -- 446;846;1 Tunnel pasteurisation -- 446;846;2 Flash pasteurisation -- 446;9 Clean45;in45;place systems -- 446;10 Process plant hygiene requirements -- 446;11 Syrup room building design -- 446;12 Future developments -- 5 Carbon dioxide44; carbonation an. |