Chemistry and technology of soft drinks and fruit juices. (2016)

• Record Type: Book
• Further Information: Note: Edited by Philip Ashurst.
• Editors: Ashurst, P. R
• Contents: Contributors xv Preface xvi 1 Introduction 1; P.R. Ashurst 1.1 Overview 1 1.2 Soft drinks 1 1.2.1 Ready‐to‐drink products 2 1.2.2 Concentrated soft drinks 2 1.2.3 Legislation 3 1.2.4 Product types 4 1.2.5 Development trends 6 1.2.6 Nutrition 7 1.2.7 New product trends 8 1.3 Fruit juices 8 1.3.1 Processing technology 9 1.3.2 Adulteration 10 1.3.3 Other processes 12 1.3.4 Nutrition 12 1.4 Packaging 13 1.5 Summary 14 References and further reading 14 2 Trends in beverage markets 15; E.C. . Renfrew 2.1 Introduction 15 2.2 Definitions 15 2.3 Beverage consumption trends 16 2.3.1 Bottled water 17 2.3.2 Carbonated soft drinks 17 2.3.3 100% juices, nectars and fruit drinks 19 2.3.4 Energy drinks 19 2.3.5 Ready‐to‐drink (RTD) tea and ready‐to‐drink coffee 20 2.3.6 Coffee 20 2.3.7 Tea 21 2.3.8 Beer 21 2.3.9 Wine 22 2.3.10 Milk and flavoured milks 22 2.4 Consumption charts 23 2.5 Regions and markets 25 2.6 Market share charts 26 2.7 Main drivers in consumption 28 2.7.1 The search for ‘natural’ 28 2.7.2 Adult soft drinks 29 2.7.3 Protein drinks 29 2.8 Conclusion 29 3 Fruit and juice processing 31; B. . Taylor 3.1 Introduction 31 3.2 Fruit types 32 3.2.1 Botanical aspects and classification of fruit types 32 3.2.2 Harvesting considerations for berry, citrus, pome, stone and exotic fruits 35 3.3 Fruit types for processing 36 3.3.1 Pome fruits 36 3.3.2 Citrus fruits 38 3.4 General comments on fruit juice processing 39 3.4.1 Processing of ‘fleshy’ fruits 40 3.4.2 The use of enzymes in fruit juice processing 43 3.4.3 Extraction of citrus juices 46 3.5 Juice processing following extraction, . ‘cleaning’ and clarification 48 3.5.1 Juice concentration by evaporation 49 3.5.2 Freeze concentration 50 3.5.3 Hyper‐ and ultrafiltration 50 3.6 Volatile components 51 3.6.1 Spinning cone column 52 3.6.2 Composition of fruit juice volatiles 53 3.7 Legislative concerns 54 3.7.1 European fruit juice and nectars directive and associated regulations 54 3.7.2 AIJN Guidelines 56 3.7.3 Labelling regulations and authenticity 57 3.7.4 Juice in the diet – ‘five‐a‐day’ 58 3.8 Quality issues 58 3.8.1 Absolute requirements 58 3.9 In conclusion 62 References and further reading 64 4 Water and the soft drinks industry 65; T. . Griffiths 4.1 Usage of water in the industry 65 4.2 Sources of water 66 4.2.1 Water cycle 66 4.2.2 Surface water 67 4.2.3 Ground water 67 4.3 Quality standards relating to water 68 4.3.1 UK legislative standards 68 4.3.2 Internal and customer standards 68 4.4 Processing water 69 4.4.1 Required quality 69 4.4.2 Starting quality 72 4.4.3 Processing options 75 4.5 Analytical and microbiological testing of water 83 4.5.1 Chemical tests 83 4.5.2 Microbiological tests 84 4.6 Effluents 84 4.6.1 Potential contaminants of water waste 84 4.6.2 Use of ‘grey’ water 85 4.6.3 Clean‐up and reuse of effluents 85 Further reading 87 References 87 5 Other beverage ingredients 88; B. . Taylor 5.1 Introduction 88 5.2 Factors influencing development of the industry 88 5.3 The move towards standardisation 91 5.4 The constituents of a soft drink 94 5.5 Water 94 5.5.1 Requirements 94 5.5.2 Quality of fresh water 96 5.5.3 Water hardness 96 5.5.4 Water treatment 96 5.5.5 Water impurities and their effect 97 5.6 Acidulents 98 5.6.1 Citric acid 98 5.6.2 Tartaric acid 99 5.6.3 Phosphoric acid 100 5.6.4 Lactic acid 101 5.6.5 Acetic acid 101 5.6.6 Malic acid 101 5.6.7 Fumaric acid 101 5.6.8 Ascorbic acid 102 5.7 Flavourings 102 5.7.1 Flavourings and legislation 104 5.7.2 Flavourings in beverage application 106 5.7.3 Water‐miscible flavourings 106 5.7.4 Water‐dispersible flavourings 107 5.8 Colours 112 5.9 Preservatives 115 5.9.1 Microorganisms and beverages 116 5.9.2 Sulphur . dioxide 117 5.9.3 Benzoic acid and benzoates 119 5.9.4 Sorbic acid and sorbates 119 5.10 Other functional ingredients 120 5.10.1 Stabilisers 120 5.10.2 Saponins 120 5.10.3 Antioxidants 121 5.10.4 Calcium disodium EDTA 121 5.11 Food safety 122 5.12 Future trends 123 Further reading and references 125 6 Non ‐ carbonated beverages 126; P.R. . Ashurst 6.1 Introduction 126 6.2 Dilutable beverages 127 6.2.1 Overview 127 6.2.2 Nomenclature 127 6.2.3 Ingredients 128 6.2.4 Manufacturing operations 137 6.2.5 Filling and packaging 139 6.2.6 Product range 140 6.3 Ready‐to‐drink non‐carbonated products 140 6.3.1 Overview 140 6.3.2 Formulations 140 6.3.3 Special problems 140 6.3.4 Manufacturing and packing 141 6.3.5 Packaging types 142 6.4 Fruit juices and nectars 142 6.4.1 Processing 142 6.4.2 Packaging 144 Further reading 145 7 Carbonated beverages 146; D. . Steen 7.1 Introduction 146 7.2 Carbon dioxide 147 7.3 Carbon dioxide production 148 7.3.1 Fermentation 148 7.3.2 Direct combustion 148 7.3.3 Quality standards 149 7.3.4 Delivery to the customer 149 7.3.5 Precautions 150 7.4 Carbonation 152 7.4.1 Basic considerations 152 7.4.2 Carbonation measurement 154 7.5 Syrup preparation 156 7.6 De‐aeration 157 7.7 Carbonators 158 7.8 Filling principles 160 7.8.1 Gravity filler 161 7.8.2 Counter‐pressure filler 163 7.8.3 Other filler types 167 7.8.4 Clean‐in‐place systems 169 7.9 Process control 171 7.10 Future trends 172 Further reading 173 8 Processing and packaging 174; R.A.W. . Lea 8.1 Introduction 174 8.2 Juice extraction 174 8.3 Blending 175 8.3.1 Batch blending 176 8.3.2 Flip‐flop blending 176 8.3.3 Continuous blending 176 8.4 Processing 177 8.4.1 Flash pasteurisation 177 8.4.2 Hot filling 178 8.4.3 In‐pack pasteurisation 179 8.4.4 Aseptic filling 179 8.4.5 Chilled distribution 181 8.4.6 Summary 181 8.5 Control of process plant 181 8.6 Factory layout and operation 182 8.7 Hazard Analysis Critical Control Points 186 8.8 Good manufacturing practice 186 8.9 Cleaning in place 187 8.10 Packaging 188 8.11 Conclusion 191 9 Packaging materials 192; D. Rose <p&g.
• Edition: Third edition
• Publisher Details: Chichester, West Sussex : Wiley Blackwell
• Publication Date: 2016
• Extent: 1 online resource, illustrations (black and white, and colour)
• Subjects: 663.62; Soft drinks; Fruit juices
• Languages: English
• ISBNs: 9781118634974
• Related ISBNs: 9781444333817
• Notes: Note: Includes bibliographical references and index.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.