Trova questo libro nella versione stampata. The economic development of any country primarily depends upon the establishment of industries. MSME sector comprises 95 per cent of the total industrial units in the country. Many abandon their dream to build, create, and innovate in the face of this difficult struggle without realising that a good business idea will eventually pool in the bounty-full once it has secured a place in the market. Your idea will bring you your company, your company will bring you the people, and the people will bring you the market. A good idea has no monetary value, just a whole lot of bursting potential.
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- Bottled water
- Coke Brands Bubble Up in Sparkling Water Category - News & Articles
- Chemical Composition of Beverages and Drinks
- Soft drink machine
- Impact of soft drinks to health and economy: a critical review
- Biofilms in Beverage Industry
- Soft Drink
- Equipment for Manufacturing Soft Drinks
- Carbonated water
Bottled waterVIDEO ON THE TOPIC: How to Start a Drink Company - Beverage Boot Camp Episode 1
To browse Academia. Skip to main content. You're using an out-of-date version of Internet Explorer. Log In Sign Up. Soft drink and fruit juice problems solved. Abdul Rahim. Soft drink and fruit juice problems solved Philip R. This book contains information obtained from authentic and highly regarded sources.
Reprinted material is quoted with permission, and sources are indicated. Reasonable efforts have been made to publish reliable data and information, but the authors and the publishers cannot assume responsibility for the validity of all materials. Neither the authors nor the publishers, nor anyone else associated with this publication, shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be caused by this book.
Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming and recording, or by any information storage or retrieval system, without permission in writing from Woodhead Publishing Limited. The consent of Woodhead Publishing Limited does not extend to copying for general distribution, for promotion, for creating new works, or for resale. Specific permission must be obtained in writing from Woodhead Publishing Limited for such copying.
Trademark notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation, without intent to infringe. Furthermore, the publishers ensure that the text paper and cover board used have met acceptable environmental accreditation standards. This book, Soft drink and fruit juice problems solved, is an intensely practical work that is intended to appear on the shelf of every beverage technologist, whether they work in a large multinational company or in a small- or medium-sized business that is producing for a niche market.
The authors both have wide experience of the beverage industry and, at the outset, they attempted to cover a wide range of areas of the industry business and to come up with what they believed were the principal problems associated with those areas. The object of this work is to pass on that collected experience. The book has been assembled in a chapter style that covers a wide spectrum.
Starting with product development, the book then moves on to potential problems with beverage ingredients and then to consider manufacturing problems and quality issues; it is arguably in this area where many questions and difficulties arise. A chapter on bottled waters then follows. Although not soft drinks, they are an important and rapidly developing related market sector with many common concerns.
A chapter on packaging follows. This is an essential part of our industry as liquid products must of necessity be contained in a bottle, can or other form of package and the chapter attempts to cover this wide topic with its implications for product shelf-life and consumer interaction.
Later chapters cover storage and distribution, the management of consumer complaints, environmental issues and finally regulatory and statutory matters. Dealing with legislative matters in a book is always fraught with difficulty because the information is invariably out of date by the time the book is published and is, in any event, likely to cover only a limited jurisdiction.
We do, however, acknowledge that there will be other countries for which the regulatory information in this book is not relevant. In whichever country the reader is based, any problem that is related to a legislative matter should, therefore, always be checked with an appropriately qualified person who can give timely and accurate advice.
The authors acknowledge that there are questions and problems of a similar nature that appear in different chapters of the book. We have decided that it may be more helpful to readers to leave this degree of duplication than to always cross refer to a single, and perhaps more comprehensive, answer elsewhere.
This should hopefully enable a problem to be considered in the specific context in which it arose. It will be obvious that it has not been possible to cover every conceivable problem or question that might arise in this industry but the authors hope that they have covered a sufficiently wide range of topics to make the work a valuable companion to technical staff, marketing specialists, students and those who perhaps just have a curious enquiring mind relating to soft drinks, fruit juice and bottled water industries throughout the world.
How much technical and marketing information should be provided? What is an isotonic drink? Is contract packing a viable option? It is then noticed that a preservative or other ingredient has not been added. Can the missing ingredient simply be added to the bulk product? If so, how should this be done? What factors should I consider? If so, can I recover all or part of them? It reviews such issues as the marketing brief, cost constraints, manufacturing and packaging issues, shelf-life prediction and ways of assessing consumer reactions to new products.
Key words: soft drinks, fruit juices, product development, marketing brief, shelf-life prediction, consumer reactions. Concept generation can be carried out by either marketing or technical depart- ments, but a combination of both is usually most successful.
Identification of a market need or trend will lead to product ideas. There are specialist agencies and consultants that use techniques to engender new ideas and radical product concepts which can then be honed into commercially viable and practical developments. Developments can be modifications or extensions of existing product ranges, e. The great majority of developments fall into the first category, totally new concepts being relatively rare.
Whilst a broad brief allows scope for the product developer's creativity, a tight initial brief leads to more focused and rapid development. It is preferable to direct the creative input into the development of a comprehensive brief. Identifying the target market is a crucial factor.
Is the product for refreshment only or does it have additional selling points, e. Can production be contracted out to another manufacturer easily? Technical input is vital, if only to identify all the issues which need to be overcome during development.
It must be established that all aspects of the proposed product and its manufacture are technically viable and identify the issues that need to be resolved. Technical issues need not necessarily limit creativity or product novelty but they must be factored into the development programme. The whole supply chain from raw material supplies and handling to product distribution and storage should be considered see Section 1.
It must be remembered that any such timetable is only an educated guess as it is impossible to know in advance how long a problem will take to solve. If a fruit material is required in significant quantity, when is it in season?
If a non-standard fruit material is needed in large quantities, it may not be possible to obtain a sufficient quantity outside the season. This will be especially true if the material has a tight specification for colour, purity, etc.
What shelf-life is needed and will the product and packaging survive likely storage and distribution conditions? The physical and microbiological stability of the product must be assured under all likely circumstances. How much stability and shelf-life testing will be required? Will any new or modified production plant be required? Can a suitable contract packer be located? How much consumer research and market testing will be required?
How much is the consumer willing to pay? The timescale is dependent upon the nature of the development to be undertaken. The unknowns should be identified and estimates made of how long the evaluation of each will take.
Those are issues which you are unaware that you do not know. It is essential to draft an activity timing plan and indicate key decision points and dates.
Regular reviews will identify whether the development is falling behind schedule and the plan can be modified as necessary. Some developmental stages can be run concurrently but some must of necessity be consecutive. Where possible, be certain to include all options in the evaluation. It is most undesirable to discover after several months of development that for some reason the test product is not satisfactory and further options need to be evaluated.
It is also impossible to take into account all possible variables which can arise in the production process and in the sourcing of raw materials.
It is always preferable to build up production slowly and monitor performance under real conditions rather than launch into full-scale operations without adequate testing. Unfortunately there is always commercial pressure for a development to be carried out in the minimum possible time. Frequently a product must be launched for a predetermined deadline; for example, many products are launched in early spring in order to be established in the market for the peak sales period.
These require more robust hygiene conditions and much more severe pasteurisation conditions, e. Low-acid vegetable juices, for example carrot juice, are susceptible to dangerous pathogens such as Clostridium botulinum and must be handled as high-risk foods.
Standard high-acid soft drinks are subject to spoilage by yeasts, moulds and bacteria. Moulds are inhibited by high carbon dioxide CO2 levels and are not a problem in carbonated drinks.
The drink and its processing should be subjected to challenge testing by a range of organisms likely to occur in the raw materials and processing plant at and above the levels they are likely to occur. Samples should be inoculated with actively growing organisms in order to replicate real situations. Dormant organisms may not provide a true picture of the risk. The inoculated samples are then processed and stored at ambient and elevated temperatures and their microbiological status evaluated periodically.
If the drinks are designed to be distributed and sold via the cold chain then they would be tested under those conditions and at ambient temperature to replicate correct storage and abuse conditions.
Extensive microbiological testing would only be undertaken for new products or ones where any proposed modification is likely to impact upon the microbiological risk. For susceptible products it is essential to ensure that the hygienic performance of the production line is capable of maintaining the desired standards.
It is most likely to be found in tropical juices. It will survive normal juice pasteurisation conditions and cause an unpleasant flavour in the resulting fruit juice. It is inhibited by CO2 but has been a major source of problems in sorbate- preserved still drinks. Some other strains of Penicillium moulds are also a problem.
The soft drinks industry in general is marketing led and, whilst it is important that the technical and marketing functions work closely together, it is usual for marketing to take the lead.
Any new product must appeal to the consumer. Some developments are carried out for technical reasons, for example to improve product stability, to improve production efficiencies, to reduce costs or to introduce natural flavourings or colourings in order to make a claim.
These would, of course, be technically led.
Ask us. We know. We have the expertise. We have the facilities. And we get excited about experimenting. How else could we have delivered a few industry firsts?
Coke Brands Bubble Up in Sparkling Water Category - News & Articles
Trova questo libro nella versione stampata. Account Options Accedi. Numerical list of manufactured and mineral products. United States. Bureau of the Census. Pagine selezionate Pagina del titolo.
Chemical Composition of Beverages and Drinks
The inventory list for a coffee places includes more than food and drink items. To function as a soft drink maker, you'll need to ensure you have the correct equipment. Soft drink manufacturing is a detailed process that involves infusing water with a number of ingredients such as sugar, essences and even carbon dioxide to carbonate the drinks. The manufacturing process also requires the final product to be filled into the correct packaging, which could be a packet or bottle.SEE VIDEO BY TOPIC: Carbonated Soft Drink Plant - Soda Soft Drink Plant - Beverages Manufacturing Machinery
Carbonated water also known as soda water , sparkling water or, especially in the U. Carbonation causes small bubbles to form, giving the water an effervescent quality. Common forms include sparkling natural mineral water , club soda , and commercially produced sparkling water. Club soda, sparkling mineral water, seltzer and many other sparkling waters contain added or dissolved minerals such as potassium bicarbonate , sodium bicarbonate , sodium citrate , or potassium sulfate. These occur naturally in some mineral waters but are also commonly added artificially to manufactured waters to mimic a natural flavor profile. Various carbonated waters are sold in bottles and cans, with some also produced on demand by commercial carbonation systems in bars and restaurants, or made at home using a carbon dioxide cartridge. It is thought the first person to aerate water with carbon dioxide was William Brownrigg in , although he never published a paper. However, it wasn't until that carbonated water began being produced on a large scale with the establishment of companies specialized in producing artificial mineral water. While Priestley is regarded as "the father of the soft drink ", he did not benefit financially from his invention.
Soft drink machine
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The beverage industry consists of two major categories and eight sub-groups. The non-alcoholic category is comprised of soft drink syrup manufacture; soft drink and water bottling and canning; fruit juices bottling, canning and boxing; the coffee industry and the tea industry. Alcoholic beverage categories include distilled spirits, wine and brewing. Although many of these beverages, including beer, wine and tea, have been around for thousands of years, the industry has developed only over the past few centuries. The beverage products industry, viewed as an aggregate group, is highly fragmented. This is evident by the number of manufacturers, methods of packaging, production processes and final products. The soft drink industry is the exception to the rule, as it is quite concentrated. Although the beverage industry is fragmented, ongoing consolidation since the s is changing that.
Impact of soft drinks to health and economy: a critical review
Over the years, numerous studies have been conducted into the possible links between biofilms in beverage industry and health safety. Consumers trust that the soft drinks they buy are safe and their quality is guaranteed. This chapter provides an overview of available scientific knowledge and cites numerous studies on various aspects of biofilms in drinking water technology and soft drinks industry and their implications for health safety. Particular attention is given to Proteobacteria, including two different genera: Aeromonas, which represents Gammaproteobacteria, and Asaia, a member of Alphaproteobacteria. Microbial Biofilms - Importance and Applications. In water systems, both natural and industrial dominate Proteobacteria. This is the main group phylum of Gram-negative bacteria, taxonomically very diverse, consisting of more than genera. Its membership includes both pathogenic bacteria of the genera Escherichia , Salmonella , Vibrio , Helicobacter , and many other types of free-living or symbiotic, motile or nonmotile, chemoautotrophic or heterotrophic bacteria from outstanding aerobes to obligatory anaerobes. Although bacteria are physiologically and morphologically diverse, they constitute a coherent set of six main classes: Alphaproteobacteria , Betaproteobacteria , Gammaproteobacteria , Deltaproteobacteria , Epsilonproteobacteria , and Zetaproteobacteria.
European Archives of Paediatric Dentistry. To provide information regarding the different types of soft drinks and critically reviewing their risk on the dental and general health of children and adolescents, as well as the cost associated with such drinks. The literature was reviewed using electronic databases, Medline, Embase, Cochrane library, and was complemented by cross-referencing using published references list from reviewed articles. Search words; soft drinks, juices, carbonated drinks, sports and energy drinks, soft drink and dental diseases, soft drink and health, cost of soft drinks, soft drink advertising, sugar tax on soft drinks were used for this review. In total, papers were reviewed by both authors; of these, 62 papers were found to have relevant information. The consumption of soft drinks was found to have increased dramatically over the past several decades.
Biofilms in Beverage Industry
Soft drink machine. Several of the entries below also have expanded information available, use the hyperlinks. Vending machines can be categorized into several types but drink vending machines are the most popular among them.
This category includes establishments primarily engaged in manufacturing soft drinks and carbonated waters. Establishments primarily engaged in manufacturing fruit and vegetable juices are classified in various canned, frozen, and preserved food classifications. Soft drinks have become intrinsically tied to the "American way of life," and the leading soft drink, Coca-Cola, is a virtual icon of American culture. Close to soft drinks manufacturers and bottling companies operate in the United States.
Equipment for Manufacturing Soft Drinks
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Soft drinks are enormously popular beverages consisting primarily of carbonated water, sugar, and flavorings. Nearly nations enjoy the sweet, sparkling soda with an annual consumption of more than 34 billion gallons. In the early s per capita consumption of soft drinks in the U.