Chemistry and technology of soft drinks and fruit juices:
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Oxford
Blackwell
2005
|
| Ausgabe: | 2. ed. |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XVIII, 374 S. Ill., graph. Darst. |
| ISBN: | 1405122862 |
Internformat
MARC
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Datensatz im Suchindex
| _version_ | 1804140511996411904 |
|---|---|
| adam_text | Titel: Chemistry and technology of soft drinks and fruit juices
Autor: Ashurst, Philip R.
Jahr: 2005
Contents
List of Contributors xv
Preface xvii
1 Introduction 1
P.R. ASHURST
1.1 Overview I
1.2 Soft drinks 1
1.2.1 Ready-to-drink products 2
1.2.2 Concentrated soft drinks 2
1.2.3 Legislation 2
1.2.4 Product types 3
1.2.4.1 Ready-to-drink products 3
1.2.4.2 Dilutables 5
1.2.5 Development trends 5
1.2.6 Nutrition 6
1.2.7 New product trends 7
1.3 Fruit juices 8
1.3.1 Processing technology 8
1.3.2 Adulteration 10
1.3.3 Other processes 11
1.3.4 Nutrition 12
1.4 Packaging 13
1.5 Summary 13
References and further reading 13
2 Trends in beverage markets IS
G. ROETHENBAUGH
2.1 Introduction 15
2.2 Beverage consumption trends 16
2.3 Regions and markets 21
2.4 Soft drinks dynamics 25
2.5 Soft drinks industry issues 29
2.5.1 Obesity 29
2.5.2 Wellness and functionality 30
2.6 Beverage trends - outlook and conclusion 32
References and further reading 34
vi CONTENTS
3 Fruit and juice processing 35
BARRY TAYLOR
3.1 Introduction 35
3.2 Fruit types 36
3.2.1 Botanical aspects, classification of fruit types 36
3.2.1.1 The basics of plant reproduction and fruit formation 38
3.2.1.2 Respiration climacteric 39
3.2.2 Harvesting considerations for berry, citrus, pome,
stone and exotic fruits 39
3.3 Fruit types for processing 41
3.3.1 Pome fruits 41
3.3.2 Citrus fruits 41
3.3.2.1 Orange 42
3.3.2.2 Lemon (C. Union) 42
3.3.2.3 Grapefruit (C. paradisi) 43
3.3.2.4 Lime (C. aurantifolia) 43
3.4 General comments on fruit juice processing 43
3.4.1 Processing of fleshy fruits 44
3.4.1.1 Pack press 44
3.4.1.2 The horizontal rotary press 44
3.4.1.3 The use of centrifuges in processing 45
3.4.2 The use of enzymes in fruit juice processing 47
3.4.3 Extraction of citrus juices 50
3.4.3.1 The Fruit Machinery Corporation extractor 50
3.5 Juice processing following extraction, cleaning and clarification 51
3.5.1 Juice concentration, by evaporation 52
3.5.2 Freeze-concentration 54
3.5.3 Hyper- and ultrafiltration 54
3.6 Volatile components 55
3.6.1 Spinning cone column 56
3.6.2 Fruit juice volatiles composition 57
3.7 Legislative concerns 58
3.7.1 European fruit juice and nectars directive 58
3.7.2 AJJN guidelines 59
3.7.3 Labelling regulations and authenticity 59
3.8 Quality issues 60
3.8.1 Absolute requirements 61
3.8.1.1 Soluble solids 61
3.8.1.2 Titratable acidity 61
3.8.1.3 Other quality considerations 64
3.9 Conclusions 66
References and further reading 66
4 Carbohydrate and intense sweeteners 68
K. O DONNELL
4.1 Oven iew 68
4.2 Carbohydrate sweeteners 68
CONTENTS vii
69
69
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71
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5 Other beverage ingredients 90
BARRY TAYLOR
90
90
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102
4.2.1 Sucrose
4.2.1.1 Manufacture
4.2.2 Glucose syrups/high-fructose glucose syrups
4.2.3 Fructose (levulose)
4.3 Overview - intense sweeteners
4.3.1 Sweetener approval
4.3.2 Labelling
4.3.3 Main intense sweeteners in use in soft drinks
4.3.3.1 Acesulfame K
4.3.3.2 Aspartame
4.3.3.3 Alitame
4.3.3.4 Cyclamate
4.3.3.5 Neohesperidin Dihydrochalcone
4.3.3.6 Sucralose
4.3.3.7 Neotame
4.3.3.8 Saccharin
4.3.3.9 Stevioside
4.4 New sweeteners/bulking agents used in soft drinks
4.4.1 Inulin
4.4.2 Fructo-oligosaccharides/oligofructose
4.4.3 Polydextrose
4.4.4 Trehalose
4.4.5 Tagatose
4.5 The future
References
5.1 Introduction
5.2 Factors influencing the development of the industry
5.3 The move towards standardisation
5.4 The constituents of a soft drink
5.5 Water
5.5.1 Requirements
5.5.2 Quality of fresh water
5.5.3 Water hardness
5.5.4 Water treatment
5.5.5 Water impurities and their effect
5.5.5.1 Suspended particles
5.5.5.2 Organic matter
5.5.5.3 High alkalinity
5.5.5.4 Nitrates
5.6 Acidulants
5.6.1 Citric acid
5.6.2 Tartaric acid
5.6.3 Phosphoric acid
5.6.4 Lactic acid
5.6.5 Acetic acid
viii CONTENTS
5.6.6 Malic acid 102
5.6.7 Fumaric acid 103
5.6.8 Ascorbic acid 103
5.7 Flavourings 104
5.7.1 Flavourings and legislation 105
5.7.2 Flavourings in application 106
5.7.3 Water-miscible flavourings 107
5.7.3.1 Flavouring mixtures 107
5.7.3.2 Flavouring essence 108
5.7.4 Water-dispersible flavourings 108
5.7.4.1 Oil phase 110
5.7.4.2 Water phase 111
5.7.4.3 Brominated vegetable oil emulsions 112
5.8 Colours 113
5.9 Preservatives 116
5.9.1 Micro-organisms and beverages 117
5.9.2 Sulphur dioxide 118
5.9.3 Benzoic acid and benzoates 120
5.9.4 Sorbic acid and sorbates 120
5.10 Other functional ingredients 121
5.10.1 Stabilisers 121
5.10.2 Saponins 121
5.10.3 Antioxidants 122
5.10.4 Calcium disodium EDTA 123
5.11 Investigation of a finished soft drink 123
5.12 Food safety 126
5.13 Future trends 127
Further reading 128
6 Non-carbonated beverages 129
P.R. ASHURST
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142
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143
6.3 Ready-to-drink non-carbonated products 143
6.3.1 Overview 143
6.3.2 Formulations 143
6.1 Introduction
6.2 Dilutable beverages
6.2.1 Overview
6.2.2 Nomenclature
6.2.3 Ingredients
6.2.3.1 Fruit components
6.2.3.2 Carbohydrates
6.2.3.3 Intense sweeteners
6.2.3.4 Other ingredients
6.2.4 Manufacturing operations
6.2.4.1 Ingredients
6.2.4.2 Mixing
6.2.4.3 Pasteurisation
6.2.4.4 Homogenisation
6.2.5 Filling and packaging
6.2.6 Product range
6.4.1 Processing
6.4.1.1 Flash pasteurisation
6.4.1.2 In-pack pasteurisation
6.4.1.3 Hot filling
6.4.1.4 High-pressure pasteurisation
6.4.2 Packaging
6.4.2.1 Boxes
6.4.2.2 Bottles
6.4.2.3 Cans
6.4.2.4 Bulk packs
Further reading
CONTENTS ix
6.3.3 Special problems 144
6.3.4 Manufacturing and packing 144
6.3.5 Packaging types 144
6.4 Fruit juices and nectars 145
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7 Carbonated beverages 150
D. STEEN
7.1 Introduction 150
7.2 Carbon dioxide 150
7.3 Carbon dioxide production 152
7.3.1 Fermentation 152
7.3.2 Direct combustion 152
7.3.3 Quality standards 153
7.3.4. Delivery to the customer 154
7.3.5. Precautions 155
7.4 Carbonation 155
7.4.1 Basic considerations 155
7.4.2 Carbonation measurement 159
7.5 Syrup preparation 161
7.6 De-aeration 163
7.7 Carbonators 164
7.8 Filling principles 165
7.8.1 Gravity filler 167
7.8.2 Counter-pressure filler 168
7.8.3 Other filler types 174
7.8.4 Clean-in-place systems 177
7.9 Process control 178
7.10 Future trends 180
Further reading 181
8 Processing and packaging 182
R.A.W. LEA
8.1 Introduction 182
8.2 Juice extraction 182
8.3 Blending 182
8.3.1 Batch blending 183
X CONTENTS
8.3.2 Hip-flop blending 184
8.3.3 Continuous blending 184
8.4 Processing 184
8.4.1 Rash pasteurisation 185
8.4.2 Hot filling 186
8.4.3 In-pack pasteurisation 187
8.4.4 Aseptic filling 187
8.4.5 Chilled distribution 189
8.4.6 Summary 189
8.5 Control of process plant 189
8.6 Factory layout and operation 190
8.7 Hazard Analysis Critical Control Points 194
8.8 Good manufacturing practice 194
8.9 Cleaning in place 195
8.10 Packaging 196
8.11 Conclusion 198
9 Packaging materials 200
G.A. GILES
9.1 Introduction 200
9.2 Commercial and technical considerations 200
9.2.1 General considerations 200
9.2.2 Packaging materials 202
9.3 Processing 203
9.3.1 Cold-filling 204
9.3.2 In-pack pasteurising 204
9.3.3 Hot-filling 205
9.3.4 Aseptic filling 205
9.4 Bottles 208
9.4.1 Glass 208
9.4.2 Polyethylene terephthalate 210
9.4.3 Polyvinyl chloride 212
9.4.4 High-density polyethylene 212
9.4.5 Polypropylene 213
9.4.6 Plastics permeability data 213
9.5 Closures 213
9.5.1 Metal roll-on or roll-on pilfer-proof closures 213
9.5.2 Vacuum seal closures 215
9.5.3 Plastic closures 217
9.6 Cans 218
9.6.1 Liquid nitrogen injection 222
9.6.2 Plastic cans 222
9.7 Cartons 223
9.8 Flexible pouches 229
9.9 Secondary packaging 230
9.10 Pack decoration 231
9.11 Environmental considerations 232
9.12 Conclusions 234
Acknowledgements 235
Further reading 235
CONTENTS xi
10 Analysis of soft drinks and fruit juices 236
D.A. HAMMOND
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238
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253
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256
257
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258
259
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263
266
267
268
269
269
270
272
273
References 274
11 Microbiology of soft drinks and fruit juices 279
P. WAREING and R.R. DAVENPORT
10.1 Introduction
10.2 Sensory evaluation
10.3 Water
10.4 Sweeteners
10.4.1 Analysis of natural sweeteners
10.4.2 Analysis of high-intensity sweeteners
10.5 Preservatives
10.5.1 Benzoic and sorbic acids and para-hydroxybenzoates
10.5.2 Sulphur dioxide
10.6 Acidulants
10.7 Carbonation
10.8 Miscellaneous additives
10.8.1 Caffeine
10.8.2 Quinine
10.8.3 Taurine
10.8.4 Fibre analysis
10.8.5 Herbal drinks
10.8.6 Osmolality
10.9 Analysis i of colours used in soft drinks
10.9.1 Assessment of colour
10.9.2 Synthetic colours
10.9.3 Natural pigments
10.9.3.1 Anthocyanin pigments
10.9.3.2 Carotenoid-type materials
10.10 Vitamin analysis in soft drinks systems
10.10.1 Fat-soluble vitamins
10.10.2 Vitamin B class
10.10.3 Vitamin C
10.11 Methods used to detect juice adulteration
10.12 Methods used to assess the juice or fruit content of a soft drink
10.13 Conclusions
11.1 Introduction 279
11.2 Composition of soft drinks and fruit juices in relation to spoilage 279
11.3 Background microbiology - spoilage 281
11.3.1 Sources 281
11.3.2 Yeasts 281
11.3.3 Bacteria 283
11.3.4 Moulds 284
11.3.4.1 Mycotoxins 285
11.4 Microbiological safety problems 286
11.4.1 Escherichia coli 286
11.4.2 Salmonella 286
Xii CONTENTS
11.5 Control Measures 286
11.6 Forensic grouping and applications 287
11.6.1 Forensic grouping 287
11.6.2 Group formats 287
11.7 Suggested test programme 288
11.7.1 Packaged products 288
11.7.1.1 Spoilage symptoms: dominant feature fermentation 288
11.7.1.2 No obvious symptoms 289
11.7.2 Key raw materials 290
11.7.3 Environmental samples 291
11.8 Conclusions 292
Appendix 11.1 Conclusions from environmental audit inspections 293
Appendix 11.2 Examples of environmental microbial indicators 293
Appendix 11.3 Simple recognition and identification of
Group 1-4 micro-organisms 294
Appendix 11.4 Media for cultivation of industrial micro-organisms 296
References 297
Further reading 299
12 Functional drinks containing herbal extracts 300
J. WHITEHEAD
12.1 Introduction 300
300
301
302
12.2 Overview of the extraction process 302
303
303
303
303
304
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309
310
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312
312
313
12.3 Extract characteristics and their problems 313
12.3.1 Specifications 313
12.3.2 Stability 314
Introduction
12.1.1 History
12.1.2 Market ( ievelopment over the past 15 years
12.1.3 The role of herbal extracts in beverages
Overview of the extraction process
12.2.1 Extraction heritage
12.2.1.1 Infusion
12.2.1.2 Decoction
12.2.1.3 Tincture
12.2.1.4 Liquid or fluid extract
12.2.1.5 Soft extract
12.2.1.6 Powdered extract
12.2.1.7 Percolation
12.2.1.8 Modern extracts
12.2.2 The extraction operation
12.2.2.1 Raw materials
12.2.3 Extraction
12.2.3.1 Particle size
12.2.3.2 Time
12.2.3.3 Temperature
12.2.3.4 Solvent
12.2.3.5 pH
12.2.3.6 Summary
12.2.4 Organic extracts
12.2.5 Extract costs
CONTENTS xiii
12.3.3 Hazing 314
12.3.4 Availability 315
12.4 Extracts and their applications 315
12.4.1 Infusions 315
12.4.2 Soft Extracts 316
12.4.3 Dry Extracts 316
12.4.4 Incorporation of extracts in beverages 316
12.4.4.1 Fruit-juice-based and fruit-flavoured drinks 316
12.4.4.2 Mineral-water-based drinks 317
12.4.4.3 Energy drinks 317
12.4.4.4 Regulatory issues 318
12.5 Some commonly used herbs 319
References and further reading 335
13 Special topics 336
Q. PALMER
13.1 Complaints and enquiries 336
13.1.1 Complaints 336
13.1.2 Enquiries 338
13.2 Nutrition 339
13.2.1 Nutritional components 340
13.2.1.1 Water 340
13.2.1.2 Carbohydrates 340
13.2.1.3 Protein 341
13.2.1.4 Fat 341
13.2.1.5 Fibre 342
13.2.1.6 Vitamins 342
13.2.1.7 Minerals 342
13.2.1.8 Energy 342
13.2.1.9 Low-calorie drinks 343
13.2.2 Calculation and declaration of nutrition information 343
13.3 Soft drinks and dental damage 346
13.3.1 Causes of dental damage 346
13.3.2 Can soft drinks cause dental damage? 347
13.3.3 Fluorides 348
13.3.4 Making soft drinks more tooth friendly 348
13.4 Ingredient specifications 350
13.4.1 Why have specifications ? 350
13.4.2 What a specification should include 350
13.4.3 Preparation of a specification 351
13.4.4 Supplier performance 352
13.5 Sports drinks 352
13.5.1 Definition and purpose 352
13.5.2 Physiological needs 353
13.5.2.1 Energy 353
13.5.2.2 Water 353
13.5.2.3 Electrolytes 354
13.5.2.4 Vitamins 354
13.5.3 The absorption of drinks 354
xiv CONTENTS
13.5.3.1 Gastric emptying 355
13.5.3.2 Absorption from the intestine 355
13.5.3.3 Consumption pattern 355
13.5.4 Formulation 356
13.5.4.1 Preliminary stage 356
13.5.4.2 Palatability 357
13.5.4.3 Prototype development 358
13.5.4.4 Final formulation 358
13.5.4.5 Powdered sports drinks 358
13.6 Niche drinks 359
13.6.1 Alcoholic type drinks 359
13.6.2 Energy drinks 360
13.6.3 Functional drinks or nutraceuticals 360
13.6.4 Powder drinks 361
13.6.4.1 Manufacture 361
13.7 Dispensed soft drinks and juices 361
13.7.1 Introduction 361
13.7.2 Pre-mix and post-mix compared 362
13.7.3 Equipment 362
13.7.4 Outlets 364
13.7.5 Hygiene 365
13.7.6 Post-mix syrup formulation 365
13.7.7 Post-mix syrup packaging 366
13.7.7.1 Post-mix syrup production 366
13.7.7.2 Product quality at the outlet 367
13.7.7.3 Uncarbonated systems 367
References 367
Index 369
|
| any_adam_object | 1 |
| author2 | Ashurst, P. R. |
| author2_role | edt |
| author2_variant | p r a pr pra |
| author_facet | Ashurst, P. R. |
| building | Verbundindex |
| bvnumber | BV024512169 |
| classification_rvk | VN 8150 |
| ctrlnum | (OCoLC)254274579 (DE-599)BVBBV024512169 |
| dewey-full | 663.62 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 663 - Beverage technology |
| dewey-raw | 663.62 |
| dewey-search | 663.62 |
| dewey-sort | 3663.62 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| edition | 2. ed. |
| format | Book |
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| id | DE-604.BV024512169 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T22:01:09Z |
| institution | BVB |
| isbn | 1405122862 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-018486382 |
| oclc_num | 254274579 |
| open_access_boolean | |
| owner | DE-83 |
| owner_facet | DE-83 |
| physical | XVIII, 374 S. Ill., graph. Darst. |
| publishDate | 2005 |
| publishDateSearch | 2005 |
| publishDateSort | 2005 |
| publisher | Blackwell |
| record_format | marc |
| spelling | Chemistry and technology of soft drinks and fruit juices ed. by Philip Ashurst 2. ed. Oxford Blackwell 2005 XVIII, 374 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Inhaltsstoff (DE-588)4161734-4 gnd rswk-swf Zusatzstoff (DE-588)4117735-6 gnd rswk-swf Fruchtsaft (DE-588)4125086-2 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Verpackung (DE-588)4063118-7 gnd rswk-swf Alkoholfreies Getränk (DE-588)4001216-5 gnd rswk-swf Getränkeherstellung (DE-588)4236073-0 gnd rswk-swf Erfrischungsgetränk (DE-588)4113460-6 gnd rswk-swf Mikrobiologie (DE-588)4316357-9 gnd rswk-swf Ernährungsphysiologie (DE-588)4152823-2 gnd rswk-swf Alkoholfreies Getränk (DE-588)4001216-5 s Zusatzstoff (DE-588)4117735-6 s Ernährungsphysiologie (DE-588)4152823-2 s 1\p DE-604 Erfrischungsgetränk (DE-588)4113460-6 s Mikrobiologie (DE-588)4316357-9 s 2\p DE-604 Inhaltsstoff (DE-588)4161734-4 s 3\p DE-604 Verpackung (DE-588)4063118-7 s 4\p DE-604 Fruchtsaft (DE-588)4125086-2 s 5\p DE-604 Lebensmitteltechnologie (DE-588)4034901-9 s 6\p DE-604 7\p DE-604 Getränkeherstellung (DE-588)4236073-0 s 8\p DE-604 9\p DE-604 10\p DE-604 Ashurst, P. R. edt HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=018486382&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 3\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 4\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 5\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 6\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 7\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 8\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 9\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 10\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Chemistry and technology of soft drinks and fruit juices Inhaltsstoff (DE-588)4161734-4 gnd Zusatzstoff (DE-588)4117735-6 gnd Fruchtsaft (DE-588)4125086-2 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd Verpackung (DE-588)4063118-7 gnd Alkoholfreies Getränk (DE-588)4001216-5 gnd Getränkeherstellung (DE-588)4236073-0 gnd Erfrischungsgetränk (DE-588)4113460-6 gnd Mikrobiologie (DE-588)4316357-9 gnd Ernährungsphysiologie (DE-588)4152823-2 gnd |
| subject_GND | (DE-588)4161734-4 (DE-588)4117735-6 (DE-588)4125086-2 (DE-588)4034901-9 (DE-588)4063118-7 (DE-588)4001216-5 (DE-588)4236073-0 (DE-588)4113460-6 (DE-588)4316357-9 (DE-588)4152823-2 |
| title | Chemistry and technology of soft drinks and fruit juices |
| title_auth | Chemistry and technology of soft drinks and fruit juices |
| title_exact_search | Chemistry and technology of soft drinks and fruit juices |
| title_full | Chemistry and technology of soft drinks and fruit juices ed. by Philip Ashurst |
| title_fullStr | Chemistry and technology of soft drinks and fruit juices ed. by Philip Ashurst |
| title_full_unstemmed | Chemistry and technology of soft drinks and fruit juices ed. by Philip Ashurst |
| title_short | Chemistry and technology of soft drinks and fruit juices |
| title_sort | chemistry and technology of soft drinks and fruit juices |
| topic | Inhaltsstoff (DE-588)4161734-4 gnd Zusatzstoff (DE-588)4117735-6 gnd Fruchtsaft (DE-588)4125086-2 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd Verpackung (DE-588)4063118-7 gnd Alkoholfreies Getränk (DE-588)4001216-5 gnd Getränkeherstellung (DE-588)4236073-0 gnd Erfrischungsgetränk (DE-588)4113460-6 gnd Mikrobiologie (DE-588)4316357-9 gnd Ernährungsphysiologie (DE-588)4152823-2 gnd |
| topic_facet | Inhaltsstoff Zusatzstoff Fruchtsaft Lebensmitteltechnologie Verpackung Alkoholfreies Getränk Getränkeherstellung Erfrischungsgetränk Mikrobiologie Ernährungsphysiologie |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=018486382&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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