Your SlideShare is downloading. ×
0
Pragati Singham
Nakul S.Jaju
Sushant Bobade
Vishal Arvind Sawashe
Introduction
Coffee
Tea
Juices
Carbonated soft drinks
Beer
Wine
References
Beverages
Non-alcoholic
Carbonated
Soft drinks
Flavored fizzy
drinks
Non-carbonated
Tea , Coffee,
juices, mineral
water, m...
NON ALCOHOLIC BEVERAGES
Removal of skin &
pulp layers of coffee
beans by-
Wet method
Dry method
Three operations
Roasting
Grinding
brewing
Coffee ...
 Staling
• Loss of flavor
• chemical changes in volatile components
• Reduction in shelf life
Major factors are-
• Moistu...
Flexible plastic films
Roasted whole beans
Roasted and ground coffee
Metal cans
Hard packs
Soft packs
Instant coffee
Glass...
• Black tea
• Withering
• Rolling
• Fermentation
• firing
• Green tea
• Steamed
• Rolling
• Fermentation
• firing
BLACK TEA GREEN TEA
 Evolution of CO2(anaerobic
deterioration)
 Loss of volatile compounds
 Photo-oxidation of lipids
...
LDPE Plastic jar
Paperboard carton
lined with aluminium
foil
Tea bags
Deaeration (key step in processing)
DETERIORATION
 Microbiological spoilage
 Nonenzymatic browning
 Oxidation
 Degrad...
Single
strength
(10 to 13
degree brix)
Concentated
juices
(42 to 65
degree brix)
Nectars
(20 to 35
degree brix)
Preparation of syrup with treated
water and flash pasteurized
Addition of flavoring and coloring
agents
Premixing (carbona...
 Loss of carbonation
 Oxidation or acid hydrolysis of essential flavor oils
Oxygen
Factors influencing taste & odor of c...
ALCOHOLIC BEVERAGES
Malting
(controlled
germination of
barley)
Mashing
(mix with water at
67 °C to solubilize
starch)
Boiling of ‘wort
‘(after...
 Flavor loss accelerated in presence of light and certain
metal ions.
 Presence of oxygen reduces shelf life.
 ‘Heavy b...
Grapes
(desteamed, crushed, &
treated with SO2)
Screening / pressing
Fermentation
Maturation & Racking off
Filtration & pa...
 Primarily by oxidation which leads to browning,
undesirable flavors.
 Condensation polymerization reaction resulting in...
Plastic (Bag –in-box)
Bottles
Metal cans
Glass bottle
 Robertson G.L. Food Packaging principles and
practices
Thank you
Packaging of beverages
Packaging of beverages
Upcoming SlideShare
Loading in...5
×

Packaging of beverages

166

Published on

beverage packaging

0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total Views
166
On Slideshare
0
From Embeds
0
Number of Embeds
0
Actions
Shares
0
Downloads
17
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide

Transcript of "Packaging of beverages"

  1. 1. Pragati Singham Nakul S.Jaju Sushant Bobade Vishal Arvind Sawashe
  2. 2. Introduction Coffee Tea Juices Carbonated soft drinks Beer Wine References
  3. 3. Beverages Non-alcoholic Carbonated Soft drinks Flavored fizzy drinks Non-carbonated Tea , Coffee, juices, mineral water, milk beverages Alcoholic Fermented Beer, Wine Distilled wines INTRODUCTION
  4. 4. NON ALCOHOLIC BEVERAGES
  5. 5. Removal of skin & pulp layers of coffee beans by- Wet method Dry method Three operations Roasting Grinding brewing Coffee powder Instant coffee- around 25% w/w solid conc. Is obtained from solids and volatile aroma of ground coffee. Extract is further freeze dried or spray dried
  6. 6.  Staling • Loss of flavor • chemical changes in volatile components • Reduction in shelf life Major factors are- • Moisture content (7-8%) • Oxygen absorption • Temperature • Carbon dioxide Hence storage of coffee at 40 C increase its shelf life upto 44 %
  7. 7. Flexible plastic films Roasted whole beans Roasted and ground coffee Metal cans Hard packs Soft packs Instant coffee Glass jars PET-LDPE
  8. 8. • Black tea • Withering • Rolling • Fermentation • firing • Green tea • Steamed • Rolling • Fermentation • firing
  9. 9. BLACK TEA GREEN TEA  Evolution of CO2(anaerobic deterioration)  Loss of volatile compounds  Photo-oxidation of lipids  Non-enzymatic browning reactions.  Reduction in ascorbic acid content  change in color(bright green to olive green)  Change in odor(refreshing to heavy)  Lack of characteristic briskness Major causes of deterioration are- •Increased moisture content •Increased O2 •Elevated temperature •Light exposure
  10. 10. LDPE Plastic jar Paperboard carton lined with aluminium foil Tea bags
  11. 11. Deaeration (key step in processing) DETERIORATION  Microbiological spoilage  Nonenzymatic browning  Oxidation  Degradation of flavor components  Package flavor interactions (migration/scalping)
  12. 12. Single strength (10 to 13 degree brix) Concentated juices (42 to 65 degree brix) Nectars (20 to 35 degree brix)
  13. 13. Preparation of syrup with treated water and flash pasteurized Addition of flavoring and coloring agents Premixing (carbonation) & filling
  14. 14.  Loss of carbonation  Oxidation or acid hydrolysis of essential flavor oils Oxygen Factors influencing taste & odor of carbonated beverages packaged in plastic container Water CO2 Migration Outside odors Flavorant/permeation absorption
  15. 15. ALCOHOLIC BEVERAGES
  16. 16. Malting (controlled germination of barley) Mashing (mix with water at 67 °C to solubilize starch) Boiling of ‘wort ‘(after mashing) with hops ( bitter flavor) Fermentation (yeast) Maturation of green beer (separation of yeast ) Treatment & packaging
  17. 17.  Flavor loss accelerated in presence of light and certain metal ions.  Presence of oxygen reduces shelf life.  ‘Heavy beer’ containing higher protein and carbohydrate content. PACKAGING
  18. 18. Grapes (desteamed, crushed, & treated with SO2) Screening / pressing Fermentation Maturation & Racking off Filtration & packaging
  19. 19.  Primarily by oxidation which leads to browning, undesirable flavors.  Condensation polymerization reaction resulting in color loss
  20. 20. Plastic (Bag –in-box) Bottles Metal cans Glass bottle
  21. 21.  Robertson G.L. Food Packaging principles and practices
  22. 22. Thank you
  1. A particular slide catching your eye?

    Clipping is a handy way to collect important slides you want to go back to later.

×