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. ๏ Staling
โข Loss of flavor
โข chemical changes in volatile components
โข Reduction in shelf life
Major factors are-
โข Moisture content (7-8%)
โข Oxygen absorption
โข Temperature
โข Carbon dioxide
Hence storage of coffee at 40 C increase its shelf life
upto 44 %
7. Flexible plastic films
Roasted whole beans
Roasted and ground coffee
Metal cans
Hard packs
Soft packs
Instant coffee
Glass jars
PET-LDPE
8. โข Black tea
โข Withering
โข Rolling
โข Fermentation
โข firing
โข Green tea
โข Steamed
โข Rolling
โข Fermentation
โข firing
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-
โขIncreased moisture content
โขIncreased O2
โขElevated temperature
โขLight exposure
14. Preparation of syrup with treated
water and flash pasteurized
Addition of flavoring and coloring
agents
Premixing (carbonation) & filling
15. ๏ 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
18. Malting
(controlled
germination of
barley)
Mashing
(mix with water at
67 ยฐC to solubilize
starch)
Boiling of โwort
โ(after mashing)
with hops ( bitter
flavor)
Fermentation
(yeast)
Maturation of
green beer
(separation of
yeast )
Treatment &
packaging
19. ๏ Flavor loss accelerated in presence of light and certain
metal ions.
๏ Presence of oxygen reduces shelf life.
๏ โHeavy beerโ containing higher protein and
carbohydrate content.
๏PACKAGING