Packaging of beverages
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Packaging of beverages



beverage packaging

beverage packaging



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Packaging of beverages Packaging of beverages Presentation Transcript

  • 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, milk beverages Alcoholic Fermented Beer, Wine Distilled wines INTRODUCTION
  • 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
  •  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 %
  • Flexible plastic films Roasted whole beans Roasted and ground coffee Metal cans Hard packs Soft packs Instant coffee Glass jars PET-LDPE
  • • 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  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
  • LDPE Plastic jar Paperboard carton lined with aluminium foil Tea bags
  • Deaeration (key step in processing) DETERIORATION  Microbiological spoilage  Nonenzymatic browning  Oxidation  Degradation of flavor components  Package flavor interactions (migration/scalping)
  • 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 (carbonation) & filling
  •  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
  • 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
  •  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
  • Grapes (desteamed, crushed, & treated with SO2) Screening / pressing Fermentation Maturation & Racking off Filtration & packaging
  •  Primarily by oxidation which leads to browning, undesirable flavors.  Condensation polymerization reaction resulting in color loss
  • Plastic (Bag –in-box) Bottles Metal cans Glass bottle
  •  Robertson G.L. Food Packaging principles and practices
  • Thank you