This document discusses unfermented beverages and focuses on fruit juices and neera. It defines various types of beverages and fruit juices. The preparation, clarification, preservation, and packaging processes for fruit juices are described in detail. Methods like pasteurization, addition of chemicals, sugar, and salt are used for preservation. Neera, a sap extracted from palm trees, is also discussed. It is a natural sweet drink and various value-added products can be made from neera like palm syrup, jaggery, honey, and vinegar. The document suggests neera could be promoted as a soft drink if filtered and preserved properly.

1. Unfermented
beverages
AYISHA MANGAT (2014-18-112)
SARANYA .S (2014-18-110)
[M.Tech 1st Year, KCAET, Tavanur]

2. Beverages
 It includes all drinks whether they are fermented or
unfermented, prepared from fruits or non-fruits,
sweetened or unsweetened
 Tea
 Coffee
 Coca cola
 Maaza
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3.  Fruit beverages : Prepared partly or fully from fruit
juices or pulps without additives.(Pure fruit juice , RTS
beverages , Squash)
 Non fruit beverages : Beverages which does not contain
any fruit part (Pepsi , Coca cola etc)
 Unfermented Juice /Pure Fruit Juice : Natural juice
pressed out of the fruit and practically its composition
remains unaltered during preparation and
preservation.(Apple juice,Orange juice etc)
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4. Preparation of fruit juices
1. Selection and preparation of fruits
 Freshly picked
 Suitable variety at optimum stage of maturity
 Avoid decayed or damaged fruits
2. Washing
 Water
 Dilute HCl (removing residues of Pb & As)
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5. 3. Juice extraction
 By crushing and pressing
 Juice should not be unduly exposed to air (affect the color,
taste, aroma , vit. content)
4. Deaeration
 Removal of dissolved O2 along with other gases
 Subjected to high vaccum
5. Straining , filtration and centrifugation
 Coarse suspended particles are removed
 Seives or sedimentation
 Seed, fruit tissue,pectic substances, colloidal suspension of
gums etc
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6. Methode of juice clarification
i) By Sedimentation:
Settlement of coarse particles during storge and is
siphoned off for further use.
ii) By use of fining agents:
Produces a voluminous flocculant precipitate which
settles gradually at bottom of the container, carrying
down with it finely divided particles and colloidal
suspensions that are responsible for cloudiness or
haziness .
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7. Fining agents
 Enzymes
 Pectinase , filtragol , proteolytic,pectin decomposing
etc
 Fining agents having purely physical or mechanical
action
 Spanish clay,Kaoline,Bentonite,China clay etc(0.5%-
1.0% conc.)
 Chemical fining agents
 colloidal substances carrying negative charges are
precipitated when charge is neutralized.(Gelatin &
Casein) 7

8. iii) Clarification by freezing:
To avoid crystal formation due to slow precipitation
d) Clarification by heating:
Colloidal materials coagulates and settle down
readily while heating(820C for 1-2 min)
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9. Preservation of fruit juices
 Pasteurization
 High temperature >1000C
 Bacillus subtilis and Baciliius mensentroides
 LTLT ,HTST & UHT
 Flash pasteurization-5.50C for 1 min (Higher than
normal pasteurization temp. for juices).
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10. Advantages
 Minimize loss of flavour, vitamins, nutrients etc.
 Keeps the juice uniformly cloudy
 Effect the economy in time and space
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11.  Preservation with chemicals
Chemical additives having prescribed limits of use as
per law ,added deliberately to the food for prevention or
delay of spoilage
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12. Preservatives
 Sodium benzoate
(permeability of cell membrane M.organism)
 Sulphur Dioxide
(Sulphytosis , check carbohydrate and O2 supply)
 Parabens
(Interfere with folic acid metabolism & stops the energy
process)
 Nitrates
(affect genes,prevent replication)
 Sorbates
(anti molds in bakery, affects enzyme activity,safest of all
other)1 12

13. Preservation with sugar
 >66% sugar –little free moisture
 Reduce water activity
 Increase osmotic pressure
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14. Preservation with salt
 <12%
 Increase cell permeability of microbes
 Affect O2 solubility aerobic microbes die
Vegetable/mustard oils
 Anti microbial compound-”Isothio cyanate”
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15. Types of fruit Beverages
1.Squash
Fruits
washing
Pulping/juice extraction
pasteurization
filtration
mixing
cooling
packaging
Sealing, labelling & storage
Sugar+water
syrup
filtration
Heating
Preservatives ,
colour, esence
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16. 2.RTS Beverage
Fruits
washing
Cutting/halving
Juice extraction
clarification
mixing
cooling
packaging
Sealing, labelling & storage
Sugar+water
syrup
filtration
preservatives
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17. Carbonated beverages
Adding dissolved carbon dioxide to the drinks under
pressure is called as carbonated beverages
Juice concentrate
Removal of water from solids of the juice
17

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Evaporative concentration
Converting the liquid into vapour at low temperature
under vaccum
Freeze concentration
Seperation of water by freezing difference in
freezing point of solvent and solute
Membrane concentration
Using membrane which permits only smaller
particles to pass through difference of particle size as
the basis of seperation.

19. Neera
1 19
Neera, otherwise called SweetToddy is a sap
extracted from inflorescence of various species of
toddy palms
 Neera is a natural and non alcoholic beverage,
high in nutritional value and an instant thirst
quencher

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It is sweet, oyster white and translucent
This sweet sap of the palm, is fast becoming a
popular drink on account of its highly nutritive value,
delicious taste and agreeable flavor
This palm nectar is widely consumed in India, Sri
Lanka, Africa, Malaysia, Indonesia,Thailand and
Myanmar

21. Composition on neera
1 21
Neera is rich in carbohydrates,mostly sucrose
(table sugar), and has a nearly neutral pH. It has a
specific gravity ranging from 1.058 to 1.077.
The chemical percentage composition of neera
varies, depending on various factors, namely, place,
type of palm,mode and season of its collection.

22. 1 22
Composition of neera
(G.M.Swami,2013)

23. 1 23
 Production of neera
The sap is extracted and collected by a tapper. The sap
is collected from the cut flower of the palm
A container is fastened to the flower stump to collect
the sap
The white liquid that initially collects tends to be very
sweet and non- alcoholic

24. 1 24
Neera is brought down from the top of the tree in
either earthen pots or vessels, and then poured into
stainless steel containers and bigger vessels
Then it is filtered through a fine mesh cloth or wire-
mesh
 Neera collected as above contains all the constituents
of a cool and healthy drink with food and mineral value

25. 25
Processed neera Packing neera
Packed neera

26. 1 26
Value added products from Neera
Palm Syrup
Palm jaggery
Palm vine
Palm vinegar
Palm honey
Palm sugar
Palm candy
Palm molasses

27. 1 27
 Palm Syrup: Palm syrup is produced when fresh
neera is heated and concentrated into syrup.
 Palm wine: Palm wine is an alcoholic beverage
created from the sap of various species of palm
tree such as the palmyra, date palms and
coconut palms.
 Palm Jaggery: Neera converted into a solid or a
semisolid crystalline mass ready for direct
consumption is called Palm Jaggery. It has got
wide use as sweetening agent in Indian village
food products.

28. 1 28
Liquid Palm Jaggery:Palm Jaggery is in liquid
form or semi solid form. It is very fine and
Chemical free liquid syrup.
Palm Honey: It is thick liquid syrup like honey.
It is used as a table syrup as a sweetner in
confectionary items like ice creams. It is a rich
source of iron for anemic patients and hence it
is mainly used in pharmaceuticals formulation.

29. 1 29
 Palm Candy: palm candy has also its
importance among the products of neera. It is
being produced and used since procuring
sweet neera .It has got its various uses in
Ayurvedic medicinal preparations.
 Palm Vinegar: Coconut vinegar can also be
produced from the inflorescence sap other
than from matured coconut water.

30. 30
Neera can be promoted as a soft drink.
If neera could be filtered properly using
a simple scientific method and if some
preservatives added immediately after
extraction, neera could be bottled or
canned and stored for 45 days.

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