Specially forfood technology students.

1. Food beverage quality and
safety aspects
Submitted to: Submitted by:
Sh. Ashish Dixit Kush Verma

2. Food beverage
• A beverage is a liquid intended for human
consumption.
• Beverages are part of the culture of human
society.
• Water itself is often not classified as a beverage.
• An alcoholic beverage is a drink
containing ethanol, commonly known as alcohol.
• A non- alcoholic beverage is a drink that does not
contain ethanol.

3. Examples
Alcoholic beverages:
• Beer, cider, wine and spirits (rum, whisky
brandy
• tequila,vodka).
Non – alcoholic beverages:
• Tea, coffee, carbonated drinks and fruit juice.

4. Importance
• It prevents us from dehydration.
• Due to high amount of sugar, it increases
energy level.
• It provides sufficient amount of vitamins and
minerals.
• Most of fruit juices like orange juice prevent
heart stroke.

5. Quality Preservation
• PEF Treatment:-Microbial inactivation, cell
disintegration, enhancement of extraction and
refining efficiency, shelf life prolonging
• A field strength of 10-20 kV/cm and energy
delivery of 50-120 kJ/kg is appropriate.
• To avoid color change and to inactivate spores
and enzymes we use combined heat and PEF
treatment at 130-135°C (266-275 F) for 1-2
minutes.

6. Benefits of PEF
• Longer shelf life.
• Vitamins, minerals, pigments and flavors are
retained.
• Continuous and fast technique.
• Higher process efficiency causes large
reductions in energy, labor and running costs.
• Low energy requirement.

7. Flavour Enhancer
• High Fuctose Corn Syrup (HFCS).
• Hydrolyzed Proteins (broken proteins).
• MSG (mono sodium glutamate).
• Artificial Sweeteners (aspartame and
saccharin)

8. Coloring Agents
• Nitrates and nitrites (potassium and sodium)
are substances made up of nitrogen, oxygen,
and various other organic and inorganic
compounds. They are naturally present in a
number of foods, but are also used as color
fixatives.

9. Preservatives
• Sodium Benzoate is used as a preservative,
effectively killing most yeast, bacteria and
fungi.
• It is used primarily in foods such as preserves,
salad dressings, carbonated drinks, jams, and
fruit juices.
• EDTA (Ethylenediamine Tetraacetic Acid) –
preservative and sequestrant/humectant.

10. • Sulfites- Sulfur-based compounds that are a
natural by-product of fermentation. Most
wines contain low levels of sulfites, which are
used to protect wine from oxidation and to kill
off bacteria.

11. Safety aspects
HACCP
1. Hazard analysis.
2. To determine critical control points.
3. To establish critical limits.
4. To establish monitoring procedure.
5. To establish corrective actions.
6. To establish verification process.
7. Record keeping and documentation.

12. Quality Control
1. Process by which we can control the product
quality either by chemical testing or
biological identification.
2. Fulfil product quality.
3. Defect free products.
4. Products on the basis of quality standards.

13. Quality Assurance
1. It is defined by those activities that modify
the development processes to prevent the
introduction of defects.
2. Oriented to prevent defects.
3. Final product ensures that quality is a part of
each phase.