Packaging of beverages

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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

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