Beverage Industry - The Manufacturing Process, Equipment and Control
•Download as PPTX, PDF•
12 likes•9,003 views
This presentation covers the importance and the manufacturing process of the beverage industry. It will cover the equipment used in the processes and the process flow diagrams of the control part. This was a group presentation held at College of Engineering, Pune (CoEP).
More Related Content
What's hot
What's hot (20)
Viewers also liked
Viewers also liked (16)
Similar to Beverage Industry - The Manufacturing Process, Equipment and Control
Similar to Beverage Industry - The Manufacturing Process, Equipment and Control (20)
Recently uploaded
Recently uploaded (20)
Beverage Industry - The Manufacturing Process, Equipment and Control
- 1. BEVERAG E INDUSTRY Team Members: Sayali Kulkarni - Vinit Varu - Piyusha
- 2. IMPORTANCE
- 3. 1.9 Billion Drinks/Day $44.29 Billion Supports country’s economy Part of daily diet Employs millions worldwide
- 8. Coagulation Filtration Chlorination Floc Sand Chlorine S U G A R D I S S O L V I N G B L E N D I N G C A R B O N A T I N G Manufacturing Process C L A R I F Y I N G
- 9. Base Ingredient of many Beverages 60-70°Bx 1°Bx = 1 gram sucrose/100 grams S U G A R D I S S O L V I N G B L E N D I N G C A R B O N A T I N G Coagulation Filtration Chlorination Floc Sand Chlorine Manufacturing Process C L A R I F Y I N G
- 10. Process of combining materials forming product Sugar syrup + Flavors + Colors + Preservatives + Water Agitation causes unwanted aeration Base Ingredient of many Beverages 60-70°Bx 1°Bx = 1 gram sucrose/100 grams S U G A R D I S S O L V I N G B L E N D I N G C A R B O N A T I N G Manufacturing Process C L A R I F Y I N G
- 11. + CO2 Solubility Temperature Temperature 4°CPressure ~ 40-60 psi S U G A R D I S S O L V I N G B L E N D I N G C A R B O N A T I N G Manufacturing Process C L A R I F Y I N G Process of combining materials forming product Sugar syrup + Flavors + Colors + Preservatives + Water Too much agitation causes unwanted aeration Dissolved sugar and flavor concentrates are pumped in a pre-determined sequence
- 12. + CO2 Solubility Temperature Temperature 4°CPressure ~ 40-60 psi S U G A R D I S S O L V I N G B L E N D I N G C A R B O N A T I N G Manufacturing Process C L A R I F Y I N G
- 13. SUGAR SYRUP Most important component of beverages Blend of sugar & saccharin -> Standard Sweetener Quality affects taste of product Important being an initial process
- 16. PLATE-TYPE HEAT EXCHANGER Metal Plates to transfer heat Channels formed between plates
- 17. WORKING – H.E. Formation of alternate channels
- 18. CONTROL OF H.E. Temperature Control to ensure good quality
- 19. CORIOLIS MASS FLOWMETER LEVEL DISSOLVER SUGAR SYRUP WATER BEVERAGE DISSOLVER Brix Concentration Control to ensure good quality
- 20. T H A N K Y O U
Editor's Notes
- Good afternoon everyone, today I Vinit, Sayali and Piyusha are going to present on to you the beverage industry.
- Let’s see how important is this industry.
- Currently, Coca cola is making the highest revenue i.e 44.29 billion dollars. It sells 1.9 billion drinks daily. Also this industry provides employment in large scales even in small countries for coffee & tea making. This supports the country’s economy a lot. Also, beverages like tea coffee juice make an integral part of our daily diet. It provides good nutrition. As you may have understood, beverages of are many types.
- There are two major types being non alcoholic and alcoholic. Each and every beverage has a different a different manufacturing process. Let’s see how are they manufactured.
- This is the general flow diagram of the manufacturing process. First, water is treated in a process called as clarification. This treated water is fed into the blending and sugar dissolving tanks. Here sugar is dissolved in water and here in the various components of the beverages are mixed to form the product. This is further taken to either carbonation or processing depending on the beverage being made. Let’s take a deeper look at each process.
- So as we saw, the manufacturing process consists of these four processes i.e. Clarifying, sugar dissolving, blending, carbonating.
- Clarification – First floc is introduced in un treated water which absorbs particles in them. These particles can then be removed easily. Then it is passed through sand for filtration which is further sent for chlorination followed by dechlorinating. After this water is treated, it taken to the further step i.e. sugar dissolving.
- Sugar/syrup is the main ingredient of almost all the beverages. At this stage, sugar is dissolved in water to form the sugar syrup. This sugar syrup needs to have a concentration of 60-70 degrees brix. 1 degree of brix being 1 gram of sucrose in 100 grams of the mixture. Now further ahead, this sugar syrup is taken to the process of blending which will be explained by piyusha.
- - Properly blended beverages maintain the quality - Blending needs to be done carefully to avoid air dissolving with the product. Hence a stirrer has to be designed properly. Syrup may be sterilized using UV or flash pasteurisation The vessels are pressurised with CO2 to prevent aeration with the mixture
- CO2 is uniquely suitable gas for soft drinks – inert, non toxic, relatively in-expensive. Liquefied easily Carbonation is generally added to the finished product even though it may be mixed with water at an earlier stage Temperature must be controlled carefully Amount of co2 depends on soft drink Dissolved co2 adds acidic flavour and acts as a mild preservative. Generally beverages is slightly over pressured with co2
- Sugar – main ingredient – 7-12% of soft drink Can be used in either solid or liquid form Adds sweetness and body to the beverage enhancing the mouth feel Balance of flavours and acids Clear sugar syrup enhances the quality of the end product Overall flavour of soft drink depends on intricate balance of sweetness tartness and acidity