beverage packaging

1. Pragati Singham
Nakul S.Jaju
Sushant Bobade
Vishal Arvind Sawashe

2. Introduction
Coffee
Tea
Juices
Carbonated soft drinks
Beer
Wine
References

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. NON ALCOHOLIC BEVERAGES

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.  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. Flexible plastic films
Roasted whole beans
Roasted and ground coffee
Metal cans
Hard packs
Soft packs
Instant coffee
Glass jars
PET-LDPE

8. • Black tea
• Withering
• Rolling
• Fermentation
• firing
• Green tea
• Steamed
• Rolling
• Fermentation
• firing

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. LDPE Plastic jar
Paperboard carton
lined with aluminium
foil
Tea bags

11. Deaeration (key step in processing)
DETERIORATION
 Microbiological spoilage
 Nonenzymatic browning
 Oxidation
 Degradation of flavor components
 Package flavor interactions (migration/scalping)

12. Single
strength
(10 to 13
degree brix)
Concentated
juices
(42 to 65
degree brix)
Nectars
(20 to 35
degree brix)

14. Preparation of syrup with treated
water and flash pasteurized
Addition of flavoring and coloring
agents
Premixing (carbonation) & filling

15.  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

17. ALCOHOLIC BEVERAGES

18. 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

19.  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

20. Grapes
(desteamed, crushed, &
treated with SO2)
Screening / pressing
Fermentation
Maturation & Racking off
Filtration & packaging

21.  Primarily by oxidation which leads to browning,
undesirable flavors.
 Condensation polymerization reaction resulting in
color loss

22. Plastic (Bag –in-box)
Bottles
Metal cans
Glass bottle

23.  Robertson G.L. Food Packaging principles and
practices

24. Thank you