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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
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Manufacture and Analysis of Carbonated Beverages (Hardcover)
Loot Price: R3,019
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Manufacture and Analysis of Carbonated Beverages (Hardcover)
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CONTENTS - INTRODUCTION - 2. SUGARS AND SYRUPS - 3. ARTIFICIAL AND
HIGH- POWER SWEETENING AGENTS - 4. ACIDS AND ACIDULATION - 5. WATER
AND WATER TREATMENT - 6. FLAVORS AND FLAVORING - 7. SPECIALTY AND
FRUIT FLAVORS - 8. EMULSIONS AND SPECIALTIES - 9. COLORS AND
COLORING - 10. CARBON DIOXIDE AND CARBONATION - 11. BOTTLING AND
CANNING - 12. COMPOSITION OF CARBONATED BEVERAGES - 13. PLANT
LAYOUT AND SANITATION - 14. SPOILAGE - 15. CHEMICAL ANALYSIS -
INDEX - PREFACE - In this book I have endeavored to present a
comprehensive treatment of the manufacture and analysis of
carbonated nonalcoholic beverages or carbonated soft drinks as they
are commonly called. Each category of the raw materials used in
these beverages is considered, namely, sugars and sirups,
artificial sweetening agents, acids, water, flavors and flavoring,
including specialty and fruit flavors and also flavor emulsions
both of the clear and cloudy type, colors and coloring, and carbon
dioxide. The actual manufacturing steps are described in detail in
the chapter on bottling and canning and, in this connection, bottle
washing, caustic solution preparation, plant layout, plant
housekeeping, and sanitation are discussed in detail. The
composition of the finished beverages by categories is considered.
The various types of spoilage that may occur and the means for the
prevention of such spoilage are treated in another chapter. Finally
the methods of analysis both for control during manufacture and for
the determination of composition are detailed. I acknowledge with
thanks the cooperation given to me by the American Bottlers of
Carbonated Beverages and by several firms. These acknowledgements
are given specifically in the text. It may be noted that reference
is made to American Bottlers of Carbonated Beverages, the United
States Pharmacopeia, and the National Formulary standards and
specifications for a number of raw materials. These agencies speak
for themselves and their standards are quoted merely as guides for
desirable practice. Some beverage, flavor, and color formulations
are listed in this book. Some of the compositions mentioned are
illustrative of commercial practice while others are of an
experimental nature. These formulas have been included to serve as
suggestions to the manufacturer; they are not given as a formulary.
The application of knowledge of the art and skill may result in the
improvement of these formulations. The mention of a particular
substance in this book does not in any manner imply that I approve
of the use of such a substance.
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