Carbonated Soft Drinks
Formulation and Manufacture
1. Auflage Juli 2006
376 Seiten, Hardcover
Wiley & Sons Ltd
The market for carbonated beverages has grown dramatically over
recent years in most countries, and this growth has required
changes in the way factories are run. Like other food products,
soft drinks are required to be produced under stringent hygiene
conditions. Filling technology has progressed rapidly to meet the
needs of manufacturers and consumers alike. Packaging choices have
changed and there have been improvements in closure design.
This book provides an overview of carbonated soft drinks
production in the early part of the twenty first century,
presenting the latest information on carbonation and filling
methods. There are also chapters on bottle design, can making,
general packaging considerations, production and distribution. A
final chapter deals with quality assurance, and environmental and
legislative issues. Detailed references provide opportunity for
further reading in more specialised areas. The book is aimed at
graduates in food science, chemistry, microbiology and engineering
who are considering a career in the soft drinks industry, as well
as technical staff already employed within the industry and
associated suppliers.
Preface.
1. Introduction (Bob Hargitt).
2. Water treatment (Walter Tatlock).
3. Ingredients and formulation of carbonated soft drinks (Barry
Taylor).
4. Syrup preparation and syrup room operations (John
Horman).
5. Carbon dioxide, carbonation and the principles of filling
technology (David P. Steen).
6. Filling Systems (Andrew Wilson and John Medling).
7. Bottle design, manufacture and related packaging (David
Syrett).
8. Secondary packaging (David Rose).
9. Production System (David P. Steen).
10. Production planning and distribution (Philip A. Wood).
11. Quality, environment and food safety systems (Ray D.
Helliwell).
Index.
Spain
Dr Philip Ashurst, Ashurst and Associates, Consulting Chemists
to the Food Industry, Hereford, UK
