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The-Soft-Drinks-Companion，饮料技术手册，CRC 2005年版
Soft Drinks Companion
A Technical Handbook for the Beverage Industry
by Maurice Shachman
Features

Provides thorough, practical discussions of key issues in soft drinks technology
Elaborates on cost factors related to technical subjects
Presents information in a user-friendly format
The Soft Drinks Companion: A Technical Handbook for the Beverage Industry presents key issues related to the technology of the soft drinks industry.

Drawing on more than thirty-five years of hands-on experience in the technical management of soft drinks facilities, the author deals with subjects in an informal manner without sacrificing technological thoroughness or scientific precision. The diverse subjects focus on major scientific and technical issues encountered by technical staff at all levels on a daily basis, including beverage emulsions, taste-testing, and cost factors related to technical subjects.

Stand-alone chapters provide concise explanations of scientific concepts underlying technology issues and address potential problems that both professionals and novices may face. This unique book allows for a better understanding of the practical aspects of the soft drinks industry from an insider's experience and perspective.

Contents:

Introduction to Soft Drinks

Some Statistics
What is a Soft Drink?
Why Soft Drinks?
Benefits of Soft Drinks
Brix: The Basics

The Brix Concept
Density
Density versus Specific Gravity
Brix/Density Tables
Why is Brix Used?
How is Brix Measured?
Taste Testing: Theory and Technique

The Sense of Taste
Why Test for Taste?
When Do We Do Taste Tests?
Types of Taste Tests
Taste Testing Technique and Rules
Food Laws: General Issues

What are Food Laws?
South African Food Laws
Why are Food Laws included in this Technical Handbook?
Acts and Regulations of Food Laws
Soft Drinks Legislation
What is the Purpose of Food Laws?
How are Food Laws Made?
Enforcement of Food Laws
General Food Laws Regulations Applicable to Soft Drinks
Emulsions: The Cloudy Drinks

Cloudy Drinks
Emulsions as Clouding Agents
Flavour Emulsions
Emulsion Technology
Stokes' Law
Oil Density
Weighting Agents
Oil Droplet Size and Distribution
Stabilizers
Water and Other Emulsion Ingredients
Homogenization
Turbidity Strength
Beverage Emulsions
Quality Control of Beverage Emulsions
Water Treatment: The Key Process

Why is Water Treatment Necessary?
Raw Water Adverse Quality Factors
A Short Digression
Water Treatment Technology
The Multiple Barrier Concept
Multiple Barrier Water Treatment
Enhanced Filtration
Coagulation/Flocculation
Membrane Filtration
Alkalinity Reduction
Disinfection
Chlorination
Ozonation
Ultraviolet Irradiation
Activated Carbon Purification
Polishing Filtration
Brix: Sugar Inversion

Sugar Chemistry Terminology
What is Sugar Inversion?
Why is it Called "Sugar Inversion"?
Sugar Inversion and Soft Drinks Technology
Inversion in Final Syrups
Fresh Brix and Inverted Brix
What is the Impact of Inversion in Soft Drinks Technology?
How is Inverted Brix Converted into Fresh Brix?
How is the Fresh Brix of a Sucrose-Sweetened Beverage Determined?
Fruit Juices: A Special Technology

Single Strength Juice
Brix Acidity Correction
The Brix/Acid Ratio
Calculating the Percentage of Juice in a Beverage
Other Juice-related Issues
Other Juice-related Issues
Food Laws; Labeling the Package

Ingredients List
Soft Drinks in Vending Machines
The Word "Natural"
Claims on Soft Drinks Labels
Nutrition information
Labeling of Products for Export
Syrup Making: The Heart of the Process

The Syrup Proportioning System
Why is Syrup Proportioning Used?
A Little Bit of History
Advantages of the Syrup-making System
Syrup-making Technique
Sight-glass Versus Dipstick
Bulk RTD Preparation
A Tale of Syrup Tails
Microbiology: All About the "Bugs"

A Matter of Terminology
The Microbiologist in the Soft Drinks Industry
What is Micro All About?
General Characteristics of Microorganisms
Microbiological Testing
Fundamentals of Micro Testing Practices
The Membrane Filtration Method
Microbiological Specifications
Micro Testing of Factory Equipment
Preservatives
Syrup shrinkage: Splitting Hars?

What is Syrup Shrinkage?
Syrup Shrinkage Explanation
What is the Impact of Syrup Shrinkage?
Carbonation: Putting in the Fizz

A Little Bit Of History
Carbon Dioxide (CO2)
Gas Volumes
Testing for Gas Volumes
Carbonating the Beverage
CO2 as an Ingredient Stock Item
Some Other Items Related to Carbonation
Unitization: A Unique Ingredients System

Non-unitized Systems
The Beverage Base Unit
Preparation of Units
The FULL UNIT Concept
Benefits and Advantages of Unitization
Outsourcing the Unitization Operation
General Considerations for Converting to a Unitization System
Flavours: The Magical Ingredients

What are Flavours?
Flavours and Soft Drinks
How Are Flavours Made?
Flavour Houses
Flavour Costs
How is a Soft Drink Flavour Sourced?
The Magic and Mystery in Flavours
Formulations: A Spreadsheet Design Template

Exercise Scenario Details
The Exercise, Step by Step
Microbiology: The Biofilm Concept

What is a Biofilm?
How are Biofilms Formed?
Special Characteristics of Biofilms
Biofilms in the Soft Drinks industry
Preventing Biofilms in the Soft Drink Operation
Quality: The Key to Performance

What is Quality?
Quality Management
Building Quality into the Soft Drink
Quality Building Support
Quality Rating Systems
Appendices

Brix/Density Conversion Tables
Temperature Correction Tables for Refractometer Brix Readings
Significance Tables for Two-Sample Preference Taste Test
Significance Tables for Triangular Taste Test
Acidity Correction Tables for Refractometric Brix Readings
Microsoft Excel Template for Final Beverage Brix Calculation
Glossary of Technical and General Terms Used in This Handbook

[ Last edited by signal023 on 2008-6-2 at 20:33 ]

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