Manufacture and Analysis of Carbonated Beverages
Cód:
491_9780820600123
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 treatmentof the manufacture and analysis of carbonated nonalcoholicbeverages 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 fruitflavors and also flavor emulsions both of the clear and cloudy type,colors and coloring, and carbon dioxide. The actual manufacturingsteps are described in detail in the chapter on bottling and canningand, in this connection, bottle washing, caustic solution preparation,plant layout, plant housekeeping, and sanitation are discussedin detail. The composition of the finished beverages by categoriesis considered. The various types of spoilage that may occur and themeans for the prevention of such spoilage are treated in anotherchapter. Finally the methods of analysis both for control duringmanufacture and for the determination of composition are detailed.I acknowledge with thanks the cooperation given to me by theAmerican Bottlers of Carbonated Beverages and by several firms.These acknowledgements are given specifically in the text. It may benoted that reference is made to American Bottlers of CarbonatedBeverages, the United States Pharmacopeia, and the NationalFormulary standards and specifications for a number of raw materials.These agencies speak for themselves and their standards arequoted m
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