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) 13. Preparation of syrup with treated water and flash pasteurized Addition of flavoring and coloring agents Premixing (carbonation) & filling 14. 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 15. ALCOHOLIC BEVERAGES 16. 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 17. 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 18. Grapes (desteamed, crushed, & treated with SO2) Screening / pressing Fermentation Maturation & Racking off Filtration & packaging 19. Primarily by oxidation which leads to browning, undesirable flavors. Condensation polymerization reaction resulting in color loss 20. Plastic (Bag in-box) Bottles Metal cans Glass bottle 21. Robertson G.L. Food Packaging principles and practices 22. Thank you