soft drink/ soda production

8/18/2019 Soft drink/ soda production

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Introduction

Soft drink is a refreshing, non alcoholic, thirst que

beverage that typically contains carbonated watesweetener and a avoring. Carbonated water (alsknown as club soda, soda water, sparklingwater, seltzer water, or zzy water! is water into wcarbon dio"ide gas under pressure has been disso

#ost carbonated water is sold in ready to drink boas $ineral water and carbonated beverages such soft drinks.


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Soft drink% soda product


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Ingredients in soft drinks

Soft drinks typically contain,• water (up to &' vol)!• sweeteners ('*+), w%v!,• fruit -uice (usually up to +)!• carbon dio"ide (./*.0) w%v!,• acidulants (.1*./)!• avourings (.+*.1)!• colourings (*2 pp$!• che$ical preservatives (legal li$its!• antio"idants (3 + pp$!• foa$ing agents (e.g. saponins up to $g%$l!• stabilizers (.+*.) per 4#5! .6owadays soft drinks $ay also contain added vita$ins, $inproteins, bres andother functional co$pounds.


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Soft drink production process

7here are several steps in the $anufacturing proce

soft drinks.+. Clarifying the water. 8iltering, sterilizing, and dechlorinating the water/. #i"ing the ingredients9. Carbonating the beverage

1. 8illing and packaging


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1. Clarifying the water

:e$oving i$purities of the water through the process of a coagulation, ltration, and chlorination. Coagulation involves gelatinous precipitate, or oc (ferric sulphate or alu$inu$ s

into the water. 7he oc absorbs suspended particles, $aklarger and $ore easily trapped by lters. ;uring the claprocess, alkalinity $ust be ad-usted with an addition of li$e the desired p< level.

2. Filtering, sterilizing, and dechlorinating the w

7he claried water is poured through a sand lter to re$particles of oc. Sterilization is necessary to destroy bactorganic co$pounds that $ight spoil the water>s taste or c

water is pu$ped into a storage tank and is dosed with a s$aof free chlorine. 6e"t, an activated carbon lter dechlorinates t


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3. Mixing the ingredients

7he dissolved sugar and avor concentrates are pu$ped into tdosing station in a predeter$ined sequence according to theirco$patibility. 7he ingredients are conveyed into batch tanks wh

are carefully $i"ed@ too $uch agitation can cause unwanted ae7he syrup $ay be sterilized while in the tanks, using ultravioletradiation or ash pasteurization, which involves quickly heatingcooling the $i"ture. 8ruit based syrups generally $ust be paste

7he water and syrup are carefully co$bined by sophisticated

$achines, called proportioners, which regulate the ow rates aof the liquids. 7he vessels are pressurized with carbon dio"ide tprevent aeration of the $i"ture.


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4. Carbonating the beverage

A Carbonation is generally added to the nished product, thougbe $i"ed into the water at an earlier stage. 7he te$perature ofliquid $ust be carefully controlled since carbon dio"ide solubilitincreases as the liquid te$perature decreases. #any carbonatoequipped with their own cooling syste$s. 7he a$ount of carbopressure used depends on the type of soft drink.

A8or instance, fruit drinks require far less carbonation than $i"

such as tonics, which are $eant to be diluted with other liquidsbeverage is slightly overpressured with carbon dio"ide to facili$ove$ent into storage tanks and ulti$ately to the ller $achi

CB


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5. Filling and ac!aging

A 7he nished product is transferred into 5D7 or glass bottles alu$iniu$ cans. at e"tre$ely high ow rates. 7he containers i$$ediately sealed with pressureresistant closures, either tin

steel crowns with corrugated edges, twist oEs, or pull tabs. A Fecause soft drinks are generally cooled during the $anufacprocess, they $ust be brought to roo$ te$perature before labprevent condensation fro$ ruining the labels. 7his is usually aby spraying the containers with war$ water and drying the$.

are then aH"ed to bottles to provide infor$ation about the braingredients, shelf life, and safe use of the product. #ost labels$ade of paper though so$e are $ade of a plastic l$. Cans agenerally preprinted with product infor$ation before the llin

A 8inally, containers are packed into cartons or trays which are

shipped in larger pallets or crates to distributors.


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Che$ical Dngineering ?spects• 7he production processes range fro$ batch to continuous prodprocesses.

• #a-or Frands Continues for inline blending and corbonation.

• 8or s$aller batch Fatchcontinuous production to large vessels.

• Flending% #i"ing 5rocess

• usually carried out in a continuous $i"ing $ethod before theis chilled and carbonated in a carbonator

• Carefully prescribed standard operating procedure ensure theho$ogeneity of the batch.


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• Carbonation• D"pressed as unit called volu$esJ.

• 7he ability of water to absorb CB depend on,

• DHciency of the carbonating unit, product type, productte$perature, CB pressure, 7i$e and contact surface ar

air content.

• If the te$perature of the water beverage drops, the CB

beco$es $ore soluble, and the pressure $ust be decree tkeep the volu$e of carbonation within standards.

• 8or /$G volu$e of liquid , appro"i$ately + cc ofcarbon dio"ide has been introduced. ( 8or gas volu$es


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?dvantages and ;isadvantages

"dvantages #isadvantages

• $otentially greateryields

• " contin%o%s &ixingand blending syste&fro& with highlyacc%rate in'line&eas%re&ent and

very fast settlingti&es res%lt in

a recise andconsistent rod%ct,

high erfor&ance savings in raw

ingredient

•


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Carbonated (oft #rin! Man%fact%ring(ri *an!a

• #acro scale industry in Sri Ganka.

Dg K Dlephant, CocaCola, 5epsi

• Ceylon Cold Stores Gi$ited (CCS!,

also known as Dlephant


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• Ceylon Cold Stores Gi$ited (CCS! cont.• :aw #aterials

• 8ro$ own plantations

• 4inger Cultivation 5oo-apitiya

• Manilla 8ar$


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+eference

•


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han! yo%


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-ro% &e&bers

:.Q.#.#.N.N.Sau$ya$ali;.Q.Q.Sewwandi

soft drink/ soda production

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