Alan H. Varnam's Beverages: Technology, Chemistry and Microbiology PDF

By Alan H. Varnam

ISBN-10: 0412457202

ISBN-13: 9780412457203

Beverages offers thorough and built-in assurance in a ordinary means, and is the second one of a major sequence facing significant nutrition product teams. it really is a useful studying and educating relief and is usually of serious use to the nutrition and regulatory personnel.

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Additional info for Beverages: Technology, Chemistry and Microbiology

Sample text

This can be overcome by mixing different types of apple before pressing. In the UK it is common to mix dessert varieties, such as Worcester or Cox's with Bramley cooking apples, to achieve a balanced sugar:acid ratio. Cold storage of apples is common to extend the availability and the processing period. Apples require milling to a pulp before juice extraction. Traditionally, a horse- or water-powered edge runner mill was used, but these have long been superseded, except for cosmetic purposes at some small producers.

The water and oil phases are separated, the water being returned to the juice to compensate for vapour loss, while the oil is recovered. The juice may either be aseptically packed into Tetra BrikTM, or similar retail packs, or aseptically packed in bulk containers of up to 1000 I for ingredient use. Conventional hot filling may involve packaging in cans, or glass bottles. Cans are hot ftIled at ca. 80°C. The headspace is flushed with steam to remove air and the sealed can is inverted to pasteurize the inner surface of the lid with hot juice.

The concentrate was hot-filled into cans and stored at ambient temperature. Major usage was the European market and US forces overseas. To a large extent, subsequent developments reflected that in the dairy industry, in that the operating temperature of evaporators was reduced to minimize thermal damage to the product. Steam-driven, multiple effect evaporators fitted with thermal vapour recompression were common, although refrigeration cycle evaporators were also widely used. Evaporators of this type produced a high quality product, which was often enhanced by the addition of a small quantity of single-strength, unpasteurized juice (,cut-back') to replace volatiles lost during evaporation.

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Beverages: Technology, Chemistry and Microbiology by Alan H. Varnam


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