Soft drink and fruit juice problems solved

Soft Drinks and Fruit Juice Problems Solved, Second Edition, follows the innovative question and answer format of the first edition, presenting a quick problem-solving reference. Questions like: Does the use of a preservative in a product mean that it does not need to be pasteurized? How much deviat...

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Bibliographic Details
Main Authors: Ashurst, P. R., (Author), Hargitt, Robert, (Author), Palmer, Fiona, (Author)
Format: eBook
Language: English
Published: Duxford, United Kingdom : Woodhead Publishing, [2017]
Edition: Second edition.
Series: Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Soft drinks.
Fruit juices.
Soft drink industry.
Fruit juice industry.
elektronické knihy
electronic books
ISBN: 9780081018682
0081018681
9780081009185
0081009186
Physical Description: 1 online resource.

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008 170710s2017 enk ob 001 0 eng d
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020 |a 9780081018682  |q (electronic bk.) 
020 |a 0081018681  |q (electronic bk.) 
020 |a 9780081009185  |q (electronic bk.) 
020 |a 0081009186  |q (electronic bk.) 
035 |a (OCoLC)993254756  |z (OCoLC)993595370  |z (OCoLC)1105176895  |z (OCoLC)1105565380 
100 1 |a Ashurst, P. R.,  |e author. 
245 1 0 |a Soft drink and fruit juice problems solved /  |c Philip R. Ashurst, Robert Hargitt and Fiona Palmer. 
250 |a Second edition. 
264 1 |a Duxford, United Kingdom :  |b Woodhead Publishing,  |c [2017] 
264 4 |c ©2017 
300 |a 1 online resource. 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing series in food science, technology and nutrition 
504 |a Includes bibliographical references and index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a Soft Drinks and Fruit Juice Problems Solved, Second Edition, follows the innovative question and answer format of the first edition, presenting a quick problem-solving reference. Questions like: Does the use of a preservative in a product mean that it does not need to be pasteurized? How much deviation from ingredient specification is needed to cause a noticeable alteration in product quality? What kinds of organisms will grow in bottled waters? When is it necessary to obtain expert assistance in the event of a contamination incident? are all answered in detail. The book's new introduction covers basic questions about soft drinks, their ingredients, and packaging. Additional new chapters expand on microbiological problems, shelf life and storage, and fruit juices and nectars, as well as product nutrition and health claims. Final chapters offer soft drink and fruit juice data sources. Written by authors with extensive industrial experience, the book is an essential reference and problem-solving manual for professionals and trainees in the beverage industry. 
505 0 |a Machine generated contents note: 1.Introductory -- 1.1.What are soft drinks? -- 1.2.What are the main types of soft drinks? -- 1.3.What are the principal ingredients required for soft drinks? -- 1.4.What factors need to be considered if a soft drinks business is started? -- 1.5.Processing -- 1.6.Packaging -- 1.7.Processing -- 1.8.What do powdered drinks contain? -- 2.Product Development -- 2.1.Initial issues affecting product development -- 2.2.The marketing brief -- 2.3.Cost constraints -- 2.4.Packaging issues -- 2.5.Manufacturing issues -- 2.6.Shelf-life prediction -- 2.7.Assessing consumer reactions to new products -- 3.Ingredients in Soft Drinks -- 3.1.Water as an ingredient -- 3.2.Fruit materials as ingredients -- 3.3.Carbohydrate sweeteners -- 3.4.Intense sweeteners -- 3.5.Flavourings -- 3.6.Colourings -- 3.7.Preservatives -- 3.8.Nutraceutical or functional ingredients -- 3.9.Miscellaneous additives -- 4.Manufacturing -- 4.1.Ingredient storage and sourcing 
505 0 |a Note continued: 4.2.Manufacturing and compounding problems -- 4.3.Processing, pasteurisation, homogenisation and related issues -- 4.4.Filling operations -- 4.5.Secondary packaging -- 4.6.Finished product storage -- 4.7.Alternative processing systems -- 5.Quality Issues -- 5.1.Ingredient quality -- 5.2.Ingredient interactions -- 5.3.Ingredient specifications -- 5.4.Problems and safety issues during manufacture -- 5.5.Colour and appearance changes -- 5.6.Flavour deterioration -- 5.7.Packaging interactions -- 6.Microbiological Problems -- 6.1.Why are microbiological problems of particular concern in the production of soft drinks and fruit juices? -- 6.2.What makes one soft drink more susceptible to microbiological spoilage than another? -- 6.3.How can microbial organisms be prevented from developing? -- 6.4.What problems arise from yeast contamination? -- 6.5.What are the issues of mould contamination? -- 6.6.Are bacteria likely to cause many problems? 
505 0 |a Note continued: 6.7.Examples of troublesome micro-organisms? -- 6.8.Can soft drinks become contaminated with pathogenic organisms? -- 6.9.What are the early signs of microbial contamination? -- 6.10.How do I find the likely source of contamination in a product? -- 6.11.What steps should be taken to minimise contamination in manufacturing plant? -- 6.12.What value does a period of quarantine storage have? -- 6.13.An equipment breakdown causes a delay of several hours before a product can be packed off. Does this situation pose a serious threat to the microbiological condition of the product? -- 6.14.What steps should be taken to remove viruses from soft drinks and fruit juices? -- 6.15.Should a producer be concerned about product contamination from fungal toxins? -- 7.Shelf-Life and Storage Issues -- 7.1.What does the term `shelf-life of a product' actually mean? -- 7.2.Can the shelf-life of a product be accurately predicted? 
505 0 |a Note continued: 7.3.What are the main factors affecting the shelf-life of a product? -- 7.4.What other factors affect shelf-life? -- 7.5.Should the shelf-life of products be monitored on a regular basis and if so how is this best carried out? -- 7.6.Why do products need a long shelf-life and how can this be maximised? -- 8.Fruit Juices and Fruit Nectars -- 8.1.Fruit juice -- 8.2.Fruit nectars -- 8.3.Production and processing of fruit juice -- 8.4.Quality and authenticity -- 9.Bottled Waters -- 9.1.Water legislation -- 9.2.Water extraction -- 9.3.Water treatment and bottling -- 9.4.Quality issues -- 9.5.Storage and distribution -- 10.Packaging, Storage and Distribution of Soft Drinks and Fruit Juice -- 10.1.Selection of packaging -- 10.2.Packaging and labelling issues -- 10.3.Problems during filling and packaging operations -- 10.4.Post-filling defects -- 10.5.Storage conditions -- 10.6.Distribution problems 
505 0 |a Note continued: 11.Handling Consumer Complaints, Food Incidents and Crisis Management -- 11.1.Recording and handling consumer complaints -- 11.2.Traceability systems and crisis management -- 12.Environmental Issues -- 12.1.How do I find out about which regulations and consents apply to my business? -- 12.2.What are the likely major sources of waste from my business? -- 12.3.Are all the necessary consents in place for me to discharge effluent? -- 12.4.Am I discarding valuable ingredients (such as sugar residues) and if so can I recover all or part? -- 12.5.Am I meeting my obligations under the packaging waste regulations? -- 12.6.Is there anything I can do to recycle any of my packaging components or to use recycled components? -- 12.7.Can I use recycled PET? -- 12.8.What is IPPC and does it relate to my business? -- 12.9.What is the climate change levy and can I claim an exemption? -- 12.10.Is my business affected by WEEE? 
505 0 |a Note continued: 12.11.Do my containers have to be recyclable? -- 12.12.Should I be concerned about ethical issues relating to my products? -- 13.Regulatory and Statutory Issues -- 13.1.Product information and labelling regulations -- 13.2.Use of nutrition and health claims -- 13.3.How do I find out which additives are permitted in soft drinks? -- 13.4.How should compliance with legislation in markets other than that for which the product was originally designed be confirmed and how can such information be kept up to date? -- 13.5.What does a responsible manufacturer have to do to ensure that he or she is up to date with statutory requirements? -- 13.6.What are the main statutory issues that beverage manufacturers must comply with in the United Kingdom?. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Soft drinks. 
650 0 |a Fruit juices. 
650 0 |a Soft drink industry. 
650 0 |a Fruit juice industry. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Hargitt, Robert,  |e author. 
700 1 |a Palmer, Fiona,  |e author. 
776 0 8 |i Print version:  |a Ashurst, Philip R.  |t Soft drink and fruit juice problems solved.  |b Second edition.  |d Duxford, England : Woodhead Publishing, ©2017  |k Woodhead Publishing in food science, technology, and nutrition.  |h ix, 226 pages  |z 9780081009185 
830 0 |a Woodhead Publishing in food science, technology, and nutrition. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpSDFJPSE7/soft-drink-and?kpromoter=marc  |y Full text 

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