prservation and packaging of liquid beverages

preservation of beverages drinks in industrial scale

1. Preservation and packaging of beverages HANDS ON TRAINING FOOD PROCESSING (0+10) GROUP VIII EFS-421 YUVARAJ H M ALB 9305 IV BSc.(Hons.)Agriculture

2. Why preservation…?

3. PRESERVATION OF BEVERAGES Beverages can be preserved to extend their shelf life and maintain their quality. To inhibit chemical and biological changes. It is important to follow proper preservation methods to ensure the safety and quality of the product. The preservation method for fermented and carbonated beverages will depend on various factors, including the type of beverage, desired shelf life, and storage and distribution conditions.

4. Important preservation methods : Pasteurization Sterilization Fermentation Carbonation Chemical preservatives Freezing method

5. PASTEURIZATION Pasteurization is a type of heat treatment that involves heating the beverage to a specific temperature for a set amount of time to kill microorganisms. This method is commonly used for milk and juice . TYPES OF PASTEURIZATION: Vat pasteurization :- 62°C for 30 minutes; e.g., Milk and dairy products High temperature short time (HTST) :-71.5°C - 74 °C for Beer,Juices . Ultra pasteurization :- 70 °C for 25 minutes/ 80°C for 25°C

6. STERILIZATION Sterilization involves subjecting the beverage to high pressure and temperature to kill all microorganisms. This method is commonly used for canned beverages such as soda.

7. FERMENTATION METHOD Fermentation involves adding specific bacteria or yeast to the beverage to convert sugars into alcohol or acid, which helps to preserve the beverage. This method is commonly used for alcoholic beverages such as wine, beer, and cider.

8. CARBONATION METHOD Carbonation involves adding carbon dioxide to the beverage, which helps to preserve the beverage and give it a fizzy texture. This method is commonly used for soda and other carbonated beverages .

9. CHEMICAL PRESERVATIVES Chemical preservatives: Chemical preservatives such as sodium benzoate, sorbic acid, and potassium sorbate are added to some beverages to prevent the growth of bacteria and fungi. This method is commonly used for juice and other non-alcoholic beverages .

10. ASEPTIC PACKAGING Aseptic packaging: Aseptic packaging involves sterilizing the packaging material and filling it with the beverage in a sterile environment. This method helps to preserve the beverage without the need for chemical preservatives. This method is commonly used for juice and other non-alcoholic beverages .

11. FREEZING METHOD Freezing: Freezing is another method to preserve fruit beverages. By freezing the product, the growth of microorganisms is stopped, which helps to maintain the quality of the beverage. Frozen fruit beverages can be stored for several months and thawed when needed .

12. PACKAGING OF BEVERAGES Beverage packaging plays a crucial role in protecting the product during transportation, distribution, and storage . the choice of packaging material for a beverage depends on several factors, including the type of beverage, intended shelf life, transportation and storage requirements, and consumer preferences.

13. GLASS BOTTLES Glass bottles are a popular packaging choice for many beverages, including beer, wine, and carbonated drinks. Glass is a highly inert material that does not interact with the beverage, and it provides excellent protection against oxygen and light.

14. ALUMINUM CANS Aluminum cans are a popular choice for carbonated drinks, energy drinks, and beer. They are lightweight, durable, and easy to transport, and they provide excellent protection against light and oxygen.

15. PLASTIC BOTTLES Plastic bottles are a popular choice for many types of beverages, including water, juice, and soda. They are lightweight and durable, and they can be produced in a wide range of sizes and shapes. Polyethylene terephthalate (PET) bottles are used for packaging of soft drinks.

16. TETRA PAK Tetra Pak is a type of aseptic packaging that is commonly used for juice, milk, and other non-carbonated beverages. It consists of several layers of material, including paperboard, aluminum, and plastic, and it provides excellent protection against light, oxygen, and bacteria.

17. BAG-IN-BAG PACKAGING Bag-in-box is a type of packaging that is commonly used for wine, juice, and other non-carbonated beverages. It consists of a bag filled with the beverage and placed inside a cardboard box. The bag is equipped with a valve that allows the beverage to be dispensed, and it provides excellent protection against light and oxygen.

18. KEGS Kegs are commonly used for beer and other carbonated beverages that are served on tap. They are large, durable containers that can hold a significant volume of beverage and are made of stainless steel or aluminum .

19. STEEL CONTAINERS Steel is a popular packaging material for beer and other carbonated beverages that are served on tap. Steel kegs are durable, easy to clean, and can hold a significant volume of beverage. Steel is also recyclable .

20. reference: Microbe notes ICAR websites Indian centre for plastic in the environment