Beverage Processing

16FD010: V Semester (2016-20 Batch)

Dr. K.Ramalakshmi
Professor & Head
Department of Food Technology

Bannari Amman Institute of Technology

Sathyamangalam, Tamil Nadu
 Syllabus

Course Objectives

•To understand the classification of beverages

•To impart knowledge and skills of beverage processing techniques.
•To understand the quality aspects of beverages

Course Outcomes (CO)

1. Choose the formulation of beverages using selected ingredients

2. Apply UNIT operations involved in the carbonated beverage
manufacturing
3. Analyze the types of non-carbonated beverages and their
processing techniques.
4. Evaluate the quality parameters of fermented beverages
5. Implement the food laws and regulations of beverages
UNIT-I

INGREDIENTS IN BEVERAGES (7h)

Beverage-definition--ingredients- water:quality evaluation of raw

and processed water, bulk and intense sweeteners, water miscible
and water dispersible flavouring agents, colours – natural and
artificial, Micro and nano-emulsions of flavors and colors in
beverages, preservatives, emulsifiers and stabilizers, carbondioxide

Course Outcomes (CO)

Choose the formulation of beverages using selected ingredients

UNIT II

CARBONATED BEVERAGES (9 h)

Procedures- ingredients- preparation of Syrup making, carbonation

of soft drinks. Carbonation equipments and machineries- -containers
and closures. Low-calorie and dry beverages; isotonic and sports
drinks; Fruit based carbonated beverages, carbonated water

Course Outcomes (CO)

Apply UNIT operations involved in the carbonated beverage

manufacturing
UNIT III

NON-CARBONATED BEVERAGES AND BOTTLED WATER (11h)

Beverages based on tea, coffee, cocoa, spices, plant extracts, herbs,
dairy based beverages, RTS beverages, isotonic Beverages. Flash
pasteurization, Canning and Aseptic Packaging of beverages. Bottled
water; mineral water, natural spring water, flavored water. Water
filtration and ozonisation.

Course Outcomes (CO)

Analyze the types of non-carbonated beverages and their processing

techniques
UNIT IV

FERMENTED BEVERAGES (9h)

Alcoholic beverages- types, manufacture and quality evaluation; the

role of yeast in beer and other alcoholic beverages, ale type beer,
lager type beer, technology of brewing process, equipment’s used for
brewing and distillation, wine and related beverages, distilled spirits.

Course Outcomes (CO)

Evaluate the quality parameters of fermented beverages

UNIT V

SANITATION AND QUALITY CONTROL (9h)

Quality control, Filling-inspection and quality controls-sanitation and

hygiene in beverage industry-Quality of water used in beverages
threshold limits of ingredients. Food Standards and Regulations such
as FSSAI, EFSA and FDA.
.

Course Outcomes (CO)

Implement the food laws and regulations of beverages

FOR FURTHER READING

Traditional natural beverages. Raw materials, quality and technology for

producing Wine, Beer, Whiskey, Brandy, and Rum. Tea and Coffee
processing.

1. L.Jagan Mohan Rao and K.Ramalakshmi, Recent trend in Soft beverages,

Woodhead Publishing India Pvt Ltd., 2011

2. Woodroof, Jasper Guy, and G. Frank Phillips. Beverages: carbonated and

noncarbonated. AVI Pub. Co., 1981.

3. Mitchell, Alan J. Formulation and Production Carbonated Soft Drinks.

Springer Science & Business Media, 1990

4. Richard Coles and Mark Kirwan, Food and Beverage Packaging Technology
Second Edition (Blackwell Publishing Ltd., 2011.

5. Hui, Yiu H., et al., eds. Handbook of food and beverage fermentation
technology. Vol. 134. CRC Press, 2004.

6. Boulton, Christopher, and David Quain. Brewing yeast and fermentation.

John Wiley & Sons, 2008.