Relevant bibliographies by topics / Soft drink production

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Soft drink production'

Author: Grafiati
Published: 4 June 2021
Last updated: 6 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Soft drink production.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Soft drink production"

1

Salami, Serifat Olatundun, and Anthony Jide Afolayan. "Suitability of Roselle-Hibiscus sabdariffa L. as Raw Material for Soft Drink Production." Journal of Food Quality 2020 (October 30, 2020): 1–9. http://dx.doi.org/10.1155/2020/8864142.

Full text
Abstract:
Consumption of conventional soft drinks has been linked with several diseases in man. This has called for the consumption of natural soft drinks such as roselle drink. Roselle-Hibiscus sabdariffa L. is the major raw material for the production of beverage called cranberry (Florida), bissap (Egypt), zobo (Nigeria), and roselle drink generally. The nutritional and phytochemical properties found in roselle make the plant useful in the preparation of some drugs and food. It has been reported that consumption of roselle drink helps to cure diseases such as high blood pressure and diabetes. The pharmacological properties of the plant are traceable to activities of flavonoid and anthocyanin which are the major antioxidants in roselle. Good aroma and colour of the drink are among the characteristics displayed by the plant. However, consumers are sometimes exposed to risks when the drink is consumed after 24 hours of preparation due to the proliferation of spoilage microorganisms in the drink. Most of these microbes thrive even at extreme temperatures. Unfortunately, some of these microorganisms are of public health importance causing diseases such as meningitis and dysentery. Researchers have revealed that roselle calyx is the major source of contamination in the drink. This paper reviews the suitability of the plant for soft drink production. It further highlights the nutrition, pharmacology, and limitations of the plant for soft drink production.
APA, Harvard, Vancouver, ISO, and other styles
2

Kasmi, Mariam, Amjad Kallel, Lobna Elleuch, Moktar Hamdi, and Ismail Trabelsi. "Valorization of residual soft drinks by baker's yeast production and insight for dairy wastewater whey incorporation." Water Science and Technology 79, no. 4 (February 15, 2019): 635–44. http://dx.doi.org/10.2166/wst.2019.083.

Full text
Abstract:
Abstract Residuals are responsible for the polluting load increase of soft drink industry wastewater due to their high sugar contents. The present work proposes an upstream segregation of residuals to be biologically treated by the bioconversion of their carbohydrates content into baker's yeast biomass. Carbonated soft drinks (CSD) and nectars and juices (NJ) ranges were considered. Different incorporation ratios of NJ in the CSD (0–75%) have been investigated for balanced growth medium. Despite the nitrogen deficiency of media, results showed that NJ incorporation promoted the microbial growth. Media containing more than 50% of NJ exhibited ∼25% sugar-biomass conversion rates. The chemical oxygen demand (COD) of the media exceeded 70% at the end of fermentation. Moreover, valuable components were recovered by yeast production. Nutrient consumption rates varied from 65.4% for sugar and calcium content to in excess of 99% for protein and other minerals. In order to investigate an available and low-cost source of nitrogen for yeast production, partial substitution of the soft drink growth medium by bactofugate whey was evaluated. The soft drink-whey mixture medium fermentation resulted in 63% COD removal rate after 28 h. Meanwhile, the biomass production yield revealed an improvement of about 25% compared to the balanced soft drink medium (NJ50).
APA, Harvard, Vancouver, ISO, and other styles
3

Rosmiati, Karolina. "UJI KADAR SAKARIN PADA MINUMAN RINGAN BERMEREK YANG BEREDAR DI KOTA PEKANBARU." Jurnal Sains dan Teknologi Laboratorium Medik 3, no. 1 (November 1, 2018): 14–17. http://dx.doi.org/10.52071/jstlm.v3i1.26.

Full text
Abstract:
Food addtives plays an important role in the production of beverages to improve the quality, taste and shelf life of beverages products significantly. Saccharin is widely used as artificial sweetener in soft drinks manufacturing industries, including branded soft drinks with plastic packaging. The purpose of this research was to determine the levels of saccharin in branded soft drinks with plastic packaging sold at Pasar Kodim Pekanbaru. The samples were collected by purposive random sampling. five samples were analyzed by qualitative test using resorcinol reagent and quantitative test with alkalimetric titration methods. The qualitative test showed that all samples were positive for saccharin indicated by the changes of color turning green fluorescence. The level of saccharin in the samples ranged between 160 – 580 mg/kg of ingredients. The higest levels of saccharin (580 mg/kg) was assayed in sample E, and the smallest level ( 160 mg/kg)was assayed in sample B and C. According to Permenkes no.722/Menkes/Per/IX/1988 concerning food additives, maximal saccharin levels allowed in soft drink was 300 mg/kg of ingredients or 5 mg/kg of body weight. Only one sample (sample E) exceeded the limit of maximal saccharin levels allowed in soft drink. Samples A, B, C, dan D that had been tested could be considered as safe to be consumed, but the daily intake should be in caution.
APA, Harvard, Vancouver, ISO, and other styles
4

Khristyuk, A. V., and G. I. Kasyanov. "Prospects of creation of alcohol-free drinks on light water." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 4 (March 21, 2019): 229–33. http://dx.doi.org/10.20914/2310-1202-2018-4-229-233.

Full text
Abstract:
The article analyzes the prospects of creating non-alcoholic tonic drinks on light water. The aim of the work is to study the properties of water with a low content of deuterium for the production of beverages. A block diagram of the production of soft drinks using as a basic component of light water, watermelon juice concentrate as a sweetener, the use of natural preservative juglona, from the pericarp walnut. The theoretical prerequisites for a large-scale transition to the production of tonic drinks based on extracts from domestic herbs and light water are formulated. For the first time the formula composition of drinks with adaptogenic properties differing in antioxidant properties is developed. The range of adaptogenic drinks, which include light water and non-traditional spicy and aromatic raw materials, was systematized, which was the justification for the proposal to use antioxidants as identifiers of the authenticity of a new group of drinks. First proposed version of the graphical visualization of the target system for the formation of flavouring spicy-aromatic characteristics of several formulations of drinks, the algorithm of modeling of the prescription of drinks with light water with a savory and spicy taste. The performed studies have practical significance and have been tested in the production conditions of the Branch № 1 of the Moscow beer and non-alcoholic plant "Ochakovo". The original formulations of tonic drinks with adaptogenic properties are designed, the permissible terms of their storage are determined. The necessary documentation for the production of beverages based on light water and aromatic raw materials has been developed. Developed draft technical specifications for the drinks: "Drink for Rugby players", "players Drink", "Drink Chess". The conclusion is made about the expediency of pilot testing of the developed technology of beverage production.
APA, Harvard, Vancouver, ISO, and other styles
5

Godwin, Harold C., and C. E. Okafor. "Modified Trend and Seasonal Time Series Analysis for Operations: A Case Study of Soft Drink Production." International Journal of Engineering Research in Africa 7 (September 2012): 63–72. http://dx.doi.org/10.4028/www.scientific.net/jera.7.63.

Full text
Abstract:
Many Production and Business Time Series Are Non-Stationary Time Series that Contain Trend and Seasonal Variations. Seasonality Is a Periodic and Recurrent Pattern Caused by Factors such as Weather, Holidays, or Repeating Promotions. this Paper Presents a Trend and Seasonal Time Series Analysis of Soft Drink Production over the Period 2003–2010, it Is Necessary to Know the Trend in Soft Drink Production to Elicit the Reasons why Demand of Soft Drink Is Increased or Decreased at Specific Periods. the Objectives of this Paper Are (i) to Study the Trends in the Production and Productivity of a Soft Drink Bottling Company, and (ii) Analyze the Demand of the Firm with a View to Identifying Trend that Exists in the Company Using Time Series Analysis. A Software Program Was Developed Based on Applicable Methodology to Facilitate Accurate and Faster Analysis of Data. Characterization of Demand Data Using Decomposition Was Done, which Reveal the Nature of Seasonality, Cyclical Activity, Trend and Noise. on the Whole, the Results of the Decomposition Analysis Clearly Show that there Is a Remarkable Linear Trend in Demand Pattern. the Study of Seasonality Shows that the Highest Peak in Demand of the Product Occurred at 12th, 24th, 36th, 48th 60th, 72nd, 84th and 96th Months which Turn Out to Coincide with Yuletide. the Study Further Indicated a Positively Increasing Trend in the Demand Rate of Company’s Product.
APA, Harvard, Vancouver, ISO, and other styles
6

Golub, O. V., Yu Yu Miller, V. I. Bakaitis, and S. Yu Glebova. "The use of Brassica napus L. in soft drink production." IOP Conference Series: Earth and Environmental Science 315 (August 23, 2019): 022045. http://dx.doi.org/10.1088/1755-1315/315/2/022045.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Rozhnov, Evgeny. "Approaches to the Formulations Development of Carotenoid-Containing Soft Drinks." Food Industry 4, no. 4 (December 19, 2019): 37–43. http://dx.doi.org/10.29141/2500-1922-2019-4-4-5.

Full text
Abstract:
Production of drinks enriched with carotenoids such as smoothies using as raw materials pumpkin fruits and buckthorn juice are recognized as promising approach to the soft drinks production in recent years. The study relevance is the possibility of introducing a product enriched with carotenoids, which potentially reduces the degenerative diseases risks, into the diet. The author applied a commodity and technological approach based on the complex physical, chemical and organoleptic studies results; and developed the production technology of drinks such as smoothies. The revealed technological solutions allow to produce fruit and vegetable smoothies with high organoleptic characteristics. The researcher found that under heating up to 75°C with exposure for 10 minutes, there is a carotenoids loss of no more than 15.0 %. Generally, presented technology enables to obtain beverages with high organoleptic characteristics at a content of up to 40.0% of pumpkin pulp and 5.0 % of carbohydrates introduced mainly with honey. The drink consistency is stabilized by the pectin introduction acting as a sorbent. All of the above increases the preventive and functional properties of the finished product. The developed technological concept enables to satisfy about 40 % of the daily carotenoids norm by the use of one smoothie portion.
APA, Harvard, Vancouver, ISO, and other styles
8

Ramirez Camperos, E., P. Mijaylova Nacheva, and E. Diaz Tapia. "Treatment techniques for the recycling of bottle washing water in the soft drinks industry." Water Science and Technology 50, no. 2 (July 1, 2004): 107–12. http://dx.doi.org/10.2166/wst.2004.0101.

Full text
Abstract:
The soft drink production is an important sector in the manufacturing industry of Mexico. Water is the main source in the production of soft drinks. Wastewater from bottle washing is almost 50% of the total wastewater generated by this industry. In order to reduce the consumption of water, the water of the last bottle rinse can be reused in to the bottle pre-rinse and pre-washing cycles. This work presents the characterization of the final bottle washing rinse discharge and the treatability study for the most appropriate treatment system for recycling. Average characteristics of the final bottle wash rinse were as follows: Turbidity 40.46 NTU, COD 47.7 mg/L, TSS 56 mg/L, TS 693.6 mg/ L, electrical conductivity 1,194 μS/cm. The results of the treatability tests showed that the final rinse water can be used in the pre-rinse and pre-washing after removing the totality of the suspended solids, 80% of the COD and 75% of the dissolved solids. This can be done using the following treatment systems: filtration-adsorption-reverse osmosis, or filtration-adsorption-ion exchange. The installation of these treatment techniques in the soft drink industry would decrease bottle washing water consumption by 50%.
APA, Harvard, Vancouver, ISO, and other styles
9

Batchkova, Idilia, Sasho Danev, and Maria Petkova. "Decentralized system for production planning and control of soft drink production using generalized nets." IFAC Proceedings Volumes 33, no. 20 (July 2000): 137–42. http://dx.doi.org/10.1016/s1474-6670(17)38039-4.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Vergine, P., F. Sousa, M. Lopes, F. Silva, T. Gameiro, H. Nadais, and I. Capela. "Synthetic soft drink wastewater suitability for the production of volatile fatty acids." Process Biochemistry 50, no. 8 (August 2015): 1308–12. http://dx.doi.org/10.1016/j.procbio.2015.04.007.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Soft drink production"

1

Peixoto, Guilherme. "Produção de hidrogênio em reator anaeróbio de leito fixo e fluxo ascendente a partir de água residuária de indústria de refrigerantes." Universidade de São Paulo, 2008. http://www.teses.usp.br/teses/disponiveis/18/18138/tde-29062008-235508/.

Full text
Abstract:
Este trabalho teve como objetivo a produção de hidrogênio em reator anaeróbio de leito fixo com fluxo ascendente utilizando-se efluente de indústria de refrigerantes. Os resultados obtidos demonstraram que a água residuária semi-sintética simulando efluente de indústria de refrigerantes tem um bom potencial de geração de hidrogênio. Dados da operação dos dois reatores utilizados mostraram que o maior rendimento foi alcançado pelo reator operado sem a adição de meio contendo nutrientes (R2), pois este foi capaz de atingir 4,2 mol \'H IND.2\'/mol de substrato em contraste com 2,5 mol \'H IND.2\'/mol de substrato, obtida pelo reator (R1), cujo afluente continha suplementação nutricional. Constatou-se que o reator operado sem adição de nutrientes (R2) apresentou continuidade na produção de hidrogênio, fato que não ocorreu com o reator R1, que exibiu uma produção efêmera e significativamente inferior. O melhor desempenho na velocidade de produção de hidrogênio e porcentagem do mesmo na composição do biogás também foi observado para o reator R2, que atingiu 0,52 L/h.L e 18,9% de \'H IND.2\' contra 0,28 L/h.L e 2,1% de \'H IND.2\' obtidos pelo reator com suplementação nutricional (R1). Após esta primeira etapa comparativa em que os reatores foram operados simultaneamente com TDH teórico de 0,5 h, prosseguiu-se apenas com a operação do reator R2, porém com tempo de detenção hidráulica teórico de 1 h, o que induziu uma maior conversão do substrato a ácidos e álcoois, mudou as características hidrodinâmicas do leito e afetou negativamente a produção de hidrogênio.
This work was aimed on hydrogen production in an upflow anaerobic packed-bed reactor fed with soft-drink wastewater. The results obtained show that the semisynthetic soft-drink wastewater has a good hydrogen generation potential. Data obtained from the operation of both reactors indicated that the reactor operated without the addition of medium containing macro and micronutrients (R2) provided higher hydrogen yield (4,2 mol \'H IND.2\'/mol of substrate) as compared to the reactor (R1) operated with the addition of nutrient medium, which achieved lower hydrogen production yield (2,5 mol \'H IND.2\'/mol of substrate). It was observed that the reactor operated without the addition of nutrients (R2) showed continuous hydrogen production, while the reactor R1 exhibited a short period of production and lower amounts of hydrogen. Better hydrogen production rate and percentage in the biogas were also observed for the reactor R2, which achieved 0,52 L/h.L and 18,9% of \'H IND.2\' against 0,28 L/h.L and 2,1% of \'H IND.2\' obtained by the reactor with nutrient addition (R1). After operation with HDT of 0,5 h, the reactor R2 was operated with theoretical HDT of 1 h. Under this condition, the substrate was mainly converted to acids and solvents, negatively affecting the hydrogen production and the hydrodynamic pattern of the reactor.
APA, Harvard, Vancouver, ISO, and other styles
2

Ferreira, Deisemara. "Abordagens para o problema integrado de dimensionamento e sequenciamento de lotes da produção de bebidas." Universidade Federal de São Carlos, 2006. https://repositorio.ufscar.br/handle/ufscar/3305.

Full text
Abstract:
Made available in DSpace on 2016-06-02T19:50:00Z (GMT). No. of bitstreams: 1 TeseFinal_DeisemaraFerreira.pdf: 1960239 bytes, checksum: 9677bb9eaf4478a7877a607e864d55a2 (MD5) Previous issue date: 2006-12-13
The object of this study is the integrated problem of lot sizing and scheduling of the soft drink production. Such problem consists of deciding how much to produce of each drink and in each period and in which sequence, in order to satisfy the demand and to minimize the costs of storage, backlogging and changeover. The set up times of the machines are sequencedependent, consequently the production scheduling is complex. The problem is capacitated, multi-item, with changeover times and costs dependent of the sequence. In this study we propose three mixed integer optimization models and solution approaches to solve the problem. The models are based in cases studies of a large soft drink facility, and a small facility. We developed relax and fix heuristics to solve de models. The results show that the proposed strategies are competitive when we compare with solutions of the facilities.
O objeto deste trabalho é o problema integrado de dimensionamento de lotes e sequenciamento da produção de bebidas, tais como refrigerantes, sucos, chás, águas, etc. Tal problema consiste em decidir os tamanhos dos lotes de produção de cada bebida e qual a sequência de produção de cada lote em cada período, de maneira a satisfazer a demanda e minimizar os custos de estoque, atraso e trocas. Os tempos de limpeza das máquinas neste tipo de produção são dependentes do sequenciamento, o que dificulta a programação da produção. Este é um problema capacitado, multi-item, multi-máquinas, com tempos e custos de troca dependentes da sequência. Na presente tese são propostos três modelos de otimização inteira mista e diferentes abordagens de solução para tratar o problema. Os modelos são baseados em estudos de caso realizados nos processos industriais de fábricas de bebidas de pequeno, médio e grande porte. As abordagens aplicam, entre outras, heurísticas do tipo relax and fix, e o método Branch and Cut para resolver os modelos. Uma linguagem de modelagem e um software específico de resolução são utilizados. Os resultados foram satisfatórios e mostram que as abordagens são capazes de produzir soluções melhores que as soluções das empresas.
APA, Harvard, Vancouver, ISO, and other styles
3

"A Study of linear programming method in planning the production expansion for a soft-drink manufacturer." Chinese University of Hong Kong, 1986. http://library.cuhk.edu.hk/record=b5887174.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

DUBINA, Michal. "Optimalizace dodavatelského řetězce pro nealkoholické nápoje." Master's thesis, 2010. http://www.nusl.cz/ntk/nusl-50429.

Full text
Abstract:
The main subject of the thesis was the logistics, savings of the expenditure of material, materials handling and stock-keeping in consequence of consumer package.This thesis is solved in theoretical way with many know-how from practise. The product portfolio and production process were described on the base of local examination.
APA, Harvard, Vancouver, ISO, and other styles

Books on the topic "Soft drink production"

1

Mitchell, A. J. Formulation and Production Carbonated Soft Drinks. Springer, 1990.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
2

J, Mitchell Alan, ed. Formulation and production of carbonated soft drinks. Glasgow: Blackie, 1990.

Find full text
APA, Harvard, Vancouver, ISO, and other styles

Book chapters on the topic "Soft drink production"

1

Steen, David P. "Production Systems." In Carbonated Soft Drinks: Formulation and Manufacture, 259–89. Oxford, UK: Blackwell Publishing Ltd, 2007. http://dx.doi.org/10.1002/9780470996034.ch9.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Wood, Philip A. "Production Planning and Distribution." In Carbonated Soft Drinks: Formulation and Manufacture, 290–318. Oxford, UK: Blackwell Publishing Ltd, 2007. http://dx.doi.org/10.1002/9780470996034.ch10.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Chugunova, Olga, Natalia Zavorokhina, and Ekaterina Pastushkova. "Leadership in Production: A Case Study of Soft Drinks." In Leadership for the Future Sustainable Development of Business and Education, 369–80. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-74216-8_36.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Matthews, C. "SOFT DRINKS | Production." In Encyclopedia of Food Sciences and Nutrition, 5352–58. Elsevier, 2003. http://dx.doi.org/10.1016/b0-12-227055-x/01102-0.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Fedulova, Iryna, and Tetiana Iakymchuk. "Reducing Environmentally Harmful Activities of the Company : PJSC “Obolon” (Production of Beer, Soft Drinks, Mineral Water, Spent Grain etc.)." In Proecological Restructuring of Companies Case Studies, 109–20. Ubiquity Press, 2019. http://dx.doi.org/10.5334/bbk.i.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Monteiro, Gustavo, Maria Araújo, Paula Barbosa, Marcelo Mello, Tonny Leite, Sandra Assis, and Amanda Sena. "Biotransformation of Pitanga Juice by Tannase from Saccharomyces cerevisiae CCMB 520." In Saccharomyces. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.96103.

Full text
Abstract:
The pitanga (Eugenia uniflora L.) is a native species to Brazil and widely used by Brazilian industry, mainly in food, to juice, ice cream, soft drinks, jellies and liqueurs production. The fruit contains a high concentration of anthocyanins, flavonoids and carotenoids, which make it a promising source of antioxidant compounds. The objective of this work was to produce and purify tannase from Saccharomyces cerevisiae CCMB 520, to apply in the integral pitanga juice and to verify its physical and chemical effects. The tannase was produced under submerged fermentation in bench bioreactor. After the fermentation process the enzyme was partially purified. The partially purified tannase was applied in the integral pitanga juice using Doehlert statistical design. The effect of the enzymatic application was analyzed by means of phenolic compounds contents and antioxidant activity. Physical–chemical analyzes were carried out to investigate the Standard Identity and Quality of the juice. The best results for partial purification were obtained by ultrafiltration. After application, the total phenolics content was 4855 mg Eq. AG/L, and for the antioxidant activity was 952 μMTrolox/L (69.41%). It has been found that it is possible by means of enzymatic treatment to improve the functional quality of the integral pitanga juice.
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Soft drink production"

1

Leiva, Javier Cuzmar, and Víctor M. Albornoz. "Short-term Production Scheduling in the Soft Drink Industry." In 5th International Conference on Operations Research and Enterprise Systems. SCITEPRESS - Science and Technology Publications, 2016. http://dx.doi.org/10.5220/0005825104160423.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

"STRATEGIES TO MODEL SCHEDULING DECISIONS TO PLAN THE SOFT DRINK PRODUCTION PROCESS." In 1st International Conference on Operations Research and Enterprise Systems. SciTePress - Science and and Technology Publications, 2012. http://dx.doi.org/10.5220/0003761801810185.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Lima, R. S., A. S. Takimi, M. D. Lima, and C. P. Bergmann. "Production of Recycled Polyethylene Terephthalate Coatings by HVOF and Plasma Spray." In ITSC 1997, edited by C. C. Berndt. ASM International, 1997. http://dx.doi.org/10.31399/asm.cp.itsc1997p0215.

Full text
Abstract:
Abstract The polyethylene terephtalate (PET) is a polymer with a high melting (265°C) and glass transition (67°C) temperatures, insensitive to moisture and common solvents. Also it has an wide range of mechanical properties attainable by variations of molecular weight, orientation and crystallinity. Due to these characteristics allied with the glass-like transparency, light weight and unbreakable character, PET is used to form high performance bottles for carbonated soft drinks, wines, beers and food packing. The world annual consumption of PET for these purposes is increasing, with impressive prospects for the future. This characteristic leads to other situation. The consumption of energy and natural resources together with the environmental problems caused by disposable plastics, make the engineering and materials scientists try to find for different ways to recycled plastics. The characteristics of PET mentioned above seen to be very proper to use as a material for coating.
APA, Harvard, Vancouver, ISO, and other styles
4

Zambrano, Juan I., David A. Bermeo, Cesar A. Naranjo, and Victor H. Andaluz. "Multi-User Virtual System for Training of the Production and Bottling Process of Soft Drinks." In 2020 15th Iberian Conference on Information Systems and Technologies (CISTI). IEEE, 2020. http://dx.doi.org/10.23919/cisti49556.2020.9141140.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Eroğlu, Şeyma Gün, and Ayşe İrmiş. "Competitive Strategy Analysis from Entrepreneurship Stories." In International Conference on Eurasian Economies. Eurasian Economists Association, 2019. http://dx.doi.org/10.36880/c11.02287.

Full text
Abstract:
Organizations apply two basic competitive strategies in general. These are the cost leadership strategy and the differentiation strategy. The application of any of the mentioned strategies by focusing on a smaller field in the market is called a focus strategy. Companies gain value in the eyes of customer with the strategy they choose. The aim of this study is to analyze the competitive strategies applied by the enterprises and the results of these strategies. A semi-configured interview on the entrepreneurs of two firms which open to a wider market from local market in Denizli with their own brands, was conducted. The first enterprise, which has been maintaining its existence for 80 years and has many branches in the different provinces, is a firm producing sugar and sugar products (Firm A). The second, which has been maintaining its existence for 84 years and has branches in close neighbor cities and provinces, is a firm producing soft drinks (Firm B). The common feature of both firms is that they keep their local characteristics and take their competitive power from the local people. In the research, the competitive strategies of entrepreneurs have been defined and analyzed by benefiting from the entrepreneurship stories that have been brought up to the present day. It was concluded that firm A applied differentiation strategy in the product, production process, and market, while firm B differentiated in the production process without any differentiation in the product and used the focus strategy in the market.
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Soft drink production' for particular source types:
Journal articles
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography