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Journal articles on the topic 'Soft drink production'
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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.
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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.
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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.
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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).
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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%.
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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.
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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.
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Menezes, V. S., N. C. S. Amorim, W. V. Macêdo, and E. L. C. Amorim. "Biohydrogen production from soft drink industry wastewater in an anaerobic fluidized bed reactor." Water Practice and Technology 14, no. 3 (June 21, 2019): 579–86. http://dx.doi.org/10.2166/wpt.2019.041.
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Abstract The wastewater from carbonated soft drinks production was used as substrate in an anaerobic fluidized bed reactor (AFBR) to evaluate the production of biohydrogen as a renewable energy. The hydraulic retention time (HRT) ranged from 8 to 0.5 hours (7.92 to 137.09 kg COD m−3 day−1) throughout the experiment and expanded clay was used as support material for biomass adhesion. The average composition of hydrogen in the biogas under the conditions of this experiment was 34%. The maximum hydrogen yield (HY) and the maximum hydrogen production rate (HPR) was 5.87 mol H2/mol substrate and 2.74 L H2 h−1 L−1, respectively, obtained in the HRT of 0.5 hour. Acetic acid was the predominant soluble metabolite detected (88%). Propionic, butyric and caproic acids were quantified with low production (7%, 4% and 1% of soluble metabolites production (SMP)). The anaerobic fluidized bed reactor optimized the average of hydrogen yield by 17% in relation to packed-bed reactors, in a HRT of 0.5 h. The natural fermentation process and operating conditions were favorable to the inhibition of hydrogen-consuming organisms, such as methanogenic archaeas.
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Maldonado, M., S. Rangel, and D. Ferreira. "A Study of Different Subsequence Elimination Strategies for the Soft Drink Production Planning." Journal of Applied Research and Technology 12, no. 4 (August 2014): 631–41. http://dx.doi.org/10.1016/s1665-6423(14)70080-x.
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Peixoto, Guilherme, Nora Katia Saavedra, Maria Bernadete A. Varesche, and Marcelo Zaiat. "Hydrogen production from soft-drink wastewater in an upflow anaerobic packed-bed reactor." International Journal of Hydrogen Energy 36, no. 15 (July 2011): 8953–66. http://dx.doi.org/10.1016/j.ijhydene.2011.05.014.
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Ferreira, Deisemara, Reinaldo Morabito, and Socorro Rangel. "Solution approaches for the soft drink integrated production lot sizing and scheduling problem." European Journal of Operational Research 196, no. 2 (July 2009): 697–706. http://dx.doi.org/10.1016/j.ejor.2008.03.035.
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Cheng, TCE, and CB Chiu. "A case study of production expansion planning in a soft-drink manufacturing company." Omega 16, no. 6 (January 1988): 521–32. http://dx.doi.org/10.1016/0305-0483(88)90026-6.
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Demartini, Melissa, Claudia Pinna, Bahar Aliakbarian, Flavio Tonelli, and Sergio Terzi. "Soft Drink Supply Chain Sustainability: A Case Based Approach to Identify and Explain Best Practices and Key Performance Indicators." Sustainability 10, no. 10 (October 1, 2018): 3540. http://dx.doi.org/10.3390/su10103540.
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Environmental regulations and sustainable developments are forcing industries to assess, optimize and improve their processes to minimize costs and increase the efficiency of industrial sustainability dimension. This effect is more evident in the food industries due to the high impact that this sector has on environmental and economical sustainability, considering the primary role of packaging systems, the huge water consumption both for the production and the cleaning processes or the energy utilization related to the treatment plant or to the raw material production. Thus, the aim of this study was to review the current state of soft drink supply chains with respect to industrial sustainability issues. For this reason, a comprehensive literature review was performed to understand what sustainable best practices and key performance indicators are largely applied to soft drink supply chains and then a comparison with two soft drink case studies was proposed to identify if there is a positive correlation between the literature and practical activities. The proposed case studies were thoroughly analyzed highlighting how the production process impacts on sustainability and pointing out potential best practices and key performance indicators. The key conclusion of this study is, on the one hand, to depict the current set of sustainable best practices and key performance indicators which companies performed according to the literature review and, therefore, revise the actual body of the literature, and, on the other hand, to figure out which of these best (or proper) practices and key performance indicators are also implemented in the real world, helping companies to make decisions.
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Toledo, Claudio F. M., Alf Kimms, Paulo M. França, and Reinaldo Morabito. "The Synchronized and Integrated Two-Level Lot Sizing and Scheduling Problem: Evaluating the Generalized Mathematical Model." Mathematical Problems in Engineering 2015 (2015): 1–18. http://dx.doi.org/10.1155/2015/182781.
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This paper presents the synchronized and integrated two-level lot sizing and scheduling problem (SITLSP). This problem is found in beverage production, foundry, glass industry, and electrofused grains, where the production processes have usually two interdependent levels with sequence-dependent setups in each level. For instance, in the first level of soft drink production, raw materials are stored in tanks flowing to production lines in the second level. The amount and the time the raw materials and products have to be stored and produced should be determined. A synchronization problem occurs because the production in lines and the storage in tanks have to be compatible with each other throughout the time horizon. The SITLSP and its mathematical model are described in detail by this paper. The lack of similar models in the literature has led us to also propose a set of instances for the SITLSP, based on data provided by a soft drink company. Thus, a set of benchmark results for these problem instances are established using an exact method available in an optimization package. Moreover, results for two relaxations proved that the modeling methodology could be useful in real-world applications.
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Gnetko, L. V., M. M. Udychak, B. B. Siyukhova, and S. A. Gisheva. "Computer model and complete set of a functional non-alcoholic beverage production line." New Technologies 16, no. 6 (February 20, 2021): 20–27. http://dx.doi.org/10.47370/2072-0920-2020-16-6-20-27.
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Production of functional products using local raw materials with a high content of biologically active substances is the main trend in the production of non-alcoholic beverages. In this regard, creation of a technological line that ensures not only the quality of the finished product, but also the safety of the functional properties of the feedstock is of great interest. A computer model of a functional soft drink production line, developed using the MasterSCADA 4D software created by a leading domestic company has been. The model emulates the entire production process including the stage of filling the finished product. It is possible to control a real production line provided that communication with an industrial controller, sensors and actuators is installed and configured. A set of technological equipment has been selected for each production stage, from processing raw materials and on down to functional soft drink packaging. Recommendations have been given for water treatment, including a number of technological processes, such as rough water purification and disinfection. There are instructions for preparing sugar syrup using hot method. The characteristics of the recommended plant for hydrodynamic extraction from plant raw materials has been presented. A factor intensifying the extraction process, in the pulsating action of the extractant between the solid and liquid phases. Production of a functional drink implies using of water as an extractant, so additional methods of intensifying mass transfer processes have been considered in order to increase the percentage of extraction of target components. The use of the effect of ultrasonic, electric, pulse and discrete-pulse fields on raw materials is considered to be the most promising method for the extraction process intensification.
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Jackowski, Mateusz, and Anna Trusek. "Non-alcoholic beer production – an overview." Polish Journal of Chemical Technology 20, no. 4 (December 1, 2018): 32–38. http://dx.doi.org/10.2478/pjct-2018-0051.
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Abstract Through years beer became one of the best known alcoholic beverages in the world. For some reason e.g. healthy lifestyle, medical reasons, driver’s duties, etc. there is a need for soft drink with similar organoleptic properties as standard beer. There are two major approaches to obtain such product. First is to interfere with biological aspects of beer production technology like changes in mashing regime or to perform fermentation in conditions that promote lower alcohol production or using special (often genetic modified) microorganism. Second approach is to remove alcohol from standard beer. It is mainly possible due to evaporation techniques and membrane ones. All these approaches are presented in the paper.
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Jamalnia, Aboozar, Jian-Bo Yang, Dong-Ling Xu, Ardalan Feili, and Gholamreza Jamali. "Evaluating the performance of aggregate production planning strategies under uncertainty in soft drink industry." Journal of Manufacturing Systems 50 (January 2019): 146–62. http://dx.doi.org/10.1016/j.jmsy.2018.12.009.
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Tasic, Srdjan. "Efficiency evaluation of the disinfectant based on silver and hydrogen peroxide." Journal of Agricultural Sciences, Belgrade 54, no. 3 (2009): 269–75. http://dx.doi.org/10.2298/jas0903269t.
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Contemporary science has confirmed that silver is one of the most powerful natural antimicrobial agents which can destroy more than 650 species of known pathogen microorganisms. Very high technological demands in the production of colloids and ionized particles are responsible for the fact that silver is used for water disinfection only in the most developed countries. Therefore, proverb in the west says 'silver is not the privilege of wealth, but of health'. The aim of the research was to examine the efficiency of the disinfectant SANOSIL SUPER 25? used for 0.5 liter PET bottles washing in the process of the bottling of the carbonated soft drink 'Orange ROSA'. This multi-component disinfectant (based on silver and hydrogen peroxide) was used in concentrations of 40 ppm. After the washing of the PET bottles in the machine 'Bluestar-Simonazzi' a standard bacteriological examination of 192 bottle samples was performed. In none of the examined samples could the presence of bacteria be discovered. The results of the examination of the chemical content of bottled orange soft drink indicated that the concentration of silver was within lawful limits. Based on all acquired results the conclusion is that SANOSIL SUPER 25?, with concentrations of 40 ppm, may successfully be used as a disinfectant used in the preventive washing of PET bottles to be used for the bottling of the carbonated soft drink 'Orange ROSA'.
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SØRENSEN, NILS ARNE, and KLAUS PETERSEN. "Corporate Capitalism or Coca-Colonisation? Economic Interests, Cultural Concerns, Tax Policies and Coca-Cola in Denmark from 1945 to the Early 1960s." Contemporary European History 21, no. 4 (September 20, 2012): 597–617. http://dx.doi.org/10.1017/s0960777312000392.
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AbstractThe history of Coca-Cola in Denmark in the early post-war years offers a fascinating case for studying the close links between Cold War politics, business interest and cultures of consumption. In the early 1950s, the well-organised Danish beverage industry lobbied effectively to protect their home market against the American soft-drink giant. The result was a special cola tax that made production of cola drinks unprofitable in Denmark. This tax came under growing pressure in the late 1950s and was eventually abandoned in 1959. Resistance to ‘America's advance’ continued after 1959 as the Coca-Cola Company came to face strong competition from the local Jolly Cola brand, produced by exactly the same business interests that had lobbied for the cola tax six years earlier.
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Ferreira, Deisemara, Alistair R. Clark, Bernardo Almada-Lobo, and Reinaldo Morabito. "Single-stage formulations for synchronised two-stage lot sizing and scheduling in soft drink production." International Journal of Production Economics 136, no. 2 (April 2012): 255–65. http://dx.doi.org/10.1016/j.ijpe.2011.11.028.
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Motta Toledo, Claudio Fabiano, Lucas de Oliveira, Rodrigo de Freitas Pereira, Paulo Morelato França, and Reinaldo Morabito. "A genetic algorithm/mathematical programming approach to solve a two-level soft drink production problem." Computers & Operations Research 48 (August 2014): 40–52. http://dx.doi.org/10.1016/j.cor.2014.02.012.
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Kasmi, Mariam, Abdelwahheb Chatti, Moktar Hamdi, and Ismail Trabelsi. "Eco-friendly process for soft drink industries wastewater reuse as growth medium for Saccharomyces cerevisiae production." Clean Technologies and Environmental Policy 18, no. 7 (March 14, 2016): 2265–78. http://dx.doi.org/10.1007/s10098-016-1144-9.
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Scanlon, Shauna. "Getting a sense of what is in your beverage." Boolean: Snapshots of Doctoral Research at University College Cork, no. 2014 (January 1, 2014): 168–72. http://dx.doi.org/10.33178/boolean.2014.34.
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When you drink a soft drink, probably the last thing that crosses your mind is how the taste is the exact same as the one you had before that, and the one before that. But how do the manufacturers ensure that the taste and quality of these beverages are consistent from one bottle to the next? Throughout the production process, food and beverage manufacturers must continuously ensure that their product meets the highest standards. In order to do this, a number of steps must be carried out. These begin with the analysts removing a sample of the product from the process line. Next, the product is taken from the processing plant and brought to the lab, where various quality control tests must be carried out. Here, it is the job of one or more analytical chemists to determine if the sample meets the standards expected by not only the quality ...
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Sel, Çağrı, and Bilge Bilgen. "Hybrid simulation and MIP based heuristic algorithm for the production and distribution planning in the soft drink industry." Journal of Manufacturing Systems 33, no. 3 (July 2014): 385–99. http://dx.doi.org/10.1016/j.jmsy.2014.01.002.
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Berkers, Eric. "Tastes differ: Comparing company strategies, innovation trajectories and knowledge sources in Dutch soft drink production in the 1930s." Business History 50, no. 3 (April 17, 2008): 351–67. http://dx.doi.org/10.1080/00076790801968939.
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Nguyen, Lien Le Phuong, and Man Van Viet Le. "APPICATION OF COMMERCIAL ENZYMES FOR JICAMA PULP TREATMENT IN JUICE PRODUCTION." Science and Technology Development Journal 13, no. 1 (March 30, 2010): 64–76. http://dx.doi.org/10.32508/stdj.v13i1.2071.
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Jicama or Yam bean (Pachyrhizus erosus) tuber is a popular tropical legume in Viet Nam. It contains glucids, different amino acids, vitamins and minerals. Until present, jicama has not been used as a principal raw material in food industry in our country. Enzymatic treatment of raw material is a well-known technique for increasing the extraction yield in fruit and vegetable processing. The aim of this work is to investigate effects of enzymatic treatment of jicama pulp on the extraction yield, and sugar content in the jicama juice production. The highest extraction yield was 92,7% when jicama pulp was treated with the mixture of Pectinex Ultra SP (pectinase), Celluclast 1.5L (cellulase) and Termamyl 120L (alpha amylase). In this case, the total and reducing sugar contents in the jicama juice were 95.79g/L and 57.38g/L, respectively. Jicama juice could be used as a soft-drink or a medium for fermented beverage and microbial metabolite production.
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Zipaev, D. V., A. A. Tulina, and A. N. Kozhukhov. "The use of capillary electrophoresis in the evaluation of food and beverages." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 1 (May 15, 2020): 82–87. http://dx.doi.org/10.20914/2310-1202-2020-1-82-87.
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The method of capillary electrophoresis can be used to assess the quality, safety, falsification and identification of food and beverages. It is characterized by high accuracy (up to 97%) and efficiency. Using it, you can determine the content of various cations and anions, organic acids, carbohydrates, vitamins, amino acids, preservatives, antioxidants, flavonoids, synthetic dyes, which are of great importance for the technological control of production at the enterprise. The method of capillary electrophoresis allows you to determine the naturalness and quality of soft drinks and alcoholic drinks by detecting the presence or absence of organic acids in the sample, as well as analyzing their quantitative content and ratio, makes it possible to control enzymatic processes and correlate with the taste of the final product. In addition, this method can be used to assess the quality of water used as the main raw material for the production of beverages. It allows you to determine the content of pesticides and fungicides in the raw materials used for the production of food and beverages. The method is based on the electromigration of ions and electroosmosis and, as a consequence, the separation of a complex multicomponent system in a quartz capillary. The bottom line is that after applying voltage up to 30 kV to the prepared capillaries for analysis, the components of the mixture begin to move along the capillary at different speeds, thereby reaching the detection zone at different times. Thus, separation and subsequently detection of the test substances in a particular product, drink or raw material is achieved.
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Winarti, Sri, and Riski Ayu Anggreini. "Pengembangan Produk Dan Proses Produksi Minuman Orumy (Olahan Rumput Laut) di UD Inokam Putat Jaya." JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) 3, no. 1 (April 4, 2019): 113. http://dx.doi.org/10.36339/je.v3i1.199.
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The closure of the “Gang Dolly” localization by the Mayor of Surabaya Tri Rismaharini to save the Surabaya city some time ago, had a positive and negative impact on aspects of life in the area. Closure of localization will turn off the economic wheel in the region. Thousands of new unemployed who emerged after the closure will cause new problems in the Surabaya city. This encourages some people, especially the Putat Jaya Surabaya area to start new businesses that can be used as a source of income to family needs. One of the residents who was moved to start a new business was Mariyani's mother, a resident of Jl. Putat Jaya 3A no. 28 Surabaya. He along with 3 of his friends, pioneered a soft drink business from Spinosum seaweed which was given the ORUMY. Some problems UD INOKAM include; ORUMY beverage production process without sterilization stages, so the product is less durable, the food labeling system is not in accordance with the legislation. Training on the development of seaweed juice drink processing without preservatives has been carried out by replacing plastic bottles with glass bottles. Diversification of seaweed processing into ice cream and jelly drink has been carried out in particular the UD INOKAM business group. In this program also provided assistance tools namely ice cream maker and cup sealer to partners.
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Rahayu, Rahayu. "EVALUASI BIAYA AGGREGATE PLANNING PADA PERUSAHAAN MJNUMAN RINGAN P.T.COCA COLA TIRTALINA BOTLING COMPANY UNIT JAWA TIMUR." EKUITAS (Jurnal Ekonomi dan Keuangan) 7, no. 2 (December 20, 2016): 168. http://dx.doi.org/10.24034/j25485024.y2003.v7.i2.1978.
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In order to efficient costs related with enormous production quantity, in less than a year a company should balance its resources compare to the plan so that the cost could be minimized. This research is about aggregate planning cost of a soft drink company, P.T. COCA-COLA TIRTALINA BOTTLING COMPANY East Java Unit. Cost elements of the company including: product storage cost, raw material storage cost, and direct workers cost. A specific and thorough account of available input usage is needed in order to balance production level with the company's resources, and this accounting process required an analysis model that could the amount of minimum cost in a plann ing process.The research 'purpose is to evaluate efficiency lebel of aggregate planning cost at a soft drink company, PT COCA COLA TIRTALINA BOTTLING COMPANY East Java Unit. The evaluated aggregate planning data are those three-moonth plans from the third three-moonth period of 1996 until the second three-moonth period of 1999. Based on high demands and aggregate planning cost realization the company had spent, if the accounting output using linear programming analysis model is less (<) than the aggregate planning cost realization the company had spen, it could be said that PT. COCA TIRTALINA BOTTLING COMPAN'Y East Java Unit aggregate planning cost is notyet optimal (efficient).Research, results show that accounting using linear programming analysis model has less accounts compared to company's aggregate planning cost is not yet optimal (efficient). While the cause of aggregate planning cost inejfciency at a soft drink company, PT. COCA COLA TIRTALINA BOTTLING COMPANY East Java unit, are:- Jn product storage cost, this cost element is efficient enough because it is related to the company's policy to anticipate expired products in the market possibility and to maintain product's quality.- Jn raw material storage cost, it could be said that the aggregate planning cost inefficiency main cause is this cost element because of high storage cost of cocentrate material and soda-brix. This high cost is related to the company's concentrate raw material supply by using dropping system- In direct works cost, the inefficiency cause is idle capacity happenings, especially on machine operators, they work ejfective(v only for 30 minutes in an hour working time. In this section a lot of time is wasted for preparations for supervising and for cleaning thefloor from broken glasses that always happens. Inefficiency also caused by the 21 hour working time that divided into 3 shifts, because on the third shift the way workers work are greatly influenced by their physical condition, they are exhausted, sleepy, and lacking of supervision, they work slow.
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Aziato, Kokou, Ekpetsi Chantal Bouka, Povi Lawson-Evi, Aly Savadogo, and Eklu-Gadegbeku Kwashie. "Sparkling ′′wine′′ production tests from extract of Hibiscus sabdariffa L. flowers." International Journal of Biological and Chemical Sciences 14, no. 9 (March 25, 2021): 3231–40. http://dx.doi.org/10.4314/ijbcs.v14i9.20.
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The red calyces of Hibiscus sabdariffa L. are widely used in the production of soft drinks in Africa. The anthocyanin pigments of the calyx give a red color to the drinks which are very appreciated by populations. The aim of this study was to develop a sparkling drink with characteristics similar to those of red wine. The production tests were carried out with the calyces of Hibiscus sabdariffa L. commonly called "Bissap" and three types of fermentation: one based on palm wine lees, another by Saccharomyces cerevisiae and a third by endogenous fermentation or control wine. Physicochemical analyzes showed that the wine obtained from palm wine lees at 17th days had a pH of 2.77 ± 0.07, an acidity of 116.99 ± 13.03 (mmol H+ / L), a degree Brix of 7.5 ± 0.25%, an alcohol degree of 7.05 ± 0.24% and energy value of 74.27 ± 2.77 (Kcal / 100 ml). Sensorial tests revealed that the “bissap wine” obtained with fermentation based on palm wine lees had organoleptic characteristics very similar to grape wine.
Les calices rouges d’Hibiscus sabdariffa L. sont beaucoup utilisés dans la production de boisson rafraîchissante en Afrique. Les pigments anthocyaniques des calices confèrent une couleur rouge aux boissons très appréciées par les populations. L’objectif de cette étude était de mettre au point une boisson pétillante qui a des caractéristiques similaires au vin rouge. Les essais de production ont été réalisés en utilisant les calices d’Hibiscus sabdariffa L. communément appelées « Bissap » et trois types de fermentation dont une à base de la lie du vin de palme, une seconde à partir de Saccharomyces cerevisiae et une troisième par une fermentation endogène ou témoin. Les analyses physico-chimiques ont montré que le vin obtenu à partir de la lie du vin de palme au 17ème jour a un pH de 2,77 ± 0,07, une acidité de 116,99 ± 13,03 (mmol H+/L), un degré brix de 7,5 ± 0,25 %, un degré d’alcool de 7,05 ± 0,24 % et une valeur énergétique de 74,27 ± 2,77 (Kcal/100 ml). Les tests de dégustation ont révélé que le « vin au bissap » obtenu avec le ferment de la lie de vin de palme a des caractéristiques organoleptiques très proches des vins rouges du commerce.
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Rustadi, Rustadi. "PENGARUH SUHU AIR TERHADAP DAYA TETAS TELUR DAN PERKEMBANGAN LARVA NILA MERAH (Oreochromis sp.)." Jurnal Perikanan Universitas Gadjah Mada 4, no. 2 (August 28, 2002): 22. http://dx.doi.org/10.22146/jfs.8908.
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Artificial incubations of red tilapia eggs and fry were conducted in the effort to increase fish seed production and its quality. These experiments were done to determine suitable water temperature for egg incubation and larvae rearing. Four different water temperatures, 24, 27, 30, and 33oC with variance 1oC and ambient temperature were tested in triplicates. One liter of plastic incubators made from soft drink bottles were set to water re-circulation system and provided with filter means.The fertilized eggs were stocked at 150 eggs. The hatching rate of egg increased as the increase of water temperature. The increase of water temperature decreased the incubation time of eggs, but increased hatching rate and the growth of larvae. The optimum water temperature was 29,87oC.
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Makenova, A. A., and A. K. Kekibaeva. "DEVELOPMENT OF THE MODE OF MASHING KVASS BASED ON BUCKWHEAT RAW MATERIALS." SERIES CHEMISTRY AND TECHNOLOGY 2, no. 446 (April 12, 2021): 135–41. http://dx.doi.org/10.32014/2021.2518-1491.38.
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The preparation of soft drinks is an actively developing branch of the food industry in the Republic of Kazakhstan. To meet the interests of all producers, the enterprises annually produce a large number of non-alcoholic products. To maintain a healthy competition of the enterprise for preparation of soft drinks, create and apply the technology not previously known and expand the assortment of products annually. One of the most popular segments of this market is kvass. This is mainly due to the fact that all over the world there is an increasing demand for products made from natural raw materials, prepared without the addition of any synthetic additives and ingredients. In recent years, there has been an active increase in the consumption of kvass and its replacement with a large share of the market of carbonated soft drinks. The domestic kvass market is very rich and diverse, but there is a problem with the lack of functional drinks for certain groups of citizens. Creating a wide range of functional food products, including beverages, is becoming feasible. At the same time, in the production of kvass, it is important to use non-traditional raw materials, including buckwheat, the introduction of which in the kvass technology allows you to significantly expand the product range. A distinctive feature of buckwheat, which determines the prospects for use in the production of kvass, is its chemical composition. It is rich in vitamins and is considered an important source of antioxidants due to its high concentration of flavonoids. Buckwheat contains rutin, quercetin, folic acid, quercitrin, hyperoside. Thus, the replacement of barley malt with buckwheat contributes to an increase in the proportion of natural flavonoids in the drink, and therefore in the human diet. In this article, studies have been conducted to study the effect of the dose of buckwheat, buckwheat flakes, buckwheat malt and methods of their pretreatment on the effectiveness of the mashing process, when using it as an unsalted material. Buckwheat grains, buckwheat flakes and buckwheat malt were used in the work. Studies of mashing modes and indicators that determine their effectiveness have shown that the use of buckwheat malt in the backfill is more optimal than buckwheat grain. Studies have shown that the most economical and promising when using extruded buckwheat flakes as an unsalted material is the use of a single-boil mashing mode. However, the use of such raw materials is possible in concentrations not exceeding 30% of the backfill. If you need to increase the proportion of buckwheat in the backfill, you should use buckwheat malt. In this case, it is necessary to apply a mashing mode with intermittent heating, which is likely to compensate for the cost of producing malt from buckwheat grain.
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Chu, Chen-Yeon, Jin-Long Zheng, Tsung-Hsien Chen, and Prakash Bhuyar. "High Performance of Biohydrogen Production in Packed-Filter Bioreactor via Optimizing Packed-Filter Position." International Journal of Environmental Research and Public Health 18, no. 14 (July 13, 2021): 7462. http://dx.doi.org/10.3390/ijerph18147462.
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In this present investigation, a packed-filter bioreactor was employed to produce hydrogen utilizing an expired soft drink as a substrate. The effects of feeding substrate concentrations ranging from 19.51, 10.19, 5.34, 3.48, to 2.51 g total sugar/L were examined, and the position of the packed filter installed in the bioreactor at dimensionless heights (h/H) of 1/4, 2/4, 3/4, and 4/4 was studied. The results revealed that with a substrate concentration of 20 g total sugar/L and a hydraulic retention time (HRT) of 1 h, a packed filter placed at the half-height position of the bioreactor (h/H 2/4) has the optimal hydrogen production rate, hydrogen yield, and average biomass concentration in the bioreactor, resulting in 55.70 ± 2.42 L/L/d, 0.90 ± 0.06 mol H2/mol hexose, and 17.86 ± 1.09 g VSS/L. When feeding substrate concentrations varied from 20, 10, to 5 g total sugar/L with the packed-filter position at h/H 2/4, Clostridium sp., Clostridium tyrobutyricum, and Bifidobacterium crudilactis were the predominant bacteria community. Finally, it was discovered that the packed-filter bioreactor can produce stable hydrogen in high-strength organic effluent.
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Kigozi, J., N. Banadda, Y. Byaruhanga, A. Kaaya, and L. Musoke. "Optimization of Texture in Sorghum Ice Cream Cone Production Using Sensory Analysis." Open Food Science Journal 8, no. 1 (October 3, 2014): 18–21. http://dx.doi.org/10.2174/1874256401408010018.
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As consumers we are all acutely aware of the texture when we eat or drink solids or liquids and there can no doubt that texture is an important determinant of food quality. Results from the development of the process for sorghum based cones suggested the importance of optimizing the appearance and texture in future studies in the cone development for better consumer acceptance. In this study sensory analysis was used to determine differences in the product texture due to changes in the formulation for fifteen different formulations for the sorghum cones; in view of optimizing the sorghum cone texture. The sensory panel was used to determine the texture rated according to hardness, crispness and overall acceptability. Panelists used a 6-point scale for sensory evaluation (6 = “extremely hard” to 1 = “soft”) to rate hardness and 6 = “extremely crispy” to 1= “Not crispy” to rate crispness and a 9-point hedonic scale (9 = “like extremely”; 1 = “dislike extremely”) to rate the overall acceptability. Cones formulations which ranked higher; 8.25 and 8.06 respectively than the control 7.5 in consumer acceptance where F14 (where the sorghum was decreased by 25 %) and F9 (where water was decreased by 14%). Formulation F14 which resulted in the best texture was thus be selected and adopted as the formulation for the sorghum ice cream cones.
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Majamaa, Katariina, Justyna Warczok, and Martti Lehtinen. "Recent operational experiences of FILMTEC™ NF270 membrane in Europe." Water Science and Technology 64, no. 1 (July 1, 2011): 228–32. http://dx.doi.org/10.2166/wst.2011.583.
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Nanofiltration (NF) is an attractive technology for potable and industrial water treatment because NF operates between ultrafiltration (UF) and reverse osmosis (RO) membranes. NF is designed to remove a high percentage of organic contaminants (humic acids, pesticides, color bodies) while passing a medium to high percentage of salt. Compared to UF membranes, the NF product water quality is significantly better; compared to comparable RO treatment systems NF systems require lower operating pressures. Due to these features, NF is increasingly used in a broad range of water treatment applications. The general applications include softening, as well as color, organics and micro-organism removal. DOW FILMTEC™ NF270-400 is one the most frequently used elements in water treatment and this paper presents examples of three recent NF270-400 installations in Europe. The first two plants, Eupen and Stembert, are located in Belgium and produce potable water from surface water. The third one is a Scandinavian plant which purifies groundwater for a brewery and soft drink production. The presented operation results prove NF to be a highly competitive technique for low cost water treatment.
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Яралиева, Зоя Алиевна. "Development of Innovative Technology for Cryogenic Grape Powders and Drinks." Beer and beverages, no. 2 (June 26, 2021): 24–28. http://dx.doi.org/10.52653/pin.2021.2.2.005.
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Климатические условия на большей части территории Российской Федерации не позволяют выращивать виноград в открытом грунте, поэтому его завозят из южных районов страны. Производство виноградных напитков обычно сосредоточено в местах выращивания винограда, так как доставка готовой продукции в северные регионы сопряжена со значительными финансовыми затратами. В Республике Дагестан выращивают около 30% винограда в масштабах всей страны, а площадь плодоносящих виноградников занимает более 20 тыс. га. Возникла необходимость переработать виноград таким образом, чтобы полуфабрикат для изготовления напитков выдерживал длительные сроки хранения и транспортировку, отличался высоким качеством и имел небольшую массу. Разработана технология получения виноградных криопорошков, которые можно использовать в качестве пищевых добавок, для изготовления восстановленных соков и напитков. Целью исследования было создание инновационной технологии производства криопорошков для получения безалкогольных напитков. Объектом исследования стал виноград дагестанских технических, столовых и изюмных сортов. Алгоритм получения криопорошков соответствовал предложенной автором схеме: доставка винограда, отделение гребней, инспекция, мойка, дробление, замораживание жидким азотом, обезвоживание в вакуумной СВЧ-установке, криоизмельчение и фасовка. При выполнении работы определяли качественный состав сырья и криопорошков с использованием аналитических приборов и лабораторного оборудования кафедры технологии продуктов питания и учреждений Дагестанского научного Центра РАН. Определен химический состав криопорошков, полученных из винограда, выращенного в горно-долинной зоне Дагестана. Приведены физико-химические показатели напитка из криопорошка винограда. Органолептические показатели изготовленных виноградных напитков подтвердили их высокие качественные показатели. Climatic conditions in most of the Russian Federation do not allow growing grapes in the open field, therefore they are imported from the southern regions of the country. The production of grape drinks is usually concentrated in places where grapes are grown, since the delivery of finished products to the northern regions is associated with significant financial costs. Winegrowers of the Republic of Dagestan grow about 30% of grapes throughout the country, and the area of fruit-bearing vineyards occupies more than 20 thousand hectares. There was a problem to process grapes in such a way that the semi-finished product for the production of drinks withstands long storage and transportation periods, is of high quality and has a small weight. A technology has been developed for producing grape cryopowders, which can be used as food additives, for the production of reconstituted juices and drinks. The aim of the study was to create an innovative technology for the production of cryopowders for the production of soft drinks. The objects of the study were Dagestan common and raisin grapes. The algorithm for obtaining cryopowders corresponded to the scheme proposed by the author: delivery of grapes, separation of ridges, inspection, washing, crushing, freezing with liquid nitrogen, dehydration in a vacuum microwave unit, cryo-grinding and packaging. When performing the work, the qualitative composition of raw materials and cryopowders was determined using analytical instruments and laboratory equipment of the Department of Food Technology and institutions of the Dagestan Scientific Center of the Russian Academy of Sciences. The chemical composition of cryopowders obtained from grapes grown in the mountain-valley zone of Dagestan has been determined. The physical and chemical parameters of a wine drink made from grape cryopowder are given. The organoleptic characteristics of the produced wine drinks confirmed their high quality indicators.
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Pastushkova, Ekaterina, Natalia Leiberova, and Dmitry Karh. "Practical Aspects of Obtaining and Applying Plant Antioxidant Complexes Based on Medicinal Herb Raw Materials." Food Industry 5, no. 4 (December 25, 2020): 52–59. http://dx.doi.org/10.29141/2500-1922-2020-5-4-8.
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The article concerns the development of an antioxidant complex (AOC) based on medicinal herb raw materials (MHRM) obtained using mathematical modeling methods, considering the specifics of their functional purpose, and the study of its influence on the quality indicators of tea beverage concentrate (TBC). The research includes results of evaluating the developed AOC model quality, indicating high flavor characteristics and antioxidant properties. The authors developed 4 models of tea beverage concentrate using a computer program for the selection of food ingredients of an antioxidant orientation with regard to the organoleptic compatibility and antioxidant orientation. The article presents the production technology of TBC prototypes briefly. The researchers analyzed a control sample of a tea drink made according to a traditional recipe and developed models of tea beverage concentrates with the addition of an antioxidant complex. They revealed that the AOC introduction in the TBC: a) had a positive effect on organoleptic quality indicators due to a soft, harmonious taste with a pronounced tone of MHRM in taste and aroma; b) increased the amount of tanning substances, namely tannins by 28.0–85.0 %, flavonoids by an average of 24.8 %; c) antioxidant activity increased in 1.5–2 times.
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Zaripov, G. T., and S. M. Nazarova. "The Use Of Local Vegetable Raw Materials In The Production Of Soft Drinks." American Journal of Social Science and Education Innovations 02, no. 10 (October 29, 2020): 183–88. http://dx.doi.org/10.37547/tajssei/volume02issue10-30.
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In recent years, the Uzbek market has noticeably replenished with non-alcoholic beverages prepared on the basis of imported extracts. In the technology of preparation of which sweeteners, dyes, flavors and similar components of unnatural origin were increasingly used. Without disputing the nutritional merit of these components, it is nevertheless necessary to give preference to drinks prepared on the basis of natural ingredients.
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Putra, Arief Yandra. "PERBANDINGAN KONDISI OPTIMUM PEMISAHAN NATRIUM SAKARIN, ASAM BENZOAT DAN KAFEIN DENGAN FASA GERAK METANOL-BUFFER FOSFAT DAN METANOL-BUFFER ASETAT MENGGUNAKAN HPLC." Jurnal Katalisator 2, no. 2 (October 6, 2017): 112. http://dx.doi.org/10.22216/jk.v2i2.2537.
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<p><em>The development of food and beverage industry in Indonesia from year to year causes the production of food and soft drink circulating in community was increased. However, in food and soft drink were often added food additives such as sodium saccharin, benzoic acid, and caffeine that its level must be considered because it can caused negative effect on health.</em> <em>This study aims to compare optimum conditions of separation of sodium saccharin, benzoic acid and caffeine using methanol-phosphate buffer and methanol-acetate buffer as mobile phase using HPLC.</em> <em>The study was conducted by determining the wavelength, optimum pH of buffer and optimum composition of mobile phase. The optimum condition for the mobile phase of methanol-phosphate buffer were pH 4,5 with mobile phase composition of 12,5: 87,5 and UV detection system at 220 nm wavelength.</em> <em>The optimum condition for methanol-acetate buffer were pH 5,5 with mobile phase composition of 15:85 and the UV detection system at 230 nm wavelength.</em> <em>The composition of methanol-acetate buffer as mobile phase gives better result for the separation of sodium saccharin, benzoic acid and caffeine with shorter retention times.</em></p><p> </p><p>Perkembangan industri makanan dan minuman di Indonesia dari tahun ke tahun menyebabkan produksi makanan dan minuman ringan yang beredar di masyarakat semakin meningkat. Namun, di dalam makanan dan minuman ringan sering ditambahkan bahan tambahan pangan seperti natrium sakarin, asam benzoat, dan kafein yang kadarnya perlu diperhatikan karena dapat memberikan dampak negatif pada kesehatan. Penelitian ini bertujuan untuk membandingkan kondisi optimum pemisahan natrium sakarin, asam benzoat dan kafein menggunakan metanol-buffer fospat dan metanol-buffer asetat sebagai fasa gerak menggunakan HPLC. Penelitian dilakukan dengan menentukan panjang gelombang, pH buffer optimum dan komposisi fasa gerak optimum. Kondisi optimum untuk fasa gerak metanol-buffer fospat adalah pH 4,5 dengan komposisi fasa gerak 12,5:87,5 dan sistem pendeteksian UV pada panjang gelombang 220 nm. Kondisi optimum untuk fasa gerak metanol-buffer asetat adalah pH 5,5 dengan komposisi fasa gerak 15:85 dan sistem pendeteksian UV pada panjang gelombang 230 nm. Komposisi fasa gerak metanol-buffer asetat memberikan hasil yang lebih baik untuk pemisahan natrium sakarin, asam benzoat dan kafein dengan waktu retensi yang lebih pendek.</p>
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Spatari, Sabrina, Alexander Stadel, Paul R. Adler, Saurajyoti Kar, William J. Parton, Kevin B. Hicks, Andrew J. McAloon, and Patrick L. Gurian. "The Role of Biorefinery Co-Products, Market Proximity and Feedstock Environmental Footprint in Meeting Biofuel Policy Goals for Winter Barley-to-Ethanol." Energies 13, no. 9 (May 3, 2020): 2236. http://dx.doi.org/10.3390/en13092236.
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Renewable fuel standards for biofuels have been written into policy in the U.S. to reduce the greenhouse gas (GHG) intensity of transportation energy supply. Biofuel feedstocks sourced from within a regional market have the potential to also address sustainability goals. The U.S. Mid-Atlantic region could meet the advanced fuel designation specified in the Renewable Fuel Standard (RFS2), which requires a 50% reduction in GHG emissions relative to a gasoline baseline fuel, through ethanol produced from winter barley (Hordeum vulgare L.). We estimate technology configurations and winter barley grown on available winter fallow agricultural land in six Mid-Atlantic states. Using spatially weighted stochastic GHG emission estimates for winter barley supply from 374 counties and biorefinery data from a commercial dry-grind facility design with multiple co-products, we conclude that winter barley would meet RFS2 goals even with the U.S. EPA’s indirect land use change estimates. Using a conservative threshold for soil GHG emissions sourced from barley produced on winter fallow lands in the U.S. MidAtlantic, a biorefinery located near densely populated metropolitan areas in the Eastern U.S. seaboard could economically meet the requirements of an advanced biofuel with the co-production of CO2 for the soft drink industry.
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Luo, Wei Qiang, Hai Qing Yang, and Wei Cheng Dai. "Comparison of Multivariate Calibrations for the Determination of Soluble Solids Content of Tea Beverage Using UV-VIS-NIR Spectroscopy." Applied Mechanics and Materials 236-237 (November 2012): 83–88. http://dx.doi.org/10.4028/www.scientific.net/amm.236-237.83.
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Ultra-violet, visible and near infrared (UV-VIS-NIR) spectroscopy combined with chemometrics was investigated for fast determination of soluble solids content (SSC) of tea beverage. In this study, a total of 120 tea samples with SSC range of 4.0-9.5 ºBrix were tested. Samples were randomly divided for calibration (n=90) and independent validation (n=30). Spectra were collected by a mobile fiber-type UV-VIS-NIR spectrophotometer in transmission mode with recorded wavelength range of 203.64-1128.05 nm. Various calibration approaches, i.e., principal components analysis (PCA), partial least squares (PLS) regression, least squares support vector machine (LSSVM) and back propagation artificial neural network (BPANN), were investigated. The combinations of PCA-BPANN, PCA-LSSVM, PLS-BPANN and PLS-LSSVM were also investigated to build calibration models. Validation results indicated that all these investigated models achieved high prediction accuracy. Especially, PLS-LSSVM achieved best performance with mean coefficient of determination (R2) of 0.99, root-mean-square error of prediction (RMSEP) of 0.12 and residual prediction deviation (RPD) of 15.16. This experiment suggests that it is feasible to measure SSC of tea beverage using UV-VIS-NIR spectroscopy coupled with appropriate multivariate calibration, which may allow using the proposed method for off-line and on-line quality supervision in the production of soft drink.
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Hasan Abdulabbas, Zainab, Marwa Asad Salih, and Ali Talib Jasim. "Enhancing Sustainable Concrete Properties by Green Vegetable Substance." International Journal of Engineering & Technology 7, no. 4.37 (December 13, 2018): 219. http://dx.doi.org/10.14419/ijet.v7i4.37.25372.
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From several points of view, disposal of waste materials in an environment is respected to be a significant problem because of its very low biodegradability and existence in huge quantities. Waste of plastic and metal bottles caps, cans of juices and soft drink, and tires rubber being among the most pronounced. This study was conducted to evaluate the efficiency of reusing these waste materials in concrete production and solve the segregation problem. As segregation increases in concrete involving these waste materials due to lighter weight of them relative to nature aggregate, therefore, attention was intensive on using natural product (Gum Arabic) that is an environmentally friendly chemical material for improving concrete properties. The conducted tests include; compressive strength, flexural strength, splitting tensile strength, density, water absorption, and ultrasonic pulse velocity. The results showed that replacing the volume of coarse aggregate by 25% compacted bottles caps and pull-tab of cans, 20% the plastic bottle caps, and 25% tires rubber shreds used decreased the mechanical properties of concrete to some extent less than reference mix and they were enhanced by employing Gum Arabic. In addition, the employment of Gum Arabic as liquid in concrete mixes developed the mechanical properties of concrete, reduced segregation, however raised the water absorption percent and declined the density of concrete.
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Клещевский, Юрий, Yury Kleshchevsky, Лариса Карташова, Larisa Kartashova, Мария Николаева, Maria Nikolaeva, Ольга Рязанова, and Olga Ryazanova. "The Market of Soft Drinks: State and Development Prospects." Bulletin of Kemerovo State University. Series: Political, Sociological and Economic sciences 2018, no. 4 (January 14, 2019): 86–94. http://dx.doi.org/10.21603/2500-3372-2018-4-86-94.
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The paper features the condition of domestic and foreign markets of nonalcoholic beverages. The authors investigate the physiological value of soft drinks not only as products that satisfy the water requirements but also as a source of biologically active agents. The research defines segments and subsegments of the soft drinks market. The article introduces the data on the industrial and trade product range (2010–2016). The authors give various reasons of decrease in the demand for particular types of production (tonics), enumerate the main market leaders, describe the regional structure of production in various Federal districts, and analyze statistical data on volumes of domestic production and import of soft drinks. They also define the problems and the perspectives of the market of soft drinks.
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Tebai, Larbi, and Ioannis Hadjivassilis. "Soft Drinks Industry Wastewater Treatment." Water Science and Technology 25, no. 1 (January 1, 1992): 45–51. http://dx.doi.org/10.2166/wst.1992.0008.
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Soft drinks industry wastewater from various production lines is discharged into the Industrial Effluent Treatment Plant. The traditional coagulation/flocculation method as first step, followed by biological treatment as second step, has been adopted for treating the soft drinks industry wastewaters. The performance of the plant has been evaluated. It has been found that the effluent characteristics are in most cases in correspondence with the requested standards for discharging the effluent into the Nicosia central sewerage system.
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Бордунова, Мария Сергеевна, Елизавета Дмитриевна Звегинцева, and Людмила Павловна Липатова. "Youth Preferences and Sensory Experiences." Beer and beverages, no. 2 (June 26, 2021): 6–9. http://dx.doi.org/10.52653/pin.2021.2.2.009.
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Кофе - один из наиболее активно потребляемых на данный момент напитков. Сегодня производством и обработкой кофейных зерен занимаются более 70 стран мира. По данным ФАО, Бразилия и Вьетнам на протяжении многих лет занимают лидирующие позиции по производству кофе. При этом отмечается, что продажи кофе снижаются из-за насыщения рынка и других негативно влияющих факторов, таких как привычки к чаю или безалкогольным напиткам, увеличение неравенства доходов и проблемы со здоровьем. Авторами был проведен анализ ассортимента кофе на мировом рынке, включая элитные и эксклюзивные сорта кофе. Рассмотрены основные потоки производства и импорта кофейных зерен по странам мира, рассмотрены основные поставщики и производители кофе. Проведена экономическая и органолептическая оценка напитков кофе, оценка технологии производства некоторых брендов кофе, производящих зерновой, молотый, растворимый и капсульный кофе. Оценены преимущества и недостатки рассмотренных брендов, отмечено, что для придания потребительских свойств продукции мировые компании закупают кофейные зерна у поставщиков, обжаривают их и соединяют в различные купажи. В статье проанализированы предпочтения потребителей кофе в различных странах и способы удовлетворения данных предпочтений, проведено исследование среди студентов для определения потребительских предпочтений в разных видах кофе. Coffee is one of the most actively consumed beverages at the moment. Today, more than 70 countries are engaged in the production and processing of coffee beans. According to the FAO, Brazil and Vietnam have been leading coffee producers for many years. At the same time, it is noted that coffee sales are declining due to market saturation and other negative factors, such as tea or soft drink habits, increasing income inequality and health problems. Coffee production is based on two varieties of coffee beans: Robusta and Arabica. Based on this, the analysis of the range of coffee on the world market, including elite and exclusive varieties of coffee, was carried out. This article also examines the main flows of production and import of coffee beans in the countries of the world, the main suppliers and producers of coffee are considered. Today, in the coffee market, you can find a huge number of brands that offer coffee in various forms. An economic and organoleptic assessment was carried out, as well as an assessment of the production technology of some coffee brands that produce grain, ground, instant and capsule coffee. The advantages and disadvantages of the considered brands are noted. It was found that to give consumer properties of products, global companies buy coffee beans from suppliers, fry them and combine them into various blends. The article analyzes the preferences among coffee consumers in different countries and the ways to meet these preferences. Additionally, a study was conducted among students to determine the preferences of coffee consumers.
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Gora, N. V., I. V. Timoshchuk, A. K. Gorelkina, T. A. Utrobina, L. A. Ivanova, and I. V. Proskunov. "Using Kuzbass underground waters for soft drinks production." IOP Conference Series: Earth and Environmental Science 640, no. 7 (February 1, 2021): 072016. http://dx.doi.org/10.1088/1755-1315/640/7/072016.
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Plotnikov, Konstantin, Anatoly Popov, Igor Plotnikov, Roman Kryuk, and Sergey Rudnev. "Improving the Line of Instant Starch Soft Drinks." Food Processing: Techniques and Technology 50, no. 1 (March 27, 2020): 96–105. http://dx.doi.org/10.21603/2074-9414-2020-1-96-105.
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Introduction. By 2030, Russia will have abandoned the export-dependent economy and moved on to the innovation-based development, as it is stated in the Long-Term Plan for Social and Economic Development of the Russian Federation issued by the Ministry of Economic Development. Improving the production of products reduces the cost of finished products and increases their biological value. Working population often fails to maintain a balanced diet. Therefore, it is necessary to develop products that contain a large number of biologically active substances, e.g. instant drinks of plant origin.
Study objects and methods. The level of integrity of the technological production line for instant starch drinks depends on the level of integrity of each of its subsystems. By comparing the monitored parameters with the given values, one can assess the integrity level of the entire system. The subsystem that is responsible for the semi-finished product causes the greatest perturbation in the stability of the entire system. According to the theory of the technological flow proposed by Dr. V.A. Panfilov, this is subsystem B. The problem is associated with the instability of the granulation process, i.e. unstable particle size distribution in the finished product. The instability may occur due to the principle of operation and design features of dish-shaped granulators. As a result, the quality of the
finished product decreases.
Results and discussion. The team developed a new hardware design of a machine-hardware scheme for the production of instantiated granular food products (IGPP). They conducted a repeated assessment of the integrity level of the entire technological system. The analysis of the production technology of IHPP employed a systematic approach, which made it possible to determine the level of its organization and increase it. The positive changes took place after the introduction of a new subsystem of the solid-state mechanochemical activation of potato starch. The activation changed the physical and mechanical properties of native starches, thus intensifying the process of structure formation. In addition, the integrity of the entire subsystem could be increased by changing the principle of structure formation of granules. A new granulator and a new operating principle made it possible to perform granulation by pelletizing in controlled segregated flows.
Conclusion. The stability of subsystem B increased by 0.31, while the stability of the whole system increased by 0.56. The success was directly related to the new granulation technologies and a change in the technological flow of production of instant starch drinks.