The Complete Technology Book on Alcoholic and Non-Alcoholic Beverages (2nd Revised Edition) (Fruit Juices, Sugarcane Juice, Whisky, Beer, Microbrewery, Rum and Wine)

Author	NPCS Board of Consultants & Engineers	ISBN	9788178331805
Code	ENI209	Format	Paperback
Price: Rs	2275	US$	200
Pages:	576	Published	2018
Publisher	Asia Pacific Business Press Inc.
Usually Ships within	5 days

Alcoholic Beverage contains more than a minimal amount of ethyl alcohol or ethanol. They are classified into three general classes called beer, wine, and spirit. Non-Alcoholic Beverages are considered as the non-alcoholic version of alcoholic beverages. Non-alcoholic beverages include drinks that contains less than 0.5% alcohol. Changing tastes and preferences of consumers and inclination toward consumption of convenience food and beverages have led to the rise in demand for non-alcoholic beverages in the last few years.

The global beverage market looks good with opportunities for alcoholic and non-alcoholic beverages. It is expected to reach in $trillion and is forecast to grow at a CAGR of 3.0%. The major drivers for the growth of this market are growing urbanization, and disposable income. The non-alcoholic segment is expected to show above average growth. Consumer preferences, growing population, and health awareness are the major drivers.

Within global beverage industry, beer is expected to remain the largest segment by value. Acceptance of alcohol consumption by consumers, population base of the young generation, and increasing per capita income are the major driving forces that spur growth for this segment over the forecast period. The rapidly invading global culture is also ensuring a rising numbers of Beer Cafés and Microbreweries across the World.

The major contents of the book are Grape Juice Processing, Apple Juice, Tropical Fruit Juices, Chemistry and Technology of Citrus Juices and By Products, Beer, Whisky, Rum, Table Wines, Carbonation and Filling, Flavouring and Emulsions, Microbrewery, Manufacturing Process, Process Flow Diagrams, Addresses of Plant &Machinery Suppliers and Photographs of Machineries.

It will be a standard reference book for Professionals, Entrepreneurs, Agriculturists, Agriculture Universities, Food Technologists, those studying and researching in this important area and others interested in the field of Alcoholic and Non-Alcoholic Beverages Products Manufacturing.

CONTENTS

1. INTRODUCTION

2. CARBONATION AND FILLING

Introduction

Carbonation

The nature and effects of carbonation

Properties of carbondioxide

Equilibrium pressure

Measurement of carbonation

Carbonation determination

Carbonators

Designs of carbonators

Air exclusion

Proportioners

Fillers and Filling Valves

Basic filling valve operation

Filling valve development and the

influence of ambient filling

3. FLAVOURINGS AND EMULSIONS

Flavourings

Legislation

Creation

Production

Emulsions

Manufacture

Application of Flavourings and Emulsions

Selection

Methods of use

Evaluations

4. GRAPE JUICE PROCESSING

History of Grape Juice Processing in North America

Grape Cultivars

The Chemistry of Grape Juice

Carbohydrates

Acids

Mineral content

Phenolic

Volatiles

Modern Grape Juice Processing

Harvesting/ripening

Stemmer/crusher operation

Hot-break process

De-juicing/pressing operation

Coarse filtration

Bulk storage and tartrate precipitation

Enzyme clarification

Polish (fine) filtration

Hot fill

Process Alternatives

Cold-pressing

Aseptic process

Concentration

Sulfur dioxide preservative

5. PROCESSING OF CITRUS JUICES

Introduction

Fruit Harvesting and Transport

Unloading and Storage of Fruit

Fruit Transfer from Storage Bins to Extractors

Juice Extraction and Finishing

Extractors

Finishing

Juice Processing for Pasteurized Single Strength

Juice Processing for Concentrate

Characteristics of 1950s evaporators

Modern evaporators for citrus fruit

Essence Recovery

Chilled Juice from Concentrate

Pulp Wash

Frozen Pulp Processing

Manufacture of Citrus Cold Pressed Oil

Manufacture of Livestock Feed from Citrus Peel

Peel dryer

Waste heat evaporator

6. APPLE JUICE

General Background

Juice extraction

Pomace disposal

Blending and packaging

Natural Style Juices

Clarified Juice and Concentrate

Enzyming

Pulp enzyming

Fining

Concentrates

Hazes and deposits

Authentication and Adulteration

Composition of Apple Juice

Sugars and sorbitol

Starch & pectin

Organic acids

Protein and amino acids

Polyphenols and colour

Minerals

Volatile components

Other flavour aspects

Microbiology

Food Tests

Test for the presence of pectin in clarified Juice

Test for the presence of starch

Test fining with gelatin

Test fining with gelatin/kieselsol

Test for overfining

7. CHEMISTRY AND TECHNOLOGY OF CITRUS JUICES AND BY-PRODUCTS

Principal Citrus Cultivars

Origin of citrus

Commercial citrus regions

Citrus growing areas

Effect of frost

Effect of soil

Composition and Structure of Citrus Fruits and Juices of Various Cultivars

General relationship

Organic acids

Carbohydrates

Color pigments

Vitamins and inorganic constituents

Flavonoids

Lipids

Operational Procedures and Effects on Quality and Shelf Life of Citrus Juices

Outline of good manufacturing and processing procedures

Concentrate handling for reprocessing and/or Reconstruction

Sanitation or stabilization

Water for reconstitution use

Processing of chilled high and low pulp reconstituted orange juice

Finished product handling and storage

Citrus Juice Flavor Enhancement with Natural Citrus Volatiles

Components of citrus juice flavor

Citrus flavor enhancement technology

Citrus oils and aroma and their recovery

Pectic Substances and Relationship of Citrus Enzymes to Juice Quality

Effect of Time, Temperature and other Factors on Citrus Products

8. TROPICAL FRUIT JUICES

Introduction

Guava

Mango

Passionfruit

Pineapple

Other Tropical Fruits

Acerola

Banana

Kiwifruit

Lulo

Papaya

Soursop

Umbu

Tropical Fruit Juices in Europe Today

The Future

9. WHISKY

Introduction

History of Whisky Production

Outline of the Whisky-producing Process

Individual Operations

Raw materials

Mashing and cooking

Fermentation

Distillation

Maturation and ageing

Blending and colouring

Effluent disposal and spent grains recovery

Organoleptically Important Components of Whisky

Concentrations of organoleptically important compounds

Chemical nature of organoleptically important compounds

Contribution of compounds to organoleptic properties

Origin of organoleptically important compounds

10. BEER

Introduction

Historical Aspects of Brewing

Prehistoric and early historic

Brewing in Europe

Outline of the Brewing Process

Malting

Suitability of barley for brewing

the malting process

Kilning

Mashing

Brewing liquor

Mash-tun ingredients other than malt

Mashing systems

Enzymolysis in the mash tun

Sparging

Direct Conversion of Barley to wort

Wort Boiling and Cooling

General

Hops and hopping

Wort clarification and cooling

Fermentation

Brewing yeasts

Biochemical events during brewing fermentations

Physical behaviour of yeast

Fermentation systems

Beer Treatments

Maturation and conditioning

Haze prevention

Yeast removal

Pasteurization

Post-fermentation bittering

Beer Properties

Colour and clarity

Foam

Flavour and aroma

General composition and dietary value of beer

Beer Defects

Gushing

Microbiological spoilage

Oxidation flavour, stale flavour and other off-flavours

The State of the Industry

Types of beer brewed

11. RUM

Introduction

Production of Rum

Types of rum and the raw materials used

Pretreatment of the raw materials

Fermentation

Distillation

Maturing

Aroma Compounds of Rum and their Formation

Higher alcohols

Fatty acids

Esters

Phenolic compounds

Nitrogenous compounds

Sulphur-containing compounds

Lactones

Carbonyl compounds

12. TABLE WINES

Introduction

Some Economic Aspects of the History of Wine Making

Grapes

Must Treatment

Alcoholic Fermentation

Post Fermentation Operations

Microbiological Stabilization

Malo-lactic fermentation

Microbiological spoilage,

Sulphur dioxide addition

13. MICROBREWERY

The Brewing Process

Process of Brewing Beer

Brewery Equipments

14. SUGARCANE JUICE PROCESSING, PRESERVATION

AND ASEPTIC PACKAGING

Sugar Processing - Juice Extraction,

Clarification and Concentration

Nutritional Composition

Sugarcane Juice Extraction

15. SAMPLE PLANT LAYOUT

16. PROCESS FLOW DIAGRAMS (PFD)

17. PHOTOGRAPHS OF MACHINERY WITH SUPPIER’S CONTACT DETAILS

The Complete Technology Book on Alcoholic and Non-Alcoholic Beverages (2nd Revised Edition) (Fruit Juices, Sugarcane Juice, Whisky, Beer, Microbrewery, Rum and Wine) ( New Arrival ) ( ) ( ) ( ) ( )

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The Complete Technology Book on Alcoholic and Non-Alcoholic Beverages (2nd Revised Edition) (Fruit Juices, Sugarcane Juice, Whisky, Beer, Microbrewery, Rum and Wine) ( New Arrival )