Engineering Tools in the Beverage Industry

Volume 3: The Science of Beverages

Alexandru Grumezescu, Alina Maria Holban

• Publisher: Woodhead Publishing
• Year: 2019
• Print ISBN: 9780128152584
• eBook ISBN: 9780128156988
• Topic: Technik & Maschinenbau
• Subtopic: Lebensmittelwissenschaft

Engineering Tools in the Beverage Industry, Volume Three in The Science of Beverages series, is an invaluable resource for anyone in the beverages field who is involved with quality assurance, lab analysis, and the safety of beverage products. The book offers updates on the latest techniques and applications, including extraction, biochemical isotope analysis, metabolomics, microfiltration, and encapsulation. Users will find this book to be an excellent resource for industrial research in an ever-changing field.- Provides practical tools and techniques for research and development in beverages- Offers analysis strategies for beverage quality evaluation- Presents analytical methods for ingredient authenticity

1

Engineering Approach in Beverage Industry

Alok Prakash^⁎; Chaitali Patil^⁎; S. Vinodhini^†; A. Panneerselvam^‡; V. Devi Rajeswari^{† *} Sustainable Food Technology and Management, Institute Supérieur d’agriculture (ISA), Lille, France
^† Department of Biomedical Sciences, School of Biosciences and Technology, VIT University, Vellore, India
^‡ Department of Zoology, Thiruvalluvar University, Vellore, India

Abstract

The increasing consumer demand for packaged food and beverages is resulting into a tremendous demand to increase the industrial beverage processing and production capacities, all over the globe. To increase the processing capacity of a beverage industry, there are several engineering tools required to be understood, followed, and managed by the production engineers and the industry in-charges. The selection of appropriate engineering tool will result in efficient processing capacity of the industry. Hence, this chapter is designed for the beverage industry engineers and for any aspiring food processing engineer who holds the aspiration of processing and producing packaged beverages with the best of their capacity.

The current chapter explains several aspects of engineering tools to be utilized in a beverage industry. It includes several equipment and engineering techniques to be the implemented in beverage manufacturing process.

Keywords

Beverage; Engineering technology; Lean six sigma; Pump; Evaporator valves

1.1 Introduction

Industry is the backbone upon which the economy of any country relies. The growth of economy and the internal development of a country depends on the development of industrial sector. All over the world, industrial engineering is revolutionary management which has found its application in the food and beverage companies and also effective management and optimum time considerations. Engineer needs to make out what the main problems are and their causes before they plan any solutions. However, industrial engineering concerned with the plan, development, and installation of system of materials and equipment. It draws upon specialized skills and knowledge of physics, mathematics, and science, together with the principles and the techniques of engineering plans to predict the results from a food processing system (Lo and Sculli, 1995). The logical and systematical methods should be applied to make the work easier by eliminating the source of the problems. Various methods are available to solve the problems from simple and easy-to-use techniques to relatively complicated and advanced statistical tools. In order to understand the engineering tools used in the beverage industry, a basic understanding of beverage processing is necessary. The main aim of this chapter is to make industrial engineering techniques familiar and find out its applications.

1.2 Process in Beverage Industry

The basic process flow in a fruit juice industry, as depicted in Fig. 1.1, is as follows:

1. (a) Raw material reception: The fruits are received at the production house.
2. (b) Storage of raw materials: Based on production rate, the raw materials are stored in the raw material storage area of the production house.
3. (c) Sorting and cleaning of raw materials: The fruits are sorted according to the size, color, and other required physical parameters. The desired fruits are cleaned.
4. (d) Processing of fruits as per the designed process and industrial requirement.
5. (e) Product packaging: The standard packaging material is used for product packaging according to the statutory guidelines.
6. (f) Product labeling: The important information such as date of manufacturing, nutrient value, maximum retail price are provided on the product labeling.
7. (g) Product storage: A stock of product is maintained to avoid any supply chain issues.
8. (h) Product transportation: The final product is transported to the customer warehouse (Bracker, 1980; Chaffee, 1985).

Fig. 1.1 Process flow in a fruit juice industry.

In the above processing example, it can be noted that several engineering tools ...

Table of contents

• Cover image
• Title page
• Table of Contents
• Copyright
• Contributors
• Series Preface
• Preface
• 1: Engineering Approach in Beverage Industry
• 2: Artificial Intelligence in the Production Process
• 3: Quantitative Structure-Property Relationship (QSPR) Studies of Alcoholic and Nonalcoholic Beverages, Including Wines, Beers, and Citrus Juices
• 4: Technological Advancement of Functional Fermented Dairy Beverages
• 5: Vitamin Analysis in Juices and Nonalcoholic Beverages
• 6: Membrane Filtration Processes for the Treatment of Nonalcoholic Beverages
• 7: Biochemical Stable Isotope Analysis in Food Authenticity
• 8: Application of Electronic Nose and Tongue for Beverage Quality Evaluation
• 9: Microbial Enzymes in Food and Beverages Processing
• 10: Extraction Techniques of Phenolic Compounds and Other Bioactive Compounds From Medicinal and Aromatic Plants
• 11: Metabolomics: An Emerging Tool for Wine Characterization and the Investigation of Health Benefits
• 12: Fortification of Functional and Medicinal Beverages With Botanical Products and Their Analysis
• 13: Microfiltration for Filtration and Pasteurization of Beers
• 14: Recent Advances in Application of Biosensors in Beverages
• 15: Biosensors Applied to Quantification of Ethanol in Beverages
• Index