Saketh Report College

St Aloysius College (Autonomous)
DETAILED STUDY ON QUALITY CONTROL IN BEVERAGE

INDUSTRY
( IN HINDUSTAN COCA-COLA BEVERAGES PVT. LTD, BIDADI ,

BENGALURU)
A Project Report Submitted to St. Aloysius College (Autonomous),
for the partial fulfilment of the requirement of degree in
BACHELOR OF VOCATION IN FOOD PROCESSING AND

ENGINEERING
BY
SAKETH.N.S
REGISTER NO: 1711027
Bachelor of Vocation in Food Processing and Engineering
St. Aloysius College (Autonomous)
Mangalore-575003
Bachelor of Vocation in Food Processing and Engineering
St. Aloysius College (Autonomous)
Mangalore - 575003
CERTIFICATE
This is to certify that Mr. Saketh.N.S , Reg No 1711027 of sixth semester B .Voc Food
Processing and Engineering has successfully completed his internship work at Hindustan
Coca-Cola Beverages Pvt Ltd. Bidadi, Bengaluru.
This report is submitted to St. Aloysius College (Autonomous) Mangalore in the partial
fulfilment of the requirements for the award of Bachelor of Vocation in Food Processing and Engineering
during 2019-2020.
Dr. Adarsha Gowda Dr. Richard Gonsalves
HOD (Guide) Director
The External Examiner
UG Examination
Project/Dissertation
DECLARATION
I Saketh.N.S , III year student of B.Voc (Food Processing and Engineering) in St. Aloysius College
(AUTONOMOUS) Mangalore. Here by declare that the report on PHYSICO-CHEMICAL ANALYSIS
OF WATER IN WATER TREATMENT PLANT is submitted to Hindustan Coca-Cola Beverages
Private Limited in partial fulfillment of the requirement for the award of Bachelor degree under the
supervision of Mr. Jayakumar ( TPM Manager) at Hindustan Coca-Cola Beverages Pvt. Ltd, Bidadi,
Bangalore during the academic year 2019-20.
All the mentioned information in this report will remain confidential and will not be used by me for any
other purpose without the consent of HCCB
Saketh.N.S
Date :
Place:
ACKNOWLEDGMENT
It is a great pleasure for us to acknowledge the assistance and the support of a large number of individuals
who have been responsible for the successful completion of this internship. I am pleased to place my
fervent indebtedness to Dr. Adarsha Gowda, Assistant Professor, Department of FOOD PROCESSING
AND ENGINEERING for offering me such a chance to carry out this internship program at Hindustan
Coca-Cola Beverages Pvt Ltd Bidadi, Bangaluru.
It is my bounded duty to sincerely thank Rev.Fr.Dr. Praveen Martis SJ, principal of St Aloysius College,
Mangalore, for his valuable support and encouragement. I sincerely thank Dr. Richard Gonsalves, the
Director LCRI, for his constant support during the course of work.
We are using this opportunity to express our deepest gratitude and special thanks to Mr.
Jayakumar, TPM Manager of Hindustan Coca-Cola Beverages Private limited for allowing us to
carry out our project at their esteemed organization and extending during the training.
The intern is also thankful to Mr. Gowri Shankar (HR Team Leader), Mrs. Saritha G Krishnan (HR
Team Leader), Mr.Sathish Gowda (HR Executive), Mr. Harish (HR Executive) for granting the
permission for doing the internship.
The intern is also grateful to Mr. Ramakrishna Hegde (QA Manager), Mr. Vijayakrishna B (QA Team
Leader),Mr. Bheemanappa Manthale ( Factory Manager), Ms. Elamathi R ( QA Executive), Ms.
Tejashwini. S.O (QA Executive), all QA Executives, Team Leaders and operators for their careful and
precious guidance throughout the internship which was extremely valuable for both theory and practical.
The intern also wish to express gratitude to the officials and other staff members of Hindustan
Coca- Cola Beverages Pvt. Ltd, Bangalore who rendered their help during the period of
internship.
ABSTRACT
A drink (or beverage) is a liquid intended for human consumption. In addition to their basic function of
satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain
drinking water, milk, coffee, tea, hot chocolate, juice and soft drinks. In addition, alcoholic drinks such as
wine, beer, and liquor, which contain the drug ethanol, have been part of human culture for more than
8,000 years.
Non-alcoholic drinks often signify drinks that would normally contain alcohol, such as beer and wine, but
are made with a sufficiently low concentration of alcohol by volume. The category includes drinks that
have undergone an alcohol removal process such as non-alcoholic beers and de-alcoholized wines.
When the human body becomes dehydrated, it experiences thirst. This craving of fluids results in an
instinctive need to drink. Thirst is regulated by the hypothalamus in response to subtle changes in the
body's electrolyte levels, and also as a result of changes in the volume of blood circulating. The complete
elimination of drinks, that is, water, from the body will result in death faster than the removal of any other
substance.
Carbonated drinks refer to drinks which have carbon dioxide dissolved into them. This can happen
naturally through fermenting and in natural water spas or artificially by the dissolution of carbon dioxide
under pressure. The first commercially available artificially carbonated drink is believed to have been
produced by Thomas Henry in the late 1770s. Cola, orange, various roots, ginger, and lemon/lime are
commonly used to create non-alcoholic carbonated drinks; sugars and preservatives may be added later.
The most consumed carbonated soft drinks are produced by three major global brands: Coca-Cola,
PepsiCo and the Dr Pepper Snapple Group.
The HCCB products one of such innovative products. Quality control has some approved tests to ensure
the standards and regulations beverages .These tests are designed to ensure that the products meet
accepted standards for chemical composition and purity as well as levels of different microorganisms. It
is ensure compliance with food safety regulations and to protect public health.
The aim of the work was to study the Physico-Chemical analysis of water and their quality control.
COMPANY PROFILE
INTRODUCTION
At the most basic level, a beverage (a drink) is a type of liquid that you can consume for sustenance,
energy or hydration. For hundreds of years, the idea of a beverage was likely restricted to water or milk
and perhaps juice squeezed from fruits. Then came alcohol, wine, various teas, coffees, cocktails, cocoas,
ciders, and sodas. The vast variety of beverages that we now have available to us means that we can satisfy
our thirst or cravings in countless different ways.
As far as the market of soft drinks is concerned, it is facing cut throat competition from the
larger number of soft drinks available in the market. Different brands are available in every segment of
flavors, but the attitudes of the consumers differ from each other due to several factors. Every company
tries to increase their market share and their sales volume. Discounting system followed by the companies
proved to be an essential factor to boost up the purchases made by the retailers. The companies try to
attract the retailers to purchase more by providing some schemes or incentives or cash/card discount. If
more discount or any other incentive scheme is given to the outlets, they make purchases to avail that
offer. Therefore, it is essential for any company to have an efficient and effective discounting system.
Distribution is the spine of any FMCG company. The main function of a retailer is to bridge the gap
between the supplier and the customer. The central focus of distribution is to increase the efficiency of
time, place, and delivery utility.
The Coca-Cola Company is a beverage company, manufacturer, distributor, and marketer of

non-alcoholic beverage concentrates and syrups. The company is best known for its flagship product Coca-
Cola, invented by pharmacist John Stith Pemberton in 1886. The Coca-Cola formula and brand was bought
in 1889 by Asa Candler who incorporated the Coca-Cola Company in 1892. Besides its namesake Coca-
Cola beverage, Coca-Cola currently offers more than 400 brands in over 200 countries or territories and
serves 1.6 billion servings each day. The company operates a franchised distribution system dating from
1889 where the Coca-Cola Company only produces syrup concentrate which is then sold to various
bottlers throughout the world who hold an exclusive territory. The Coca-Cola Company is headquartered
in Atlanta, Georgia. Its stock is listed on the NYSE and is part of DJIA, S&P 500 Index, the Russell 1000
Index and the Russell 1000 Growth Stock Index. Its current chairman and CEO is Muhtar Kent. The Coca-
Cola Company is an American corporation, and manufacturer, retailer, and marketer of nonalcoholic
beverage concentrates and syrups. The company is best known for its flagship product Coca- Cola,
invented in 1886 by pharmacist John Stith Pemberton in Atlanta, Georgia. The Coca- Cola formula and
brand were fully bought with US$2,300 in 1889 by Asa Griggs Candler, who incorporated The Coca-Cola
Company in Atlanta in 1892.
The company headquartered in Atlanta, Georgia, but incorporated in Wilmington, Delawarehas operated
a franchised distribution system since 1889: the Company only produces syrup concentrate, which is then
sold to various bottlers throughout the world who hold exclusive territories. The company owns its anchor
bottler in North America, Coca-Cola Refreshments. The company's stock is listed on the NYSE and is part
of DJIA, the S&P 500 index, the Russell 1000 Index, and the Russell 1000 Growth Stock Index. Muhtar
Kentserves as chairman of the company with James Quincey as president and chief executive officer.
During the 1990s, the company responded to the growing consumer interest in healthy beverages by
introducing several new non-carbonated beverage brands. These included Minute Maid Juices to Go,
Powerade sports beverage, flavored tea Nestea(in a joint venture with Nestlé), Fruitopia fruit drink, and
Dasani water, among others. In 2001, the Minute Maid division launched the Simply Orange brand of
juices including orange juice. In 2016, CocaCola India introduced Vio (flavoured milk) to enter into the
value-added dairy category. The product lays the foundation for Coca-Cola's new segment after
carbonated beverages, water and juices.
In 2004, perhaps in response to the burgeoning popularity of low-carbohydrate diets such as the Atkins
diet, Coca-Cola announced its intention to develop and sell a lowcarbohydrate alternative to Coke Classic,
dubbed C2 Cola. C2 contains a mix of high fructose corn syrup, aspartame, sucralose, and Acesulfame
potassium. C2 is designed to more closely emulate the taste of Coca-Cola Classic. Even with less than
half of the food energy and carbohydrates of standard soft drinks, C2 is not a replacement for zero-calorie
soft drinks such as Diet Coke. C2 went on sale in the U.S. on June 11, 2004, and in Canada in August
2004. C2's future is uncertain due to disappointing sales. Starting in 2009, The Coca-Cola Company
invested in Innocent Drinks, first with a minor stake, increasing to 90% in the first quarter of 2013. It was
in May 2014 when Finley, a sparkling fruit-flavoured drink, was launched in France. It was launched in
other countries later, including Belgium and Luxembourg in September 2014. Coca-cola first started
developing the drink in Belgium in 2001. As of 2014, the drink is targeted for adults, and is low in sugar
with four flavors.
OBJECTIVES:
➢ To understand the industry, its working and challenges they face.

➢ To collect information about the manufacturing process of their various products.
➢ To know about the importance of quality control.
➢ To know about the manufacturing process of the industry.
MISSION
Our Roadmap starts with our mission, which is enduring. It declares our purpose as a company and
serves as the standard against which we weigh our actions and decisions.
a. To refresh the world
b. To inspire moments of optimism and happiness
c.To create value and make a difference
VISION
Our vision serves as the framework for our Roadmap and guides every aspect of our business by
describing what we need to accomplish in order to continue achieving sustainable, quality growth.
a.People:
Be a great place to work where people are inspired to be the best they can be.
b. Portfolio
Bring to the world a portfolio of quality beverage brands that anticipate and satisfy people's desires and
needs.
c.Partners
Nurture a winning network of customers and suppliers, together we create mutual, enduring value.
d. Planet:
Be a responsible citizen that makes a difference by helping build and support sustainable communities.
e. Profit:
Maximize long-term return to shareowners while being mindful of our overall responsibilities.
f. Productivity:
Be a highly effective, lean and fast-moving organization.
HISTORY OF ORGANISATION:
Coca-Cola history began in 1886 when the curiosity of an Atlanta pharmacist, Dr.
John S. Pemberton, led him to create a distinctive tasting soft drink that could be sold at soda fountains.
He created a flavored syrup, took it to his neighborhood pharmacy, where it was mixed with carbonated
water and deemed “excellent” by those who sampled it. Dr. Pemberton’s partner and bookkeeper, Frank
M. Robinson, is credited with naming the beverage “Coca-Cola” as well as designing the trademarked,
distinct script, still used today.
Prior to his death in 1888, just two years after creating what was to become the world’s #1-selling
sparkling beverage, Dr. Pemberton sold portions of his business to various parties, with the majority
of the interest sold to Atlanta businessman, Asa G. Candler. Under Mr. Candler’s leadership,
distribution of Coca-Cola expanded to soda fountains beyond Atlanta. In 1894, impressed by the
growing demand for Coca-Cola and the desire to make the beverage portable, Joseph Biedenharn
installed bottling machinery in the rear of his Mississippi soda fountain, becoming the first to put
Coca-Cola in bottles. Large scale bottling was made possible just five years later, when in 1899, three
enterprising businessmen in Chattanooga, Tennessee secured exclusive rights to bottle and sell Coca-
Cola. The three entrepreneurs purchased the bottling rights from Asa Candler for just $1. Benjamin
Thomas, Joseph Whitehead and John Lupton developed what became the Coca-Cola worldwide
bottling system.
Among the biggest challenges for early bottlers, were imitations of the beverage by
competitors coupled with a lack of packaging consistency among the 1,000 bottling plants at the time.
The bottlers agreed that a distinctive beverage needed a standard and distinctive bottle, and in 1916,
the bottlers approved the unique contour bottle. The new Coca-Cola bottle was so distinctive it could
be recognized in the dark and it effectively set the brand apart from competition.
The first marketing efforts in Coca-Cola history were executed through coupons promoting free
samples of the beverage. Considered an innovative tactic back in 1887, couponing was followed by
newspaper advertising and the distribution of promotional items bearing the Coca-Cola script to
participating pharmacies.
Fast forward to the 1970s when Coca-Cola’s advertising started to reflect a brand connected with fun,
friends and good times. Many fondly remember the 1971 Hilltop Singers performing “I’d Like to Buy the
World a Coke”, or the 1979 “Have a Coke and a Smile” commercial featuring a young fan giving
Pittsburgh Steeler, “Mean Joe Greene”, a refreshing bottle of Coca-Cola. You can enjoy these and many
more advertising campaigns from around the world in the Perfect Pauses Theater at World of Coca-Cola.
As such, the Coca-Cola Company's bestselling brand there is not CocaCola,

but Georgia. Some claim Coke is less popular in India due to suspicions regarding the health standards
of the drink. On July 6, 2006, a Coca-Cola employee and two other people were arrested and charged
with trying to sell trade secrets information to the soft drink maker's competitor, PepsiCo for $1.5
million. The recipe for Coca-Cola, perhaps the company's most closely guarded secretwas never in
jeopardy. Instead, the information was related to a new beverage indevelopme nt. Coca-Cola
executives verified that the documents were valid and proprietary. At least one glass vial containing
a sample of a new drink was offered for sale, court documents said. The conspiracy was revealed by
PepsiCo, which notified the authorities when they were approached by the conspirators. Coca-Cola
announced it would purchase Glaceau, a maker of flavoured vitaminenhanced drinks (vitamin water),
flavoured waters, and energy drinks, for $4.1 billionin cash. On September 3, 2008, Coca-Cola
announced its intention to make cash offers to purchase China Huiyuan Juice Group Limited (which
has a 42% share of the Chinese pure fruit juice market for US$2.4bn (HK$12.20 per share). China's
ministry of commerce blocked the deal on March 18, 2009, arguing that the deal would hurt small
local juice companies, could have pushed up juice market prices and limited consumers’ choices.
About Coca Cola India:
The Coca-Cola Company started operating in India in 1950. However, in 1977, they withdrew operations
from the country in protest of regulations and legislation by the Government of India limiting the dilution
of equity of multinational corporations. On October 24, 1993, they decided to re-enter the market, and
have maintained a strong presence ever since.
The company claims to be supporting sustainable development and inclusive growth by focusing on issues
relating to water, environment, healthy living, empowerment of women, sanitation and social
advancement.
The company claims to be supporting sustainable development and inclusive growth by focusing on issues
relating to water, environment, healthy living, empowerment of women, sanitation and social
advancement.
Coca-Cola India and NDTV launched the Support My School initiative in association with the UN-
Habitat, Charities Aid Foundation (CAF) in 2011. It undertakes activities such as providing improved
access to water, sanitation facilities for adolescents, improving school infrastructure, supporting
environmental causes, building sports and recreational facilities, and recharging groundwater
through rainwater harvesting in government schools in rural and semi-urban areas across India.
Coca-Cola is a leading player in the Indian beverage market with a 60 per cent share in the carbonated
soft drinks segment, 36 per cent share in fruit drinks segment and 33 per cent share in the packaged water
segment.
In 2004, Coca-Cola sold 7 billion packs of its brands to more than 230 million consumers across 4,700
towns and 175,000 villages. The company has doubled its volumes and trebled its profits between 2001
and 2004.
Coca-Cola has succeeded in spite of an extremely price-sensitive consumer with entrenched beverage
consumption habits – tea, nimbu-paani (lemonade) and a fragmented and geographically dispersed retail
market, and a high tax environment.
In keeping with its goal of emerging as the single largest entity in the beverage market, Coca-Cola has a
presence in multiple segments.
In the carbonated soft drinks (Coke, Diet Coke, Fanta, Thums Up, Sprite and Limca), fruit juice based
drinks (Maaza), powdered soft drinks (Sunfill) and coffee and tea (Georgia), bottled water (Kinley) and
bottled soda (Kinley Soda).
It sells these beverages in multiple volumes of 200 ml, 300ml, 500ml, 1.5 l bottles, tetra packs as well as
through vendors.
The Coca-Cola Company is an American multinational corporation, and manufacturer, retailer, and
marketer of non alcoholic beverage concentrates and syrups. The company is best known for its flagship
product Coca-Cola, invented in 1886 by pharmacist John Stith Pemberton in Atlanta, Georgia.
HCCBL is the largest bottling partner of the Coca Cola Company in India and also an extensive
distribution system comprising customers, distributors and retailers.
CERTIFICATIONS :
• ISO 22000 Food Safety Management
• ISO 14001 Environment Management
• ISO 9001 Quality Management
• Hazard Analysis and Critical Control Points - HACCP Certification
• Good Manufacturing Practice Certification

ORGANIZATION CHART
ZONAL VICE PRESIDENT
ZONAL SUPPLY CHAIN HEAD
FACTORY MANAGER
Production Quality Shipping Maintenance Stores

manager manager manager manager manager
Team Team Team Team Team

leader leader leader leader leader
Executive
Executive Executive Executive Executive
Operators
Operators Operators Operators
Operators
LIST OF PRODUCTS OF HCCBPL
▪ Coca cola
▪ Thumps up
▪ Fanta
▪ Kinley soda
▪ Smart water
▪ Minute maid pulpy orange
▪ Minute maid apple
▪ Minute maid gritty guava
▪ Minute maid pulpy mosambi
▪ Minte maid mango
▪ Minute maid mixed fruit
CONTENTS
Sl. number Particulars Page Number
1. CHAPTER 1
Introduction
• Importance of food science
• Food safety 1-25
• Production
• Physico-Chemical property
• Packaging
2. CHAPTER 2
Review of literature
26-29
Aims and objectives
3. CHAPTER 3
Materials and methods
• Quality Assurance and Quality Control
30-53
• Equipments
• Water Treatment Plant
• Analytical tests
4. CHAPTER 4
54-59
Results and discussion
5. CHAPTER 5
Conclusion
60-65
Reference
CHAPTER1: INTRODUCTION
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Food Science and Technology is a discipline that combines the study of science and engineering to
process, evaluate, package and distribute food. Food science examines everything that can happen to food
between harvest and consumption. Food technology is used to develop and manage the processes by which
food is transformed from raw harvest to edible goods purchased by individual consumers. With the aid of
various disciplines in food science and technology, raw materials are being converted to edible foods.
Reduced diseases, improved safety and quality, variety, less cost, less wastage are some of the
advancements in the field.
RECENT TRENDS IN FOOD PROCESSING INDUSTRIES
Chemical free, herbal and unprocessed or minimally altered are the brand new buzzwords among the
health conscious new age client and as such could be the guide for food processing technology inside the
years yet to come. Shortcomings in the current technology in food processing have brought about
innovation of recent methods to conquer these and offer stimulus to finding the new progressed manner
of food processing.
A growing preference to contain more healthy options to their food plan, the Indian consumer is using an
innovative trend in which nutrients are prime. Many multinationals are reworking even their high-quality
sellers to house the Indian palate and focusing on nutritive values and health. Keeping this in thoughts
new technology which might be expected to dominate might be an exciting mix of Indian traditional
information and progressive new technology. Here we’ve looked at six developments expected to emerge
within the food processing quarter.
India has a big providing of indigenous foods that are not only nutritionally dense, however, also first-
class integrated into the Indian food regimen. As we adopt quinoa from Mexico the sector is rapid
embracing our obvious gluten loose and wealthy cereals such as ragi, millet, and jowar. A combo of
traditional indigenous technology and modern-day processing techniques is also made feasible the
extensive availability of conventional ingredients which includes Chaach, mishti dahi, thandai and extra
these days even sugarcane juice.
FOOD SAFETY
Food Safety refers to handling, preparing and storing food in a way to best reduce the risk of individuals
becoming sick from foodborne illnesses.
Food safety is a global concern that covers a variety of different areas of everyday life.
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The principles of food safety aim to prevent food from becoming contaminated and causing food
poisoning. This is achieved through a variety of different avenues, some of which are:
▪ Properly cleaning and sanitising all surfaces, equipment and utensils
▪ Maintaining a high level of personal hygiene, especially hand-washing
▪ Storing, chilling and heating food correctly with regards to temperature, environment and equipment
▪ Implementing effective pest control
▪ Comprehending food allergies, food poisoning and food intolerance
Regardless of why you are handling food, whether as part of your job or cooking at home, it is essential
to always apply the proper food safety principles. Any number of potential food hazards exists in a food
handling environment, many of which carry with them serious consequences.
FOOD HYGIENE
Food hygiene is the conditions and measures necessary to ensure the safety of food from production to
consumption. Food can become contaminated at any point during slaughtering or harvesting, processing,
storage, distribution, transportation and preparation. Lack of adequate food hygiene can lead to foodborne
diseases and death of the consumer.
WHO assists Member States in promoting safe food handling through systematic disease prevention and
health education programmes directed to food handlers, including the consumers.
FOOD SAFETY STANDARDS
ISO 22000: ISO 22000 is an internationally recognized food safety management standard that applies to
any organization that participates in food production directly or indirectly. This includes primary
producers such as farms and fisheries, processors and manufacturers of packaged or canned foods, and
restaurants, hotels, caterers and other businesses that prepare food. ISO 22000 can benefit companies that
transport food, supply additives or packaging or perform any other service related to food production. ISO
22000 is incorporated in the FSSC 22000 system requirements. The updated version of the standard, ISO
22000:2018, has made the structure compatible with other international standards. ISO 22000:2018 also
clarifies important terms and requirements. Companies certified to the older version of ISO 22000 have
until 2021 to complete the transition.
3|Page
HACCP STANDARD
The seven HACCP principles are included in the international standard ISO 22000 FSMS 2011. This
standard is a complete food safety and quality management system incorporating the elements of
prerequisite programmes (GMP & SSOP), HACCP and the quality management system, which together
form an organization's Total Quality Management system. other standards, such as Safe Quality Food
Institute's SQF Code, also relies upon the HACCP methodology as the basis for developing and
maintaining food safety (level 2) and food quality (level 3) plans and programs in concert with the
fundamental prerequisites of good manufacturing practices.
CLEANING AND SANITATION
All the process controls, from raw materials up to packing are handled very carefully. Overall sanitation
is supervised. Raw material and ingredients are inspected on receipt and stored with identification tags
and FIFO is in place.
Contaminated material is either rejected or reprocessed to eliminate contamination, if permissible. Care is

taken and strict supervision is done to ensure that workers do not leave back the cleaning cloth and cleaning
implements/supplements in processing areas or on racks where product is being stored / processed and
shutting of water taps when not in use. Effective measures are taken to prevent cross contamination.
Packing machine is cleaned after every product by an air blast. The cleaning schedule followed by the
unit is specified and appended. Wearing clean uniform. Wearing head gears, gloves, face mask, footwear,
aprons appropriately are strictly to be followed by all employees. Precautions are taken to protect the
product from contaminations by micro-organisms or foreign substances by avoiding cosmetics, chemicals
and medicines applied to skin. Adequate training has been imparted to all personnel with respect to
hygiene and sanitation in order to provide a level of competency for production of clean and safe
food.Insect trapping devices are provided at appropriate places. Pest control operations are carried out by
authorized pest operators as per schedule.
PERSONAL HYGIENE
All personnel in the food handling activities maintain a high degree of personal cleanliness. Washing
hands and feet before commencement of work, and after each absence from working area are in place.
Facilities for hand cleaning and sanitizing using effective sanitizing solutions are maintained.
4|Page
Posters/signs are displayed at appropriate places, directing the employees the need for use of such systems
for sanitation and hygienic handling practices.
Medical examination is repeated yearly and records maintained for each employee.
Treated water is used for process operations. Water is tested if potable and records maintained
Beverages are both alcoholic and non alcoholic drinkable liquids. Non alcoholic beverages
include soft drinks, mineral water, and sparkling wines and beers containing no more than ½ percent
alcohol. Alcoholic beverages, on the other hand, contain ethanol and are usually
classified as either fermented or distilled spirits. Alcoholic beverages comprise a large portion in
both volume and sales of the restaurant industry, and their purchase, sale, and consumption their
purchase, sale, and consumption will be a chief concern as you work to control costs and
maximize profits.
Soft drink, any of a class of nonalcoholic beverages, usually but not necessarily carbonated, normally
containing a natural or artificial sweetening agent, edible acids, natural or artificial flavours, and
sometimes juice. Natural flavours are derived from fruits, nuts, berries, roots, herbs, and other plant
sources. Coffee, tea, milk, cocoa and undiluted fruit and vegetable juices are not considered soft drinks.
The amount of calories varies in soft drinks, depending on the sweetener used. Soft drinks get their fizz
from the carbon dioxide added under pressure into the beverage solution. The pop that occurs upon
opening a soft-drink container is the sound of carbon dioxide being released in the form of bubbles. The
unique flavor profile and refreshing quality of a sparkling beverage is at its best when there is a good
balance of carbonation in the drink. In liquids, carbonation helps give sparkling beverages a
characteristic "biting" taste.Sparkling beverages also contain small amounts of sodium, primarily from
the water used to produce the beverage. Soft drinks may also supply phosphorus and small amounts of
potassium.
The term soft drink was originated to distinguish the flavoured drinks from hard liquor, or
distilled spirits. Soft drinks were recommended as a substitute in the effort to change the hard-drinking
habits of early Americans. Indeed, health concerns of modern consumers led to new categories of soft
drinks emphasizing low calorie count, low sodium content, no caffeine, and “all natural” ingredients.
There are many specialty soft drinks. Mineral waters are very popular in Europe and Latin
America.Kava, made from roots of a bushy shrub, Piper methysticum, is consumed by the people
of Fiji and other Pacific islands. In Cuba people enjoy a carbonated cane juice; its flavour comes
5|Page
from unrefined syrup. In tropical areas, where diets frequently lack sufficient protein, soft drinks
containing soybean flour have been marketed. In Egypt carob (locust bean) extract is used.
In Brazil a soft drink is made using mate as a base. The whey obtained from making buffalo cheese
is carbonated and consumed as a soft drink in North Africa. Some eastern Europeans enjoy a
drink prepared from fermented stale bread. Honey and orange juice go into a popular drink of
Israel.
The first marketed soft drinks appeared in the 17th century as a mixture of water and
lemon juice sweetened with honey. In 1676 the Compagnie de Limonadiers was formed in Paris and
granted a monopoly for the sale of its products. Vendors carried tanks on their backs from which they
dispensed cups of lemonade.
Carbonated beverages and waters were developed from European attempts in the 17th century to
imitate the popular and naturally effervescent waters of famous springs, with primary interest in
their reputed therapeutic values.
Robert Boyle, an Anglo-Irish philosopher and scientist who helped found modern
chemistry, published his Short Memoirs for the Natural Experimental History of Mineral Waters in 1685.
It included sections on examining mineral springs, on the properties of the water, on its effects upon
the human body, and, lastly, “of the imitation of natural medicinal waters by chymical and other artificial
wayes.”
English clergyman and scientist Joseph Priestley is nicknamed “the father of the soft drinks
industry” for his experiments on gas obtained from the fermenting vats of a brewery. In 1772 he
demonstrated a small carbonating apparatus to the College of Physicians in London, suggesting that,
with the aid of a pump, water might be more highly impregnated with fixed air. French chemist
Antoine-Laurent Lavoisier made the same suggestion in 1773.
To Thomas Henry, an apothecary in Manchester, England, is attributed the first production of

carbonated water, which he made in 12-gallon barrels using an apparatus based on Priestley’s design.
Swiss jeweler Jacob Schweppe read the papers of Priestley and Lavoisier and determined to make a
similar device. By 1794 he was selling his highly carbonated artificial mineral waters to his friends
in Geneva; later he started a business in London.
6|Page
By about 1820, improvements in manufacturing processes allowed a much greater output, and bottled
water became popular. Mineral salts and flavours were added—ginger about 1820, lemon in the 1830s,
tonic in 1858. In 1886 John Pemberton, a pharmacist in Atlanta, Georgia, invented Coca-Cola, the first
cola drink.
Production
All ingredients used in soft drinks must be of high purity and food grade to obtain a quality beverage.
These include the water, carbon dioxide, sugar, acids, juices, and flavours.
Water
Although water is most often taken from a safe municipal supply, it usually is processed
further to ensure uniformity of the finished product; the amount of impurities in the municipal
supply may vary from time to time. In some bottling plants the water-treatment equipment may
simply consist of a sand filter to remove minute solid matter and activated carbon purifier to
remove colour, chlorine, and other tastes or odours. In most plants, however, water is treated by a
process known assuperchlorination and coagulation. There the water is exposed for two hours to a high
concentration of chlorine and to a flocculant, which removes organisms such as algae and bacteria;
it then passes through a sand filter and activated carbon.
Carbon dioxide and carbonation
Carbon dioxide gas gives the beverage its sparkle and tangy taste and prevents spoilage. It
is supplied to the soft drink manufacturer in either solid form (dry ice) or liquid form maintained under
approximately 1,200 pounds per square inch (84 kilograms per square centimetre) pressurein heavy steel
containers. Lightweight steel containers are used when the liquid carbon dioxide is held under
refrigeration. In that case, the internal pressure is about 325 pounds per square inch. Carbonation (of
either the water or the finished beverage mixture) is effected by chilling the liquid and cascading it in
thin layers over a series of plates in an enclosure containing carbon dioxide gas under pressure. The
amount of gas the water will absorb increases as the pressure is increased and the temperature is
decreased.
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Finishing
There are two methods for producing a finished product from the flavouring syrup. In the
first, the syrup is diluted with water and the product then cooled, carbonated, and bottled. In the second,
the maker measures a precise amount of syrup into each bottle, then fills it with carbonated water.
In either case, the sugar content (51-60 percent in the syrup) is reduced to 8-13 percent in the finished
beverage. Thus, a 12-ounce soft drink may contain more than 40 grams of sugar.The blending of syrups
and mixing with plain or carbonated water, the container washing, and container filling are all done
almost entirely by automatic machinery. Returnable bottles are washed in hot alkali solutions for a
minimum of five minutes, then rinsed thoroughly. Single-service or “one-trip” containers are generally
air-rinsed or rinsed with potable water before filling. Automatic fillers can service hundreds of
containers per minute.
Flavouring syrup
Flavouring syrup is normally a concentrated solution of a sweetener (sugar or artificial), an

acidulant for tartness, flavouring, and a preservative when necessary. The flavouring syrup is made in
two steps. First, a “simple syrup” is prepared by making a solution of water and sugar. This simple sugar
solution can be treated with carbon and filtered if the sugar quality is poor. All of the other ingredients
are then added in a precise order to make up what is called a “finished syrup.”
Powdered soft drinks
These are made by blending the flavouring material with dry acids, gums, artificial colour, etc. If the
sweetener has been included, the consumer need only add the proper amount of plain or carbonated
water.
Iced soft drinks

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The first iced soft drink consisted of a cup of ice covered with a flavoured syrup.
Sophisticated dispensing machines now blend measured quantities of syrup with carbonated or plain
water to make the finished beverage. To obtain the soft ice, or slush, the machine reduces the beverage
temperature to between −5 and −2 °C (22 and 28 °F).
Non-alcoholic drinks
A non-alcoholic drink is one that contains little or no alcohol. This category includes low-alcohol beer,
non-alcoholic wine, and apple cider if they contain less than 0.5% alcohol by volume. The term "soft
drink" specifies the absence of alcohol in contrast to "hard drink" and "drink". The term "drink" is
theoretically neutral, but often is used in a way that suggests alcoholic content. Drinks such as soda
pop, sparkling water, iced tea,lemonade, root beer, fruit punch, milk, hot chocolate, tea, coffee,
milkshakes, and tap water and energy drinks are all soft drinks.
Soft drink
Carbonated drinks refer to drinks which have carbon dioxide dissolved into them. This can happen
naturally through fermenting and in natural water spas or artificially by the dissolution of carbon dioxide
under pressure. The first commercially available artificially carbonated drink is believed to have been
produced by Thomas Henry in the late 1770s. Cola, orange, various roots, ginger, and lemon/lime are
commonly used to create non-alcoholic carbonated drinks; sugars and preservatives may be added later.
The most consumed carbonated soft drinks are produced by three major global brands: Coca-Cola,
PepsiCo and the Dr Pepper Snapple Group.
Juice and juice drinks

Fruit juice is a natural product that contains few or no additives. Citrus products such as orange juice
and tangerine juice are familiar breakfast drinks, while grapefruit juice, pineapple, apple, grape, lime,
and lemon juice are also common. Coconut water is a highly nutritious and refreshing juice. Many
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kinds of berries are crushed; their juices are mixed with water and sometimes sweetened. Raspberry,
blackberry and currants are popular juices drinks but the percentage of water also determines their
nutritive value. Grape juice allowed to ferment produces wine.
Fruits are highly perishable so the ability to extract juices and store them was of significant value.
Some fruits are highly acidic and mixing them with water and sugars or honey was often necessary to
make them palatable. Early storage of fruit juices was labor-intensive, requiring the crushing of the fruits
and the mixing of the resulting pure juices with sugars before bottling.
Vegetable juices are usually served warm or cold. Different types of vegetables can be used to make
vegetable juice such as carrots, tomatoes,cucumbers, celery and many more. Some vegetable juices
are mixed with some fruit juice to make the vegetable juice taste better. Many popular vegetable juices,
particularly ones with high tomato content, are high in sodium, and therefore consumption of them for
health must be carefully considered. Some vegetable juices provide the same health benefits as whole
vegetables in terms of reducing risks of cardiovascular disease and cancer.
Sleep drinks
A sleep beverage, nightcap or relaxation drink are considered consumable liquids taken shortly before
bedtime to induce sleep. They are often formulated to help reduce stress, alleviate anxiety, improve focus,
and promote better overall sleep. For example, a small alcoholic drink or a cup of warm milk can
supposedly promote a good night's sleep. These consumable sleep supplements are an anomaly
or antithesis of energy drinks and have found a niche in the beverage industry. Originally, a
nightcap was understood to be an alcoholic liquid with purpose of warming the drinker up and helping
them sleep. That changed in 1930, when the non alcoholic drink, Ovaltine, was advertised as "the world's
best 'night-cap' to ensure sound, natural sleep." An ingredient of Ovaltine is magnesium which
helps to induce relaxation. Likewise, warm milk is often recommended as a nightcap for inducing
sleep, because it contains both tryptophan and calcium. Then, the flavour of the warm milk was
improved by adding a small amount of liqueur which may promote sleep as well. Alternatively, honey
or vanilla can improve the flavour too. The effectiveness of warm milk for inducing sleep is disputed.
Other drinks touted for inducing sleep and being effective sleep aids are hops tea, cherry
juice (contains melatonin), coconut water (contains magnesium), lemon balm tea,decaffeinated green
tea (contains theanine), valerian tea, and chamomile tea. Today, however, most sleep beverages,
nightcaps and relaxation drinks are generally non-alcoholic beverages containing calming ingredients
normally found in nature. They are considered functional beverages which serve to relax a person.
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Unlike other calming beverages, such as tea, warm milk or milk with honey; sleep drinks almost
universally contain more than one active ingredient. Melatonin is a common ingredient found in
relaxation drinks which also carries some negative connotations due to the controversial effects
from long term use. Sleep beverages, nightcaps, and relaxation drinks have been known to contain
other natural ingredients and are usually free of caffeine and alcohol but some have claimed to contain
marijuana. Sleep beverages, nightcaps and relaxation drinks started to reappear in Japan at the beginning
of the 21st century and then began to make their way to the US. One major brand was called Drank, a
reference to an illicit concoction made out of cold medication. Others had names like Purple Stuff and
Lean, which also hinted at vaguely narcotic effects. These brands were marketed towards a partying
crowd, yet never managed to break into the mainstream. In the US, the Food & Drug Administration
also moved in, shutting down brands for false health claims.
Alcoholic drinks
A drink is considered "alcoholic" if it contains ethanol, commonly known as alcohol (although in

chemistry the definition of "alcohol" includes many other compounds). Beer has been a part of human
culture for 8,000 years.
In many countries, imbibing alcoholic drinks in a local bar or pub is a cultural tradition.
Coffee
Coffee is a brewed drink prepared from the roasted seeds of several species of an
evergreen shrub of the genus Coffea. The two most common sources of coffee beans are the highly
regarded Coffea arabica, and the "robusta" form of the hardier Coffea canephora. Coffee plants are
cultivated in more than 70 countries. Once ripe, coffee "berries" are picked, processed, and dried to yield
the seeds inside. The seeds are then roasted to varying degrees, depending on the desired flavor, before
being ground and brewed to create coffee.
Coffee is slightly acidic (pH 5.0-5.1) and can have a stimulating effect on humans because of its
caffeine content. It is one of the most popular drinks in the world. It can be prepared and presented in
a variety of ways. The effect of coffee on human health has been a subject of many studies; however,
results have varied in terms of coffee's relative benefit.
Coffee cultivation first took place in southern Arabia; the earliest credible evidence of coffee-drinking
appears in the middle of the 15th century in the Sufi shrines of Yemen.
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Hot chocolate
Hot chocolate, also known as drinking chocolate or cocoa, is a heated drink consisting of shaved
chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener. Hot
chocolate may be topped with whipped cream. Hot chocolate made with melted chocolate is sometimes
called drinking chocolate, characterized by less sweetness and a thicker consistency.
The first chocolate drink is believed to have been created by the Mayans around 2,500-3,000 years ago,
and a cocoa drink was an essential part of Aztec culture by 1400 AD. [The drink became popular in
Europe after being introduced from Mexico in the New World and has undergone multiple changes
since then. Until the 19th century, hot chocolate was even used medicinally to treat ailments such as
liver and stomach diseases.
Hot chocolate is consumed throughout the world and comes in multiple variations, including the spiced
chocolate para mesa of Latin America, the very thick cioccolata caldaserved in Italy and chocolate a
la taza served in Spain, and the thinner hot cocoa consumed in the United States. Prepared hot
chocolate can be purchased from a range of establishments, including cafeterias, fast
food restaurants, coffeehouses and teahouses. Powdered hot chocolate mixes, which can be added to
boiling water or hot milk to make the drink at home, are sold at grocery stores and online
Tea
Tea, the second most consumed drink in the world, is produced from infusing dried leaves of the
camellia sinensis shrub, in boiling water. There are many ways in which tea is prepared for
consumption: lemon or milk and sugar are among the most common additives worldwide. Other additions
include butter and salt in Bhutan, Nepal, and Tibet; bubble tea in Taiwan; fresh ginger in Indonesia,
Malaysia and Singapore; mint in North Africa and Senegal; cardamom in Central Asia; rum to make
Jagertee in Central Europe; and coffee to make yuanyang in Hong Kong. Tea is also served differently
from country to country: in China and Japan tiny cups are used to serve
tea; in Thailand and the United States tea is often served cold (as "iced tea") or with a lot of sweetener;
Indians boil tea with milk and a blend of spices as masala chai; tea is brewed with a samovarin Iran,
Kashmir, Russia and Turkey; and in the Australian Outback it is traditionally brewed in a billycan. Tea
leaves can be processed in different ways resulting in a drink which appears and tastes different.
Chinese yellow and green tea are steamed, roasted and dried; Oolong tea is semi-oxidised and appears
green-black and black teas are fully oxidised.
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Around the world, people refer to other herbal infusions as "teas"; it is also argued that these were
popular long before the Camellia sinensis shrub was used for tea making. Leaves, flowers, roots or bark
can be used to make a herbal infusion and can be bought fresh, dried or powdered.
Fruit juice is a natural product that contains few or no additives. Citrus products such as orange juice and
tangerine juice are familiar breakfast drinks, while grapefruit juice, pineapple, apple, grape, lime, and
lemon juice are also common. Coconut water is a highly nutritious and refreshing juice. Many kinds of
berries are crushed; their juices are mixed with water and sometimes sweetened. Raspberry, blackberry
and currants are popular juices drinks but the percentage of water also determines their nutritive value.
Grape juice allowed to ferment produces wine.
Fruits are highly perishable so the ability to extract juices and store them was of significant value. Some
fruits are highly acidic and mixing them with water and sugars or honey was often necessary to make them
palatable. Early storage of fruit juices was labor-intensive, requiring the crushing of the fruits and the
mixing of the resulting pure juices with sugars before bottling
Vegetable juices are usually served warm or cold. Different types of vegetables can be used to make
vegetable juice such as carrots, tomatoes,cucumbers, celery and many more. Some vegetable juices are
mixed with some fruit juice to make the vegetable juice taste better. Many popular vegetable juices,
particularly ones with high tomato content, are high in sodium, and therefore consumption of them for
health must be carefully considered. Some vegetable juices provide the same health benefits as whole
vegetables in terms of reducing risks of cardiovascular disease and cancer.
Fruit beverages and drinks are one of the popular categories of beverages that are consumed across the
globe. The fruit beverages and drinks are easily digestible, highly refreshing, thirst quenching, appetizing
and nutritionally far superior to most of the synthetic and aerated drinks. In recent past the consumption
of fruit based beverages and drinks has increased at a fast rate. Fruit juices or pulp used for the preparation
of these products are subjected to minimal processing operations like filteration, clarification and
pasteurization. The fruit juice or pulp, are mixed with ingredients like sugar, acid, stabilizers,
micronutrients and preservative to develop beverages and drinks.
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There are various categories of fruit juice or pulp based beverages and drinks which are listed below.
Natural fruit juices, sweetened juices, ready-to-serve beverages, nectar, cordial, squash, crush, syrup, fruit
juice concentrate and fruit juice powder belong to the category of non-alcoholic and non-carbonated
beverages. The principle groups of fruit beverages are as follows:
• Ready-to-Serve (RTS) pre-packaged Beverages

• Fruit juice and Nectars
• Dilutable beverages
• CLASSIFICATION OF BEVERAGES
Beverages can be classified into alcoholic and non alcoholic beverages. Non-alcoholic beverages refers to
non-intoxication drinks or sweet carbonated drinks, which doesn’t have any liquor percentage or in other
words yeast is not introduced to convert sugar into alcohol during the fermentation process.
Soft drinks comes in different variety like chilled, hot, bottled, canned or open liquids. The bottles or cans
drinks are hygienically packed, e.g. aerated waters, mineral water, juices, squashes, syrups, smoothies,
shakes etc. to be consumed as and when required. Alcoholic beverages are portable liquid which contain
1% to 75% of liquor. They are produced by the introduction of yeast for fermentation into substance such
as Grapes, Grains, Barley, Fruits, Sugarcane and Rice.
Some examples of Alcoholic beverages are Wine, Champagne, Beer, Whiskey, Brandy, Liqour, Spirits,
Sake, Rice Wine etc
• HOT FILL PROCESS OF FRUIT JUICE
Fruit juices are acidic in nature and were considered to be spoiled by non-spore forming microorganisms
due to under processing. Hence, pasteurization and hot-filling were considered to be more than enough
to keep the fruit juices sterile for a desired period of time .
It is fairly easy to hot fill pack juices by rapidly heating the juice in a heat exchanger and filling containers
with the hot juice measuring around 95ºC followed by sealing and inverting, thus pasteurizing the
container. Reasonably rapid cooling is accomplished by rotary or spin action. This is known as flash
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pasteurization and can be achieved almost instantaneously. However, once in a container, cooling cannot
be as rapid. The major quality problem is scorching, due to holding the juice hot, either before or after
filling.
Many types of heat exchangers are used. The simplest is a coil submerged in boiling water with the juice
flow adjusted to the desired pasteurization temperature. For pulp-containing juices or those likely to leave
a film on the heating surface, a swept surface unit can continuously heat a juice stream. A plate heat
exchanger with a regeneration section by which the cool entering product is preheated by the exiting hot
product stream can be quite energy efficient, although the cooled stream must then be handled, filled and
sealed in a sterile environment.
Hot fill has the additional advantages of driving air from the juice and ensuring a partial vacuum in the
sealed container as vapour condenses upon cooling. Of course, deaeration and use of an inert gas during
packaging are also useful. Sanitation is quite critical, since there are acid resistant moulds such as
Bysochalmous fulva and Talarmyces flavus with unusually high temperature tolerance that require
temperatures close to 100ºC for up to 60 seconds for adequate pasteurization (Ashurst, 1995; Splittstoeser,
Somogyi, et al., 1996a). Such a process could be excessive for some delicate-flavoured juices, thus
requiring either gentler processes or exceptionally sanitary preparation. These moulds are not too common,
but once established in a processing facility, they are difficult to eliminate.
How Hot Filling Technology Works
Hot filling can be done with glass or some plastics. A liquid is heated to a temperature of 194 degrees
Fahrenheit to remove any harmful bacteria or microorganisms which may be in the product. The heated
fluid is then put into the bottle, the bottle is capped, and then it is turned on its side or upside down to
ensure the cap is sterilized properly as well. Finally, the bottle and product are rapidly cooled. This process
must be done carefully as even a slight drop in temperature before the right time can result in improper
sterilization and an unsafe product.
What Kind of Bottles to Use
While glass bottles have traditionally been used for hot filling, PET bottles can withstand the heat involved
with hot filling without collapsing or becoming deformed. These bottles are growing in popularity because
plastic is generally less expensive than glass.
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The Benefits of Hot Filling with PET Bottles
➢ Controlling the microbiological aspect of filling these sensitive foods and beverages is easier when
using hot fill bottles.
➢ It has produced a billion of liters of time-sensitive beverages.
➢ The technology is environmentally friendly, helping reduce the amount of greenhouse gases released
into the atmosphere.
➢ They result in lower packaging costs.
➢ There are lower freight shipping costs.
➢ The hot fill packaging is more attractive and lightweight.
➢ Greater customer satisfaction
How does cold filling technology work?
The cold filling process, as its name implies, relies heavily on low temperatures. The product or solution
is kept cool before it is added to a likewise cool and pressurized bottle or container. The process also
involves dry or wet sterilization. The sterilization approach depends on the product and container.
What are its advantages?
• It lessens or eliminates the need for additives and preservatives.

• It also secures the product from bacterial contamination.
• It preserves the product’s quality, composition, and nutritional values.
• It maintains the food or beverage’s taste.
• It can be used for various types of plastic bottles.
What are its disadvantages?
• It needs to be done in the right environment. Somewhere secure, sterile, and stable. Otherwise, the
cold filling implementation will not be effective. You’ll need air filtration and purification
components among other things.
• It requires the management of capable and qualified staff.
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• DEFINITION OF PHYSICO-CHEMICAL PROPERTY
Physico-chemical property measurement testing for liquids and solids provides essential data for industry.
Physical chemistry testing is carried out to attain regulatory compliance and can also be used for the
purposes of research and development, product development and technical support. Physical testing
determines properties at a macroscopic level. On the other hand, chemical analysis looks more into
materials at a microscopic level, analyzing these same substances for things like chemical structure,
elemental composition, and spectral characteristics.
• Physico chemical analysis
Good nutrition is one of the most researched and shared subjects today. Inorder to meet this
requirement physico chemical analysis is done. It is a way to meet the necessary standards of quality
control and sanitary control; so several tests are performed on food products, before release for sale.
Due to the tests that are performed in the analysis, it is possible to verify and confirm the nutrients
present in the food. This contributes to the construction of the nutritional table, present in the
packaging of the products. In addition, to also know if the product maintains its quality and if it
really conforms to what the company promises .
The principle of physicochemical analysis were established in the late 19th century by J. Gibbs, D.I.
Mendeleev, and J. van’t Hoff.
How does the physical-chemical analysis of food work?
The food industry is highly competitive and food manufacturers are continually trying to increase their
market-share and profits. To do this they must ensure that their products are of higher quality, less
expensive, and more desirable than their competitors, whilst ensuring that they are safe and nutritious. To
meet these rigorous standards food manufacturers need analytical techniques to analyze food materials
before, during and after the manufacturing process to ensure that the final product meets the desired
standards. In a food factory one starts with a number of different raw materials, processes them in a certain
manner (e.g. heat, cool, mix, dry), packages them for consumption and then stores them. The food is then
transported to a warehouse or retailer where it is sold for consumption.
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One of the most important concerns of the food manufacturer is to produce a final product that consistently
has the same overall properties, i.e. appearance, texture, flavor and shelf life. When we purchase a
particular food product we expect its properties to be the same (or very similar) to previous times, and not
to vary from purchase-to-purchase. Ideally, a food manufacture wants to take the raw ingredients, process
them in a certain way and produce a product with specific desirable properties. Unfortunately, the
properties of the raw ingredients and the processing conditions vary from time to time which causes the
properties of the final product to vary, often in an unpredictable way. How can food manufacturers control
these variations? Firstly, they can understand the role that different food ingredients and processing
operations play in determining the final properties of foods, so that they can rationally control the
manufacturing process to produce a final product with consistent properties. This type of information can
be established through research and development work . Secondly, they can monitor the properties of
foods during production to ensure that they are meeting the specified requirements, and if a problem is
detected during the production process, appropriate actions can be taken to maintain final product quality
In order to achieve the quality demanded by responsible inspection bodies and also expected by
consumers, there are specialized laboratories today, which are responsible for carrying out the tests. These
tests should meet the specifics of the food. A certain oil and a bovine part, for example, will undergo
different methods existing within the physicalchemical analysis of the food itself.
Sample collection should meet the specificity levels of the product. The type of product also determines
whether the collection should be frozen or packed in material that blocks the light avoiding oxidation, for
example.
Among the types of tests are: verification of contaminants, chemical composition, texture analysis,
viscosity level, presence or quantity of pesticides, moisture, energy values, vitamins and minerals. The
analysis should normally occur within a short period after collection to avoid compromising the collected
material.
Why food analysis is essential in food industry
The terms "quality assurance" and "quality control" are often used interchangeably to refer to ways of
ensuring the quality of a service or product. For instance, the term "assurance" is often used as follows:
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Implementation of inspection and structured testing as a measure of quality assurance in a television set
software project at Philips Semiconductors is described. The term "control", however, is used to describe
the fifth phase of the Define, Measure, Analyze, Improve, Control (DMAIC) model. DMAIC is a data-
driven quality strategy used to improve processes.
Food analysis is the discipline dealing with the development, application and study of analytical
procedures for characterizing the properties of foods and their constituents. These analytical procedures
are used to provide information about a wide variety of different characteristics of foods, including their
composition, structure, physicochemical properties and sensory attributes. This information is critical to
our rational understanding of the factors that determine the properties of foods, as well as to our ability to
economically produce foods that are consistently safe, nutritious and desirable and for consumers to make
informed choices about their diet. Foods are analyzed by scientists working in all of the major sectors of
the food industry including food manufacturers, ingredient suppliers, analytical service laboratories,
government laboratories, and University research laboratories.
• WATER TREATMENTS DONE FOR COCA COLA PRODUCTS
Water is the major component of a soft drink. A carbonated soft drink can contain about 87
to 92% water. As such, the quality of the water used in a beverage has a critical impact on the taste of
the drink, its appearance, and its physical and microbiological stability on the shelves in the store. The
water used by soft drink manufacturing facilities may come from two main types of sources. The most
common source is the municipal water supply, but there are also water sources that are privately
owned wells.
The purpose of this process is to improve:
a) Consistent source of quality water
b) Low turbidity
c) Low total Dissolved Solids
d) Low dissolved organic matter
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e) Lower level of the Micro quantity
f) Lower alkalinity water
g) Lower level of the metals
h) Protected against outside sources of contamination
i) It has no Cross connection with the distribution system
• PET PLASTIC BOTTLES USED FOR BOTTLING
PET plastic bottles are a popular choice for packaging soft drinks due to the numerous benefits they
provide both to manufacturers and consumers. 70% of soft drinks (carbonated drinks, still and dilutable
drinks, fruit juices and bottled water), are now packaged in PET plastic bottles – the rest comes mainly in
glass bottles, metal cans and cartons. PET occurs in three physical forms (amorphous, orientated and
crystalline), which are exploited to manufacture a wide range of packaging materials. PET plastic bottles
are mainly used in carbonated beverages in coca cola.
PET bottles are made in two steps. The first is to make a ‘perform’, which is in the shape of a
test tube with the actual neck of the bottle at the end that is open. The second step involves the stretching
and moulding of this into the finished shape of the bottle.
• Benefits of PET plastic bottles
• Lightweight: Cost-effective to produce and require less energy to transport
• Safe: Do not shatter and cause a hazard if broken or damaged
• Convenient: Because they are safe and lightweight, they are also convenient for on-the-go consumption
• Re-sealable: Suitable for multi-serve packs
• Recyclable: Can be recycled so that the PET can be used over and over again
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• Sustainable: Increasing numbers of PET plastic bottles are made from recycled PET
• Distinctive: Can be moulded into different shapes, enabling brands to use them to build identity and
promote drinks
• Flexible: Manufacturers can switch from one bottle shape or size to another, meaning a high level of
efficiency
• Closures
Closures are devices and techniques used to close or seal container such as a bottle, jug, jar, tube, can, etc.
Closures can be a cap, cover, lid, plug, etc
The role of packaging.
Function Rationale
Protect contents Reduce mechanical damage and chemical
Deterioration
Optimize safety and quality Prevent post process contamination
Extend shelf life Sealed environment excludes spoilage vectors
Facilitates handling Easy to transport and store, open and reseal
Convenience of use and reuse (Producer, distributor, retailer and consumer)
Provide information (Label and Legally required label and use data (Consumer)
UPC) Product tracking, inventory and sales data
(Manufacturer)
Marketing Tool Promote contents and brand identification
.
PACKAGING
The Packaging Institute International defines packaging “as the enclosure of products, items or packages
in a wrapped pouch, bag, box, cup, tray, can, tube, bottle or other container formed to perform one or
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more of the following functions: containment, protection, preservation, communication, utility and
performance”. For packing different materials are used.
TYPES OF PACKAGING
1)Primary Packaging- A primary container is one that comes in direct contact with food. For example:
a can or a jar.
(2) Secondary Packaging- A secondary container is an outer box, case or wrapper that holds or unitizes
several cans, jars or pouches together but does not contact the food directly.
(3) Tertiary Packaging- Tertiary containers group several secondary cartons together In to pallete loads or
shipping units. The objective is to aid in the automated handling of larger amounts of products. Typically
a fork-lift truck or similar equipment is used to move and transport these tertiary loads.
PACKAGING IN COCA COLA

Packaging materials: Returnable glass bottles, PET packages, closures, crowns, Interlayer pad, shrink
wrap, stretch wrap.
Returnable glass bottle
Glass bottle used in company is for carbonated beverages like Coke, Thums up, Fanta, Limca, and
sprite. And the used glass bottles are returned to the industry from the market and washed by certain
methods and it is used again to fill the beverage and sent again to the market and this cycle is going on.
That is why it is known as returnable glass bottle.
The glass used for food and beverage containers doesn't leach chemicals, nor will use glass to
hold beverages other than water— i.e. sports drinks — affect the material or absorb residual
tastes or odors. Glass bottles are also safe to clean in a dishwasher, and it's easy to see when they
are sufficiently clean — something that's not always clear with plastic or metal containers. Glass
is 100% recyclable and can be recycled endlessly without loss in quality or purity. Legislation
such as container deposit measures will further enhance the benefits associated with glass
packaging. 80% of the glass that is recovered is made into new glass products. A glass container
can go from a recycling bin to a store shelf in as little as 30 days. An estimated 80% of recovered
glass containers are made into new glass bottles. Glass is nonporous and impermeable, so there
are no interactions between glass packaging and products to affect the flavor of food and
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beverages. No nasty after taste - ever. Glass has an almost zero rate of chemical interactions,
ensuring that the products inside a glass bottle keep their strength, aroma, and flavor. They may
be plain and transparent or coloured and opaque.
PET Bottles:
PET is the most commonly used packaging material in the Coca Cola Company. It is a polymer that is
formed by combining modified ethylene glycol and purified terephthalic acid or dimethyl terephthalate.
Although its name contains polyethylene, PET does not contain polyethylene.
The PET used in this industry because of these characteristics:
High clarity
Good chemical resistance
Good gas and moisture barrier
High impact resistance
Medium rigidity
Medium scratch resistance
Food contact safety
Temperature tolerance of 50 degrees F to 110 degrees F
Transparent color
Lightweight nature Strength
Recyclability
Closures:
Closures are devices and techniques used to close or seal container such as a bottle, jug, jar, tube, can, etc.
Closures can be a cap, cover, lid, plug, etc.
Keep the container closed and the contents contained for the specified shelf life until time of opening
Provide a barrier to dirt, oxygen, moisture, etc. Control of permeation is critical to many types of
products: foods, chemicals, etc.
Keep the product secure from undesired premature opening
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Provide a means of reclosing or reusing the container

Assist in dispensing and use of product
Allow reasonable ease to open the container by the intended user. Difficult to open
containers may cause wrap rage.
Crowns:
Beverage bottles are frequently closed with crown beverage caps. These are shallow metal caps
that are crimped into locking position around the head of the bottle. Product line is designed to
satisfy a variety of customer needs and includes easy-to-open crowns, crowns with oxygen
scavenger or oxygen barrier functionality and those for hard to seal packages. Crown offers a wide
range of metal weights and liner profiles to meet various product needs in removal torque and pressure
retention. Crown can work with you to develop the ideal creative packaging design to move product off
the shelf.
Shrink wrap:
Shrink wrap, also shrink film, is a material made up of polymer plastic film. When heat is
applied, it shrinks tightly over whatever it is covering. Heat can be applied with a handheld heat gun
(electric or gas), or the product and film can pass through a heat tunnel on a conveyor.
Shrink wrap is commonly used as an overwrap on many types of packaging, including cartons,boxes,
beverage cans and pallet loads. A variety of products may be enclosed in shrink wrap to stabilize the
products, unitize them, keep them clean, or add tamper resistance.
Stretch wrap:
Stretch wrap or stretch film is a highly stretchable plastic film that is wrapped around items. The elastic
recovery keeps the items tightly bound. In contrast, shrink wrap is applied loosely around an item and
shrinks tightly with heat. It is frequently used to unitize pallet loads but also may be used for bundling
smaller items. Types of stretch film include bundling stretch film, hand stretch film, extended core stretch
film, machine stretch film and static dissipative film.
Stretch wrap can have several functions:
improved stability of products or packages, forming a unit load
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more efficient handling and storage of unit loads

some degree of dust and moisture protection
some degree of tamper resistance and resistance to package pilferage
some degree of sun protection (UV stretch wraps)
extend shelf life of certain foods
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Chapter 2 : REVIEW OF LITERATURE
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An attempt has been made to bring about relevant past studies in order to gain a good background for
understanding the present study The review of literature pertaining the study entitled ‘DETAILED
STUDY ON QUALITY CONTROL IN IN HINDUSTAN COCA-COLA BEVERAGES PVT.LTD’
are discussed under following heads.
An attempt has been made to persue the literature of earlier studies. A few studies have been conducted in
the field of mango fruit drinks. Mango fruit drinks have been used in the day-today life of millions of
consumers. A study on mango fruit drinks helps to millions of consumers how it is benefited and what are
the problems while in using it and how they opined about it. For the purpose of review, studies conducted
on mango fruit drinks are studied. The methodology and findings of these research works had been
carefully studied and analyzed by the present researcher. Useful hints were drawn from these studies which
helped in putting the present research work in a proper perspective. The gist of some of the relevant
research studies and research papers on soft drinks and fruit drinks are presented in this chapter
Lawrance (1984)3 in his study on “Effective publicity how to reach the public people” concluded that
as Coco-cola occupied that the major soft drinks market position in rural area. Consumer mind would
obviously tilt towards Coco-cola so by correct product positioning in the market 7-up could differentiate
it from other Coco-cola brands and could sell more. 7-up did so positioning itself as an alternatives to
Coca-cola. They suggested that most of the rural area people would buy coco-cola may be disappointed
and it offered Pepsi consumers have strong brand preference for fast moving products power of relations.
( Kurtz and Boone, “Marketing Management as consumer behaviour interpersonal and social influence in
rural area”)
( Lawrance, “Effective Publicity How to Reach the Public People” )
Dhuna (1984)1 in his article “An Analysis of Consumer Behaviour - A Case Study of Soft Drinks”
done in Rohtak during 1983-84 aimed at determining the prevalent attitudes of consumers towards soft
drinks. Taking a sample of 150 consumer, he showed how factors like age, profession, sere and income
affect attitudes in the purchase of the products his finding were as follows: Campa Cola a pure soft drinks
product, was found to be highly popular among the consumers. The second position was held by Thumps
up, the third by Limca and the fourth by gold spot. Regarding the consumption pattern of consumers, it
was found that 54 percent of the respondents were in the habit of taking soft drinks in summer only. Taste
and the respondents interest in the product’s advertisements, were found to ply the most important role in
the purchase - decision. It was also found that about 70 percent of the respondents changed their brand
quite often.
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( Mukesh Dhunna, “An Analysis of Consumer Behaviour: A Case study of Soft Drinks”, Indian Journal
of Marketing )
Kurtz and Boone (1984)2 in their research work entitled “consumer behaviour interpersonal and
social influences in rural area” concluded that one’s family is also an inter-personal determinant of
consumer behaviour. The influence of household members is often significant in the purchase decision
process. Because of the close, continuing interactions among family members, the family often represents
the strongest source of group influence on the individual”.
Microbiological spoilage of foods and beverages by George John E Nychas, Efstathios panagou and
Alexandria Lianou provides information pertinent to microbiological spoilage of foods and beverages,
the main cause of quality deterioration in these commodities. Microorganisms (ie yeast, molds and
bacteria) associated with spoilage as well as factors (intrinsic, extrinsic, implicit, and processing ) affecting
their growth and determing their eventual dominance in foods and beverages are presented. Additional
aspects covered include a review of the existing knowledge and the recent advances in the assessment and
prediction of microbiological spoilage. Potential control interventions aiming at its effective management
within the food and beverage industries are also discussed.
AIMS AND OBJECTIVES
Aims:
Humans maintain their water balance by consuming an equal amount of water to that which is excreted.
The body keeps water in a balanced state by controlling intake and excretion. However, the body can
suffer from either a negative or a positive water balance. Negative water balance, dehydration, is defined
as a reduction of water and salt in varying proportions compared with the normal state, which may be
caused by failure to replace obligatory water losses or failure of the regulatory mechanism. Dehydration
leads to hypernatremia, which can be caused by one or more of the following: water loss in excess of
sodium chloride, inadequate water intake, addition of sodium chloride (salt poisoning), osmotic diuresis
(with glucosuria), and diuretic therapy when free water intake is inadequate. When the body loses salt to
a greater extent than that of water, hyponatremic dehydration occurs. Thirst drives humans to drink fluid
in order to preserve body fluid homeostasis and survive. A minimum of 1.44 L of water is needed per day
to cover the water lost and to maintain the water balance. Beverages could contribute to the human
requirements of water.
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Objectives
⚫ To study the Physico-Chemical analysis of water.
⚫ To know various machines and equipment implemented in the processing and production .
⚫ To gain information about the various quality analysis methods applied for assuring the standard
requirement of the product .
⚫ To know about the importance of quality control in a Beverage industry.
⚫To collect information about the manufacturing process flow of their various product lines.
⚫ To gain knowledge of how to handle production to ensure quality.
⚫ To gain a meaning work experience to expand academic , professional and personal learning.
⚫ To gain exposure and real- world insights to working in industrial environment.
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Chapter 3: MATERIALS AND METHODS
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Quality Assurance and Quality control

Quality control: Quality Control” is a somewhat reactive approach based heavily on inspection to find
defects before the product is ready for release or shipment or at the end of selected stages in the
development or manufacturing process. Quality Control is product oriented. QC is testing checks the
quality of a product and it classifies under the domain of QC. When you are testing a product for quality,
you are not assuring its quality, you are controlling it.
Quality assuarance: “Quality Assurance” is a much broader and more proactive approach that attempts to
go upstream in the process to eliminate defects at the source. The goal of an effective Quality Assurance
effort is to design processes and systems that are inherently reliable in producing high-quality
products.“Quality Assurance” takes a holistic approach to identifying and trying to influence all the factors
that might have some impact on the quality of products including the role of people in producing those
products.An effective Quality Assurance effort can significantly improve the level of quality over a
Quality Control approach because a Quality Control approach is based heavily on inspection and sampling
to find defects and it would be very expensive and impractical to do 100% sampling. An effective Quality
Assurance effort can also reduce costs by reducing the need for inspectors that are required to find defects
after the product is built.
Quality Assurance is process oriented. QA makes sure that what you are doing are right things in the right
manner. The QA department relies largely on the feedback it receives from the QC department. If there
are any problems, the same are conveyed by QC department to QA department which makes suitable
changes in the process so as to avoid these problems in future.
Soft drinks and fruit juices represent an important market within the food industry. The
increasing variety of products being released at a bewildering rate has altered the potential for
spoilage problems. Soft drinks are generally nutrient poor media that are spoiled by relatively
few organisms - usually yeasts, and a few acid-tolerant bacteria and fungi. Carbonation shifts the
spoilage flora to those organisms tolerant of carbon dioxide. Soft drinks enhanced by the
addition of low levels of fruit juice tend to exhibit similar spoilage flora to fruit juices. The use
of ever more exotic raw ingredients may lead to the discovery of unusual spoilage organisms in
the future. Yeasts in general, and Zygosaccharomyces bacilii in particular, remain the key
spoilage organisms because of their overall physiology and resistance to organic acid
preservatives (Stratford et al., 2000).
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Microbial problems within soft drinks and fruit juices can be divided into two groups:
1. growth in, and deterioration of, the product by general organisms to produce spoilage;
2. growth in, or contamination of, the product by pathogens to produce food poisoning. Spoilage of fruits
and soft drinks
Many micro-organisms are found in soft drinks as environmental or raw material contaminants, but
relatively few can grow within the acidic and low oxygen environment. Yeasts are the most significant
group of micro-organisms associated with spoilage of soft drinks and fruit juices. Spoilage will be seen
as the growth and production of metabolic byproducts, for example,CO 2, acid, and tainting compounds.
Sources
Fruit and fruit juices are commonly contaminated with yeasts and moulds, often from insect
damage. Fallen fruit should thus be avoided where possible, for all of the risks outlined below.
Sugars and sugar concentrates are commonly contaminated with osmophilic yeasts, for example Z. rouxii.
Growth is slow in concentrated solutions, but one cell per container of diluted stock is enough to cause
spoilage. Flavorings, water and other chemicals are all potential sources of microbial contamination.
Process machinery and filling lines are particularly problematic and strict hygiene is essential.
QUALITY TESTS DONE FOR INCOMING MATERIALS:
1. Carbon dioxide (CO 2): Soft drinks are the result of the utilization of carbon dioxide in the food
and beverage industry by the process of carbonization. Carbonation occurs when CO2 gas
dissolves completely in water. This process will produce a “Fizz” carbonation sensation in
carbonated water and sparkling mineral water.Tests such as for Purity, Taste, Odor, Appearance
in water, Snow test is done.
Co2 purity is checked by an instrument called Purity meter.
Taste test is done by passing Co2 for 15 min into cold treated water in a beaker
containing 6% citric acid and then tasting it.
Snow Test, solid co 2 (dry ice) taken in a plastic bag then dipped in water in beaker and vapor is
smelt for any off-odor.
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2. Sugar: It is analyzed for colour, sediment, turbidity and floc potential etc.
3. Crown and closure: These materials are tested for hard work, height, weight.
4. Preform: These are required for PET bottles. These are checked for Length, Weight, Thickness,
Color, Bubbles and Scratches etc
Thickness tests are carried out by wall thickness tester.
Scratches &bubbles checked in polariscope.
5. Labels: It is checked for Length, Width and Printing quality.
6. Corrugated Cartons :These materials are tested for bursting strength,compression

strength,,moisture content,internal dimension
7. Mango pulp: Mango pulp for maaza preparation is analyzed for appearance, black specks, taste
and odor, color, brix, acidity and packaged condition.
EQUIPMENTS:
1.FILLER
Filler
Filler: Filling machines are one of the packaging machinery, which package all kinds of material such
as liquid, gas, paste and powder etc. According to the different filling material, filling machines
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can be divided into liquid filling machine, gas filling machine, paste filling machine and powder
filling machine. According to the degree of automation, it can be divided into automatic filling
machine, semi-automatic filling machine and fully automatic filling machine. With the growing
of high domestic labor, more and more attention will be paid to the fully automation of automatic
filling equipment.
Working principles of filling machines:

Filling different materials, working principles and filling modes vary. We mainly introduce the working
principles of liquid, gas and paste filling machines.
Working principles of liquid filling machines:

Based on th e different filling pressure, liquid filling machine can be classified into ordinary pressure
liquid filling machine, vacuum liquid filling machine and pressure liquid filling machine. Ordinary
pressure liquid filling machine adopts gravity-flowing filling based on its own weight of the liquid.
Greater requirements should be done for the viscosity and gas-bearing of the liquid. It main filling
material is grape wine and milk.
Vacuum liquid filling machine is proceeding when the pressure of the bottle is below the
atmospheric pressure. With simple structure and high efficiency, this kind of filling machine is usually
used for high viscosity liquid such as oil, syrup, and fruit wine etc.
Pressure liquid filling machine works when it is above the atmospheric pressure, which can be
classified into two parts. One is called equal air pressure filling which means the liquid flows into the
bottle based in its own weight when the pressure of the liquid reservoir is equal to the one of the bottle.
Another is called high pressure filling which means the liquid flows into the bottle based on the pressure
difference when the pressure of the liquid reservoir is high than the one of the bottle.
Working principles of gas filling machines

The working principle of gas filling machines is very simple which fillings gas directly using the method
of booster pump, somewhat likes the pressure liquid filling machine. It main filling material includes
natural gas, coal gas, nitrogen, carbon dioxide
Filling machines are one of the packaging machinery, which package all kinds of material such as liquid,
gas, paste and powder etc. According to the different filling material, filling machines can be divided
into liquid filling machine, gas filling machine, paste filling machine and powder filling machine.
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According to the degree of automation, it can be divided into automatic filling machine, semi-automatic
filling machine and fully automatic filling machine. With the growingof high domestic labor, more and
more attention will be paid to the fully automation of automatic filling equipment.
2.BLENDING TANK
Blending is the process of mixing together a number of liquids to achieve a finished product of closely
defined quality and quantity. A good blending system should achieve this without the need for blend
adjustments (wastage), with sufficient automation to limit the potential for errors and should keep the
labour and production costs to a minimum. These agitators are fixed at the top part of tanks, and their
shafts are inserted vertically for use. Two features of these agitators is a long service and little vibration.
It can be use in many industries like Liquor, Pharmaceuticals, Milk, Perfume, Juice, Chemicals, etc.
Blending is the process of mixing together a number of liquids to achieve a finished product of closely
defined quality and quantity.
3. JUICE HOMOGENIZER
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Juice homogenizer is special equipment for making superfine emulsive liquid of liquid-liquid
combinations or dispersed substance of liquid-solid combinations. This equipment is widely used in the
fields of food, dairy, beverage, pharmaceutical, fine chemical and biological technology, scientific
research and technology development. For food and beverage industry, it is widely applied for the
production of UHT milk, pasteuried milk, yogurt, milk-based beverage, peanut, milk.
Juice Homogenizer Working Principle
The liquid at high speed passes through the capillary openings or special narrow slits. The result is
disintegration of fat particles to 0.1-1.0 microns and its uniform distribution. Thus the homogenized
milk has smooth mouth feel.
Juice Homogenizer Features

Pure physical processes, can maintaining the original activity of productions.
Homogenization pressure: 15-80MPa can choose according to different raw materials and processing
need.
Choosing different number of plungers, according to production yield.
Noise of transmission is lower than noise of motor. The pointer of pressure meter is
steady.
Sealing material can work under less than 150oC, and the parts touching material is made of stainless
steel which can stay up to the acid and alkali. All of valves and plungers are made of special material,
so they are durable and inexpensive.
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4.PASTEURIZER
Pasteurization is the process of heating every particle of a product to destroy pathogens. The heat
treatment system to be used depends on the properties of the product and the results to be achieved.
Here GEA offers solutions for all the different requirements. Depending on your product and the
desired shelf life, you can choose between various methods of heat treatment, like short time heating -
high temperature (STHT), high temperature - short time (HTST), or ultra high temperature process
(UHT) by means of indirect or direct heating.
We have a wide range of technical solutions to ensure optimized pasteurization without loss of quality
as less as possible. For specific industries GEA has developed special systems to ensure
microbiological stabilization on a cost and energy efficient way
5.ASEBI
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The compact empty bottle inspector is suitable for a wide field of applications. The main feature of
this inspection system is the consistent realisation of meeting the requirements of hygienic design.
This machine is without a table plate, and the open design of its disposal chute allows for possible
contaminations or lubricants, as well as glass fragments to be removed downward. The slanting
exterior surfaces prevent accumulation of contamination, thus improving the basic hygienic
conditions in the machine surrounding. The newly arranged camera technology is easily accessible - from
a central point.
Principle
The incoming glass or PET containers are pitched to a small container dis-tance using a transfer module,
infeed starwheel, infeed worm and belt spacing station Detection of lying, excessively high,and
defective containers in front of the machine infeed with stop function, or detection of foreign, coloured,
and scuffed containers with rejection via pusherContainer inspection in the first side-wall module, as
well as scuffing detection for glass containers, or scuffing ring detection with PET containers
Container guidance through the machine with two opposing belt pairs, which are adjustable in distance
and height
Removal of foam and lubricant residues on container base via blowing system Removal of blown-
off lubricants via disposal chute, and thus avoidance of re-contamination of cleaned containers
Residual liquid and residual caustic detection, as well as base, inner wall, and sealing surface inspection
Two vario stations, as needed, for the inspection of the lateral neck finish, or the screw thread, or for the
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detection of chipping at the container base Rotating cylindrical containers with guide belts by
approximately 90 °
After passing the inspection area, the containers are transferred to the discharge conveyor Rejection
of faulty containers via pusher, Smartpush or linear rejection .
System advantages:
Realisation of meeting the requirements of hygienic design with e.g. slanted exterior surfaces, and
design without bellows Central light well for basic station with slanted protection glass Processing of
cylindrical and special shaped containers with bottle selection feature Automatic camera image
monitoring and operator warning Reduction of faulty rejection rate through object detection with PET.
6.AUTOCLAVE
Use
Autoclaves provide a physical method for disinfection and sterilization. They work with a
combination of steam, pressure and time. Autoclaves operate at high temperature and pressure in order to
kill microorganisms and spores.
They are used to decontaminate certain biological waste and sterilize media, instruments and lab ware.
Regulated medical waste that might contain bacteria, viruses and other biological material are
recommended to be inactivated by autoclaving before disposal.
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Autoclave Cycles
To be effective, the autoclave must reach and maintain a temperature of 121° C for at
least 30 minutes by using saturated steam under at least 15 psi of pressure. Increased
cycle time may be necessary depending upon the make-up and volume of the load.
The rate of exhaust will depend upon the nature of the load. Dry material can be treated
in a fast exhaust cycle, while liquids and biological waste require slow exhaust to prevent
boiling over of super-heated liquids.
7.INCUBATOR
The microbiological incubator is deployed in research and industry in a wide variety of

applications with living organisms.
Cell cultures and micro-organisms must be incubated in a controlled atmosphere. In the standard
incubator and the cooled incubator, the temperature is controlled, and in addition in the CO2 incubator
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the carbon dioxide content, humidity, and in some cases the oxygen and nitrogen content are also
controlled.
Examples of applications in the incubator:

Growing cell cultures
Reproduction of germ colonies with subsequent germ count in the food industry
Reproduction of germ colonies and subsequent determination of biochemical oxygen demand
Reproduction of micro organisms such as bacteria, fungi, yeast or viruses
Breeding of insects and hatching of eggs in zoology
Controlled sample storage
Growing of crystals/protein crystals
Requirements made of the incubator
Temperature stability and temperature homogeneity: Living organisms react extremely

sensitively to fluctuations in temperature. In order to guarantee reproducible test results,
temperature stability and temperature homogeneity are important quality criteria for an
incubator, even without the operation of a fan.
The nutritional media on which the cultures are grown must not under any circumstances dry out.
Otherwise, there is a risk that the test results will be corrupted or the cultures will completely die out.
Appliances with natural convection are therefore optimal, since the drying out process is not accelerated,
in contrast to appliances with forced air circulation.
Avoiding contamination
Hygiene is of the highest priority when working with an incubator. Germs may end up in the samples
through air movement in the chamber or impurities on the chamber surfaces. The chamber should
therefore be designed as smoothly as possible and without any sharp corners or fittings. The interiors in
the incubator are normally made of corrosion-free stainless steel 1.4301 to make cleaning easier, and
they are smoothed by some manufacturers to prevent germs from settling. In order to observe the
chamber load without having to open the door, incubators are usually equipped with an inner glass door.
8.HOT AIR OVEN
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Hot air ovens are electrical devices which use dry heat to sterilize. They were originally
developed by Pasteur. Generally, they can be operated from 50 to 300 °C, using a thermostat to control
the temperature. Their double walled insulation keeps the heat in and conserves energy, the inner layer
being a poor conductor and outer layer being metallic. There is also an air filled space in between to aid
insulation. An air circulating fan helps in uniform distribution of the heat. These are fitted with the
adjustable wire mesh plated trays or aluminium trays and may have an on/off rocker switch, as well as
indicators and controls for temperature and holding time. The capacities of these ovens vary. Power supply
needs vary from country to country, depending on the voltage and frequency used. Temperature
sensitive tapes or biological indicators using bacterial spores can be used as controls, to test for the
efficacy of the device during use. They do not require water and there is not much pressure build up
within the oven, unlike an autoclave, making them safer to work with. This also makes them more
suitable to be used in a laboratory environment. They are much smaller than autoclaves but can still be
as effective. They can be more rapid than an autoclave and higher temperatures can be reached compared
to other means. As they use dry heat instead of moist heat, some organisms like prions, may not be killed
by them every time, based on the principle of thermal inactivation by oxidation.
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WATER TREATMENT PLANT
Source: The raw water for Hindustan Coca-Cola Pvt Ltd. Bidadi plant receives from the Karnataka
Industrial Area Development Board (KIADB). This water is stored in raw water tanks. The possible
impurity in this raw water is iron, hydrogen sulphide, copper salts, calcium and magnesium carbonates
and bicarbonates. The turbidity in raw water is caused by mud, dirt, and micro organism. The four types
of water treatment streams.
1. Coagulation stream
2. De-alkaliser stream
3. Softener stream
4. Reverse Osmosis stream
Objective:
The main aim is to collect samples and analyze it for different Physico-Chemical parameters like Ph,
Alkanity, Total Dissolved Solids, Turbidity, Total Hardness, Chloride, Chlorine, Color, Odour Etc..
I. COAGULATION STREAM:
Coagulation is the destabilization of colloidal particles are essentially coated with chemically sticky
layer that allows them to flocculate and settle in a reasonable period of time. Most common
coagulats are alum and iron salts .
Impurities removed via coagulation are:

Clay
Silt based turbidity
Natural organic matter
Microbial matter
Metals
Synthetic organic chemicals
Off-taste causing compounds
Odor causing compounds
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Reagents:
1. Lime (Ca(OH)2)
2. Bleach/caustic soda (Ca(OCl2)
3. Ferric Sulphate (FeSO4)
4. Calcium chloride(CaCl2)
5. Sodium carbonate/soda ash(Na2Co3)
1. Lime :
It reduces alkalinity
It reduces temporary hardness by soluble Ca and Mg salts into insoluble salts which
precipitate out.
2. Bleaching powder :
It removes color and turbidity by oxidizing organic matter It kills micro organisms
Oxidizes hydrogen sulphide Oxidizes free iron
Aids functioning of coagulant 3. Ferrous sulphate :
Used as a coagulant for quicker settlement of suspended particles. The floc formed also
acts as a preliminary filter due to its spongy nature.
4. Calcium chloride :
It reduces sodium alkalinity. It is used where total alkalinity is higher than the total
hardness.
5.Soda ash :
It reduces permanent hardness and is used when total hardness in water is higher than
total alkalinity.
Chemical Reactions involved:
Lime addition reduces the temporary hardness/bicarbonate alkalinity, thereby generating ultra -
fine particles of insoluble calcium carbonate and Mg OH)2. Free chlorine (from calcium
hypochlorite) oxidizes FeSO4 to Fe3+ and also protects water against microbial contamination. The
permanent hardness due to magnesium is converted into its calcium form. The total hardness of raw water
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and its M-alkalinity almost match and its pH is around 7 to 7.8 (indicating that total hardness is primarily
temporary hardness/bicarbonate alkalinity). Hence lime addition is sufficient to achieve the treated
water quality hardness level under current raw water condition. However, if the permanent hardness
of raw water increases, soda ash addition may also be required to reduce permanent hardness. If
considerable sodium alkalinity is present (i.e. when M-alkalinity of clarifier feed water exceeds its total
hardness by more than 50ppm), CaCl 2 dosing will also be required to achieve the required process
parameters.
PROCESS FLOW CHART OF COAGULATION SYSTEM:
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II. DEALKALIZER STREAM:

The main principle is reduction of alkalinity by ion exchange using a weak acid cation
exchange.Raw water is mixed with calcium hydro chlorite solution prior to raw water treatment for
disinfection. After disinfection, chlorinated raw water is pumped to PSFs for turbidity reaction. Any
one of the 3 PSFs can be used for feeding Dealkaliser-UF System. PSF filtered water then flows to
pre-treatment ACFs for removal of free Chlorine. Chlorine removal is essential, as presence of the
same will de-activate the resin in the Dealkaliser. Major portion of de-chlorinated water is sent to the
Dealkaliser column for removal of alkalinity, temporary hardness (i.e. dissolved impurities) while the
other portion is passed and blended, after de-gasser tank to maintain alkalinity in the treated water. In the
Dealkaliser column, bicarbonate alkalinity is converted in to carbonic acid and water by the weak acid
cation exchanges resin.
Now that the macroporous acid cation resin removes bicarbonate alkalinity and associated temporary
hardness but not permanent hardness.
During service cycle, the cation resin exchanges calcium, magnesium and sodium ions in the raw water
for its hydrogen ions (as detailed in the above reaction).After some time, the resin gets exhausted and
is regenerated by commercial grade HCl .Carbonic acid,being a weak acid, dissociate into CO2 and H2O.
CO2 (g) is removed in the de-gasser. In the de-gasser tank, de-alkalized water is sprayed from the top via
performed distributors and air is blown from the bottom. The blended water is chlorinated to maintain 1-
2ppm free Cl2 to prevent microbial growth in the blending tank as well as the ultra filtration module. A
flow switch in the Dealkaliser outlet line signals the blending tank chlorine dosing pump and PH
correction dosing pump to switch on automatically whenever the Dealkaliser is in service. An
online PH meter has been provided to record the ph of blended water. Water from the blending tank
is fed to the unit for reduction of turbidity (below 0.25 NTU) as well as removal of large molecular
weight compounds (molecular weight above 80; 000 Daltons). This UF product water is chlorinated to
maintain 3-5ppm free Cl2.Treated water is pumped to post treatment ACFs for chlorine removal via the
activated carbon filtration feed pump. This de-chlorinated water then flows to lead & lag activated
carbon filters for pesticide removal via adsorption. The product water then flows through a filter
size of 3micron and 1 micron before being fed to the process.
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PROCESS FLOW CHART OF DEALKALIZER STREAM:
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III. SOFTNER SYSTEM:

The water from raw water tank is pumped to pressurized sand filters. Then water passes through activated
carbon filter. Then water goes to downstream softener. It is an ion exchange process. Water softening
happens actually when cation exchanger uses the Na+ alone.
De-ionization / demineralization is a combined process of cation exchange using H + and anion

exchange using OH+ ,where as de-alkalization is anion exchange using Cl - .After certain time this ion
exchange resins needed to be generated. It is achieved through using hot brine solution. This soft water
is stored in two tanks. The water in one tank is chlorinated where as that in other is un-chlorinated.
PROCESS FLOW CHART OF SOFTNER SYSTEM:
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IV. REVERSE OSMOSIS (RO):

Reverse osmosis differs from filtration in that the mechanism of fluid flow is by osmosis across a
membrane. The predominant removal mechanism in membrane filtration is straining, or size exclusion,
where the pores are 0.01 micrometers or larger, so the process can theoretically achieve perfect
efficiency regardless of parameters such as the solution's pressure and concentration. Reverse
osmosis instead involves solvent diffusion across a membrane that is either nonporous or uses
nanofiltration with pores 0.001 micrometers in size. The predominant removal mechanism is from
differences in solubility or diffusivity, and the process is dependent on pressure, solute concentration,
and other conditions. By applying external pressure on the solution containing the higher concentration
of dissolved ions, thus forcing the water through the semi-permeable membrane in the opposite
direction leaving behind the dissolved ions and suspended solids.
The phenomenon of osmosis occurs when pure water flows from a dilute saline solution
through a membrane into a higher concentrated saline solution.
A semi-permeable membrane is placed between two compartments. “Semi-permeable” means that
the membrane is permeable to some species, and not permeable to others. Assume that this membrane
is permeable to water, but not to salt. Then, place a salt solution in one compartment and pure water
in the other compartment. The membrane will allow water to permeate through it to either side. But salt
cannot pass through the membrane.
Importance of RO:
• High level of filtration
• Operating cost less than demineralization plant for TDS higher than 600 ppm
• Superior performance, ease in maintenance.
• Variation in TDS does not significantly alter performance of reverse osmosis
• Better purification.
49 | P a g e
PROCESS FLOW CHART OF REVERSE OSMOSIS:
50 | P a g e
The methodology pertaining to “ physicochemical analysis of water in Water Treatment Plant are
discussed under following heads.
A. Selection of Area for analysis
B. Selection of Samples for analysis
C. Methods used for analysis
A. Selection of Area for analysis
The area chosen by the investigator for analysis is water in Water Treatment Plant by the leading non
alcoholic beverage industry Hindustan Coca- Cola Beverages Pvt. Ltd. The brands produced by them are
mostly accepted by the consumers. The investigator chooses water in Water Treatment Plant for
analysis based on consumer acceptance.
B. Selection of samples for analysis
According to Alicia T “Sampling is a process used in statistical analysis in which a predetermined

number of observations are taken from a larger population”. Samples are selected from different filters
in WTP . Selection of samples from different filters helps the investigator to know the changes in
different parameters of water sample. By random sampling each sample have equal probability of being
chosen. A sample chosen randomly is meant to be an unbiased representation of the total population.
C. Methods used for analysis
Physico-chemical Analysis
It is the field of chemistry dealing with the process such as interrelation between the composition,
structure and properties of matter and determination of synthetic conditions for obtaining such
substances.
Objective: The main aim is to collect samples and analze it for different phsico-chemical parameters
like pH, alkalinity, total dissolved solids, turbidity, total hardness etc., to meet the specified parameters
of the collected samples.
Analysis of water in Water Treatment Plant
1. Alkalinity: Alkalinity is a measure of the water's ability to neutralize acidity.

Alkalinity measurement is carried out by two types:
51 | P a g e
a) P- alkalinity: “P” refers to the pH indicator phenolphthalein (endpoint 8.2 to 8.3).

Procedure: Take 100 ml water sample in a conical flask, add 3-4 drops of sodium thio sulphate and add
3-4 drops of phenolphthalein indicator. The prepared sample was titrated against 0.02 N H2SO4 till the
pink color becomes colourless.
b) M-alkalinity: “M” refers to the pH indicator methyl orange (endpoint 4.2 to 4.5).
Procedure: To the above sample add 3-4 drops of methyl orange indicator and titrate it against 0.02 N
H2SO4.
2. Total Hardness: Total hardness is a measurement of the mineral content in a water sample that is
irreversible by boiling. Therefore, total hardness can be equivalent to the total calcium and magnesium
hardness.
Procedure; Take 100ml of water sample, ,add 3-4 drops ammonium buffer solution, add Erichrome
Black T powder and titrate it against 0.02 N EDTA until blue color appears.
3. Calcium Hardness: Calcium hardness is a measure of the calcium (Ca+2) ion concentration in
water expressed as calcium carbonate.
Procedure: Take 100ml water sample, add 3-4 caustic lye, add calcium hardness tablets and titrate
against 0.02N EDTA until violet colour appears.
Chemical reaction involved:
Ca2+ + EDTA4- → CaEDTA2-
4. pH: pH is a measure of the hydrogen ion concentration of the water as ranked on a scale of 1.0 to
14.0. The lower the pH of water, the more acidic it is. The higher the pH of water, the more basic, or
alkaline, it is.
Procedure : Firstly turn on the pH meter and rinse the electrode with distilled water The distilled water
temperature should not differ greatly from that the buffer and test solution. Take the water sample in a
beaker and read the pH value.
5. Turbidity: Turbidity is the cloudiness or haziness of a fluid caused by suspended solids that are
usually invisible to the naked eye. The measurement of Turbidity is an important test when trying to
determine the quality of water.
Procedure: The sample cell should be clean and free of scratches that may interfere with the way light is
filtered through the sample. It should also be completely filled, with no headspace and all air bubbles
should be removed before the sample is placed in the turbidity meter. The turbidity meter reports test
52 | P a g e
results in nephelometric turbidity units or NTUs. If the treated water is less than 0.50 NTUs, it indicates
that microorganisms and suspended particles have been removed to acceptable levels. The filtered water
sample must also be tested for the presence of colloidal and particulate matter or turbidity in water.
High levels of turbidity can cause water to have a cloudy appearance and can also shield microorganisms
from the effects of disinfection.
6..Total Dissolved Solids: Total Dissolved solids" refer to any minerals, salts, metals, cations or
anions dissolved in water. Total dissolved solids (TDS) comprise inorganic salts (principally calcium,
magnesium, potassium, sodium, bicarbonates, chlorides, and sulfates) and some small amounts of organic
matter that are dissolved in water. Water containing TDS concentrations below 500 mg/litre is usually
acceptable to consumers, although acceptability may vary according to circumstances. However, the
presence of high levels of TDS in water may be objectionable to consumers.Water with extremely low
concentrations of TDS may also be unacceptable to consumers because of its flat, insipid taste; it is also
often corrosive to water-supply systems.
7.Chlorine: The method used for measuring chlorine residuals uses a chemical compound called DPD
(N,N-Diethylparaphenylenediamine), either through the use of a chlorine comparator or photometric
instrument (this provides the highest accuracy and precision for measuring chlorine residuals). This
compound can be provided as a tablet or as a liquid. DPD reacts instantly to product .
Procedure: Take 25 ml of sample in a blank cuvette. Take another 25 ml of the sample in another sample
cuvette. Add a DPD-1 Tablet in the sample cuvette. Shake it well and wait for a minute.Check reading
in chlorine kit.Record the reading in ppm (Parts per million).
8.Chloride: The chloride ion is the anion (negatively charged ion) Cl−. It is formed when the element
chlorine (a halogen) gains an electron or when a compound such as hydrogen chloride is dissolved in water
or other polar solvents. Chloride salts such as sodium chloride are often very soluble in water.
Chloride concentrations in excess of about 250 mg/litre can give rise to detectable taste in water, but the
threshold depends upon the associated cations. Consumers can, however, become accustomed to
concentrations in excess of 250 mg/litre.
Procedure: Take 50 ml of water sample. Add 1 ml K2Cr2O4 (5%) indicator solution. Titrate with standard
0.02N AgNO3 titrant to a brick red end point.
Calculation:
mg of Cl-/L = B.R*0.02*35.45*1000/50
53 | P a g e
Chapter 4: RESULTS AND DISCUSSION
54 | P a g e
The results and discussion pertaining to the study of “Physico-chemical analysis of water in water
treatment plant” is discussed under the following heads.
1. Alkalinity test for water in WTP

2. Total hardness test for water in WTP
3. Calcium hardness test for water in WTP
4. pH test for water in WTP
5. Turbidity test for water in WTP
6. Total dissolved solids test for water in WTP
7. Chlorine test for water in WTP
8. Chloride test for water in WTP
1. Alkalinity test for water in WTP

Alkalinity of water samples from different filters is under specification.
Chemical reactions involved:
pH range above 8.3
OH- + H+ → H2O
CO32- + H+ → HCO3-
pH range between 8.3 and 4.5
HCO3- + H+ → H2CO3
Amount of acid added = amount of alkalinity neutralized
2. Total hardness test for water in WTP

Total Hardness of water samples from different filters is under specification.
Chemical reactions involved:
Eriochrome Black-T + Ca 2+ /Mg 2+ Eriochrome Black-T-Ca 2+ /Mg 2+
(Wine red)
Black-T- Ca 2+ /Mg 2+ + EDTA EDTA-Ca 2+ /Mg 2+ + Eriochrome Black-T
(Wine red) (steel blue)
55 | P a g e
In this experiment a solution of EDTA will be standardize by titration against a standard solution made
from calcium carbonate, CaCO3. The EDTA solution can then be used to determine the hardness of an
unknown water sample. Since both EDTA and Ca2+ are colorless, it is necessary to use a special indicator
to detect the end point of the titration. The indicator most often used is called Eriochrome Black T, which
forms a very stable wine-red complex, MgIn– , with the magnesium ion. A tiny amount of this complex
will be present in the solution during the titration. As EDTA is added, it will complex free Ca2+ and Mg2+
ions, leaving the MgIn– complex alone until essentially all of the calcium and magnesium have been
converted to chelates. At this point EDTA concentration will increase sufficiently to displace Mg2+ from
the indicator complex; the indicator reverts to its uncombined form, which is sky blue, establishing the
end point of the titration.
3. Calcium hardness test for water in WTP

Calcium hardness of water samples from different filters is under specification.
Chemical reaction involved:
Ca2+ + EDTA4- → CaEDTA2-
4. pH test for water in WTP
pH test of water samples from different filters are under specification.
pH is a measure of the hydrogen ion concentration of the water as ranked on a scale of 1.0 to 14.0. The
lower the pH of water, the more acidic it is. The higher the pH of water, the more basic, or alkaline, it is.
Principle: When the probe is immersed in a liquid solution for measurement, hydrogen (H+) ions
accumulate around the bulb replacing the metal ions from the bulb. An exchange of ions occurs which
generates an electric flow that is captured by the silver wire. pH meter computes the voltage of the electric
flow by changing it into pH value by comparing the generated voltage with the reference electrode. A high
voltage is realized when there is a higher accumulation or density of hydrogen ions due to increased acidity
of the solution. Reading in a meter decreases due to increased voltage. Likewise, hydrogen ions decrease
when there is an increase in alkalinity. In other words, an increase in hydroxyl ions concentration decreases
the voltage and increases the pH value in the meter.
5. Turbidity test for water in WTP
Turbidity test of water samples from different filters are under specification.
56 | P a g e
Turbidity is the cloudiness or haziness of a fluid caused by suspended solids that are usually invisible to
the naked eye. The measurement of Turbidity is an important test when trying to determine the quality of
water. High levels of turbidity can cause water to have a cloudy appearance and can also shield
microorganisms from the effects of disinfection.
6.Total dissolved solids test for water in WTP
Total Hardness of water samples from different filters are under specification.
Total dissolved solids (TDS) comprise inorganic salts (principally calcium, magnesium, potassium,
sodium, bicarbonates, chlorides, and sulfates) and some small amounts of organic matter that
are dissolved in water. Cations are positively charged ions and anions are negatively charged ions.
Water containing TDS concentrations below 500 mg/litre is usually acceptable to consumers. Water with
extremely low concentrations of TDS may also be unacceptable to consumers because of its flat, insipid
taste; it is also often corrosive to water-supply systems.
7.Chlorine test for water in WTP
Chlorine test of water samples from different filters are under specification.
8.Chloride test for water in WTP
Chloride test of water samples from different filters are under specification.
Chloride concentrations in excess of about 250 mg/litre can give rise to detectable taste in water, but the
threshold depends upon the associated cations. Consumers can, however, become accustomed to
concentrations in excess of 250 mg/litre.
57 | P a g e
TREATED WATER TESTING REQUIREMENTS:
Sl.NO Parameters Specification
1 Appearance No visible color
2 Odour No off-odour
3 Taste No off-taste
4 Alkalinity 85 mg/L Max
5 Chlorine Nil
6 Total Hardness 100 mg/L
7 Calcium Hardness 100 mg/L
8 pH 4.9 minimum
9 Total Dissolved Solids 500 mg/L Max
10 Turbidity 0.3 NTU Max

11 Aluminium 0.2 mg/L
12 Chloride 250 mg/L
13 Iron 0.1 mg/L
14 Sulphate 250 mg/L
58 | P a g e
SOFT WATER TESTING REQUIREMENTS:
Parameters Specification
Sl.NO
1 Appearance No visible
2 Odour No off-odour
3 Taste (only for non- No off-taste
chlorinated water only)
4 Total Alkalinity 85 mg/L Max
5 Chlorine 1-3 ppm
6 Total Hardness Less than 10 ppm
7 Calcium Hardness Less than 10 ppm
8 pH 6.5-8.5
9 Total Dissolved Solids <500 ppm
10 Turbidity <0.3 NTU
11 Chloride 250 ppm
12 Iron <0.01
59 | P a g e
Chapter 5: CONCLUSION
60 | P a g e
The idea of project formulation is to due to the interest in knowing more about chemical analysis of the
non alcoholic beverages and also to educate the mode of action of such chemicals. Chemical analysis is
important in food industries to know the shelf life extension and preservation etc. Chemical analysis also
helps to identify the different characteristic percent of the product. It also helps to determine pH, total
hardness, turbidity etc which determines the quality of the product.
It is always good to know the reactions that is involved during the chemical reaction. Without chemical
analysis it would be impossible to keep up strict norms to ensure the safety of these food samples.
By the analysis of samples from different filters of the water line, investigator came to know the
variation in the sample testing results and the chemistry behind each chemical reaction.
During this internship, we were exposed to various types of analysis; gained valuable practical
experience and it has made us aware of importance of professionalism, discipline, planning, team work
and time management while working in a good established laboratory; came to know the importance of
quality measure with respect to food safety and designing of food product; got a knowledge of operating
advanced instruments used in food analysis. We understood the regulation followed by a well-organized
food industries and their importance. While working in laboratory we came across good laboratory,
hygiene and safety practices that need to be followed during the analysis.
From this training, we have improved our laboratory skills and technical knowledge. Overall it was a
great experience and we feel very fortunate that we got an opportunity to learn from highly experienced
staff members
61 | P a g e
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St Aloysius College (Autonomous)

DETAILED STUDY ON QUALITY CONTROL IN BEVERAGE

( IN HINDUSTAN COCA-COLA BEVERAGES PVT. LTD, BIDADI ,

A Project Report Submitted to St. Aloysius College (Autonomous),

for the partial fulfilment of the requirement of degree in

BACHELOR OF VOCATION IN FOOD PROCESSING AND

REGISTER NO: 1711027

Bachelor of Vocation in Food Processing and Engineering

St. Aloysius College (Autonomous)

Bachelor of Vocation in Food Processing and Engineering

St. Aloysius College (Autonomous)

Dr. Adarsha Gowda Dr. Richard Gonsalves

HOD (Guide) Director

The External Examiner

The Coca-Cola Company is a beverage company, manufacturer, distributor, and marketer of

➢ To understand the industry, its working and challenges they face.

a. To refresh the world

b. To inspire moments of optimism and happiness

c.To create value and make a difference

Be a highly effective, lean and fast-moving organization.

As such, the Coca-Cola Company's bestselling brand there is not CocaCola,

About Coca Cola India:

• ISO 22000 Food Safety Management

• ISO 14001 Environment Management

• ISO 9001 Quality Management

• Hazard Analysis and Critical Control Points - HACCP Certification

• Good Manufacturing Practice Certification

ZONAL VICE PRESIDENT

ZONAL SUPPLY CHAIN HEAD

Production Quality Shipping Maintenance Stores

Team Team Team Team Team

LIST OF PRODUCTS OF HCCBPL

Sl. number Particulars Page Number

RECENT TRENDS IN FOOD PROCESSING INDUSTRIES

▪ Properly cleaning and sanitising all surfaces, equipment and utensils

▪ Maintaining a high level of personal hygiene, especially hand-washing

▪ Implementing effective pest control

▪ Comprehending food allergies, food poisoning and food intolerance

FOOD SAFETY STANDARDS

CLEANING AND SANITATION

Contaminated material is either rejected or reprocessed to eliminate contamination, if permissible. Care is

To Thomas Henry, an apothecary in Manchester, England, is attributed the first production of

Carbon dioxide and carbonation

containers per minute.

Flavouring syrup is normally a concentrated solution of a sweetener (sugar or artificial), an

Powdered soft drinks

Iced soft drinks

Juice and juice drinks

A drink is considered "alcoholic" if it contains ethanol, commonly known as alcohol (although in

• Ready-to-Serve (RTS) pre-packaged Beverages

• HOT FILL PROCESS OF FRUIT JUICE

How Hot Filling Technology Works

What Kind of Bottles to Use

The Benefits of Hot Filling with PET Bottles

How does cold filling technology work?

What are its advantages?

• It lessens or eliminates the need for additives and preservatives.

What are its disadvantages?

• DEFINITION OF PHYSICO-CHEMICAL PROPERTY

• Physico chemical analysis

How does the physical-chemical analysis of food work?

Why food analysis is essential in food industry