Assignment

Submitted to:
Sir Muzammil Naveed
Submitted by:
Muhammad Usama Ibrahim
Class:
DF-3
Roll No:
140285 (Board)

Department of Food Technology

Govt College of Technology Sahiwal
 1. Carbonation of Juice
Carbonated Beverages
Carbonated beverages made primarily of carbonated water, a Sugar Syrup Such as high fructose
corn Syrup, and natural or artificial flavorings are well known in the beverage industry. The
carbonated beverages come pre-packaged in Single Serving cans and bottles, multiple Serving
bottles, and as Separate carbonated water and Syrup that are mixed while being dispensed at a
Soda fountain. Carbonated beverages come in a variety of natural and artificial flavors Such as
cola, lemon-lime, orange, root beer, and grape.

Carbonated Juices
Carbonation adds a pleasant tingle to beverages and can actually enhance the taste of beverages.
Therefore, attempts have been made to produce a carbonated beverage that contains fresh fruit
juice or fruit juice from concentrate.

Manufacturing process
 An exemplary method of producing carbonated fruit juice according to the present
invention comprises the Steps of:
 Raw ingredients including juice concentrates, water, natural flavoring, natural color, and
Vitamin fortified ingredients are emptied into the mixing tank
 A juice mixture is formed by stirring the raw ingredients in the mixing tank
 The juice mixture is transferred from the mixing tank to the heat exchanger
 The juice mixture is heated to temperatures ranging from 145 F to 185 F
 The hot juice mixture is transferred from the heat exchanger 47 to the cooling tower
 The hot juice mixture is cooled to below room temperature in the cooling tower
 The juice mixture is carbonated at temperatures ranging from about 34 F. to 38 F. at a CO2
(carbon dioxide) carbonation rate of about 2.4 to 3.4 volumes
 The carbonated juice mixture is transferred from the carbonation cooler to the filler
 The carbonated juice mixture is bottled by filling Single-Serving glass bottle containers
and cap ping, and
 The remaining manufacturing steps are completed wherein the pasteurized bottled
carbonated juice mixture is labeled at the labeler, pack aged into cartons at the packaging
machine, and the cartons are palletized at the palletizer for Shipping to customers
 2. Bottling of Juice
This is a practical method of preserving fruit juices and fruit purees used in many areas. Wine
bottles or soft drink bottles are available in most countries and are within the means of most
families. New caps for such bottles must be purchased, but they are not expensive. A small
mechanical capping machine is also necessary. Families might join together to buy a capping
machine to seal the bottles.

Procedure of bottling of Juice

Water bath canner-For bottling juices and purees a water bath canner is needed. This can be any
large metal container. It must be deep enough to have an inch or two of water over the tops of the
bottles. It must have a cover and a rack to fit in the bottom. The bottles must not touch the bottom
or they will break. The rack can be either wood or wire. A water bath container should have a
loose-fitting cover on it during the processing time.

Select ripe firm fruits such as grapes, berries of all kinds, cherries, etc. Clean the fruit of any
trash such as leaves, small sticks, insects, etc., and then wash it in safe water. Heat the fruit
slowly to a simmering temperature without water. Simmer it until the fruit is soft. Strain the juice
through clean cheesecloth or other thinly woven cloth which has been boiled for 10 minutes. Add
sugar if desired-1 cup to a gallon of juice. Reheat juice to boiling.

Wash the bottles and caps with soap in clean hot water and rinse them well. Then put the washed
bottles and caps in a container, cover them with hot water and boil them for 2 to 3 minutes. Fill
the hot bottles with hot juice to within 2 inches of the top. Place the cap on and seal the bottle
with a mechanical bottle capper. Place the filled bottles in a container of boiling water so that
water covers the bottles. Keep the water boiling 5 minutes. Remove the bottles, cool them, and
store them in a dark, cool place.

Prepare fruit purees by running washed fruits through a sieve or food mill. Heat the puree to
boiling. Add sugar to taste. Fill hot bottles with hot puree to within 3 inches of the top. Place the
caps on and seal the bottles. Process them in boiling water that comes over the top of the bottles
for 10 minutes.
 3. Water Test
i. pH test
Using a pH Meter
Firstly, a pH meter is a great, reliable way to test the pH level of water. According to the
homedweller, consult with the manufacturer’s instructions and specifications to calibrate the probe
and meter. One way to do this would be to test the probe by dipping it in a substance with a pH
level that you are already aware of. It may be an idea to carry out the calibration exercise several
hours prior to using it, if you are using the probe in the field rather than a lab. Clean the probe
before using it by rinsing it with clean water and wiping the water off with a clean tissue.
Fill up a clean container with the water you wish to test. You will need to make sure that the
water level adequately covers the tip of the electrode to get an accurate reading. You should let
the container of water sit for a short time to allow the temperature to stabilize. The pH meter
probe’s accuracy is affected by water temperature, so use a thermometer to measure the
temperature of the water and adjust the meter to match.

ii. Hardness of water

Fill the bottle about one-third with water straight from your tap, add a few drops of pure liquid
soap and shake vigorously for about 15 seconds. Next, set the bottle down and observe the
solution. If there are no fluffy bubbles in the water or it appears cloudy and/or milky, your water
is hard.
iii. TDS Level
A) Switch on the Digital TDS meter by removing the protective cap. Dip it into the water to
the maximum saturation level. (A marking indicates the saturation level of the Digital TDS
meter).
B) Once air bubbles are removed from the water by stirring the TDS meter, wait 15-20
seconds with the Digital TDS meter inside the water. Waiting 20 seconds will allow the TDS
level to be measured.
C) The reading from most digital TDS meters is brought about by multiplying the reading by
10, but some need to be multiplied by 10. After calculating the TDS level of the water,
remove the extra water from the digital meter and replace the protective cap.