8/18/2019 how cold drinks are prepared
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Clarifying the water1 The quality of water is crucial to the
success of a soft drink. Impurities, such as suspended particles,
organic
matter, and bacteria, may degrade taste and color. They are
generally removed through the traditional process of a series
of
coagulation, filtration, and chlorination. Coagulation involves
mixing a gelatinous precipitate, or floc (ferric sulphate
or aluminum
sulphate), into the water. The floc absorbs suspended particles,
making them larger and more easily trapped by filters. During
the
clarification process, alkalinity must be adjusted with an
addition of lime to reach the desired pH level.
Filtering, sterilizing, and dechlorinating the water2 The
clarified water is poured through a sand filter to remove fine
particles of floc.
The water passes through a layer of sand and courser beds of
gravel to capture the particles.3 Sterilization is necessary to
destroy
bacteria and organic compounds that might spoil the water's
taste or color. The water is pumped into a storage tank and is
dosed
with a small amount of free chlorine. The chlorinated water
remains in the storage tank for about two hours until the reaction
is
complete.4 Next, an activated carbon filter dechlorinates the
water and removes residual organic matter, much like the sand
filter. A
vacuum pump de-aerates the water before it passes into a dosing
station.
Mixing the ingredients5 The dissolved sugar and flavor
concentrates are pumped into the dosing station in a
predetermined
sequence according to their compatibility. The ingredients are
conveyed into batch tanks where they are carefully mixed; too
much
agitation can cause unwanted aeration. The syrup may be
sterilized while in the tanks, using ultraviolet radiation or
flash pasteurization, which involves quickly heating and
cooling the mixture. Fruit based syrups generally must be
pasteurized.6 The
water and syrup are carefully combined by sophisticated
machines, called proportioners, which regulate the flow rates and
ratios of
the liquids. The vessels are pressurized with carbon dioxide to
prevent aeration of the mixture.
Carbonating the beverage7 Carbonation is generally added to the
finished product, though it may be mixed into the water at an
earlier stage. The temperature of the liquid must be carefully
controlled since carbon dioxide solubility increases as the
liquid
temperature decreases. Many carbonators are equipped with their
own cooling systems. The amount of carbon dioxide pressure
used depends on the type of soft drink. For instance, fruit
drinks require far less carbonation than mixer drinks, such as
tonics, which
are meant to be diluted with other liquids. The beverage is
slightly over-pressured with carbon dioxide to facilitate the
movement into
storage tanks and ultimately to the filler machine.
Filling and packaging8 The finished product is transferred into
bottles or cans at extremely high flow rates. The containers
are
immediately sealed with pressure-resistant closures,
either tinplate or steel crowns with corrugated edges,
twist offs, or pull tabs.9
Because soft drinks are generally cooled during the
manufacturing process, they must be brought to room temperature
before
labeling to prevent condensation from ruining the labels. This
is usually achieved by spraying the containers with warm water
and
drying them. Labels are then affixed to bottles to provide
information about the brand, ingredients, shelf life, and safe use
of the
product. Most labels are made ofpaperthough some are made of a
plastic film. Cans are generally pre-printed with product
information before the filling stage.
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