Beverage Processing Technology PDF

2024-02-27 BÀI GIẢNG BEVERAGE PROCESSING TECHNOLOGY Dr. Dương Thị Ngọc Diệp 1 BÀI GIẢNG PART I NON – FERMENTED DRINKS 2...

2024-02-27 BÀI GIẢNG BEVERAGE PROCESSING TECHNOLOGY Dr. Dương Thị Ngọc Diệp 1 BÀI GIẢNG PART I NON – FERMENTED DRINKS 2 1  2024-02-27 INTRODUCTION Vietnam's food and beverage industry will achieve a compound annual growth rate of up to 8.65% in the period 2021-2026 (Mordor Intelligence Inc). The Vietnam beverages market size was valued at 7.40 billion liters (BL) in Q3 2023. The key categories are soft drinks, hot drinks, dairy-soy drinks-milk alternatives, and alcoholic drinks. Vietnam beer consumption among the highest in the world: Vietnam consumes over 3.8 million kiloliters of beer per year, accounting for 2.20% of the total global market share. Vietnamese consumers: most health-conscious in Southeast Asia  fruit juices or herbal teas. 3 BEVERAGES Fermented drinks/Unfermented drinks Alcoholic drinks/Non-alcoholic drinks NON-FERMENTED DRINKS * Mineral water * Fruit juices * Vegetable juices * Carbonated drink * Energy drink, sport drink * Tea, coffee and cocoa drinks. 4 2  2024-02-27 5 Chapter I.1: PROCESSING OF FRUIT JUICES 6 3  2024-02-27 FRUIT JUICES 1. Introduction to fruit juices - Derived from fruit pulp/purée. - The most favorable beverage. - Nutrition rich: source of vitamins and minerals. - Flavors and colors look like that of natural fruits. 7 2. Classification of products fruit juices 1. Fruit juices Cloudy fruit juices: Orange juice, pineapple juice. Clear fruit juices: Grape juice, apple juice. 2. Fruit syrup Concentrated fruit juices (TSS up to 60%) used for further blending or processing. 8 4  2024-02-27 Classification (cont.) 3. Squash Fruit juice with the addition of fruit pulp (25%). Total soluble solid of 40%. Dilution before use. 4. Cordial Clear fruit juice (lemon juice). 5. Nectar Diluted fruit juice with the addition of water, sugar, organic acids and additives. 9 Classification (cont.) 6. Concentrated fruit juices - For preservation purpose. - Used as materials for other food and drinks productions (necta, jam, jelly …). - Economic effective. Heat concentrated - Low cost - low quality (dark color and less aromatic). Non – heat concentrated - High cost - high quality. 10 5  2024-02-27 3. Fruit juice production 3.1 Factors affecting the quality of raw materials. * Variety. * Cultivation. * Maturity/ripening. * Harvesting condition. 11 Cloudy fruit juice processing flow Raw material Sorting Washing Blanching Blending Crushing Shredding Homogenization Oxygen Pasteurization Bottling elimination Final product 12 6  2024-02-27 Clear fruit juice processing flow Raw material Bottling Pasteurisation Sorting Oxygen elimination Labeling Washing Blending Packaging Shredding Filtration End product 13 Pressing Clarification Raw material Freshly, no physical damage/defect, no disease, right maturity/ripening level. Appropriate transportation method. Separated zone for raw material reception. Weight load and check for quality before handling. Pre-treatment before handling (if any). 14 7  2024-02-27 Raw material reception 15 Washing and sorting Washing Washed by clean/chlorinated water. Sorting To eliminate unripe or/and over-ripe fruits. To eliminate damaged or/and infected fruits. To eliminate strange materials: stone. Sizing the fruits. 16 8  2024-02-27 Washing and sorting Theoretically, maintaining 2‐7 ppm of FREE chlorine and a pH of 6.0‐7.5 in washing water is sufficient to kill bacteria. However, it is recommended that 50‐150 ppm of TOTAL chlorine in water for start washing fresh fruit and vegetables. This will help to ensure the free, active chlorine will not be used up too quickly. 17 Washing of tomatoes 18 9  2024-02-27 Apples sorting Orange sorting by size 19 Juice extraction Method depends on structure and composition of fruits. For tough and crunchy fruits - Shredding/crushing is required before pressing. - Size of the shredded/crushed matter can not be too big or small. - Seed and peel have to be eliminated 20 sometimes. 10  2024-02-27 Fruit juice extraction Bunched fruits - Need destemming before juice extraction. Soft fruits - Heat treatment required before crushing. Dried fruits - Soaking/steaming before juice 21 extraction. Destemmer For bunched fruits (grapes). 22 11  2024-02-27 Grape pressing 23 Presser Screw presser Hydraulic presser. Rolling presser Multi-function machine: cutting, crushing, pressing, filtration. 24 12  2024-02-27 Changes occurred during fruit crushing Cell structure broken  Enzyme released, polyphenol compounds released  Darkening reactions occurred.. To overcome the change of color and smell. Oxygen elimination. Inactivation of oxidation enzymes. 25 Benefits of oxygen elimination Improving product quality: Physicochemical and organoleptic. Ensure uniformity of box volume. Improve heat transfer efficiency, reduce material burning. Protect the protective layer of metal packages. 26 13  2024-02-27 Treatments for cloudy fruit juice Heat treatment  Inactivate enzymes. Treatments for clear fruit juice Addition of hydrolytic enzymes  – Increase pressing efficiency. – Reduce pressing time. – Improve juice clarity. 27 Clarification of juice By enzymatic methods – Pectolytic enzymes: Pectinase/decomposing /hydrolic /starchliquefying enzymes. By clarifying agents – Physical precipitation (suspense adsorbed onto the surface of agent): Kaolin, bentonite. – Chemical precipitation (suspense precipitated and deposited gradually): Gelatin, albumin, casein. 28 14  2024-02-27 Centrifugal Juice Disc Separator 29 Stabilization of fruit juice Heating: Precipitate protein residues before bottling. CO2 aeration. Blending Pure juice: pasteurized before canned. NECTAR: has to pass through blending step. Materials for blending are sugar, organic acid, flavorings, colorants... 30 15  2024-02-27 TSS and portion of fruit juices/drinks Beverages TSS (%) Portion of pruit pulp (%) Fruit syrup 65 25 Crush 55 25 Squash 40 25 Cordial 30 25 Fruit juice Natural 100 concentration 31 TSS and portion of fruit juices/drinks Beverages TSS (%) Portion of pruit pulp (%) Nectar 15 20 Concentrated 32 100 fruit juice 32 16  2024-02-27 Homogenization Homogenization is the process of mixing the pulp and juice into a homogeneous state. Purpose of homogenization Keep the juice away from separation. Gelling agents (pectin, CMC...) can help to reduce separation in juice. 33 Homogenization Particle size: 167 - 560µm. Used high pressure to force the product pass through a very small gap (0.1 mm). Homogenization pressure: 120-150 atm. 34 17  2024-02-27 Homogenizer 35 Oxygen elimination Reduce the contact between oxygen and enzymes in juice  reduce discoloration of the juice,  reduce vitamin C loss,  reduce can swelling. O2 accelerate metal corrosion by oxidizing the protective layer  reaction of tannin and metal ions  taste and color changes. 36 18  2024-02-27 Method for oxygen elimination Hot pouring. Thin layer pouring in vacuum chamber Glucose-oxidase enzyme used 37 Pasteurization Pasteurization is a method of heating the juice before or after packaging for inactivating microorganism. Requirements for fruit juice pasteurization: – Kill/inhibit the development of harmful microorganisms. – Maintain organoleptic and nutritional quality. 38 19  2024-02-27 Pasteurization Minimum temp. to inactivate heat stable enzyme, pectinesterase, is 90oC. Before pasteurization: – Maximum pH < 4.5. – pH 75% of human body weight. Water affects final quality of soft drink: plays as solvent for many biochemical reactions, maintaining homogeneity of product quality. 109 2. Sugar syrup The second most important component in soft drink: 8-10%. Roles of sugar: – Create sweetness. – Increase flavor. Types of sugar: – Natural: saccharose, glucose, fructose, HFCS, glucose/fructose syrup. – Artificial sugars: Acessulfame, alitame, 110 aspartame, neohesperidin, dihydrochalcone 55  2024-02-27 3. Coloring agents Increase the aesthetic value of product. Increase consumer’s perception on taste + Red color relates to ripe fruit. + Orange and yellow colors relate to citrus. + Green and blue relate to mint or herb. + Brown color is characterized for cola drink. Natural coloring agents with no limit in use: chlorophyll, caramel, anthocyanin. Artificial colorants: show bright color, not toxic, concentration of 20-70 mg/L. 111 Natural pigments Anthocyanes – Pink, red, blue to purple colors. – Discoloration may occurr when exposed under sunlight. – Affected by sulfite and ascorbic acid. Caramel – Safe. – Used in dark color drink as cola. – High stability. 112 56  2024-02-27 4. Flavoring agents Affect taste of final product. - Coke: with addition of cola extract (10%) which contains caffeine and a mixture of essential oils. - Fruity drinks: with addition of fruit juice or fruit essential oils. 113 5. Preservatives Main types used in soft drinks: – SO2 – Benzoic acid and benzoate, – Sorbic acid and sorbate, 114 57  2024-02-27 Benzoic acid and sodium benzoate Sodium salt is normally used. pHopt.