Carbonator, carbonated beverages production

Citric acid is used in carbonated beverages to provide tartness, modify and enhance flavors, and chelate trace metals. It is often added to jams and jellies to control pH and provide tartness. It is used in cured and freeze-dried meat products to protect the amino acids (qv) and improve water retention. Bakers use it to improve the flavor of fmit fillings in baked goods. Because citric acid is a good chelator for trace metals, it is used as an antioxidant synergist in fats and oils, and as a preservative in frozen fish and shellfish (7) (see Antioxidaisits). 

The consumption of carbonated beverage has risen steadily since they were first introduced. Annual per capita consumption of soft drinks in the United States was approximately 16 ounces (<0.5 L) in 1860 and is estimated to be 47.5 gallons ( 180 L) in 1990 (Fig. 1). Although the consumption of soft drinks has increased, the number of soft drink plants has dropped steadily from 2258 in 1975 to 780 in 1991. Production of soft drinks has increased from 2.6 biUion cases in 1975 with a wholesale value of neady 9 biUion to 5.8 biUion cases with a wholesale value of 27.5 biUion in 1990. 

Carbon dioxide used in carbonated beverages must be food-grade and must meet the Compressed Gas Association commodity specifications for carbon dioxide. In addition, carbon dioxide is tested for purity, taste, and odor before being used in the production of beverages. 

Beverages. The quahty control for carbonated beverages encompasses all aspects of the product from actual chemical components to the physical condition of the container. The beverage is evaluated using laboratory tests as well as in-line monitors. 

In addition to chemical synthesis and enhanced oil recovery, gaseous carbon dioxide is used in the carbonated beverage industry. Carbon dioxide gas under pressure is introduced into mbber and plastic mixes, and on pressure release a foamed product is produced. Carbon dioxide and inert gas mixtures rich in carbon dioxide are used to purge and fiH industrial equipment to prevent the formation of explosive gas mixtures. 

Cemented and Welded Cans. Beer and carbonated beverage cans, made by the now familiar cementing (22) and welding (20) processes, are shown in Figure 8. These processes could also be used for sanitary processed food cans. Enameled TFS materials are used for these cans. Corrosion performance of the enameled, cemented, and welded cans is similar to that of enameled soldered cans for products which do not require the cathodic protection usually supplied by the tin coating. 

Our studies of the absorption, permeation, and extraction properties of containers produced from high nitrile barrier resins have demonstrated that they meet or surpass the basic criteria established for retention of taste and odor characteristics of carbonated soft drinks. Sensory tests, which can isolate and identify end results as well as integrate collective effects, have confirmed this judgement and have established the general compatibility of these containers with a variety of beverage products from a taste and odor standpoint. Furthermore, these materials have the excellent physical properties required for containers which will find wide use in food and beverage packaging. 

Carbon filters find particular application as prefilters for RO and ion-exchange processes in the production of high purity FW. They are also used in clean-steam boilers and other types of steam generators where the steam is ultimately destined for application in food or beverage production, pharmaceuticals, electronics, surgical instrument sterilization, and similar processes. 

Abstract Aspartame (Apt), Acesulfame-K (Ace-K) and Saccharin (Sac), low-calorie, high-potency artificial sweeteners are currently used in carbonated beverages, dietary food and drinks. Their increased apphcation in food and drink products has given a new impetus to develop fast and accurate methods for their determination. Absorption spectra of Apt, Ace-K and Sac strongly overlap. Therefore a direct determination of these analytes in ternary mixture is impossible without a separation step. In order to overcome this difficulty partial least squares (PLS) method has been proposed. 

Kefir is a self-carbonated beverage popular in the Soviet Union, Poland, Germany, and other European countries in plain and flavored forms (Kosikowski 1978B). Made with whole, part skim, or skim milk, it contains about 1 % lactic acid and 1 % alcohol. Kefir exists in various forms whole milk-, cream-, skim milk-, whey-, acidophilus-, pepsin-, grape-sugar-, and fruit-flavored kefir. Kefir buttermilk is a kefir-like product that contains less CO2 and alcohol than normal kefir. 

Adipic acid [124-04-9] - [ALKYD RESINS] (Vol 2) - [DICARBOXYLIC ACIDS] (Vol 8) - [FOOD ADDITIVES] (Vol 11) - (ELECTROCHEMICALPROCESSDTG - ORGANIC] (Vol 9) -barrier polymers from [BARRIERPOLYMERS] (Vol 3) -from cyclohexane [HYDROCARBONS - C1-C6] (Vol 13) -from cyclohexane [HYDROCARBON OXIDATION] (Vol 13) -from cyclohexanol [CYCLOHEXANOL AND CYCLOHEXANONE] (Vol 7) -as food additive [FOOD ADDITIVES] (Vol 11) -nylon from [POLYAMIDES - FIBERS] (Vol 19) -nylon-6,6 from [POLYAMIDES - GENERAL] (Vol 19) -nylon-6,6 from [POLYAMIDES - PLASTICS] (Vol 19) -m polyester production [COMPOSITE MATERIALS - POLYMER-MATRIX - THERMOSETS] (Vol 7) -m polyester resins [POLYESTERS, UNSATURATED] (Vol 19) -soda preservatives [CARBONATED BEVERAGES] (Vol 5)... 

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