Unit1
Unit 1
8 hrs- Introduction, Definition and classification of Beverages, Beverage industry in India, Traditional beverages
- Ingredients and their role.Effect of different ingredient on the quality of beverages; Preparation of syrups.
Syllabus
5 units · 40 lecture hoursUnit2
Unit 2
8 hrs- Water quality, treatment and fortification process, Bottling, Packaging, storage and transportation. Specifications of Packaged water as per FSSAI.
- Manufacturing technology of mineral water and Flavoured carbonated Beverages. Quality Parameters of the prepared products.
Unit3
Unit 3
9 hrs- Fruit beverages; Definition and preparation of squash, cordial, nectar, crush.
- Alcoholic beverages, Milk beverages, Preparation of different beverages
Unit4
Unit 4
7 hrs- Selection and economics of different beverages packaging materials
- Selection, operation and maintenance of beverage machines / equipments, Automation in beverage industries.
Unit5
Unit 5
8 hrs- Quality control and Safety (HACCP Plan) in beverage industries, Waste management in beverage industries
- Sensory evaluation of beverages, Chemical and microbiological analysis of different beverages.
Course Objectives
- To provide basic knowledge of Food beverages and their classification
- To provide knowledge of operations & machinery of beverage industry.
- To provide knowledge regarding Quality control & Safety of various beverages
Course Outcomes (COs)
After completion of the course student will be able to:
- CO1Characterize the different categories of food beverages.
- CO2Understand the technology and machinery of carbonated beverage manufacturing.
- CO3Understand the technology and machinery of non carbonated fruit based beverage manufacturing.
- CO4Understand the Quality aspects /relevant parameters of beverages and their estimation.
- CO5Understand the packaging aspects of different types of food beverages.
- CO6Understand the Waste management in beverage industries. Bloom’s POs 1: Slight (Low) 2: Moderate (Medium) 3: Substantial (High) “-”: No Correlation PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10 PO11 PO12
REFERENCEBOOKS
- S.No
Books
- Year of Publication/ Reprint
- L.F.Green: Developments in Soft Drinks Technology-I, Applied Science Publishers Ltd., London 1978
- Norman N.Potter, Joseph H.Hotchkiss, “Food Science”, 5th Edition, CBS Publishers & Distributors Pvt. Ltd. 2007
- A.G.H. Lea, J.R.Piggot :Fermented Beverage Production, 2nd Edition, Springer- Science, Business Media, B.V 2003
- De Sukumar: Outlines of Dairy Technology, 46th Edition, Oxford University Press 2019
Official AKTU syllabus
This subject is on page 20, 21 of the original AKTU PDF.