Physical and sensory properties of lemon-flavored acidic beverages formulated with nonfat dry milk during storage

Sensory and physical properties of 2 lemon-flavored beverages with 5% and 7.5% wt/wt nonfat dry milk (NFDM) at pH 2.5 were studied during storage. The 2 beverages had similar volatile compounds, but the 5% NFDM had higher aroma and lemon flavor, with a preferred appearance by consumers due to the lower turbidity and viscosity. After 28 d of storage at 4°C, lemon flavor decreased in the 5% NFDM beverage but was still more intense than the 7.5% one. During 70 d of storage, no microorganisms were detected, and the beverages were more stable when stored at 4°C than at room temperature according to changes of physical properties measured for appearance, turbidity, color, particle size, zeta potential, rheological properties, and transmission electron microscopy morphology. Findings of the present study suggest that NFDM may be used at 5% wt/wt to produce stable acidic dairy beverages with low turbidity when stored at 4°C.     

液体饮料PET无菌灌装工艺与装备研发进展

文章对目前液体饮料PET无菌灌装工艺与装备进行了归纳与总结，并对其研发趋势进行了展望，以期为液体饮料生产中PET无菌灌装技术的应用及优化提供相关依据。     

Yoghurt‐type beverage with partial substitution of milk by a chickpea extract: Effect on physicochemical and flow properties

The objective of this study was to determine the evolution of physicochemical and flow properties of a yoghurt‐type beverage partially replaced with a chickpea extract over a period of 22 days. From two chickpea extracts, Blanco Noroeste was selected for its higher protein content. Six yoghurt‐type formulations were prepared, stored at 4 °C and analysed on days 1, 8, 15 and 22. pH was 4.24–4.75, while brightness was 81.7–94.5. Flow properties of the yoghurt‐type exhibited a non‐Newtonian behaviour. From three formulations that underwent sensory evaluation, the 30:70 mix obtained the highest acceptation. This yoghurt‐type beverage exhibited characteristics similar to natural yoghurt.     

离子色谱-脉冲安培法测定饮料中的聚葡萄糖的含量

通过优化标准方法AOAC 2000.11和GB 5009.245-2016的样品前处理过程，简单、高效准确地分析饮料中添加的聚葡萄糖含量。方法 样品经离心超滤净化，去除基质干扰，采用色谱柱分离，离子色谱-脉冲安培检测器测定，外标法定量。结果 聚葡萄糖在0.20 ~ 2.00 g/L的浓度范围内呈良好线性关系 (R2 > 0.999)。方法检出限和定量限分别为0.01 和0.03 g/L，三个添加水平的平均加标回收率为90.0%~98.8%，相对标准偏差为0.63%~2.36%。同时考察了市场上10种不同品类的饮料，加标回收率为93.0%-105%。结论 本方法样品前处理简单、快速、广泛适用于饮料中添加的聚葡萄糖含量测定。     

Close-range blast loading on empty recyclable metal beverage cans for use in sacrificial cladding structure

This article deals with the experimental and numerical blast study on a single empty recyclable metal beverage can. The idea is to make a macro-foam (sacrificial cladding structure) out of these cans to protect the main load bearing members of civil engineering structures from the air blast load. Close-range free air blast tests have been conducted to understand the crushing behaviour and the energy absorption of a single empty beverage can in detail. To conduct such an air blast test a special small-scale test set-up was designed and manufactured. The effect of skin plate surface area and its nature on the blast parameters is studied. Furthermore, the effect of inertia of the skin plate on the crushing performance of the beverage can is evaluated. Tests have been conducted with different plates (made of aluminium and sandwich composite materials) with different masses which represent the skin plate of the proposed sacrificial structure. The measured blast parameters from the experimental tests were compared with ConWep predicted data. Furthermore, the influence of the finite surface area of the skin plate on the clearing of the reflected pressure waves was also studied. The deformation behaviour and the corresponding energy absorption of empty beverage cans were captured. During the experimental blast tests it was observed that a part of the total reflected impulse (∼30%) was lost before it transfers to the non-sacrificial structure. Hence, in order to investigate this phenomenon Eulerian-Lagrangian coupled analyses were conducted using Hydrocodes. The results from these analyses showed that the diffraction and ground reflected pressure wave caused the loss in impulse. The results from the numerical studies have been compared and validated with the experimental results.     

现制饮料中微生物污染及其防控措施研究

鲜榨果蔬汁、现磨咖啡、新式茶饮等现制饮料深受消费者的喜爱,然而由于原材料品质把控不严、加工过程操作不规范等,导致现制饮料存在微生物污染的风险。本文综述了我国现制饮料中微生物污染状况及行业监管现状,分析了现制饮料在加工过程中微生物污染的原因,找出关键控制点并提出干预措施,为促进我国现制饮料行业的健康发展提出了建议。     

Public willingness to pay a premium for uni‐material beverage container in Korea: a contingent valuation study

The use of uni‐materials can reduce the total waste generation by a high recycling rate. This study assesses the public's willingness to pay (WTP) a premium for the uni‐material beverage container (UBC) in Korea using a specific case of bottled mineral water in polyethylene terephthalate (PET). For this purpose, a contingent valuation (CV) survey of 1000 consumers was conducted to derive the additional WTP for the mineral water in UBC instead of that in non‐UBC. Given that the average price of the mineral water (500 mL) in non‐UBC was KRW 1000 (USD 0.88), the mean additional WTP a premium for that in UBC was estimated to be KRW 107 (USD 0.09). This value amounts to 10.7% of price of the mineral water in non‐UBC and can be interpreted as the public value of the UBC. The consumers in Korea are ready to pay a significant premium for UBCs.