二氧化碳动静态吸收装置的研制

探讨了汽水中二氧化碳充气不足的原因。在对国内中小型汽水工厂调查及理论研究的基础上，分析了影响汽水中二氧化碳充气不足的多种因素，研制了二氧化碳动静态吸收装置。经试验和测试证明，该装置取得了满意的充气效果，解决了汽水中二氧化碳含气量达不到轻工业部部颁标准的问题。     

二氧化碳动静态吸收装置的研制

探讨了汽水中二氧化碳充气不足的原因。在对国内中小型汽水工厂调查及理论研究的基础上，分析了影响汽水中二氧化碳充气不足的多种因素。研制了二氧化碳动静态吸收装置。经试验和测试证明，该装置取得了满意的充气效果，解决了汽水中二氧化碳含气量达到不轻工业部部颁标准的问题。     

汽水充气不足的原因及其对策

汽水含气量不足,巳成为国内汽水行业产品质量不合格的最主要原因。本文首先说明了影响汽水充气的各种因素,继而在对国内多个中小型汽水厂充气系统调查的基础上,列举和分析了汽水充气量不足的多种原因,最后提出了解决这一问题的对策和方法。     

青少年暴力或与爱喝汽水有关

美国研究人员已发现青少年的暴力行为与饮用的汽水量有着惊人的关联，不只是对同伴的暴力，还有在感情中以及对兄弟姊妹的暴力行为。波士顿每周饮用5罐以上非低糖汽水的高中生中，从事侵犯行为的可能性比饮用较少汽水的学生高出9％～15％。     

汽水气不足的原因及对策

1 生产环境温度变化对含气量的影响及对策在汽水生产中,许多工厂往往根据不同汽水含气量的要求,通过查表,决定汽水混合机在汽水混合时的温度与压力。目前大多数工厂预先将水冷却至2～4℃再进行汽水混合,在夏季生产汽水时,混合后的碳酸化溶液的温度(2～4℃)与周围环境的温度温差较大,在     

如何选购碳酸饮料

碳酸饮料因含有二氧化碳气体又叫汽水。含有适量的二氧化碳气体是这类饮料重要质量特征,即具备其特有的甜、酸感和二氧化碳清凉口感。碳酸饮料又可分为两大类,即果汁和果味汽水,二者差异是其中所含原果汁的量,高于２．５％为果汁,低于２．５％为果味。 瓶装汽水液面距瓶口应为３～６厘米,瓶口干净、无锈迹、塑料瓶或易拉罐装的用手捏不动,或上下摇动,瓶中自大量气泡者,表明密封好。 透明型汽水倒置后对光检查,不得有云雾状或小颗粒,果肉型不得有分层和明显沉淀物。若甜味不足,异味有余表明汽水已变质。若二氧化碳的清凉刺激感不…     

蕃茄汽水的研究报告

本文报道了番茄汽水加工工艺、原汁加入量、原料灭菌及与桔子汽水的对比观察,其结果:原汁加入量10%,原料经灭菌后得与桔子汽水质量相同,但成本低,原料广,可供有关汽水厂参考。     

改进上海产汽水设备的一点体会

前言我厂于1988年底购进上海产汽水灌装设备一套,主要有QHS—4型自动喷射汽水混合机一台,GS50—8型自动灌装压盖机一台,ST—4型冷冻水箱一台和XP15—66/108—8000型洗瓶机一台,于1989年4月投产。投产后,产量及质量均不能达设计要求。主要表现有:洗瓶机故障多,供瓶不足;产品含气量     

汽水常见质量问题及处理方法

汽水出现质量事故现象较多,但主要表现在没汽、浑浊、沉淀、杂质、变味、变色诸方面。产生以上现象之原因为多方面,总体可分为三方面原因:物理原因,化学原因,微生物原因。1 气不足这样的汽水开盖无声,无汽泡冒出。部分厂家生产卫生条件差,加上产品不足,汽水不仅无汽,还带股馊味。充气不     

汽水的加工及卫生

汽水是利用砂糖、香精、柠檬酸等物质与水混合而经压入二氧化碳制成的良好饮料,饮用后清凉解暑,并有助于消化、增强体质等功能。时值盛夏、骄阳似火,人们紧张劳动时身体排出很多汗液,饮用盐汽水能补充盐和糖份;汽水内的二氧化碳能帮助消化、振奋精神,并能从体内带出一部分热量,使人感到凉爽,起消暑降温的作用。     

Antioxidant capacity of some caramel-containing soft drinks

Antioxidant properties of foods and beverages have been widely studied; however, few data have been reported on the antioxidant capacity of soft drinks. Apart from fruit juice-based drinks, some of the most common soft drinks contain as a colouring agent one of the four caramel colours allowed in foods (E150 d). Caramels contain melanoidin compounds, which have been reported to contribute to the antioxidant powers of some foodstuff. This study aimed to ascertain the contribution to the antioxidant activity of some caramel-containing soft drinks, such as cola drinks, and chinotto, an original Italian soft drink. Some commercial caramel colours were analysed for main parameters, i.e. HMF (5-(hydroxymethyl)-2-furfural), residual glucose and fructose content, total reducing compounds by the Folin–Ciocalteau reagent, and the antioxidant activity by the FRAP and DPPH^∗ methods. Similar analyses were performed on various soft drinks coloured with E150 d. The results showed that even if soft drinks have a lower antioxidant activity than other beverages such as tea, coffee or chocolate, they may contribute to the antioxidant pool assumed with the diet, since the antioxidant activity ranged from 0.2 for cola-like soft drinks to 1.0 mmoles Trolox equivalent/l for chinotto drinks.     

Determination of cyanidin-3-glucoside (red kernel food colour) in beverages by high performance liquid chromatography and a study of its degradation by quadruple time-of-flight mass spectrometry

A method for the determination of cyanidin-3-glucoside (red kernel colour, RKC) in various matrices, including carbonated soft drinks, fruit-based soft drinks, sugar confectionery and milk-based drinks, by high performance liquid chromatography (HPLC) based on UV–Vis detection (at 520?nm) have been developed. Pre-treatment procedures for various matrices have been optimised. For soft drinks, the pH values were adjusted to 2.0, and sugar confectionery and milk-based drinks were extracted with 30 and 50% methanol in 0.1% formic acid (pH?～?2.5) aqueous solutions, respectively. The limits of detection for the established methods ranged from 0.2?mg/kg for soft drinks to 2.0?mg/kg for the sugar confectionery and milk-based drinks with the relative standard deviations lower than 7%, which satisfy the method performance requirements for quality control for the beverages. The stability of the colourant RKC under various thermal and pH conditions was investigated by quadruple time-of-flight mass spectrometry (Q-TOF-MS). The main colourant component of RKC, cyanidin-3-glucoside (Cyd-3-Glu), lost the glucose entity under thermal treatment. A new component was identified when RKC degraded under various pH conditions and a degradation pathway is proposed. The results will assist in understanding the degradation mechanism of the colourant Cyd-3-Glu.     

Determination of cyanidin-3-glucoside (red kernel food colour) in beverages by high performance liquid chromatography and a study of its degradation by quadruple time-of-flight mass spectrometry

A method for the determination of cyanidin-3-glucoside (red kernel colour, RKC) in various matrices, including carbonated soft drinks, fruit-based soft drinks, sugar confectionery and milk-based drinks, by high performance liquid chromatography (HPLC) based on UV-Vis detection (at 520 nm) have been developed. Pre-treatment procedures for various matrices have been optimised. For soft drinks, the pH values were adjusted to 2.0, and sugar confectionery and milk-based drinks were extracted with 30 and 50% methanol in 0.1% formic acid (pH ~ 2.5) aqueous solutions, respectively. The limits of detection for the established methods ranged from 0.2 mg/kg for soft drinks to 2.0 mg/kg for the sugar confectionery and milk-based drinks with the relative standard deviations lower than 7%, which satisfy the method performance requirements for quality control for the beverages. The stability of the colourant RKC under various thermal and pH conditions was investigated by quadruple time-of-flight mass spectrometry (Q-TOF-MS). The main colourant component of RKC, cyanidin-3-glucoside (Cyd-3-Glu), lost the glucose entity under thermal treatment. A new component was identified when RKC degraded under various pH conditions and a degradation pathway is proposed. The results will assist in understanding the degradation mechanism of the colourant Cyd-3-Glu.     

Normal force-controlled tribological measurement of soft drinks and lubrication additives

This paper describes the use of a normal force-controlled tribology device for assessing mouthfeel-related lubrication properties of soft drinks samples and lubrication additives. Samples were sheared between a tribology pair comprised of steel and thermoplastic elastomer surfaces with the 3-contact ball-on-inclined plane tribometer. The boundary lubrication of lemon lime soft drinks was significantly lower than cola soft drinks. The resolution of the instrument was further investigated by measuring the lubrication of confined very dilute non gelling neutral and strongly charged β-1,4 polysaccharides. Poor lubrication was seen with the galactomannans locust bean gum and guar gum. Overall, these experiments demonstrate that tribology yields reproducible results that relate to functional properties of iso-viscous fluids in a dilute regime.     

Dental erosion potential of beverages and bottled drinking water in Bangladesh

Dental erosion is a growing health problem linked to the exceptional increase in the consumption of soft drinks, fruit juices, and sport drinks in many countries including Bangladesh. Dental erosion is the chemical dissolution of the dental hard tissues by acids without the involvement of microorganisms. Hydrogen ions (H⁺) from acidic solutions can replace the calcium ions (Ca²⁺) of the enamel, consequently breaking the crystal structure of the enamel and initiating dental erosion. Erosive tooth wear can lead to severe impairment of esthetics along with loss of hardness and functionality. Sources of the erosive acidic challenges can be intrinsic (i.e., gastroesophaegal reflux disease) and/or extrinsic (i.e., exposure from acidic foods and beverages). Continuous intake of drinks or food with pH lower than the critical erosive pH of enamel (5.2–5.5) and root dentin (~6.7) are considered to be responsible for dental erosion. Drinks with low pH and high titratable acidity (TA) have more potential to dissolved enamel and root dentin; on the other hand, drinks with low degree of saturation can stimulate leaching of minerals. In Bangladesh, there is limited scientific information available to assess the potential of dental erosion of the commercially available beverages and drinking water. This research aims to characterize the dental erosion potential of soft drinks, energy drinks, fruit juices, and bottled drinking water available in Bangladesh by determining their pH, TA, calcium (Ca²⁺), and phosphate (PO₄^3?). The degrees of saturation of the selected samples were calculated from the experimental results of pH, calcium, and phosphate levels. Soft drinks were found to have high erosion potential followed by energy drinks, fruit juices, and bottled drinking water. Most of the beverages locally available were found highly acidic. Phosphate levels were high in black cola drinks. Total TA was highest for the energy drinks, and moderate for soft drinks and fruit juices. Fruit juices contained high level of calcium compared with other beverages. The degree of saturation was moderate for fruit juices, and very low for few of the soft drinks and most of the bottled drinking waters. This study will be useful as a reference line for the health professionals and regulatory authorities for quality control of the beverages and bottled drinking water available in the local market.     

Brominated vegetable oil in soft drinks – an underrated source of human organobromine intake

In North America brominated vegetable oil (BVO) is frequently used as a clouding agent for soft drinks. BVO containing soft drinks have a market share of about 15% in the USA. In our study we analysed several soft drinks from North America for BVO and calculated exposures from our results and consumption data. Based on a mean content of 8 ppm in BVO-containing soft drinks, the average daily human intake of BVO exceeds the intake of other organobromine compounds, e.g., polybrominated diphenyl ethers (PBDEs), by >4000 times for adults and >1000 times for children. By comparing the patterns of the brominated fatty acids (BFA) in the soft drinks, we were able to distinguish three BVO products used by three soft drink manufacturers. The analysis also revealed that the predominant BFAs in BVO are the Br₂-18:0 (bromination product of oleic acid) and Br₄-18:0 (bromination product of linoleic acid).     

Classification of stevia sweeteners in soft drinks using liquid chromatography and time-of-flight mass spectrometry

The aim of this study was to develop a comprehensive analytical method for the characterisation of stevia sweeteners in soft drinks. By using LC and time-of-flight MS, we detected 30 steviol glycosides from nine stevia sweeteners. The mass spectral data of these compounds were applied to the analysis to determine steviol glycosides in nine soft drinks. On the basis of chromatographic data and principal-component analysis, these soft drinks were classified into three groups, and the soft drinks of each group, respectively, contained high-rebaudioside A extract, normal stevia extract or alfa-glucosyltransferase–treated stevia extract.     

Corrosion of aluminium in soft drinks

The corrosion of aluminium (A1) in several brands of soft drinks (cola- and citrate-based drinks) has been studied, using an electrochemical method, namely potentiodynamic polarization. The results show that the corrosion of A1 in soft drinks is a very slow, time-dependent and complex process, strongly influenced by the passivation, complexation and adsorption processes. The corrosion of A1 in these drinks occurs principally due to the presence of acids: citric acid in citrate-based drinks and orthophosphoric acid in cola-based drinks. The corrosion rate of A1 rose with an increase in the acidity of soft drinks, i.e. with increase of the content of total acids. The corrosion rates are much higher in the cola-based drinks than those in citrate-based drinks, due to the facts that: (1) orthophosphoric acid is more corrosive to A1 than is citric acid, (2) a quite different passive oxide layer (with different properties) is formed on A1, depending on whether the drink is cola or citrate based. The method of potentiodynamic polarization was shown as being very suitable for the study of corrosion of A1 in soft drinks, especially if it is combined with some non-electrochemical method, e.g. graphite furnace atomic absorption spectrometry (GFAAS).     

An overview of microorganisms and factors contributing for the microbial stability of carbonated soft drinks

Soft drinks, which are largely produced and consumed worldwide, are acidic beverages (pH 2.5–4.0), formulated with water, sucrose, carbonated with 1.5–5.0 volumes of CO₂, and added or not with chemical preservatives and fruit juices. A simplified manufacturing process of soft drinks consists of water treatment, production of simple syrup, production of compound syrup, carbonation and filling. As any other food and beverage, soft drinks can be contaminated by microorganisms; however, the low pH caused by the addition of acidulants, the presence of preservatives, and the presence of CO₂ comprise major barriers to microbial growth. Because of these characteristics, filamentous fungi and some bacteria, including pathogens, do not pose spoilage and safety risks for soft drinks. On the other hand, because of their tolerance to acidic environments and CO₂, both yeasts and aciduric bacteria can survive and deteriorate soft drinks. This review deals with the microorganisms of relevance, as well as with the factors influencing their survival and role on soft drink spoilage.     

Carbonation monitoring of beverage in a laboratory scale unit with on-line measurement of dissolved CO2

The effervescence properties of carbonated drinks are subject to the concentration of carbon dioxide dissolved and its ability to be transferred from the liquid phase to the forming bubble. We report the construction of a small laboratory scale carbonation unit that allows the study of the solubility of carbon dioxide in various hydro-alcoholic media, differing in their compositions. This unit, which is a model of a real industrial one, measures the instant concentration of CO₂, during the carbonation process, by means of a thermal conductivity detector. The carbonation kinetics of various samples, containing water, alcohol, sugar, proteins and free amino-acids, were studied. While sugar diminishes CO₂ solubility and, consequently, carbonation kinetics, free amino-acids and proteins increase the concentration of carbon dioxide in the medium. A survey of the rheological properties of the samples showed that CO₂ solubility modifications are not correlated with changes in the viscosity of the medium. This equipment could be helpful for soft drink bottlers for measuring the changes that may affect effervescence and consequently the visual and gustative perception of the beverage after modification of its composition.