Chapter I: Beverage Technology

I. Introduction:
Drinking is essential to maintain the balance of water in the body. In humans, the need
Water is a vital necessity since the maximum water diet that the body can tolerate is 7 days.
thus the recommended nutritional contributions in water are therefore between 1L and 1.5L per day, of which a portion
corresponds to the water we consume through food and the second part is the
drinks that contribute to more than half of the coverage of this essential need.
The most common drinks are juice, milk, coffee, tea, wine, and beer.
gaseous. In this chapter, we will focus more specifically on the technologies of
manufacturing of different types of beverages as the demand for these products is increasing more and more.

II. Definition of beverages

Beverages are defined according to the England regulations of 1964 as any liquid
sold for human consumption with or without dilution.
They are made of water and sugar, but also various pleasant flavors can be added.
In general, they can be still or carbonated by the addition of carbon dioxide.

III. Classification of beverages

According to Frédot Emélie (2005), drinks are classified according to their alcohol content as:
Non-alcoholic beverages: 'Group 01' which includes: sparkling or still mineral waters;
non-fermentedorfermentedfruitorvegetabledrinkswithanalcoholcontentoflessthan
1.2%, lemonades, tea, infusions, coffee; milk; syrups; flavored beverages
(example: chocolate drinks), non-alcoholic beers, and shandies.
Alcoholicbeverages:'Group02'Thesearefermenteddrinksthatarenotdistiled.
which are found according to the alcohol concentration:
wines, beers with an alcohol content greater than 1.2% vol.
cider; mead (a drink made from water and honey); natural sweet wines and the
drinks made from fermented fruits and vegetables containing 1.2 to 3% alcohol by volume.
Alcoholic beverages: "Group 03"
They must not contain more than 18% pure alcohol by volume. That is why they include,
certain natural sweet wines; liqueur wines; wine-based aperitifs and strawberry liqueurs,
raspberries, blackcurrants or cherries...

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 Alcoholic beverages: "Group 04"
Obtained bydistillation(simple ordouble) of alightly alcoholic drinkor ofmarchsuch as
the rums; the tafias or brandies;
The diagram designated below summarizes the different classes of beverages.

The beverage sector

Alcohol Non-alcoholic

Water Hot
Refreshing drinks Tea/Coffee

Syrups
Fruit juice Soft drinks

Sodas Enriched drinks Fruit extract water

Ice creams

Figure No. 1: Classification of beverages according to the degree of alcohol

IV. Composition of water and bottling process of drinking water

Water is a colorless, odorless substance resulting from the combination of a volume of O.2and of two
volumes of Hydrogen that can conceal a number of bodies. On Earth, water is
omnipresent. It exists in three states:

Solid: ice, frost, snow, hail...

Liquid: rain, dew, fog, mist ….
Vapor: water vapor (invisible).

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IV.1 Classification of consumable waters

There are three categories of consumable waters:

Tap water: the least reliable, often having a questionable taste, made from a cocktail of various
provenances (lake, river, reservoir source) and treated to be more or less purified. The quality
is directly linked to the very nature of its sources.

Table water: According to the decree of May 7, 1936, and regional decrees of 1989, it refers to tap water.
(or wells), bottled, after treatment and sometimes, addition of minerals. They are of composition
variable, often carbonated and possibly dechlorinated. They must meet the requirements
legal provisions applicable to drinking water.

Bottled water: Bottled drinking water from an approved underground source or

sources that come from a water source that is ecologically and physically protected, and not
of a public distribution network that contains less than 500 mg/l of total dissolved solids.
Bottled waters, according to the Algerian nomenclature of products, are all mineral waters.
old sources, natural or non-carbonated or flat, packaged for consumption. One distinguishes
two families of bottled waters:
Natural mineral waters: According to the WHO, it is water coming from the underground aquifer and held.
sheltered from any risk of pollution; it is characterized by its content of trace elements as well as by a
stable and constant composition and it is not subjected to any treatment other than separation of
unstable constituents. This is a water that possesses a set of characteristics of a nature to
bring health-promoting properties.
Spring waters: This is water from underground sources, microbiologically safe and
protect against the risks of pollution, suitable for human consumption without treatment or
addition other than what is permitted for this water. It is differentiated from mineral water by
the absence of any particular physiological property.
Mineral waters, like spring waters, can be carbonated (sparkling) or non-carbonated.
(plate). The gas comes from deep faults in the Earth's crust and dissolves in the water as it rises.
towards the surface.

IV.2 The main components of natural waters

In its natural course, water carries minerals and microorganisms present.
in nature. According to the indications cited in the Swiss Manual of Foodstuffs (MSDA).
Water is composed of desirable mineral components and undesirable components.

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IV.2.1 Desired mineral components (Dissolved salts: Cations and Anions)

Their presence arises either from the dissolution in water of CO2 and the dissolution of acid.
organic rocks. (See the table below)

Elements Role
Calcium (40 –125) Essential for the constitution of our bones and teeth
mg/l
Magnesium (5 to 30 Magnesium prevents cramps
mg) muscular and protects against myocardial infarctions. Combats fatigue and
fight against digestive spasms
potassium prevention of high blood pressure and kidney stones
< 20 mg/l Balance of our tissues and transmits nerve reflections
Bicarbonate Vital for maintaining the acid-base balance and the pH of our cells.
bicarbonates facilitates digestion
Sulfates < 50 mg/l Promotes the elimination of toxins, activates the bile, and the intestines become laxative.
starting from a certain concentration
Chlorides < 20 Present in intracellular fluids (> 200 mg/l), chlorides provide
mg/lun bad taste
Among the characteristic elements are also all the trace elements known as the
trace elements, more or less important, that are present in infinitesimal quantities and can play a role
at the level of potential toxic or therapeutic effects of water.

Trace elements Role

Fluorine anti-cavity
Copper Interferes in the functioning of many enzymes as well as the
synthesis of proteins
Iron Component of hemoglobin
Iodine Enter into the composition of the hormone of the thyroid gland
These trace elements become toxic if they exceed a certain dose. (See the official journal in
annex)
IV.2.2 Undesirable constituents: (see the official journal)
Good quality drinking water must be free of or contain only traces of
undesirable constituents specified below
Mineral impurities
Heavy metals (cadmium, chromium, copper, lead, mercury, etc.: toxic and/or carcinogenic effects)
Ammonium (0.1 mg/l, precursor of carcinogenic chloramines)
Arsenic (0.05 mg/l, carcinogenic)
Cyanide (0.05 mg/l, toxic)
Iron (0.3 mg/l, color problems and deposits in the networks)

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Fluoride (1.5 mg/l, negative effects on teeth and bones)
Manganese (0.05 mg/l, color problems and deposits in the networks)
Nitrite (0.1 mg/l, precursor of carcinogenic nitrosamines)
Selenium (0.01 mg/l, toxic).
Organic components

The organic products found in water are extremely diverse; they can be in
suspension, in solution or forming a different phase (oils for example), characterized by a
carbon structures, the other main elements being hydrogen, oxygen, sulfur, and
phosphorus. It contains natural organic materials of biological origin (animal, plant,
bacterial), hydrocarbons, synthetic products.

Biological impurities

Indicator bacteria of fecal contamination (0 in 100 ml)

Other microorganisms (cyanobacteria, algae, nematodes, etc.: unpleasant taste and smell)
Parasitic protozoa (amoebas, giardia, cryptosporidium, etc.: gastroenteritis)
Pathogenic viruses.
Organic impurities and anthropogenic micropollutants
Natural organic materials
Pesticides and plant protection products (0.0001 mg/l per substance, 0.0005 mg/l for the sum of
organic pesticides: toxic and/or carcinogenic effects
- Phenols (0.005 per substance, taste issues even at very low concentrations)
Drug residues and synthetic hormones
Chlorinated solvents (dichloroethane, trichloroethylene, etc.: carcinogenic effects)
By-products of oxidation (trihalomethanes, bromate, etc.: carcinogenic effects, taste problems).
Radioactive substances (carcinogenic effects).

IV.2. The bottling process of water

IV.2.1 Reception of raw materials

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 Water is not the only substance used by factories. Other materials such as the
preforms, labels, caps, packaging and films (stretch and shrink) are
also. When the preforms and caps are received at the factory, first of all, the
control laboratory carried out tests on the materials used to make them usable for the chain of
fabrication.
The received raw materials must meet the legal requirements set by the
current legislation and the strict quality criteria defined by companies.
IV.2.2 Water treatment
Drinking water quality criteria
To say that water is drinkable, three requirements must be taken into consideration:
Physical and organoleptic criteria: water must be clear, transparent, aerated, and must not present any
no unpleasant taste or smell.
Microbiological criteria: Water must not contain any parasites or pathogenic bacteria.
Chemical criteria: Chemical substances other than mineral salts are subject to very specific standards.
Severe. We have: Undesirable substances (fluoride, nitrate) and Toxic substances (lead, chromium)
IV.2.2.1 Capture stage:
Initially, water is collected from surface or underground resources.
The water intake or pumping must allow for a continuous water supply regardless of the level of the
resource.
For groundwater, the water must be pumped with minimal soil or sand.
For surface water sampling, it is necessary to retain floating bodies.
Bottling plants draw water from the depths, meaning they are
supplied by boreholes.
IV.2.2.2 Step of the delivery:

Once captured, the water is pumped and then transported through a piping system most often.
in stainless steel to the bottling site and the water never comes into direct contact with air.

IV.2.2.3 Processing step

A)- Classic technique

The collected water goes through several stages which are:

The screening:

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 Grilling is the first step in a treatment process that consists of retaining all the large
waste such as pieces of wood, plastic bottles, cans... to do this, A his
Upon entering the drinking water treatment plant, the water passes through grilles that capture debris.
floating and large waste.

The sieving

It is a finer filtering, through screens designed to stop smaller debris.

Coagulation, flocculation, and decantation or flotation

To eliminate colloidal materials and suspended particles present in the waters

For brutes, coupled processes of coagulation and flocculation are used.

They consist of aggregating the particles in order to extract them more easily. The introduction of a
Coagulant, usually a salt of iron or aluminum, helps to reduce repulsive forces.
electrostatic forces that exist between particles. These destabilized particles gather to form
small aggregates.

After the coagulation stage, flocculation aims to increase the cohesion of the particles.
by agitation of the water. It leads to the formation of increasingly large clusters called 'flocs'.

To improve flocculation, a flocculant can be added: mineral (activated silica), polymer

natural (alginate or starch) or synthetic polymer (based on acrylamide).

The extraction of the 'flocs' is then done by decantation or flotation. Under the effect of its weight, the
floc settles at the bottom of the settling tank.

It is possible to accelerate its settling by weighting it with micro sand. In contrast to the
decantation, flotation consists of making the flocs rise by using pressurized air. The flocs
cling to the air bubbles that carry them to the surface. They are then collected by a system of
scraping.

Sand filtration

It contributes to the removal of suspended particles from certain parasites and precipitates.
of iron, aluminum, and manganese as well as a reduction of organic matter. It will be all the more
effective that the grains of sand will be fine. In other words, it allows to increase the elimination rate of
floating impurities.

Filtration on activated carbon

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 Activated carbons are obtained by thermal treatment of natural coals up to 1000°C.
(anthracite, peat) or from plants (wood, coconut).

Activated carbon is capable of adsorbing dissolved organic compounds.

(responsible for bad taste and unpleasant odors) that have escaped clarification as well
the major part of hydrocarbons, pesticides, pharmaceutical substances, heavy metals, etc. and this
thanks to the porous aspect.

Powdered activated carbon is added to the decanter after coagulation, just before the
flocculation, while granular activated carbon is used in the form of a filter bed during filtration.

Disinfection

Groundwater is mostly free of pathogenic germs. The treatment

The disinfection that is applied to them then helps to prevent any risk of contamination due to
infiltrations.

The main objective of disinfection is to neutralize pathogenic viruses and bacteria.

Disinfection can be carried out using chlorine agents, ozone, or ultraviolet treatment.

Treatment with chlorinated agents

Chlorine is used for disinfection in the form of gaseous chlorine or 'bleach'.

sodium hypochlorite

Chlorine dioxide treatment is preferred in some cases because it does not leave a taste.
unpleasant unlike gaseous chlorine.

Ozonation

Ozone, composed of three oxygen atoms, is a powerful disinfectant, more effective than
chlorinated agents, it also allows for the oxidation of certain pesticides, the elimination of phenols and
algal toxins, the reduction of tastes, colors, and odors... It is odorless and makes a biodegradable one.
part of organic matter.

Ozonation provides water with a better taste quality. However, ozone is less stable.
in the water that chlorinated agents. and cannot replace chlorine for final disinfection, before the
water distribution in the network.

Ultraviolet treatment

This treatment has the advantage of not generating a bad taste. However, as
ozonation has no residual action. It takes place in a treatment chamber where the water is
irradiated by one or more U.V. generators.

B) Current water treatment techniques "membrane filtration"

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 Membrane processes allow for water treatment that avoids a number of
of clarification steps and limits chemical disinfection. (See the figure below).

In this case, water flows through membranes made up of long fibers.

hollow and porous assembled in bundles in a cylindrical cartridge. They can be of
organic nature (synthetic polymer) or mineral nature (ceramic type).

There are four membrane processes classified according to the size of microorganisms or
chemical compounds stopped by the membrane.

Microfiltration membranes: Allow the retention of particles larger than 0.1

μm, that is to say bacteria, parasites, yeasts, colloidal matter...

Ultrafiltration membranes: In addition, they stop almost all viruses of smaller size.
on the order of 0.01 μm.

Nanofiltration membranes: Retain even smaller particles on the order of 0.001

μm, including most pesticides but also bivalent ions such as calcium and the
magnesium.

Reverse osmosis: Uses denser membranes that also stop particles on the order of
0.0001 μm. This latter technique is applied to the desalination of seawater and to production
ultra pure water and process water for
the industry and the medical sector. (See the
figure

The characteristics of the waters used

by the unit are indicated in the table here
underneath.

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 Table No. 1: Characteristics of water used in businesses.

Terms Characteristics Usage

Water that has not undergone any treatment and comes from the lake Physical treatments
Raw water or several sources (superficial / underground). for obtaining
Agri-food companies draw water from softened water and water
forages. osmosis
Water Water used for cleaning two-layer filters, washing - washing of bottles
softened bottles, used and also during the glass
pasteurization. pasteurization
Water that will pass through a reverse osmosis system equipped with -Preparation of
Osmosis membranes that allow water to pass through and block products.
all the mineral salts. Cleaning
Water of Water with a hardness between 8°F to 15°F obtained by
process mix of raw water and osmosis water Product preparation
water finished.
mitigated

Example of a water treatment process (case of water

from source AYRIS)
The steps followed by the ifri unit are summarized in the following diagram:
Water of Pumping and Storage in
forage routing water tarps

Microfiltration (the water

Storage in pass through Dredging and
water-filtered tarps three filters the first defermentation
with a diameter of 0.5

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 By extracting water from a borehole, it is then chlorinated and stored in a water tank, after
after carrying out these two operations, the water passes through a treatment station that is made up of
as follows :
 Sand filter
 Activated carbon filter
 Water softener
 Osmosis in verse
 UV disinfection
 Product storage

Operations carried out at the water station

Sand filtration

It is done thanks to asand filter designed with a thick layer,

composed of a granular filtering medium, usually crushed flint,
of river or sea sand, resting on a double bottom equipped with strainers
(bosselures) in open basins working under pressure, allowing to
clean the water of its fine organic and mineral or metallic substances
for a charged water.

Water is pumped under pressure through the sand bed placed in the
In the tank, a coagulant is introduced to promote coagulation of the
colloidal materials, which will settle by sedimentation.

A wash is carried out by reversing the water flow with air injection that
will allow to wash away impurities with the washing water.

b-Activated carbon filtration

After passing through the sand filter, the water is then sent to the
activated charcoal filter. Similar to the design of the sand filter, this one contains
activated carbon, which retains organic molecules through adsorption that
give water unpleasant odors and flavors, also used as
catalyst, it will allow to eliminate the residual chlorine.

When the adsorption capacity limit is reached, the cartridge or the

the mass of coal must be replaced.

c-Softening

Treatment process aimed at eliminating water hardness, it

is carried out by passing water through a cation exchanger,
replacing calcium and magnesium ions with ions of
sodium this thanks to an ion exchange resin contained in a
tank with a capacity of 40000 L/h.

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Regeneration: operation performed on the saturated resin to return it to its original state, it consists of
to percolate an appropriate solution (acidic, basic or saline) over the resin
of high purity, regeneration is always followed by a slow rinse and then a quick rinse.

The process of obtaining softened water is

named softening that occurs through
softeners.
Water softeners (see the figure opposite) are
devices acting on the physical composition
chemical of water, by reducing calcium and the Figure No. 7: The Softener
magnesium responsible for scaling.
The principle of the induced chemical action
by the softening of the water indicated in the following figure.

Figure No. 8: Principle of water softening.

Reverse Osmosis

Separation process by semi-permeable membrane.

These membranes are only permeable to liquids and not to dissolved substances (mineral salts, colloids)
or to suspended materials.

A pressure (from 3 to 100 bars depending on the salinity of

the water to be treated) is applied to the water which, upon contact
from the semi-permeable membrane, it separates into
two currents:

 The permeate (purified water) that passes through the

membrane.

 The concentrate, which flows into the sewer in

carrying all the salts and materials
withholding.
Practically, the membrane appears under
the shape of a leaf rolled in a spiral to
the interior of a pressure tube equipped with 3 connections (the inlet and the two outlets), we use
sodium hexametaphosphate to prevent clogging of the reverse osmosis membrane.

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 Its cleaning depends on the pressure used; if it is greater than 1 bar, then we perform a
CIP with 4% citric acid.

e-

Ultraviolet disinfection: disinfection processes using radiation emitted by vapor lamps

of mercury with a wavelength of 256 manometers (U.V c)

Its main advantage is that it does not add any additives to the treated water, making it particularly suitable.
to the disinfection of ultra-pure waters.

However, ultraviolet disinfection has no residual effect, meaning that its disinfecting effect
do not persist and that it may be exposed to external pollution

Final schematization of the water treatment process

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IV.2.2.4 Filling steps: "constitutes the production area from the preform
up to the finished product "snail or wave production"
The filling of bottles (made of glass or plastic) is carried out in a room.
well-maintained airtight from a hygiene standpoint as this step is a critical part in
the bottling process.
A- The formation of bottles:
The preforms received in BOXES (see figure no. 5) are directed to the machine.
manufactured by a stair elevator, at the entrance of the machine, the preforms are fixed by a
conveyor that fixes the preforms and rotates them throughout the oven then undergoes heating
in an ultraviolet lamp oven, for them to soften.

Drilling Water
Chlorination
water blanket

Coagulant
Sand filter
Bac (Nacl + H2O)
Activated carbon filter

Water softener

Storage tank Ultraviolets Osmosis device

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 Ultraviolet lamp oven

At the exit of the oven, a clamp grabs the head of the preform and directs it to the mold.
figure opposite) equipped with an elongation rod that enters the preform to give it height
planned.

Figure 0: Example of a mold used to shape the bottles

The preform then undergoes a pre-blowing at a pressure of 7 bars, to prepare the material.
to withstand a high pressure of 40 bars during blowing.

At the end, the bottles come out of the mold and undergo degassing in the open air, and once
blown, they will be transported by a conveyor to the rinsing stage with warm water.

B) Filling stage
The blown and empty bottles are
transported to the filler. The step of
filling is a complex operation that
requires a good mastery of the parameters, to
knowing the temperature and pressure of the gas in
the finished product.

The machine used is called the

filler equipped with a draught system
to fill the bottles and a capping machine to seal them.
The filler is completely protected by plexiglass panels.
The filling of the bottles is done under very hygienic conditions. The opening of the tap
Filling is done after the pressure balance between the outlet and the bottle to be filled.
figure no. 9

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 Figure 09: Bottle fillers

Figure 09: Filling of bottles

The sealing (corking) of the bottle directly follows the filling process.
Bottles are sealed using plastic caps sterilized by UV, the corking machine is placed
very close to the extractor, in order to avoid any infiltration of impurities or escape of carbon dioxide.
C) Bottling date
This operation is carried out by placing the following information on the bottles: date, time, expiry date,
team name and number of
lot. All of these information about
the product allows to retrace and
localise feedback there production in case
of anomalies that can be detected.
D) Control of bottles
Once the bottle full
bottled and coded, she is inspected and

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controlled in order to check the closure of the bottle, its coding, the fill level, and the presence
or of foreign bodies.
E) Bottle labeling
The bottles are sent to the labeling machine where they undergo a simple automated sticking process.
of label (see the figure below).
The labels must be impeccable (dimensions, quality of the plastic material) and must above all
reflect the quality of the product, particularly regarding: the composition, the conditions of
conservation, the shelf life. In all cases, labeling must be done in accordance with the
Regulation in force (Executive Decree No. 05-484 of Dhouelkaada 20, 1426 corresponding to the 22
December 2005 modifying and completing executive decree n°90-367 of November 10, 1990 relating to
on the labeling and presentation of foodstuffs.

Figure 10: Bottle Labeling Machine

F) Wrapping, handling, and palletizing of labeled bottles

Batches of 6 or 12 bottles (depending on the capacity) are formed, packaged in plastic film and
placed for a few seconds in an oven at 190°C, so that the plastic envelope takes the shape of
lot constituted and make it solid and waterproof. Once bundled, handles are placed using a
handle. (See figure no. 11)

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 Figure 11: Labeling and handling of bottles
The loads are packaged in the form of pallets; these are taken on board by a
automatic conveyor then identified by a batch label.
G)-Storage and marketing
The loaded pallets are handled from the palletizer to the storage warehouse by
forklift operators (person driving a forklift).
The finished product is stored at room temperature, the time required for the completion of
microbiological analyses. After shipment authorization by the laboratory, the finished product is released
for distribution and sale.
N.B:

Rinsing the bottles is recommended when using glass bottles:

With hot water to eliminate germs.
Filling the bottles with treated water.
Labeling and indication of the manufacturing and expiration date.

V. Technology for the production of carbonated waters

Sparkling water is water that contains carbon dioxide or carbon dioxide (CO2)2) This
last dissolved in the liquid, turns into bubbles when the drink is depressurized (when one
open the bottle). In detail, there are two types of sparkling water: naturally sparkling water and
sparkling water.

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 Sparkling waters are also called 'sparkling waters' or 'bubbly waters'. Their bubbles are more or
less fine. These sparkling mineral waters are becoming increasingly appreciated.

Sparkling waters are characterized by an acidic pH of around 5 to 5.5, which is due to the
dissolution of the Co2in the water.

V.1. Carbon dioxide (carbon dioxide, CO2carbonation agent

Carbon dioxide is an odorless, colorless, and tasteless gas, and moreover, harmless. Its qualities make it
the only gas suitable for making a drink fizzy. Carbon dioxide only dissolves
partially in the water. The part that remains gaseous gives the sparkling effect and 'the typical sensation of
taste.
Under certain circumstances, carbon dioxide acts as a preservative because it prevents the
development of harmful microorganisms. For microbiological safety reasons, it cannot
replace other preservatives. The amount of carbon dioxide added depends on the type of
drink ranging from lightly sparkling to sparkling and very sparkling.
The CO2contributes to quenching thirst and extending shelf life, hence its introduction

in the beverage industry. Most of the manufactured products contain 5 to 8 g of CO.2per fixed liter
by the company's standard that takes consumer habits into account.

Physical properties of carbon dioxide: represented in the following table

Table 0: Physical properties of carbon dioxide

Properties………………………………………………...…………..(mg/l) CO 2

Molar mass.................................................................................. (g/mole) 44

Solubility in water at °C and 1.013 bar ................................. (m3/m31.7163 (water)

Density at 0 °C and 1.013 bar ................................................ (kg/m³)31,977

Description of the carbonation of beverages

Carbonation is a reaction that occurs when carbon dioxide is added to a liquid.
water-based. Carbon dioxide reacts with water molecules to form carbonic acid
according to the following reaction:

CO2+H2O H2CO3carbonic acid

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It is this acid that tingles the tongue when you drink a carbonated beverage. This reaction
works perfectly when the water is under pressure, but when the pressure drops (opening of the
container), the reaction tends to reverse. This drop in pressure leads to a decrease in fizzing of
the carbonated drink that turns into a flat drink45.
Parameters to consider for carbonation
The following parameters influence the effectiveness of carbonation.
Temperature: carbonation is inversely proportional to temperature.
The concentration of dissolved substances: the increase of dissolved substances leads to
decrease in the solubility of CO2.
The pressure of the liquid: an increase in pressure leads to an increase in solubility.
The level of dissolved gas in the liquid: for effective carbonation, it is necessary to have a low
concentration of dissolved oxygen and nitrogen. What is it for, a deoxygenation by a phase
either by vacuum or by pre-carbonation before carbonation are used.
After carbonation, it is important to maintain the concentration of CO2in the liquid by:
Inerted by an atmosphere containing CO2or a mixture N2-CO2to avoid the
degassing; Transfer of liquid under pressure of CO2.
General process for making carbonated mineral water
Once the mineral water is extracted from its hydro-mineral source, it should not be exposed to any
risks that could degrade its original quality. This implies bottling.
mandatory in the emergence area, adhering to the fundamental hygiene rules of the profession.

(See the manufacturing diagram above)

Reception and control

All subjects
Delivery
first
Storage in the
store

Pre-filtered water Filtration Cooling 11°C

CO2 Filtration Deaeration at -01 bar

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 Online saturation
CO2(counter pressure) Filtration

Finished product storage

Preform UV Sterilization

Heating 120 °C
Compressed air 40 bars

Blowing of preforms
Filtration
Compressed air 7 bars Blown bottles

CO2(against Filtration Filling

pression

Cork U.V. Sterilization Corking

Fardelage / the application Labeling / dating

Palletisation
of handle

Set label batch Store storage and marketing

Figure No: manufacturing diagram of E.M.G PET (case of the Ifri unit)

1. Reception of raw materials

CO2: The carbon dioxide gas CO2which comes from natural resources is delivered in the form of
liquid in metal cylinders to facilitate delivery and storage. The storage of
CO2is done in a tank with limited capacity (about 30 tons) at low temperatures and
under a pressure of 16 to 18 Bars.
Preforms, caps, labels, and all other materials used in the process.
2. Water treatment stage "Physical process: membrane filtration"

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 3. Cooling stage
The filtered water will be cooled as it passes through a plate heat exchanger where the water
Cold air with a temperature of 7°C circulates inside. (see the figure below)

Figure 07: Plate heat exchanger

4. Deaeration and carbonation stage of mineral water

Once it leaves the exchanger, the cooled water is routed to the deaerator tank which is equipped with
of a vacuum pump that is used to eliminate the existing air in the product.

Deaerated water is carbonated by a CO injection system.2in terms of driving

which leads to the finished product tank needing to have a pressure of 3.8 to 4.2 bars at the end and this for
facilitate the transfer of the product to the filler. (See the figure below)

22
 Figure 08: Schematic of carbonated water circulation

5. Filling and sealing stage

6. Dating of the bottles
7. Bottle Control
8. Labeling of bottles
9. Filling, gripping, and palletizing of labeled bottles
10. Storage and marketing

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 VI. Technology for the Production of Carbonated Beverages
VI.1 Definition of carbonated beverages:
The term soft drink encompasses any product obtained by mixing, before
packaging, of syrup and carbonated drinking water. These beverages are colored or not, sweetened,
clear, flavored and possibly tangy.
Another definition was given by Jacobs as reported by Bourgeoi et al (1996), as being
generally sweet, flavored, tangy drinks, sometimes artificially loaded with
CO2and not containing alcohol.
Soft drinks are part of non-alcoholic beverages, non-fermented or not containing
no, following the start of fermentation, traces of alcohol higher than 0.5% alcohol by volume.
VI.2 The categories of carbonated beverages:
The interministerial decision No. 50301 of 22/10/1986 defines the different types of beverages.
gaseous as follows:
A. The typical soda drink: Is a carbonated, sweetened beverage, flavored with fruit aromas.
of plant seasonings or fruit juices and possibly acidulated with acid
citric, malic or lactic or sodium citrate.
B. The lemonade-type drink: It is a carbonated, sweet, clear, and colorless beverage added with
aromatic or flavorful substances derived from lemon and possibly from other citrus fruits
(essential oils from fruit extracts), acidulated with citric, tartaric or
lactic. The use of sugar and glucose syrup as sweeteners as well as acid
Ascorbic and phosphoric are allowed.
C. Carbonated or fizzy fruit drinks: the designation is reserved for drinks
prepared from drinking water and fruit juice, concentrated fruit juices, fruits or a mixture
of these components in an equal proportion or greater than 10% juice and less than 25%.
VI.3 The composition of carbonated beverages:
Each drink has its own flavor and composition but each contains the following ingredients
- Water - Sugars or sweeteners - Fruits and/or fruit juices (not for all beverages) - the gas
carbonic, - preservatives, - colorants, - fruit or plant extracts and antioxidants.

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V.3.1 Water:

The quality and composition of drinking water vary depending on whether it is spring water.
or a mineral water. However, it is essential that the quality of the water used for drinks is
constant. In refreshing drinks, water indeed plays a role as a solvent for all the others.
ingredients. This is why it must be treated to make it pure, odorless, and colorless. The
Factory laboratories therefore constantly monitor the quality of the water used. (See the following table)
showing the physicochemical characteristics of process water.
Chemical characteristics Recommendations

Dry extract
Max 500 mg/l
pH
7.0 - 8.5
Detergents
max 0.2mg/l
Mineral oil
max 0.01mg/l
Phenolic components
max 0.001mg/l
Total hardness
range between 0 and 15 °F
In CaCO3
max 100 mg/l
In Ca
max 75 mg/l
Magnesium in Mg
30-150 mg/l depending on the sulfite level
Permanent hardness
ranges between 2 and 5°F
Chloride in Cl
max 100 mg/l
Sulfates in SO4
max 100 mg/l
Nitrates in N (‰)
0
Organic materials
less than 1 mg
Phosphates in P2O5(‰)
0
Nitrogen in NH3(‰)
0
Nitrites in nitrogen (‰)
0

V.3.2 Sugar: Sugar (or sucrose) belongs to the group of carbohydrates. Carbohydrates
carbohydrates provide, along with fats and proteins, the energy necessary for the human body. Without
energy, we cannot function properly.

The 'regular' refreshing drinks are sweetened with sugar, the refreshing drinks
'light' are not or are only partially.

The packaging mentions both the total carbohydrate content and the quantity of
sugars.
V.3.3 Carbon dioxide (carbon dioxide: CO2)
Carbon dioxide is an odorless, colorless, and tasteless gas and, furthermore, harmless. Its qualities in
the only gas suitable for making a drink sparkling. Carbon dioxide plays a role of

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conservative because it prevents the development of harmful microorganisms. For safety reasons
microbiological, it cannot replace other preservatives.
V.3.4 Sweeteners:
Sweeteners are products that, because of their sweetening power, are used in foodstuffs.
food items to (partially) replace sugar. Sweeteners are low-calorie alternatives.
intense or low in calories (polyols). These, and in particular, have a much higher sweetening power
more important than sugar. It requires much less sweeteners to give the product the taste
desired sweet.
The sweeteners that can be added to soft drinks include among others
acesulfame-k, aspartame, cyclamate, saccharin, sucralose, neotame, and glycosides of
steviol (derived from the stevia plant).
These sweeteners provide little or no calories. In refreshing drinks, we
often uses combinations of several sweeteners: the sweeteners enhance each other and
So, only small amounts are needed to achieve the desired taste.
Aspartame (E 951) is the methyl ester of L-aspartyl L-phenylalanine.
The figure below shows its structure.

Figure No. 5: The structure of aspartame

V.3.5 Fruit juice concentrates :

Depending on the type of refreshing drink, fruit juices, extracts, flavors and/or are added.
parts of fruits and plants. They are important components because they determine the taste of the
refreshing drink. We use both natural flavors (from fruits, vegetables,
nuts, bark, leaves, spices,...) than artificial flavors.
Fruit concentrate is a non-fermented but fermentable liquid obtained from a fruit.
after physical elimination of water (from this juice) in a given amount (sufficient to increase the
brix degree of 50% or more.
Fruit juice concentrates may contain flavoring substances, compounds
volatile flavorings, pulp or cells, which must all come from the same types of
fruits.

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V.3.6 Additives:
Refreshing drinks may contain various additives such as sweeteners,
colorants, preservatives, acidifiers. Additives are added to foods in order to influence the
durability, color, smell, and taste. The use of additives allows for the production of safe products,
tasty, able to be transported over long distances and stored for a long time.
Natural flavors
The aroma is a sensory additive that plays a crucial role in our relationship with food, as it
reminding that it corresponds to a balance of substances.
In order to improve the organoleptic qualities of the finished product and give it a taste
specific, we add the flavors.
Citric acid
Originally extracted from the fruits of the lemon tree, it has become an acid through manufacturing possibilities.
organic widely used in the food industry where it is often used to correct the
pH values and especially adjust them to favorable values.
Citric acid gives the drink its tangy and pleasant character. It can be used as a agent
emulsifier, antioxidant, metal chelator, or for its aromatic qualities. It has an effect
bacteriostatic by acidifying the medium.
Natural dyes
Substances that are primarily used to normalize the color of a food or beverage
and, secondly, for their attractive aspect.
These organic compounds can be synthetic obtained from chemical constituents or
naturals present in natural animal, plant, or mineral products.
The conservatives
The preservative is a substance that extends the shelf life of food by
protecting against changes caused by microorganisms.
Among these compounds are sorbic and benzoic acids and their salts, dioxide of
carbon and sulfur, as well as organic acids used for their flavor.
The following table summarizes the various additives used in soft drinks.
indicating their E numbers and their roles.

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Table N° 3: Additives in soft drinks:

Additives in refreshing drinks

Colorants E 100- 180 They give color to refreshing drinks

Acidifiers / Preservatives E 200-300 Promote the development of bacteria and mold

Antioxidants E 300-321 Protects refreshing drinks against the

decay and the vitamins are more preserved
long time
Sweeteners E 950- 967 They give a sweet taste to refreshing drinks and
bring almost no calories

V.3.8 Vitamins and minerals:

Vitamins and minerals are indeed crucial for the proper functioning of the body.
because they protect us against diseases. Beverages can naturally contain vitamins and
minerals (through fruit juices, water,...) but the latter can also be added. This is referred to as
of drinks enriched with vitamins and/or minerals.

V.3.9Caffeine :
Caffeine is a natural substance found in over 60 types of plants including the
more well-known are the tea and coffee shrubs. Caffeine has a slightly stimulating effect and is found
in coffee, tea, soft drinks, chocolate, cocoa, and various medications. Since
For more than a century, small amounts of caffeine have been added to various soft drinks, including
the most well-known is cola. As with all food products and drinks, the combination and
the quantity of ingredients is crucial for the taste of refreshing drinks. Caffeine gives
the refreshing drinks have a slightly more bitter taste22.

Caffeine has stimulating effects on the central nervous system. It increases alertness and
Attention pushes back fatigue, but it can also prolong the time it takes to fall asleep.

II.7 Nutritional value of refreshing drinks including carbonated beverages

The table below shows the average nutritional values of some beverages
gaseous.

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Table No. 4: Average nutritional values of some non-alcoholic refreshing drinks for
100 ml1.

Components Soda Cola soda Soda Syrup

at the collar to the extracts
biochemicaland Lemonade aux with fruits of fruits
energyvalues sweeteners
Water 90.5 90 99.8 89 35
Proteins (g) Negligible Negligible Negligible Negligible Negligible
Lipids (g) Negligible Negligible Negligible Negligible Negligible
Carbohydrates (g) 9.5 10 0 11 65
VE (Id) 160 170 1 190 1 100
VE(kcal) 40 40 45 260
Na (mg) 3 9 5 10 -

1
FREDOT E., 2005

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