SUBMITTED TO SUBMITTED BY
• Faculty- Dr. Sorifa Akhter • MD Raadh Rahman
• Dept. Of Food Engineering & • UG-11-47-20-009
Technology • Dept. Of Food Engineering &
• Course- Food Manufacturing Layout & Technology
Design Lab(FET-2328) • Date-16/08/2022
• State University Bangladesh
INTRODUCTION
Carbonated drinks are beverages that contain dissolved carbon dioxide. The dissolution of
CO2 in a liquid, gives rise to fizz or effervescence. The process usually involves carbon
dioxide under high pressure. When the pressure is removed, the carbon dioxide is released
from the solution as small bubbles, which causes the solution to become effervescent, or
fizzy.
TYPES OF CARBONATED DRINKS.
• Soft Drinks (e.g. Coca Cola, Fanta, Pepsi Cola).
• Sparkling Water.
• Alcoholic Drinks (e.g. Beer, Champagne, wine).
• Energy Drinks (e.g. Redbull, Black Horse, Monster).
• Refrigerated centrifuges
THE MANUFACTURING PROCESS.
• Clarifying the water.
• Filtering, sterilizing, and dechlorinating the water.
• Mixing the ingredients.
• Carbonating the beverage.
• Filling and packaging.
CLARIFYING THE WATER.
• The quality of water is crucial to the success of a carbonated drink. Impurities, such as
suspended particles, organic matter, and bacteria, may degrade taste and color. They are
generally removed through the traditional process of a series of coagulation, filtration,
and chlorination. Alkalinity is also adjusted with addition of lime to reach the desired pH
level.
FILTERING, STERILIZING, AND
DECHLORINATING THE WATER
• The clarified water is poured through a sand filter to remove fine particles of floc.
• The water is pumped into a storage tank and is dosed with a small amount of free
chlorine. The chlorinated water remains in the storage.
• Next, an activated carbon filter dechlorinates the water and removes residual organic
matter, much like the sand filter. A vacuum pump de-aerates the water before it passes
into a dosing station.
MIXING THE INGREDIENTS
• The dissolved sugar and flavor concentrates are pumped into the dosing station in a
predetermined sequence according to their compatibility.
• The ingredients are conveyed into batch tanks where they are carefully mixed; too much
agitation can cause unwanted aeration.
• The water and syrup are carefully combined by sophisticated machines, called
proportioners, which regulate the flow rates and ratios of the liquids.
CARBONATING THE BEVERAGE
• Carbonation is generally added to the finished product.
• The temperature of the liquid must be carefully controlled since carbon dioxide solubility
increases as the liquid temperature decreases.
• The beverage is slightly over-pressured with carbon dioxide to facilitate the movement
into storage tanks and ultimately to the filler machine.
FILLING AND PACKAGING
• The finished product is transferred into bottles or cans at extremely high flow rates. The containers are
immediately sealed with pressure-resistant closures.
• Soft drinks are generally cooled during the manufacturing process, they must be brought to room temperature
before labeling to prevent condensation from ruining the labels.
• This is usually achieved by spraying the containers with warm water and drying them.
• Labels are then affixed to bottles to provide information about the brand, ingredients, shelf life, and safe use of the
product.
• Finally, containers are packed into cartons or trays which are then shipped in larger pallets or crates to distributors.
QUALITY CONTROL
• Soft drink manufacturers adhere to strict water quality standards for allowable dissolved
solids, alkalinity, chlorides, sulfates, iron, and aluminum. Not only is it in the interest of
public health, but clean water also facilitates the production process and maintains
consistency in flavor, color, and body.
• Soft drink manufacturers also recommend specific storage conditions to retailers to insure
that the beverages do not spoil. The shelf life of soft drinks is generally at least one year.
