1. Beverage Production
1.1. Introduction
1.1.1. Denifition
1.1.2. Classification
1.1.3. The production and consumption situation
1.1.4. Science research
1.1.5. Development trends
1.2. Materials
1.2.1. Water
1.2.2. Sweetener
1.2.3. Acidic agents
1.2.4. Colouring agents
1.2.5. Flavor agents
1.2.6. CO2
1.2.7. Fruit, vegetables
1.2.8. Preservative
1.2.9. Other materials
1.3. Potable water production
1.4. Non Alcohol beverage production
1.4.1. Ingredients
1.4.2. Non-carbonated Beverage
1.4.3. Carbonated Beverage
1.5. Soft drinks production
1.5.1. Soft drink industry overview
1.5.2. Overview 3 major players: Coca-cola, Pepsico, Dr Pepper Snaple Group
1.5.3. Supply chain overview
1.5.4. Marketing Overview
2. Vegetable Fruit Processing
2.1. Introduction
2.2. General Properties of Fruit and Vegetables
2.2.1. General Properties
2.2.2. Chemical Composition
2.2.3. Activities of Living Systems
2.2.4. Stabilities of Nutrients
2.2.5. Structural Features
2.3. Deterioration Factors and Their Control
2.3.1. Deterioration Factors
2.3.1.1. Growth and activities of Micro-organisms
2.3.1.2. Activities of Natural Food Enzymes
2.3.1.3. Insects, Parasites and Rodents
2.3.1.4. Temperature
2.3.1.5. Moisture and dryness
2.3.1.6. Air
2.3.1.7. Light
2.3.1.8. Time
2.3.2. Controlling Deterioration Factors
2.3.2.1. Effect of temperature
2.3.2.2. Effect of water activity
2.3.2.3. Effect of gas atmosphere
2.3.2.4. Effect of light
2.3.3. Biochemical
2.4. Methods of Reducing Deterioration
2.4.1. Physical
2.4.2. Chemical
2.5. General Procedures for Fruit and Vegetable Preservation
2.5.1. Fresh storage
2.5.2. Drying/Dehydration and Concentration
2.5.3. Chemical Preservation
2.5.4. Acidic Preservation
2.5.5. Preservation with sugar
2.5.6. Heat Preservation
2.5.7. Food irradiation
2.6. Auxiliary raw materials
2.6.1. Water
2.6.2. Sweeteners
2.6.3. Salt
2.6.4. Food acids
2.6.5. Pectin Preparations
2.6.6. Intensive Sweeteners
2.7. Packaging materials
2.7.1. Firm and Foil, Plastics
2.7.2. Glass containers
2.7.3. Paper packaging
2.7.4. Tinplate
2.8. Mango and Guava Processing
2.9. Vegetable Specific Processing Technologies
2.10. Quality
2.10.1. QA/QC
2.10.2. Good manufacturing practices
2.10.3. Haccp