1. CARBONATED, NON-CARBONATED BEVERAGE
1.1. A class of non-alcoholic beverage but not necessarily carbonated normally contain natural or artificial sweetening agent and flavours.
1.1.1. Mineral water
1.1.1.1. - Contain > 250 ppm total dissolve solid - No minerals added
1.1.2. Purified water
1.1.2.1. Produce by distillation, deionisation, and reverse osmosis
1.1.3. Carbonated water
1.1.3.1. 1. Sparkling water Naturally carbonated by carbonation from bubbling in well
1.1.3.2. 2. Soda water It has been filtered, artificially carbonated via injection and addition of mineral and salts
1.1.3.3. 3. Seltzer It has been filtered, artificially carbonated via injection and addition of flavor
1.1.3.4. 4. Tonic water Like soda water but it contains quinine and sweeteners
1.1.4. Benefits
1.1.4.1. Absorbed more readily than water
1.1.4.2. Quick replace salts and energy
1.1.4.3. Contains other nutritional value
1.1.5. Defect
1.1.5.1. Chemical or microbial contamination
1.1.5.2. Degradation of some component
1.1.5.3. Unsatisfactory flavor
1.2. Non-carbonated beverage
1.2.1. Dilutables
1.2.1.1. Low cost
1.2.1.2. Advantages
1.2.1.2.1. Use differing syrup : water ratio
1.2.1.2.2. Ability produce variables volume of end product
1.2.1.2.3. Possibility using different diluent
1.2.1.3. Component ingredients
1.2.1.3.1. Fruit component
1.2.1.3.2. Carbohydrate
1.2.1.3.3. Intense sweeteners
1.2.1.3.4. Other ingredients
1.2.1.4. Manufacturing
1.2.1.4.1. Ingredients
1.2.1.4.2. Mixing
1.2.1.4.3. Pasteurization
1.2.1.4.4. Homogenization
1.2.1.4.5. Filling and packing
1.2.2. Ready To Drink
1.2.3. Juices
1.2.3.1. Fruit juice
1.2.3.2. Concentrated fruit juice
1.2.3.3. Water extracted fruit juice
1.2.3.4. Water extracted fruit juice
1.2.3.5. Powdered fruit juice
1.2.3.6. Fruit nectar
1.2.3.7. Manufacturing 1. Separation 2. Enzyme pre-treatment 3. Flash pasteurization 4. In pack pasteurization 5. Hot filling
1.3. Carbonated beverage
1.3.1. CO2 production
1.3.2. De-aeration
1.3.3. Syrup preparation
1.3.4. Carbonators
2. ALCOHOLIC BEVERAGE
3. INTRO TO BEVERAGE
3.1. Any fluid which is consume by drinking.
3.2. Types of beverage
3.2.1. Plant based beverage
3.2.1.1. Coconut milk
3.2.1.2. Oat milk
3.2.1.3. Almond milk
3.2.1.4. Soy milk
3.2.2. Dairy based beverage
3.2.2.1. White milk
3.2.2.2. Flavored milk
3.2.3. Non-carbonated, carbonated beverage
3.2.3.1. Soda
3.2.3.2. Sparkling
3.2.3.3. Dilutable
3.2.3.4. Bottled water
3.2.4. Alcoholic beverage
3.2.4.1. Wine
3.2.4.2. Brandy
3.2.4.3. Whisky
3.2.4.4. Beer
3.3. Water treatment process
3.3.1. Screening
3.3.2. Coagulation
3.3.3. Sedimentation
3.3.4. Filtration
3.3.5. Disinfection
3.4. Beverage Industry
3.4.1. Non-alcoholic beverage
3.4.1.1. Soft drink
3.4.1.2. Bottling
3.4.1.3. Canning
3.4.1.4. Tea and coffee
3.4.2. Alcoholic beverage
3.4.2.1. Distilled spirits
3.4.2.2. Wine
3.4.2.3. Brewing
3.5. Drivers in beverage trends
3.5.1. Increase focus on health and wellness
3.5.2. Premiumization
3.5.3. Convenience
3.5.4. Direct to consumer
3.5.5. Sustainability
4. PLANT-BASED BEVERAGE
4.1. Fluids that results from breakdown of plant material extracted in water and homogenized
4.1.1. Factor choosing dairy based milk
4.1.1.1. Lactose free
4.1.1.2. Low in calories
4.1.1.3. Cholesterol free
4.2. Types of plant-based milk
4.2.1. Cereal based
4.2.1.1. Oat milk
4.2.1.2. Corn milk
4.2.2. Legume based
4.2.2.1. Soy milk
4.2.2.2. Cowpea milk
4.2.3. Nut based
4.2.3.1. Walnut milk
4.2.3.2. Almond milk
4.2.4. Seed based
4.2.4.1. Sesame milk
4.2.4.2. Flax milk
4.2.5. Pseudo-cereal milk
4.2.5.1. Quinoa milk
4.2.5.2. Amaranth milk
4.3. Milk processing
4.3.1. Disruption
4.3.2. Extraction
4.3.3. Formulation
4.3.4. Fermentation
4.3.5. Packaging
4.4. Limitations
4.4.1. Product stability
4.4.1.1. Method to improve : - Colloid mill - Ultra high pressure homogenization
4.4.2. Off flavor
4.4.2.1. 2 Main reasons : - Presence unsaturated fatty acids - Presence of lipoxygenases
4.4.2.2. Problem solving - Inactivation of enzyme - Removal of off-flavor by deodorization - Masking of off-flavor by adding artificial or natural flavoring
4.4.3. Inhibitors
4.4.3.1. Trypsin - Reduce protein absorption and affect human nutrition
4.4.4. Shelf life
4.4.4.1. Heat treatment used to : - Increase shelf life - Increase total yield - Improve flavor
4.4.4.1.1. High-pressure throttling
4.4.4.1.2. Ultra high pressure homogenization (UHPH)
4.4.4.1.3. High pressure processing (HPP)
4.4.4.1.4. Pulsed electric field processing
4.4.5. Less nutritional values
4.4.6. Safety/healthy
4.5. Blending
4.5.1. To have product high nutritive values
4.5.2. To improve sensory acceptability