Food beverage quality and safety aspects

Submitted to: Submitted by:Sh. Ashish Dixit Kush Verma

Food beverage• A beverage is a liquid intended for human

consumption.• Beverages are part of the culture of human

society.• Water itself is often not classified as a beverage. • An alcoholic beverage is a drink

containing ethanol, commonly known as alcohol.• A non- alcoholic beverage is a drink that does not

contain ethanol.

ExamplesAlcoholic beverages:• Beer, cider, wine and spirits (rum, whisky

brandy • tequila,vodka).Non – alcoholic beverages:• Tea, coffee, carbonated drinks and fruit juice.

Importance • It prevents us from dehydration.• Due to high amount of sugar, it increases

energy level.• It provides sufficient amount of vitamins and

minerals.• Most of fruit juices like orange juice prevent

heart stroke.

Quality Preservation• PEF Treatment:-Microbial inactivation, cell

disintegration, enhancement of extraction and refining efficiency, shelf life prolonging

• A field strength of 10-20 kV/cm and energy delivery of 50-120 kJ/kg is appropriate.

• To avoid color change and to inactivate spores and enzymes we use combined heat and PEF treatment at 130-135°C (266-275 F) for 1-2 minutes.

Benefits of PEF• Longer shelf life.• Vitamins, minerals, pigments and flavors are

retained.• Continuous and fast technique.• Higher process efficiency causes large

reductions in energy, labor and running costs.• Low energy requirement.

Flavour Enhancer• High Fuctose Corn Syrup (HFCS).• Hydrolyzed Proteins (broken proteins).• MSG (mono sodium glutamate).• Artificial Sweeteners (aspartame and

saccharin)

Coloring Agents• Nitrates and nitrites (potassium and sodium)

are substances made up of nitrogen, oxygen, and various other organic and inorganic compounds. They are naturally present in a number of foods, but are also used as color fixatives.

Preservatives• Sodium Benzoate is used as a preservative,

effectively killing most yeast, bacteria and fungi.

• It is used primarily in foods such as preserves, salad dressings, carbonated drinks, jams, and fruit juices.

• EDTA (Ethylenediamine Tetraacetic Acid) – preservative and sequestrant/humectant.

• Sulfites- Sulfur-based compounds that are a natural by-product of fermentation. Most wines contain low levels of sulfites, which are used to protect wine from oxidation and to kill off bacteria.

Safety aspectsHACCP

1. Hazard analysis.2. To determine critical control points.3. To establish critical limits.4. To establish monitoring procedure.5. To establish corrective actions.6. To establish verification process.7. Record keeping and documentation.

Quality Control

1. Process by which we can control the product quality either by chemical testing or biological identification.

2. Fulfil product quality.3. Defect free products.4. Products on the basis of quality standards.

Quality Assurance

1. It is defined by those activities that modify the development processes to prevent the introduction of defects.

2. Oriented to prevent defects.3. Final product ensures that quality is a part of

each phase.