LEADER 05290nam 2200649Ia 450 001 9910143316703321 005 20180504132327.0 010 $a1-280-74857-5 010 $a9786610748570 010 $a0-470-76333-7 010 $a0-470-99603-X 010 $a1-4051-7170-7 035 $a(CKB)1000000000341850 035 $a(EBL)284273 035 $a(OCoLC)437176149 035 $a(SSID)ssj0000117769 035 $a(PQKBManifestationID)11145424 035 $a(PQKBTitleCode)TC0000117769 035 $a(PQKBWorkID)10050571 035 $a(PQKB)11316825 035 $a(MiAaPQ)EBC284273 035 $a(EXLCZ)991000000000341850 100 $a20060109d2006 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aCarbonated soft drinks$b[electronic resource] $eformulation and manufacture /$fedited by David P. Steen and Philip R. Ashurst 210 $aOxford $cBlackwell$d2006 215 $a1 online resource (374 p.) 300 $aDescription based upon print version of record. 311 $a1-4051-3435-6 320 $aIncludes bibliographical references and index. 327 $aCarbonated Soft Drinks: Formulation and Manufacture; Contents; List of Contributors; Preface; 1 Introduction; 1.1 Early history; 1.2 The growth of carbonates - production; 1.3 Technological development; 1.3.1 Carbon dioxide; 1.3.2 Sweeteners; 1.3.3 Flavours and colours; 1.3.4 Packaging; 1.4 Recent technological development; 1.5 The growth of carbonates - consumption; 1.6 Changing public perception and future challenges; Acknowledgements; Bibliography; 2 Water treatment; 2.1 Introduction; 2.2 Water quality; 2.3 Town mains water; 2.4 Boreholes; 2.5 How to achieve the desired water quality 327 $a2.6 Sand filtration2.7 Coagulation; 2.8 Alkalinity reduction; 2.9 Membrane filtration; 2.10 Chlorination and carbon filtration; 2.11 Iron removal; 2.12 Nitrate removal; 2.13 Polishing filters; 2.14 Ultraviolet systems; 2.15 Ozone technology; 2.16 De-aeration; 2.17 Factory water distribution systems; 2.18 Factory water systems; References; 3 Ingredients and formulation of carbonated soft drinks Barry Taylor; 3.1 Introduction; 3.2 Factors influencing development of the industry; 3.3 The move towards standardisation; 3.4 The constituents of a soft drink; 3.5 Water; 3.5.1 Requirements 327 $a3.5.2 Quality of fresh water3.5.3 Water hardness; 3.5.4 Water treatment; 3.5.5 Water impurities and their effect; 3.5.5.1 Suspended particles; 3.5.5.2 Organic matter; 3.5.5.3 High alkalinity; 3.5.5.4 Nitrates; 3.6 Saccharides and high-intensity sweeteners; 3.6.1 Bulk sweeteners; 3.6.2 Intense sweeteners; 3.7 Carbon dioxide; 3.8 Acidulants; 3.8.1 Citric acid; 3.8.2 Tartaric acid; 3.8.3 Phosphoric acid; 3.8.4 Lactic acid; 3.8.5 Acetic acid; 3.8.6 Malic acid; 3.8.7 Fumaric acid; 3.8.8 Ascorbic acid; 3.9 Flavourings; 3.9.1 Flavourings and legislation; 3.9.2 Flavourings in application 327 $a3.9.3 Water-miscible flavourings3.9.3.1 Flavouring mixtures; 3.9.3.2 Flavouring essence; 3.9.3.3 Flavouring extract; 3.9.4 Water-dispersible flavourings; 3.9.4.1 Brominated vegetable oil (BVO) emulsions; 3.10 Colours; 3.11 Preservatives; 3.11.1 Micro-organisms and beverages; 3.11.2 Sulphur dioxide; 3.11.3 Benzoic acid and benzoates; 3.11.4 Sorbic acid and sorbates; 3.12 More functional ingredients; 3.12.1 Stabilisers; 3.12.2 Saponins; 3.12.3 Antioxidants; 3.12.4 Calcium disodium EDTA; 3.13 Retrospective investigation of a soft drink; 3.14 Food safety; 3.15 Future trends; Bibliography 327 $a4 Syrup preparation and syrup room operations4.1 Introduction; 4.2 Syrup composition; 4.3 Syrup rooms and proportioning systems; 4.4 The modern syrup room; 4.5 Instrumentation; 4.6 Sugar; 4.6.1 Sugar dissolving; 4.6.2 Liquid sugar storage; 4.7 Pre-mixes; 4.8 Pasteurisation; 4.8.1 Tunnel pasteurisation; 4.8.2 Flash pasteurisation; 4.9 Clean-in-place systems; 4.10 Process plant hygiene requirements; 4.11 Syrup room building design; 4.12 Future developments; 5 Carbon dioxide, carbonation and the principles of filling technology; 5.1 Introduction; 5.2 Carbon dioxide 327 $a5.3 Production of carbon dioxide 330 $aThe market for carbonated beverages has grown dramatically over recent years in most countries, and this growth has required changes in the way factories are run. Like other food products, soft drinks are required to be produced under stringent hygiene conditions. Filling technology has progressed rapidly to meet the needs of manufacturers and consumers alike. Packaging choices have changed and there have been improvements in closure design.This book provides an overview of carbonated soft drinks production in the early part of the twenty first century, presenting the latest in 606 $aSoft drinks 606 $aCarbonated beverages 608 $aElectronic books. 615 0$aSoft drinks. 615 0$aCarbonated beverages. 676 $a663.62 676 $a663/.62 701 $aSteen$b David P$0863908 701 $aAshurst$b P. R$0855308 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910143316703321 996 $aCarbonated soft drinks$91928515 997 $aUNINA LEADER 02335nam 22003853 450 001 9910793861303321 005 20210901203443.0 010 $a1-68219-205-9 035 $a(CKB)4100000009453284 035 $a(MiAaPQ)EBC6514843 035 $a(Au-PeEL)EBL6514843 035 $a(OCoLC)1243554693 035 $a(EXLCZ)994100000009453284 100 $a20210901d2019 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aCrusoe and His Consequences 210 1$aLa Vergne :$cOR Books,$d2019. 210 4$dİ2019. 215 $a1 online resource 311 $a1-68219-202-4 327 $aFront Cover -- Back Cover -- Half-Title Page -- Title Page -- Copyright Page -- Dedication -- Contents -- Preface -- Robinson Crusoe -- Daniel Defoe -- Acknowledgments -- Notes. 330 $a300 years after it was first published, Daniel Defoe?s Robinson Crusoe remains hugely influential and hotly debated. Since its initial release in 1719, discussions have surrounded the novel?s depiction of individual solitude and work, colonial and racial relations, and mankind?s relationship with the rest of the animal world. To this day, Crusoe?s depiction of self-reliance and ?rugged individualism? is often idealized in economics textbooks, mainstream politics, and popular culture. But many have also criticized this approach, most notably Karl Marx, who was one of the first in decrying the efforts of classical economists to extract the ?rational actor? and ?marginalist calculator? from the island castaway without reference to social history. Alongside a precis with surprising revelations for those not familiar with the detail of the story, and a rich biographical sketch of its creator, Crusoe and His Consequences draws on a range of writers, including Adam Smith, Jean-Jacques Rousseau, Jacques Derrida and Jurgen Habermas, to bring the debates surrounding Defoe?s first novel vividly to life. --$cpublisher's description 608 $aCriticism, interpretation, etc.$2fast 700 $aDunkerley$b James$0249290 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910793861303321 996 $aCrusoe and His Consequences$93744612 997 $aUNINA