LEADER 05374nam 2200697Ia 450 001 9911019347003321 005 20200520144314.0 010 $a9786610748570 010 $a9781280748578 010 $a1280748575 010 $a9780470763339 010 $a0470763337 010 $a9780470996034 010 $a047099603X 010 $a9781405171700 010 $a1405171707 035 $a(CKB)1000000000341850 035 $a(EBL)284273 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(OCoLC)184983580 035 $a(Perlego)2753702 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 $eformulation and manufacture /$fedited by David P. Steen and Philip R. Ashurst 210 $aOxford $cBlackwell$d2006 215 $a1 online resource (374 p.) 300 $aDescription based upon print version of record. 311 08$a9781405134354 311 08$a1405134356 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 $aCarbonated beverages 615 0$aSoft drinks. 615 0$aCarbonated beverages. 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 $a9911019347003321 996 $aCarbonated soft drinks$91928515 997 $aUNINA LEADER 03559oam 22004812 450 001 9911028728503321 005 20251022194609.9 010 $a1-003-29390-5 024 7 $a10.4324/9781003293903 035 $a(CKB)40952993700041 035 $a(MiAaPQ)EBC32335858 035 $a(OCoLC)1528574956 035 $a(OCoLC-P)1528574956 035 $a(FlBoTFG)9781003293903 035 $a(EXLCZ)9940952993700041 100 $a20250417d2026 uy 0 101 0 $aeng 135 $aur||||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aArchitectural thinking in a climate emergency /$fedited by James Benedict Brown and Sofie Pelsmakers 210 1$aAbingdon, Oxon ;$aNew York, NY :$cRoutledge,$d2026. 215 $a1 online resource 311 08$a1-03-227748-3 311 08$a1-03-227752-1 327 $aArchitects and climate justice / Jonathon Taylor, Salla Jokela, Markus Laine and Lauren Ferguson -- Preparing architects to serve as change agents / Jan Hugo, Anika van Aswegen, Carin Combrinck, Dayle Shand and Chrisna du Plessis -- Situating the concept of sustainable design in Africa / Ng'eno Chelang'at Faith. 330 $a"What is the role of architecture - and the architect - in the Anthropocene? It's an immutable fact: human activity is driving the climate and biodiversity crises that now threaten all life. The damage we inflict on the planet undermines basic human rights, displaces millions, and intensifies structural racism, sexism, and segregation, with the greatest burden falling on the most vulnerable people and ecosystems. Architects must act. The design and construction of most buildings and urban environments today are rooted in an economic model that pursues infinite growth. Our profession is embedded in a paradigm that favours individual gain over collective benefit. We are rewarded for overlooking the interdependence between people and the natural world. Architecture contributes directly to environmental degradation and social injustice. Architects agree that the profession must change. But we lack the tools and knowledge to undertake the transformations that are urgently needed. This book aims to address that need through 15 chapters illustrating how we can act collectively to make a difference. Architectural Thinking in a Climate Emergency brings together writers, researchers, educators, students, and practitioners working at the forefront of this transformation. Contributors come from fourteen countries across Africa, Asia, Europe, North and South America, and Oceania. Many are leading voices in their fields; others are emerging thinkers introducing fresh perspectives from both academia and practice. Above all, they each affirm the architect's responsibility to help transition toward carbon-neutral, sustainable practices that advance social and environmental justice"-- Provided by publisher. 606 $aArchitecture$xPhilosophy 606 $aArchitecture$xEnvironmental aspects 606 $aArchitecture and climate 615 0$aArchitecture$xPhilosophy. 615 0$aArchitecture$xEnvironmental aspects. 615 0$aArchitecture and climate. 676 $a720.1/03 702 $aBrown$b James Benedict$4http://id.loc.gov/vocabulary/relators/edt 702 $aPelsmakers$b Sofie$4http://id.loc.gov/vocabulary/relators/edt 801 0$bOCoLC-P 801 1$bOCoLC-P 906 $aBOOK 912 $a9911028728503321 996 $aArchitectural Thinking in a Climate Emergency$94443669 997 $aUNINA