5. Removal of skin &
pulp layers of coffee
beans by-
Wet method
Dry method
Three operations
Roasting
Grinding
brewing
Coffee powder
Instant coffee-
around 25%
w/w solid conc.
Is obtained
from solids and
volatile aroma
of ground
coffee.
Extract is
further freeze
dried or spray
dried
6. Staling
• Loss of flavor
• chemical changes in volatile components
• Reduction in shelf life
Major factors are-
• Moisture content (7-8%)
• Oxygen absorption
• Temperature
• Carbon dioxide
Hence storage of coffee at 40 C increase its shelf life
upto 44 %
7. Flexible plastic films
Roasted whole beans
Roasted and ground coffee
Metal cans
Hard packs
Soft packs
Instant coffee
Glass jars
PET-LDPE
8. • Black tea
• Withering
• Rolling
• Fermentation
• firing
• Green tea
• Steamed
• Rolling
• Fermentation
• firing
9. BLACK TEA GREEN TEA
Evolution of CO2(anaerobic
deterioration)
Loss of volatile compounds
Photo-oxidation of lipids
Non-enzymatic browning
reactions.
Reduction in ascorbic acid
content
change in color(bright
green to olive green)
Change in odor(refreshing
to heavy)
Lack of characteristic
briskness
Major causes of deterioration are-
•Increased moisture content
•Increased O2
•Elevated temperature
•Light exposure
14. Preparation of syrup with treated
water and flash pasteurized
Addition of flavoring and coloring
agents
Premixing (carbonation) & filling
15. Loss of carbonation
Oxidation or acid hydrolysis of essential flavor oils
Oxygen
Factors influencing taste & odor of carbonated beverages packaged in plastic
container
Water
CO2
Migration
Outside odors
Flavorant/permeation
absorption
18. Malting
(controlled
germination of
barley)
Mashing
(mix with water at
67 °C to solubilize
starch)
Boiling of ‘wort
‘(after mashing)
with hops ( bitter
flavor)
Fermentation
(yeast)
Maturation of
green beer
(separation of
yeast )
Treatment &
packaging
19. Flavor loss accelerated in presence of light and certain
metal ions.
Presence of oxygen reduces shelf life.
‘Heavy beer’ containing higher protein and
carbohydrate content.
PACKAGING