Quality Assessment & Hazard Analysis of Critical Control Points Strategy Development in Beverage Industry

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Ahmed,Omer Abdalla Ibrahim
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University of Khartoum
Health aspects , aesthetic and general standards for fruit juices, nectars, natural drinks, water and bottled water were compared and discussed using the national and international scientific information. The essential composition and quality factor for fruit juice, nectars such as soluble solids , sugar convert, organoleptic properties, food additives used, common contaminants and labeling directions were studied and clearly investigated. Standards concerning fruit nectars, natural drinks, flavoured drinks, syrups, squashes and powder fruit juice were followed from Sudanese Standards & Metrology Organization documents. The quality of water used for beverage was studied The cleaning in place (CIP) for different equipment and machine used for beverage production and their chemical agents and processes techniques were investigated, specifying their importance in sanitation practices and final products. To apply Quality Assessment and implement HACCP Strategy Development; chemical, physical and microbial analyses by using all newly developed equipment e.g. AAS, HPLC….etc were used and discussed. All microbiological analyses of all types of CSDs, nectars, natural drinks, water and bottled water were determined complying with the adopted standards . All that samples were subjected for fermentation test gave positive results. Although all soft drinks contain preservatives. Only six CCPs were identified for CSDs production processes. Twelve different samples for processing and bottled water were checked for physical, chemical and microbiological parameters. No observable changes in physical, chemical and microbiological parameters during storage of bottled water were detected when compared with the adopted standards limits. The CCPs tested were suggested to be used for well water as raw water, activated carbon filter, and chlorination. vii The main nectars and natural drinks processes production were studied and discussed. This includes : simple syrup, juice preparation, juice mixing, agitation, pasteurization, sterilization, filling, packaging and packing. Types of nectars used in this study were pineapple, apricot, mango, mixed fruit, guava and orange. Forty five different nectars and natural drinks were taken and stored for two weeks, 4 months and 10 months in retention room and direct exposition to sunlight. The samples were tested in the laboratory for Quality Assessment (physical, chemical and microbial). Hygiene and sanitation conditions for machines, equipment, utensils, pest control, and premises cleaning were carefully studied and evaluated. One production shift was selected to study refillable bottles, products during different processes, filling machine valves, premises and equipment. The equipment includes juice dumping stabilizer, juice dumping tank, , sleeve feeding to filling machine, nozzles of filling machine, and mandrel of filling machine . Also juice dumping floor, treated water, final syrup and feeding water were subjected to swabbing The study was focused on processing areas, materials, machines, employees and pests control to evaluate the sanitation practices. Physiochemical results for all CSDs in PET exposed to sunlight showed distinct change beginning from the first month of storage compared to those stored in retention room mainly in colour, acidity, pH and CO2 content. Physiochemical results for all CSDs in glass bottles exposed to sunlight showed changes in colour intensity, acidity, and pH except CO2 volume compared those stored in retention room which showed slow changes.
340 Pages
food hygiene;water;mango fruit;guava fruit;hygiene;ascorbic acid;natural drinks