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Journal ArticleDOI

Implementation of hazard analysis critical control point (haccp) system to the non-alcoholic beverage industry

L. K. Kourtis, +1 more
- 01 Jan 2001 - 
- Vol. 17, Iss: 4, pp 451-486
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TLDR
The flow diagrams for the production of several alcohol drinks were shown, and an extensive hazard analysis critical control point (HACCP) analysis was carried out in order to reveal the weaknesses of the production line and to suggest the critical limits in compliance with legislation and the corresponding preventive and corrective measures.
Abstract
Non-alcoholic beverages, particularly, bottled water and fruit juices (carbonated and non-carbonated) are the most widespread food industries worldwide. The industry objective is to process at the lowest possible cost while maintaining the organoleptic stability and quality of the final product. The latter can be achieved through strict adherence to quality (ISO 9001/2) and safety (HACCP) management systems. The flow diagrams for the production of bottled water, several juices (orange, lemon, apple), carbonated drinks, coffee and tea are shown accompanied with a synoptical implementation of the HACCP system (critical control points, critical limits, preventive and corrective actions).

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Citations
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Grape brandy production, composition and sensory evaluation

TL;DR: Grape brandy is a spirit drink produced by wine distillation and is matured in wooden casks and can be characterised by the geographical area where the grapes were produced, the grape variety used and the selected distillation techniques.
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Cleaner production implementation in a fruit juice production plant

TL;DR: In this article, the feasibility of using Cleaner Production (CP) strategy in a fruit juice production plant was evaluated and six major CP options were generated and implementations of these options are expected to reduce the CO2 emission to 0.048 kg CO2 per litre of juice, a reduction of about 20% from its current emission.
References
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Book

Food Additives

Book

Wine Analysis and Production

TL;DR: Winemaking as a form of food preseIVation is as old as civilization as discussed by the authors and wine has been an integral component of people's daily diet since its discovery and has also played an important role in the development of society, reli- gion, and culture.
Journal ArticleDOI

Antimutagenic and anticarcinogenic activity of tea polyphenols.

TL;DR: The mechanisms of antimutagenesis and anticarcinogenesis of tea polyphenols suggest that the inhibition of tumors may be due to both extracellular and intracellular mechanisms including the modulation of metabolism, blocking or suppression, modulation of DNA replication and repair effects, promotion, inhibition of invasion and metastasis, and induction of novel mechanisms.
BookDOI

Malting and brewing science

TL;DR: In this paper, the authors present an overview of malting and brewing in terms of ingredients, ingredients, conditions, and the biochemistry of the malting process, as well as the technology of kilning and malting.
Journal ArticleDOI

Tea in chemoprevention of cancer

TL;DR: Based on available information, epidemiologic and experimental studies are ongoing to draw the possible relationship between tea consumption and cancer causation and prevention and Appropriate strategies for future clinical chemoprevention trials to translate animal data to human cancer risk are warranted.