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Water preparation in the production of non-alcoholic isotonic drinks

Abstract

The most important substances are: hardness, alkalinity, the content of nitrates, chlorides and sulfates, since they have a significant impact on the taste of beverages. Making isotonic drinks additionally requires the removal of osmotically active particles from the composition of the water. At the same time, the total amount of dissolved salts is not only the taste, but also their chemical stability, appearance, and osmolality. The article presents a scheme for the preparation of water for the production of isotonic soft drinks. The content of a soluble solution of sodium hypochlorite and its amount is necessary for the conversion of soluble forms of iron to insoluble. The efficiency of the removal of hardness salts from the source water by ion exchange was studied. The membrane installation of reverse osmosis has been developed. The complex proposed a water treatment scheme that provides the desired taste of the finished product and osmolality in the allowable range of 270–300 mOsmol/kg.

About the Authors

D. A. Zaichenko
RUE “Scientific and Practical Center of the National Academy of Sciences of Belarus for Food”
Belarus

Zaichenko Dmitriy A. – Ph.D. (Engineering)

29 Kozlova st., Minsk 220037



K. S. Ryabova
RUE “Scientific and Practical Center of the National Academy of Sciences of Belarus for Food”
Belarus

Ryabova Kristina S. –Ph.D. (Engineering)

29 Kozlova st., Minsk 220037



References

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For citations:


Zaichenko D.A., Ryabova K.S. Water preparation in the production of non-alcoholic isotonic drinks. Food Industry: Science and Technology. 2019;12(2):24-30. (In Russ.)

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ISSN 2073-4794 (Print)