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Notes On RTS Bevereges

1. Ready to Serve (RTS) drinks contain at least 10% fruit juice and 10% total soluble solids. The flow chart shows the process of mixing fruit juice and strained sugar syrup solutions, homogenizing, bottling, crown corking, pasteurizing at 90C for 25 minutes, then cooling and storing. 2. Sugar syrup preparations between 20-55% are made by dissolving sugar in water. 3. The canning and bottling process includes selecting, grading, washing, peeling, cutting, blanching, cooling, filling with syrup, exhausting, sealing, processing, then cooling and storing fruits and vegetables.

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Nirmal Sharma
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593 views

Notes On RTS Bevereges

1. Ready to Serve (RTS) drinks contain at least 10% fruit juice and 10% total soluble solids. The flow chart shows the process of mixing fruit juice and strained sugar syrup solutions, homogenizing, bottling, crown corking, pasteurizing at 90C for 25 minutes, then cooling and storing. 2. Sugar syrup preparations between 20-55% are made by dissolving sugar in water. 3. The canning and bottling process includes selecting, grading, washing, peeling, cutting, blanching, cooling, filling with syrup, exhausting, sealing, processing, then cooling and storing fruits and vegetables.

Uploaded by

Nirmal Sharma
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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1.

Ready to Serve Drink (RTS)


This is a type of drink which contains at least 10% fruit juice and 10% total soluble solid besides 0.3%
acid. It is not diluted before serving.
Flow Chart for RTS beverages

Fruit (pulp/juice)

Mixing with strained syrup solutions(sugar


+water +acid, heated just to dissolve)
according to recipe

Homogenization

Bottling

Crown corking

Pasteurization at about 90oC for 25 minute


minutes

Cooling

Storage
2. Sugar Syrup preparation (in 1 ltrs water)
Sugar(kg) Syrup preparations (%)
0.250 20
0.333 25
0.428 30
0.538 35
0.666 40
0.818 45
1.000 50
1.222 55
3. Canning and bottling of fruit and vegetables
Flow chart for canning process
Selection of fruit and
vegetables

Grading

Washing

Peeling

Cutting

Blanching

Cooling

Filling and syruping

Exhausting

Sealing

Processing

Cooling & storage


4. Pineapple Processing machine
1. Peeling knife
2. Pineapple eye remover
3. Core remover
4. Cutting knife
5. Core and seed remover
5. Bottling Equipments
1. Vacuum filling machine
2. Crown corking machine
6. Canning Machines
1. Exhaust Box
2. Canning retort
3. Double sealer
4. Lid embossing
5. Flanger
6. Rotary flat(can body reformer)
Contact address: Bajaj machine private limited D-14 lajpatt nagar –ii, New Delhi -
110000024

Container For packaging of canned Products:


Both tin and glass container are used in food industry .
Tin container:
 Made of steel plate of low carbon content, lightly coated with tin metal on
both side.
 Can are mainly coated with lacquer which prevents discolouration and does
not affect the flavor.
 Two types of lacquers are found they are (a) acid resistant and (b) sulphur
resistant
 Acid resistant lacquers are used for canning peach, pineapple, apricot,
grape fruit.
 Sulfur resistant lacquer is used for pea, corn, lima bean, red kidney beans
etc.
Sizes of cans for general use
Trade names of can Sizes(mm)
A1 68 X 102
1-lb jam 78 X 90
AI-T 78 X 119
A2 87 x 114
1 lb butter 103 x 70
A 2 lb jam 103 x 102
A 2 and half 103 x 119
7 lb jam 157 x 148
A 10 157 x 178

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