Technology of bottled water

목차 (Table of Contents)

• CONTENTS
• 1 Introduction / P. ASHURST ; D. SENIOR = 1
• 1.1 General Introduction = 1
• 1.2 Product types = 2
• 1.2.1 Table or purified waters = 2
• 1.2.2 Spring waters = 2
• 1.2.3 Natural Mineral Water = 3
• 1.2.4 Flavoured waters = 3
• 1.2.5 Mineral waters = 3
• 1.3 Legislation = 4
• 1.4 Water sources = 4
• 1.5 Bottling materials = 5
• 1.6 Other requirements = 5
• 1.6.1 Quality managment = 5
• 1.6.2 Labelling = 5
• 1.7 Consumer choice = 6
• 1.8 Storage of bottled water = 6
• 1.9 Bacteria in bottled water = 7
• 1.10 Serving bottled water = 8
• 1.11 Other uses of bottled water = 8
• 1.12 Environmental issues = 8
• 2 Market development of bottled waters / D. FINLAYSON = 11
• 2.1 Introduction = 11
• 2.2 The historical background = 11
• 2.3 Market segmentation = 13
• 2.4 The European experience = 17
• 2.4.1 Developments from 1980 to 1995 = 17
• 2.4.2 1995 European overview = 18
• 2.5 The UK market = 23
• 2.6 A global perspective = 30
• 2.7 Trends for the future = 32
• References = 32
• 3 Categories of bottled water / N. J. DEGE = 33
• 3.1 Introduction = 33
• 3.2 The European picture = 34
• 3.2.1 Natural Mineral Water = 35
• 3.2.2 Drinking waters and other bottled waters = 44
• 3.2.3 Implementation of the Directives in Europe = 46
• 3.2.4 Future developments in Europe = 50
• 3.3 The United States = 53
• 3.4 Codex Alimentarius and the world view = 55
• 3.5 Conclusion = 60
• Bibliography = 61
• Regulations = 61
• 4 Hydrogeology of natural mineral waters / M. STREETLY ; M. WALTERS = 74
• 4.1 Introduction = 74
• 4.2 Understanding underground water-hydrogeology = 75
• 4.2.1 Underground water - a key part of the water cycle = 75
• 4.2.2 Recharge to underground water = 75
• 4.2.3 Occurrence of underground water(groundwater) = 76
• 4.2.4 Water levels and groundwater flow = 79
• 4.2.5 Storage of water in aquifers = 80
• 4.2.6 Wells, springs and boreholes = 82
• 4.2.7 Flow to wells and boreholes = 85
• 4.3 Ground water quality = 87
• 4.3.1 Hydrochemistry - the history of a groundwater = 87
• 4.3.2 Terms, definitions and concepts = 87
• 4.3.3 Sampling and water quality analysis = 90
• 4.3.4 Evolution of groundwaters = 91
• 4.3.5 Human influences on groundwater = 94
• 4.3.6 Hydrochemical classification of Natural Mineral Waters = 96
• 4.3.7 Water quality standards and benefits = 96
• 4.4 Groundwater sources - their development and management = 97
• 4.4.1 Stages of development = 97
• 4.4.2 Resource evaluation = 98
• 4.4.3 Source definition = 100
• 4.4.4 Source construction = 100
• 4.4.5 Source management = 104
• Further reading = 106
• 5 Water treatments / M. J. V. WAYMAN = 107
• 5.1 Introduction = 107
• 5.2 Subtractive processes = 108
• 5.2.1 Screening : debris removal = 108
• 5.2.2 Sedimentation and settlement／clarification = 108
• 5.2.3 Flotation = 108
• 5.2.4 Macro-filtration : multi-media = 109
• 5.2.5 Micro-filtration : sub-micron filters = 110
• 5.2.6 Ultra-filtration ; reverse osmosis = 110
• 5.2.7 Electro-dialysis = 110
• 5.2.8 Hydro-cyclones ; centrifugation = 110
• 5.2.9 Absorption processes = 111
• 5.2.10 Distillation = 111
• 5.2.11 Degassing = 112
• 5.3 Substitution processes = 112
• 5.3.1 Softening = 112
• 5.3.2 Base exchange = 113
• 5.3.3 Demineralisation = 113
• 5.4 Additive processes = 115
• 5.4.1 pH adjustment = 115
• 5.4.2 Gaseous additions = 115
• 5.4.3 Reagent additions = 116
• 5.5 Energy field processes = 117
• 5.6 Conclusions = 118
• Further reading = 118
• 6 Methods and materials for bottling water / D. SENIOR = 119
• 6.1 Nature of water = 119
• 6.1.1 Physical properties = 119
• 6.1.2 Chemical properties = 119
• 6.1.3 Biological properties = 120
• 6.2 Maintaining integrity of water = 120
• 6.2.1 Materials in contact with water = 121
• 6.2.2 Plant equipment = 121
• 6.2.3 Bottling equipment = 122
• 6.2.4 Filters = 122
• 6.2.5 Carbon dioxide = 123
• 6.2.6 Process air = 123
• 6.2.7 Packaging formats = 124
• 6.3 Labelling = 133
• 6.4 Shelf-life, batch coding and traceability = 133
• 6.5 Hygiene practices = 134
• 6.5.1 Buildings and facilities = 134
• 6.5.2 Layout and process flow = 136
• 6.5.3 Ancillary facilities = 136
• 6.5.4 Cleaning and disinfection = 136
• 6.5.5 Personnel = 138
• 6.5.6 Good manufacturing practice = 138
• Further reading = 138
• 7 Filling equipment / F. G. VICKERS = 139
• 7.1 Introduction = 39
• 7.2 Filling systems = 140
• 7.3 Electro-pneumatic valve system = 147
• 7.4 Non-carbonated filling system = 150
• 7.5 Bottle handling = 150
• 7.6 Filter configuration = 155
• 7.7 Flavour dosing = 155
• 7.8 Carbonation = 159
• 7.9 Cleaning-in-place(CIP) = 165
• 7.9.1 Manual CIP system = 165
• 7.9.2 Automated CIP systems = 167
• Acknowledgement = 170
• 8 Quality management / D. SENIOR = 171
• 8.1 Defining quality = 171
• 8.2 Quality management system = 171
• 8.3 Risk assessment = 171
• 8.4 Process control = 173
• 8.4.1 Packaging materials in process = 173
• 8.4.2 Product water in process = 175
• 8.5 Quality assurance = 176
• 8.5.1 Microbiological assessment = 176
• 8.5.2 Assessment during shelf-life = 178
• 8.5.3 New product development(NPD) = 179
• 8.5.4 Auditing = 179
• 8.5.5 Calibration = 179
• 8.5.6 Accreditation = 179
• 8.6 Independent／government laboratories = 179
• 8.7 Recognition of source = 181
• 9 Bottled water coolers / M. BARNETT = 183
• 9.1 Introduction = 183
• 9.2 World markets = 183
• 9.2.1 Europe = 183
• 9.2.2 Middle East = 184
• 9.2.3 Asia = 185
• 9.2.4 Australia and New Zealand = 186
• 9.2.5 Central and South America = 186
• 9.2.6 North America = 187
• 9.3 Equipment development = 188
• 9.3.1 Dispensers = 188
• 9.3.2 Bottles = 195
• 9.3.3 Bag-in-box containers = 198
• 9.3.4 Caps = 198
• 9.4 Water categories for coolers = 199
• 9.5 The bottling process = 199
• 9.6 Handling, transportation and service = 202
• 9.7 Hygiene = 203
• 9.8 Trade associations = 205
• Acknowledgement = 206
• 10 Third-party auditing of water bottling facilities / A. M. TANNER = 207
• 10.1 Introduction = 207
• 10.2 Conduct of audits = 207
• 10.3 Setting criteria of the audit = 211
• 10.4 The audit = 213
• 10.4.1 The source = 213
• 10.4.2 Exterior of bottling plant = 214
• 10.4.3 Plant construction and design = 215
• 10.4.4 Hygiene measures and controls = 217
• 10.4.5 Plant operations = 219
• 10.4.6 Equipment and procedures = 219
• 10.4.7 Process and controls = 220
• 10.4.8 Personnel = 221
• 10.5 Conclusion of audit and follow-up actions = 221
• 11 The microbiology of Natural Mineral Water / H. LECLERC ; M. S. DA COSTA = 223
• 11.1 Introduction = 223
• 11.2 Ground water habitat = 224
• 11.2.1 Physical component = 224
• 11.2.2 Chemical component = 226
• 11.2.3 Biological component ; source of microflora = 228
• 11.2.4 Limits of microbiological groups = 229
• 11.2.5 Major microbiological groups = 232
• 11.2.6 Nutrient limitations and starvation-survival = 235
• 11.2.7 The viable but non-culturable state = 236
• 11.3 Fate of the bacterial flora from source to bottle = 237
• 11.3.1 Quantitative variation = 239
• 11.3.2 Growth or resuscitation = 241
• 11.3.3 Preservation of biological constituents through bottling = 242
• 11.4 Microbial community = 244
• 11.4.1 Algae, fungi and protozoa = 244
• 11.4.2 Heterotrophic bacteria = 245
• 11.4.3 Prosthecate bacteria = 245
• 11.4.4 Pseudomonads, Acinetobacter, Alcaligenes = 246
• 11.4.5 Cytophaga, Flavobacterium, Flexibacter = 250
• 11.4.6 Gram-positive bacteria = 251
• 11.5 Inhibitory effect of autochthonous bacteria = 252
• 11.6 Assessing health risk from autochthonous microflora = 258
• 11.6.1 Inoculation of the digestive tract of axenic mice = 259
• 11.6.2 Randomised trials in infants = 260
• 11.6.3 Virulence characteristics of bacteria = 261
• 11.7 Conclusion = 262
• Acknowledgement = 263
• References = 263
• 12 Microbiology of treated bottled water / S. C. EDBERG = 274
• 12.1 Introduction = 74
• 12.2 Source water protection and monitoring = 274
• 12.3 Water treatment = 275
• 12.4 Naturally occurring bacteria = 277
• 12.5 Product safety = 281
• 12.6 Summary = 286
• References = 286
• Index = 289