COMPARISON OF SOME QUALITY AND SAFETY (MICROBIOLOGICAL) PARAMETERS OF WATER AS A RAW MATERIAL FOR THE PRODUCTION OF NON-ALCOHOLIC BEVERAGES
Session
Agriculture, Food Science and Technology
Description
Water represents the most important ingredient during the production of soft drinks. In non-alcoholic beverages, water takes part 86-94%, of the final production. Water intended for the production of non-alcoholic beverages, in addition to quality characteristics, must also meet bacteriological safety. For this, the main purpose of the research is to analyse some qualitative and bacteriological safety parameters of untreated and treated water and the obtained result will show the same as meeting the criteria for water destined for the production of non-alcoholic beverages based on recipe requirements. Water samples were taken at the water plant before treatment, and after treatment, where the following physical and chemical parameters were analysed: pH scale, electrical conductivity, alkalinity, water hardness, total chlorine, and some bacteriological parameters were also analysed, such as total bacteria and coliforms. The obtained results of the physical, chemical, and bacteriological analyses are compared with the standards of waters intended as auxiliary raw material in the production process of non-alcoholic beverages.
Keywords:
water, analysis, physical, chemical, bacteriological, chlorination, standards.
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-550-50-5
Location
UBT Kampus, Lipjan
Start Date
29-10-2022 12:00 AM
End Date
30-10-2022 12:00 AM
DOI
10.33107/ubt-ic.2022.330
Recommended Citation
Hoti, Ardit; Aliu, Agon; and Durmishi, Namik, "COMPARISON OF SOME QUALITY AND SAFETY (MICROBIOLOGICAL) PARAMETERS OF WATER AS A RAW MATERIAL FOR THE PRODUCTION OF NON-ALCOHOLIC BEVERAGES" (2022). UBT International Conference. 339.
https://knowledgecenter.ubt-uni.net/conference/2022/all-events/339
COMPARISON OF SOME QUALITY AND SAFETY (MICROBIOLOGICAL) PARAMETERS OF WATER AS A RAW MATERIAL FOR THE PRODUCTION OF NON-ALCOHOLIC BEVERAGES
UBT Kampus, Lipjan
Water represents the most important ingredient during the production of soft drinks. In non-alcoholic beverages, water takes part 86-94%, of the final production. Water intended for the production of non-alcoholic beverages, in addition to quality characteristics, must also meet bacteriological safety. For this, the main purpose of the research is to analyse some qualitative and bacteriological safety parameters of untreated and treated water and the obtained result will show the same as meeting the criteria for water destined for the production of non-alcoholic beverages based on recipe requirements. Water samples were taken at the water plant before treatment, and after treatment, where the following physical and chemical parameters were analysed: pH scale, electrical conductivity, alkalinity, water hardness, total chlorine, and some bacteriological parameters were also analysed, such as total bacteria and coliforms. The obtained results of the physical, chemical, and bacteriological analyses are compared with the standards of waters intended as auxiliary raw material in the production process of non-alcoholic beverages.