Technology of Bottled Water, Second Edition

The bottled waters has turn into an important and full of life region of the beverage international, in constructed and constructing international locations around the globe. on the grounds that booklet of the 1st version in 1998, the has gone through a impressive enlargement, and this has served to underline the necessity for an available resource of technical guidance.

This booklet is exclusive in offering an outline of the technological know-how and know-how of the bottled waters undefined. the second one variation has been reinforced by way of bringing in a US co-Editor, and the insurance has been completely revised and significantly prolonged. a brand new bankruptcy is integrated on cleansing and disinfection.

The ebook offers a definitive resource of reference for beverage technologists, packaging technologists, analytical chemists, microbiologists and health and wellbeing and protection team of workers.

Chapter 1 advent (pages 1–5): Dorothy Senior and Nicholas J. Dege
Chapter 2 industry improvement of Bottled Waters (pages 6–27): Duncan Finlayson
Chapter three different types of Bottled Water (pages 28–92): Nicholas J. Dege
Chapter four Hydrogeology of Bottled Waters (pages 93–131): Mike Streetly, Rod Mitchell and Melanie Walters
Chapter five Water remedies (pages 132–165): Jean?Louis Croville and Jean Cantet
Chapter 6 Bottling Water ? protecting security and Integrity during the procedure (pages 166–188): Dorothy Senior
Chapter 7 Filling gear (pages 189–226): Fred G. Vickers and John Medling
Chapter eight cleansing and Disinfection within the Bottled Water (pages 227–271): Winnie Louie and David Reuschlein
Chapter nine caliber administration (pages 272–287): Dorothy Senior
Chapter 10 Bottled Water Coolers (pages 288–312): Michael Barnett
Chapter eleven Third?Party Auditing of Bottled Water Operations (pages 313–324): Bob Tanner
Chapter 12 Microbiology of average Mineral Waters (pages 325–387): Henri Leclerc and Milton S. da Costa
Chapter thirteen Microbiology of taken care of Bottled Water (pages 388–402): Stephen C. Edberg

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Extra info for Technology of Bottled Water, Second Edition

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5 Regional bottled water per capita growth, 1997 to 2003. ) remarks about opposing forces to balance the picture of inexorable and natural development. As the industry grows and particularly as the major companies become more visible, bottled water will become a target for vested interests who seek to hinder its development or feel they can attack the industry to promote their own agenda. In some of the developed countries the water utilities are one such vested interest who see the public’s confidence in bottled water as undermining their status and image.

Part (b) means that the carbon dioxide originates at the source, but may have been tapped off and recombined with the water at a higher concentration than that naturally occurring. Part (c) refers to a still water to which artificially manufactured carbon dioxide has been added. (3) Composition must be indicated by means of a list of the major components in accordance with the officially recognised analysis, expressing their concentration in mg/l. This list will normally include the major anions and cations, together with the ‘dry residue’ – sometimes also referred to as the total dissolved solids (TDS).

Thus, the fundamental principles are that the water should be taken from a single protected source, be naturally wholesome and of consistent mineral character, and must be bottled in its unaltered state. 1 Recognition of Natural Mineral Waters The notion of source recognition is also embodied in the Directive: in France this is carried out jointly by the Ministries of Health and of Mines; in the UK by the local Trading Standards and Environmental Health Authorities. To enable this recognition, particulars must be established in the following areas: .

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