Technology of Bottled Water, Third Edition

Edited by Nicholas Dege

​RECENT

Item No: 99322

©2011; 7" x 10" hardcover; 464 pages; Item No. 99322



$209.99 Price
$188.99 Member Price



This book helps you use current production capacity in your brewery operation to add a new product line. It provides a comprehensive overview of the science and technology of bottled water and is a definitive hands-on reference for a comprehensive bottled water production program.

The bottling of water might seem to the uninitiated to be a simple and risk-free process. In practice, however, because water is so sensitive to chemical, physical and microbiological contamination, it is one of the more difficult products to package to a consistently high standard. The bottled waters industry continues to be a substantial and valuable sector of the global beverage market. Recent years have seen new processing innovations, a continuing debate around environmental issues, and the development of new products including functional and flavored waters.

The fully revised third edition of this unique and comprehensive overview of the science and technology of the bottled waters industry contains brand new chapters which address these new developments. As well as an updated introductory chapter reviewing the market, the degree to which the global legislative and regulatory picture has changed is examined, and new and increasingly-used quality standards are assessed.

The book provides a definitive source of reference for all those involved in bottled water production: producers, beverage technologists, packaging technologists, analytical chemists, microbiologists and health and safety personnel.

Preface
Contributors

Introduction
Nicholas Dege
Background
The third edition

Market Development of Bottled Waters
Duncan Finlayson
Introduction
The historical background
Market segmentation
Global giants and local leaders
Global review
USA
West Europe into the new millennium
China
Bottled water and the environment
Flavoured and functional waters
Trends for the future

Categories of Bottled Water
Nicholas Dege
Introduction
Europe
North America
Codex Alimentarius
Russia
Latin America
Australia and New Zealand
Asia
South Africa
Conclusions

Hydrogeology of Bottled Waters
Mike Streetly, Rod Mitchell, Melanie Walters and Peter Ravenscroft
Introduction
Understanding underground water – Hydrogeology
Groundwater quality
Groundwater source development
Management of groundwater sources
Protecting groundwater quality

Water Treatments
Jean-Louis Croville, Jean Cantet and Sébastien Saby
Why and when water must be treated
Water treatment objectives
Water treatment processes
Conclusions

Bottling Water – Maintaining Safety and Integrity through the Process
Dorothy Senior and Nicholas Dege
The nature of water
Influencing factors
Labelling
Shelf- life, batch coding and traceability
Hygiene and good manufacturing practices

Bottle Manufacture and Filling Equipment
Manfred Faltermeier
Introduction
PET bottles – one of the most important packages for water
Filling technology
Carbonation and flavour addition prior to filling

Cleaning and Disinfection in the Bottled Water Industry
Winnie Louie and David Reuschlein
Introduction
Cleaners detergents
Sanitizers
Types of cleaning and basics
Cleaning in place CIP
General guidelines for conducting a cleaning and sanitation validation
The do's and don'ts of cleaning and disinfection

Quality Management
Dorothy Senior and Nicholas Dege
Introduction
Defining quality
Quality policy
Food safety standards and hazard analysis critical control point
Process control
Quality assurance
Independent or government laboratories
Recognition of source
Industry networking

Bottled Watercoolers
Michael Barnett
Introduction
World markets
Equipment development
Water categories for watercoolers
The bottling process
Handling, transportation and service
Hygiene
Trade associations

Third-Party Auditing of Bottled Water Operations
Bob Tanner
Introduction
Conduct of audits
Setting the criteria for the audit
The bottling plant audit
Conclusion of audit and follow-up actions

Microbiology of Natural Mineral Waters
Henri Leclerc and Milton S. da Costa
Introduction
Groundwater habitat
Bottle habitat
Microbial community
Inhibitory effect of autochthonous bacteria
Assessing health risk from autochthonous microflora
Assessment and management of microbial health risks
Conclusion

Microbiology of Treated Bottled Water
Stephen C. Edberg and Manuel A. Chaidez
Introduction
Source water protection and monitoring
Water treatment
Naturally occurring bacteria
Product safety
Summary

Formulation and Production of Flavoured and Functional Waters
Fred Jones
Introduction
Composition
Formulation
Production
On sale
New and developing technologies
Conclusions

Environment
Tod D. Christenson and John V. Stier
Introduction
Environmental standards
Expectations for corporate environmental stewardship
Bottled water value chain
Life-cycle assessment methodologies
Primary environmental issues
Water resources
Water use and conservation practices
Water-related business risks
Water footprinting
Climate change and energy
Solid waste management
Beverage industry environmental roundtable
Closing

Index
A color plate section

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