m Seven-up Bottling Company Plc is one of

the leading producers of carbonated

beverages in Nigeria.
m The company obtained the seven-up,
Pepsi-cola, Mirinda, mountain dew and
Teem franchise.
Seven-up Bottling company has several
departments which includes:
m Water treatment plant
© Syrup room
m Carbon dioxide plant
m Production line
m Central laboratory
m Pet laboratory
Water is a major raw material in soft
drink and makes up to 80% therefore,
its treatment for operations cannot be
over-emphasized.
Water treatment forms an integral
operation in order to produce high
quality products with appreciable
shelf life.
The syrup room is the heart of the soft drink
production. It is where raw syrup, simple
syrup and final syrup are produced.
Brix Determination ;
m Determine the brix of distilled water as a
way of zeroing the refractometer
m The syrup is placed on the surface of the
refractometer and the brix is determined.
This section deals with the production of
CO2 gas.
The CO2 gas is responsible for the tingle
taste of the carbonated beverage.
It also serves as preservative.
The final carbonated beverages are
produced in the production line.
Bottling operation involves :
m Collection of empty unwashed bottles
from the ware house
m Washing of the dirty bottles
m Preparation of beverages on the lines
m Filling of beverages in the washed
bottles
m Crowning of filled bottles
The tests are as follows:
m Chlorine test: 3 drops of phenolphthalein
is added into selected bottle samples. If
the solution turns orange or yellow, it
indicates the presence of chlorine in the
bottle. This is not desirable. The
production must be stopped for
correction.
In the central laboratory, quality program is
observed and it is in 3 dimensions:
m Food safety(safety of products and
consumer·s right·s protection)
m Plant quality(products are manufactured
to quality standards)
m Trade quality(consumer·s perception)
Food safety includes carrying out
Independent trade analysis.
This includes :
m labelling of samples
m carbonation
m Degassing
m titratable acidity
m inverted brix and brix determination
m liquid content.
m 0abelling includes :writing down the
production code , the bottle size, the
bottle appearance, and the crown
crimpage and the crown condition.
m Carbonation: carbo QC is turned on
Calibration is done using a blank
The sample is rocked 15 times, placed in
Carbo QC and the amount of CO2 is
read.
m Degassing : 200ml of the sample is put in
a round bottom flask and the air
compressor is set to about 70psi.
The air hose is put in the flask which
contains the flavour.
The time is set on the stop clock
depending on the time required and the
sample is degassed.
m Titrable acidity: 100ml of degassed sample is
measured into a beaker
2ml of TPC is added to Pepsi alone
A spin-bar . is dropped in the center of the beaker
and placed on the magnetic stirrer.
The pH electrode is placed in the beaker
Titration is done with 0.1N NaOH
Inverted brix and: Inverted brix measures the
glucose and fructose content in drinks which are
products of hydrolysis of sucrose.
Measure 30ml of sample into boiling tube
Add 2 drops of HC0 to each tube(HC0 is not
added to Pepsi samples)
Place tubes in water and boil for 45 minutes
Allow tubes to cool
Determine the brix of distilled water
Rinse densitometer with samples
Inject sample into densitometer and
determine the brix.
Seven-up bottling company ensures
that all consumers are provided with
products that are safe for human
consumption
THANK YOU