Internship Report 2 of Varun Beverage Limited

Internship Report of Varun Beverage Limited
(Syruping Department)
MSc. FOOD TECHNOLOGY

(SPECIALISATION IN FORENSIC FOOD ANALYSIS)
SEMESTER III
SUBMITTED TO: Dr. SANJAY KUMAR
SUBMITTED BY: RASHI
ENROLLMENT NUMBER: 012200700002028
1
CHAPTER-1: SYRUPING
1. Introduction
Syrup is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water,
containing a large number of dissolved sugars but showing little tendency to deposit crystals. A variety of
beverages call for sweetening to offset the tartness of some juices used in the drink recipes. Granulated sugar
does not dissolve easily in cold drinks or ethyl alcohol. Since the following syrups are liquids, they are
easily mixed with other liquids in mixed drinks, making them superior alternatives to granulated sugar.
In syruping, the sugar is generally added to the purified water, and heat is applied until the sugar is
dissolved. Then, other heat-stable components are added to the hot syrup, the mixture is allowed to cool, and
its volume is adjusted to the proper level by the addition of purified water.
Syrup is added to improve the flavour and to serve as a heat transfer medium for facilitating processing.
2. Syrup Processing Diagram
Treated Water
↓
Pre-Heating
↓
Sugar
(COA/ in plant testing for each load delivery)
↓
Heating
(Treatment temperature [min 80°C]. Each batch)
↓
Carbon and Hyflo addition
↓
Carbon contact time
[Treatment time (min 30°C]
↓
Pre coating to filter Paper
(celite 577 + Hyflo)
↓
Simple syrup filtration through PHE
[Temperature after cooling, 0.45μ filtration, AOT, Colour, Turbidity]
↓
Simple syrup storage in finished storage in finished storage tank
[0.45μ filtration, simple syrup volume, Brix and sugar content, room temperature]
↓
Staging
↓
Concentrate addition
↓
Finished syrup
[Batch identification, finished syrup volume, syrup brix and control drink, syrup aging]
2
↓
To mix processor
3. Syrup Processing Details

 Treated water is heated at 65°C, addition of sugar in it is done by vacuum suction by 20 Hp motor.
 At 80°C - 81°C Carbonate powder (0.25%) is added to remove smell from sugar.
 Filter Paper is of Cellulose layer, made up with cloth of 10-30 micron in size.
 Celite is added to reduce pore size of filter paper.
 Hyflo is added in raw syrup tank to remove the small carbon molecule by bonding together with it.
 Plate Heat Exchanger (PHE) consist of 3 different layers of plate. First plate has normal temperature
water which decreases the temperature of syrup by 35°C. Second plate is called as cooler due to
presence of chilled water. Third plate consist of glycol which decreases the temperature to -40°C.
4. Test
4.1 Syrup Testing
 Volume
 Temperature
 Brix: Brix volume * volume of sugar
 Colour
 Turbidity
4.2 Final Testing of syrup
 Brix
 Volume Control drink
4.3 After making control drink checking of the drink is done by
 Brix (sugar)
 Titable acidity (sour/acidity)
 pH
 Inversion brix
 Spectrophotometer is used to check syrup colour and turbidity.

 To check turbidity, filtered syrup is used to set references.
 Standard value of syrup colour is less than 45 ICUMSA and turbidity is 25 NTU.
5. Process
5.1 Control Drink Testing Process
Take syrup from ready syrup tank after rinsing beaker

↓
Take 2oz flask and rinse, then add 2oz syrup
3
↓
Take 10½ oz conical flask and add 2oz measured syrup in the flask
↓
Add water till 10oz and add magnet in the flask
↓
Cover the lid by parafilm/aluminium foil and allow it to stir for 5 min to make it homogenous
↓
Now check as it brix in the refractometer and take 30ml sample in Duran bottle for IB and take 100ml
sample of TA.
5.2 Titable Acidity
After taking 100ml sample in 200ml beaker and place it on the magnetic stirrer for mixing
↓
Now check pH and temperature
↓
Fill the bottle by N/10 NaOH by bubbler and add it to sample slowly
↓
Take the target pH to 8.75 and record the burette reading which would be T.A
5.3 Inverted Brix
Take 30ml sample in Duran bottle and add 0.1ml of 6N HCl

↓
Put this in the water bath at 100°C for 40min
↓
Cool it down for 20min in water bath, then check brix

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Internship Report of Varun Beverage Limited

MSc. FOOD TECHNOLOGY

SUBMITTED TO: Dr. SANJAY KUMAR

SUBMITTED BY: RASHI

ENROLLMENT NUMBER: 012200700002028

2. Syrup Processing Diagram

3. Syrup Processing Details

 Spectrophotometer is used to check syrup colour and turbidity.

Take syrup from ready syrup tank after rinsing beaker

5.2 Titable Acidity

5.3 Inverted Brix

Take 30ml sample in Duran bottle and add 0.1ml of 6N HCl

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