AMITY UNIVERSITY, UTTAR PRADESH

(AUUP)

NOIDA, U.P (201301)

Article I. BATCH – 2017-20

AMITY INSTITUTE OF BIOTECHNOLOGY

MAJOR PROJECT ON
TOPIC- QUALITY ASSURANCE AND PROCESSING FOR
BEVERAGE

B.Sc. (H) BIOTECHNOLOGY

Name: Pathik Kannojiya

Enrollment No. A0504417120

Under the guidance of

Ms. BHAWNA SAINI

(SUPERVISOR)

1
 AMITY INSTITUTE OF BIOTECHNOLOGY

PROJECT REPORT- 2020

PROJECT TITLE : QUALITY ASSURANCE AND PROCESSING FOR BEVERAGE

PROGRAMME : B.Sc(h)- B.T

SEMESTER : 6TH

NAME OF STUDENT : PATHIK KANNOJIYA

ENROLLMENT NO : A0504417120
BATCH : 2017-2020

TRAINING PERIOD : 31 DAYS

NAME OF EXTERNAL GUIDE: Ms. BHAWNA SAINI

NAME OF INTERNAL FACULTY COORDINATOR (IFC): Mrs. Ruchi Jakhmola

Signature of IFC Signature of Student

Asst. Director & NTCC Convenor

_________________________________________________________________________________________________________ J- 3
Block, Amity University Campus, Sector – 125, NOIDA – Greater NOIDA Expressway, NOIDA –
201 313, Gautam Buddha Nagar(Uttar Pradesh, India) Tel. No. - +91 120 4392195, Fax: 0120-
4392947

2
 AMITY INSTITUTE OF BIOTECHNOLOGY

PLAGIARISM CERTIFICATE

This is to certify that the project report entitled QUALITY ASSURANCE AND PROCESSING FOR
BEVERAGE submitted by Mr. Pathik Knojjiya for the partial fulfillment for award of Bachelors

Degree has been evaluated by Ms. Ruchi Jakhmola Mani as Internal Faculty Coordinator
(IFC).

The abstract has 9 percent plagiarism on evaluation by Turnitin software.

Signature of IFC Signature of Faculty Incharge

for Plagiarism check

Asst Director and NTCC Convenor

_________________________________________________________________________________________________________ J- 3
Block, Amity University Campus, Sector – 125, NOIDA – Greater NOIDA Expressway, NOIDA –
201 313, Gautam Buddha Nagar(Uttar Pradesh, India) Tel. No. - +91 120 4392195, Fax: 0120-
4392947

3
 AMITY INSTITUTE OF BIOTECHNOLOGY

PROJECT REPORT-2020

Date

CERTIFICATE
This is to certify that the Project Report entitled QUALITY ASSURANCE AND PROCESSING FOR
BEVERAGE submitted to Amity Institute of Biotechnology , Amity University Uttar Pradesh
carried out in partial fulfillment for the award of Bachelor Degree is a bonafide work carried
out by Mr. Pathik Kannojiya Enrolment Number A0504417120 of semester 6 from 1st march
2020 to 31st march 2020 time period.

No part of this project work has been produced elsewhere for any degree or diploma.

Internal Faculty Coordinator(IFC)

( Name and Signature)

_________________________________________________________________________________________________________ J- 3
Block, Amity University Campus, Sector – 125, NOIDA – Greater NOIDA Expressway, NOIDA –
201 313, Gautam Buddha Nagar(Uttar Pradesh, India) Tel. No. - +91 120 4392195, Fax: 0120-
4392947

4
 Provisional certificate by external guide

Declaration
I Pathik Kannojiya student of BSc. (H) Biotechnology hereby declare that the project entitled
QUALITY ASSURANCE AND PROCESSING FOR BEVERAGE which is submitted by me to MOON

5
BEVEVERAGES, in the partial fulfilment of the requirement for the award of the degree of
Bachelors of Science (Hons) Biotechnology, has not been previously formed the basis for the
award of the degree.
The author attests the permission has been obtained for the use of any copyright material
appearing in the report other than brief excerpts requiring only paper acknowledgement in
scholarly writing and all such use is acknowledged.

Date-
PATHIK KANNOJIYA

A0504417120
B.Sc. (H)-Biotechnology (2017-2020)

Acknowledgement
The satisfaction that accompanies the successful completion of the task would be
incomplete without the mention of the people whom ceaseless cooperation made it
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possible, whom constant guidance and encouragement crown all efforts with success. I
would like to thank my Internal Faculty Guide Ms. Ruchi Jakhmola Mani ma’am, who is the
biggest driving force behind my successful completion of the project. She has been there to
solve my any query and she also guided me in the right direction regarding my project. Also,
I would like to thank my batch-mates who guided me and gave me ideas and motivation at
each step.

_________________
PATHIK KANNOJIYA

A0504417120

Table of contents

7
S.no Topic Page no

1 Introduction 9

2 Production of coke 10

3 Process 12

4 Quality assurance 13

5 Method of manufacturing bottles 15

6 Process of filling up the bottles 17

7 Labelling of bottles 18

8 Packaging of bottles 19

9 Various tests performed 19

10 Effluent Treatment Plant 27

11 references 34

Introduction
The Coca cola is the beverage manufacturing industry. Basically it is
carbonated soda pop soft dinks made by the coca cola company. The main

8
headquarter is situated in united states of America. It was concocted in late
19th century by john stith pemberton and afterward was bought by a perceived
specialist Asa Griggs Candler and because of his marketing tactics the coke is
able to show the dominancy all over the world of soft drinks .The coca cola
company manufactured the soda pop in thick fixation and after it will
distributed to all authorized coke bottle handler all through the world.
The topic which is been offered by the coke industry (Sahibabad) and the
theme or we can say the topic for my NTCC report is the quality assurance and
processing of coke soft drinks. In this coke handling group or team teaches or
assist the interns about the production of the soft drinks and controlled quality
assurance while manufacturing the soft drinks.
The topics that are been covered by the interns during the internship are as
follows:
 Production of drink.
 Ingredients used in preparation of coke.
 Instrumentation of the machine that led to the production of coke.
 Principle and working of machine used by the coke industry while setting
up the soft drinks.
 Geographic distribution of coke all over the world.
 Quality assurance while preparing the soft drinks.
 Construction of bottles.
 Logo design.
 Brief discussion about the competitors of coke industry.

Production of coke

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If We explicitly talk about moon beverages (coke bottle handler), the
production of coke is said to be exact and precise and accurate depending
upon the expanding requests of the retailers retailing coke to the open. During
the first week manager of industry provides a tour of plant and gives the brief
discussion about how synthesis or production of soft drinks in plants. The
formula of manufacturing the soft drinks is kept as a secret and is protected by
the coke industry under the trade secret of the organization. This data and
information provided by the staff of moon beverages and they also disclosed
us that they also don’t know the secret recipe of manufacturing of soft drinks
though they are working for them.
The information or recipe is stayed quiet or kept protected and ensured by the
board of member of the coca cola company

NOTE- Coca cola staff revealed us that in India we generally use sweetener
taste in coke or oft drinks while in united states of America they use fructose
corn syrup because of its bounty over the sucrose.

Basic ingredients used in preparation of coke

 Carbonated water.
 Phosphoric acid.
 Natural flavourings.
 Sugar (sucrose or fructose corn syrup).
 Caffeine
Lining capacitor of the plant
 600 BPM RGB Line + 240 BPM (juice).
 150 BPM 2 litre + 70 BPM (2.0l.t) PET line.
 Canister filling and Tetra pack line.
Products prepared by the moon beverages
i. Coke
ii. Fanta
iii. Limca
iv. Kinley soda

Basically the production or manufacturing of any soft drink in the industry depends
and works on the 4 parameters :

1) Water source

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 2) SWEETENER
3) Process
4) Quality check

Water source

In order to produce (manufacturing) of coke from manufacturing plant,

ceaseless water supply is required. This is done because as we know coke
mainly constitute of water, the coke mostly comprises 90% of water in its
arrangement or composition, because of this the water is required at extremely
huge volume just as in non-stop way. In addition, water is considered as
essential part of the power plant. Hence 24hrs water supply is crucial part of
power plant at every step of processing.
For this above obstruction the workers exercise the ground water. The ground
water met all the basic necessity that is required for the production of coke. The
only dilemma that comes in working the ground water is that it contains
undesirable particles in it and to overcome this problem the workers uses the
nano filtration process to get free away from undesirable particles present in the
ground water
Nano filtration process- It is the kind of procedure use to clean the ground
water or waste water for manufacturing purpose by the soft drink companies.
This technique is used by the industries to penetrate the disinfectant particles
and the synthetic matter from waste water as well as ground water. This
technique also helps in erasure of salt as well. The basic principle behind this
technique is membrane possessing the pores. These pores are comprising
opposite to the membrane and passes through the water. These pores are
relatively smaller then the infiltrate matter but are large enough to activate the
process reverse osmosis. The membrane which is been utilize in the nano
filtration process by the manufacturing industries is aspolythelene.

The pore of size is determined by the worker present in power plant. The
workers maintained and controlled the size of pores of membrane is by three
means:
1. Temperature.

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 2. Ph (Potense de hydrogen).
3. Density.

The size of pore should be maintained between 1 to 160 per cm in the

membrane.

SWEETENER
In this process we talk about flavour or taste. The taste of coke similar to water
because water constitutes (90%) unless & until we add the sweetener in the
water. We have prior examined that in America we use fructose corn syrup
due to abundance of corn in America, while in India the manufacturing
industries uses sucrose as a sweetener and added to the concentrated syrup
and further send it for handling and quality checking.

Process

Preparing of soft drink is tough task. As after vailing all the above advances the
nineteen thousand litre tank is been utilize in which the sugar and water is
poured. This will finally led to production and synthesis of mixture or syrup
which constitute more than 50% of sweetener. After this tenderly blended
with water again so it can dilute 5.5 times. After the completion of this process
the highly pressurized co2 moved in closed framework in order to finalize the
final product i.e. carbonated drink.

Quality Assurance
At the point when coke conveys their items to the customer they ensure a
quality confirmation of each and every single product, this thing led the

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industry benchmarked against the worldwide quality affirmation. They
guarantee the quality affirmation from manufacturing till retailing the coke
product throughout all over the world.

There are basically 5 processing check in the quality level checking in Coke
Industry :
 Bottle Inspector
 Filled Bottle Inspection Technology
 COBRIX Analyser
 Flow Diverter Valve
 Interlocks

Bottle inspector- The inspection is been done each and every single day of
every bottle, regardless of various size and shape. The online assignment is
done to recognize weather the bottle is damage or not by any foreign means.
In this level of quality checking the coke management is used electronic
bottle inspection technology to perform online inspection of bottle. In the
wake of purifying the glass bottles, the bottles are kept under this instrument
and this instrument further detect any damage in the bottle or presence of
any foreign matter in bottle without the mediation of humans. The online
inspection is completely machinery task. Around 800 bottles manufactured
in this plant

Filled bottle inspection technology- The essential rules of this technology

is to ensure or measure the distribution of cold drinks in the bottles
according to their shape and size. The technology is depend on the fluid
tallness parameter and this technology assists to detect the position of cap i.e.
top is set appropriately or not on bottles.

COBRIX Analyser- The cobrix analyser used in beverage industry. The

fundamental point of this device is to ensure that equivalent volume of solid
i.e. sugar and co2 present in each bottle of coke and that is manufactured and

13
retail to clients. Other than these analyser additionally examine the substance.
Shading and amount of oxygen in each and every bottle that is manufactured.

NOTE- The staff individual from the industry also disclosed us that this
guarantor for those customers who are sugar cautious.

Flow Diverter valve- The flow diverter device is used in beverage industry
which guarantees when the hot juice is readied it will pasteurized that juice at
a pre set temperature. In this case if the beverage below at the same
temperature the machine won’t permit that refreshment to go on further
handling and filling. This type of mechanism will only led to full assurance of
best quality beverage packaging.

Interlocks- The interlocks are fundamentally the stout device which kept in
middle of the preparing and assembling machinery. The basic point of putting
these interlocks in between the machine is to ensure that the nature or quality

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of each step met is specific criteria. In any case where machine is unable to
met the criteria of the quality than these interlocks will natural hault that
process immediately. This device will kept the quality confirmation of items at
its top need.

Method of Manufacturing the bottles

Material required

I. PET (polyethylene terephthalate) : It is type of plastic which is

found robust in nature and considered frothy (light) in weight. The
PET is used all over the world for different purposes such as used
in transformers, for making insulted cable and most importantly it
is used in the bottles manufacturing by different industries.

II. Terephthalic Acid

III. Ethylene Glycol

Process of Manufacturing
Polymerization : The term polymerization defined as the formation or binding
of small molecules or atom altogether to form an large molecule.
 First of all for manufacturing the bottles is to mix the Terephthalic Acid
with the methanol following the principle of polymerization. This
combination give rise to a product known as Dimethyl terephthalate.

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  After the formation of the Dimethyl terephthalate product it is mixed
with ethylene glycol at temperature of 150 degree Celsius.
 After the compilation of polymerization process, the process of
condensation is followed by the workers. As the product will formed
after the combination of the dimethyl terephthalate and ethylene glycol
a polymer will formed and rest other product waste substance will fall
out and led to the formation of processed PET.
 As the PET is synthesized it will be allowed to reach out some certain
amount of viscosity and followed by the process of discoloration.
 After this the PET can be heated again and further utilize for different
purposes.
 After this the blow moulding process comes into an act, in this the
pellets that we get from the PET are being put out into the mold which
is connected to hot and cold air tube. Due to this phenomenon the
pellets generally swallow and when they heated further in the mold
they get the shape of the bottles and later they are being further being
cooled and remove the mold from the wanted product.

Precaution :

 After the construction of the bottles, an important precaution needs to

be take care by the workers that is bottles that are manufactured must
be cooled down so that the shape of the bottle should be kept stable
and perfect.

 This is done so because as the highly pressurized co2 and cold water is
been poured into these desired shape bottles.

Process of filling up the bottles

16
The information gave by the staff of moon beverages stipulate that specifically
in moon beverages around 800 bottles of the coke is been loaded up with coke
in 1 minute. The workers present there told the interns that with increasing
demand of coca cola cold drink in market, the workers had to fill up the coke
bottle in a ceaseless way so as to satisfy the demand of coca cola cold drinks to
the retailers.
With the data of filling up 800 bottles per minute around 45 lakh coke bottles
are filled in a day which is sufficiently adequate to satisfied the demand of
retailers.

Processing
 After the accomplishment of the manufacturing procedure of the
bottles, they are moved to filling up the segment or division by the
workers.

 It is essential to take note of that before executing each handling step

the workers or the staff member need to perform a satisfied quality
check.

 For the filling up procedure the industry has set up the large machine
used to contain the weighty volume of coke.

 The basic working of this machine is to rotate the manufactured coke in

it. One full turn of the coke bottles led to the filling of one full bottle of
coke, and in this way machine has the capability of filling up 80 bottles in
a minute.

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Quality Assurance

 A quality level checking takes place before proceeding to the process of

filling.
 The aim for this quality checking to ensure that coke must be at
equilibrium state i.e. at the optimum temperature (36-37 degree
Celsius).
 The coke should not be too hot or too cold before the processing of
filling. If the coke is not at equilibrium state when then the foam will be
formed in the coke bottles.

Labelling of the bottles

• Labelling of the bottles is a advance step in manufacturing coke. This is

done so as to enlighten the public to their brand.
• This can also be understand or promoting their brand to the customers.
• Labelling division led to create an identical contrast between coke and
any other beverages.
• After the filling section it is further trailed by the labelling section. In
which the 100 bottles ae being labelled by the industry in one minute.
• The necessary details are been provided by the industry are :
 Ingredients.
 Date of manufacture and date of expiry.
 Important note by the coke for the
customers.
 Instruction.
 Maximum retail cost.
 Quantity of that specific beverages

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 Packaging of the bottles
 Packaging of bottles is the vital part of manufacturing process. It is the
last step of the manufacturing.
 There are various line of packaging however here just worry about the
line of packaging of he moon beverages industry only.
 After dealing with the labelling part, the labelled coke cold drink is
moved by the device or machine known as spiral conveyor.
 The fundamental standard of this machine is to elevate the labelled coke
to the height of 5 meter.
 This will provide the coke bottles to settle in a continuous manner which
ultimately led to produce surface area. And maximum no. of coke can be
sealed in the container.

Different tests performed in the industry for manufacturing the

coke

Raw Material Testing:

i. Co2 Purity testing

Objective/Purpose: The sole purpose of this is to provide a rapid test result

of the total carbon dioxide purity.

Equipment & Reagents:

1. Sodium or potassium hydroxide solution 10% strength.

2. Zahm and Nagel co2 purify tester.

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 3. 18 length of ¼” or ¾” rubber or plastic tubing ¼” or 3/8” in line co 2
sampling valve (downstream of co2 vaporizer; must be regulated to
below 10 psi prior to attaching apparatus).

Procedure
 Co2 purity tester is usually joined together with the gas testing valve.
 Co2 is now expelled from the empty apparatus provide, then it is
collected on a calibrated bulb section.
 The reservoir portion of the given apparatus is now had to be filled with
the blemish of hydroxide solution.
 The hydroxide is now usually allowed to be equilibrate with sample, and
the co2 which is absorbed by the harmful gases will not be engage.
 The per-cent purity which is overhead of 99.0% is read straight from the
graduations on the measuring portion of the apparatus.

Tips & Precautions:

1. We need to follow all the necessary obligatory shield when we are

sampling and maintaining the co2 and when holding the
sodium/potassium hydroxide solution e.g. we should always wear the
obligatory preservative gloves and well-being glasses demanded.
2. The co2 pressure must be beneath the 10 psi before we attach them to
the apparatus for sampling process.
3. We need to be sure about how to expel or remove the co2 before we
close the valve in order we get the samples.
4. Hydroxide solution (sodium/potassium) must be traded after each 5min.

Zahm & Nagel CO2 Purity Tester

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Principle:
The normal Co2 purity kit (zahm-nagel) which will consistently assist us with the
counting percentage of purity of the co 2 by the corrosive for the purpose of
absorption of the selected amount of volume of gas (ex. ISBT Method 2.0). This
is usually completed by a meticulous volume measurement of total “corrosive
insoluble” gas which will help impurities to be trapped as in bubble on a
percent purity scaled burette present.

CO2 Testing (TOA)

Materials Required:
 Protective safety gloves
 Forceps
 Two 250ml beakers
 Plastic “Whirl-Pak” bags or equivalent
 Reagent cold distilled or treated water
 Pressure regulator
 Safe source of Co2 with sampling port

Procedure:

 Collect Co2 sample in whirl-pack bags.

 Evaluate order of gas
 Place Co2 “Chunk” in beaker of water

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  Swirl to mix and bring room temperature
 Pour into sample cups
 Evaluate odour of sample
 If odour less, then stop and don’t taste it

Tips & Precautions:

 The liquid co2 which ordinarily had considered to have a
temperature of around 40 degree Fahrenheit approx. It
will now cause serious “burns” on the skin of the
individual if we handle them inappropriately. The
vaporized Co2 will now cause huge damages on the skin.
 The helpful gloves provided must be carried all time
during the time of handling the Co2.

Sugar Testing

Sugar A.O.T.

Objective: In this testing we used to check the appearance odour taste of

incoming sugar, and we have to identify with any gross contamination.

Requirements:

1) Odour less and 2 litres PET or same amount of jar which contain
any lid.

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 2) Sterilized 150 mm petri plate.

3) Sterilized 250 ml glass beaker.

4) Spatula.

Procedure:-
Appearance & colour of the sugar-
1. We need to measure the weigh amount of 10gm of sugar
in sterilized odour less beaker.
2. Now we have to include 90ml with the treated water on
the beaker which usually contains the sugar sample.
3. In the step-3 we need to add about 35ml the phosphoric
acid on the beaker.
4. In this we need to break down the sugar by apparatus
magnetic agitation.
5. We need to check the appearance at the white light to
realize that containing sugar must be liberated from any
non-native substances.
6. Now we have to stir the liquid and have to rectify the
odour coming from the liquid ( there should not be
presence of any off odours).
7. Now we have to cross check the liquid present(taste must
be sweet enough and there should be no presence of any
off flavour).

Jar Odour Test:

1. A sterilized and odour less PET bottle is taken.
2. We need to half fill the jar with the test sample.
3. The given container should be tightly closed to avoid any
outside contact.
4. The bottle is shaken softly.
5. In this step we now release the closure so as remove the gas.
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 6. Odour is examined as either same sugar to beet sugar.

Sugar (Ash & Conductivity test)

Objective:- To this test we use to measure the organic and inorganic salts
present in the sugar, this is lonely of the primary indicators of the sugar
sensory
Requirements/Equipment:

 250 ml glass beaker

 Magnetic stirrer
 Electronic balance
 Deionized water/Distilled water

Procedure

1. We have to collect the amount of sugar sample in sterile dry

beaker.
2. We have to weigh 28gm of sugar in next beaker.
3. In this step we add about 72gm of distilled water on it.
4. In this step we have to dissolve the sugar with the help of
magnetic stirrer.
5. Now we have to place the calibrated conductivity meter bulb at
the solution of 200.5
6. We have to note the result it had obtained

Significance:

Right now the essentialness of how the basic and the quick techniques which
are required to be required for an assurance of the purity of sugar items that it
might have contain the particular electrolytes and non-sugar elements. By
using and taking the assistance of conductometric studies of the cane juice

24
system which as a rule shows that the conductivity is generally contains the
straight alongside the electrolytes and separate non-sugar which are present in
both the cane juice of 20% v/v and as well as in the respective can sugar above
the range of 0 to 20% w/v by now with the present day method the linearity is
being approached more and more nearly by increasing the non-sugars
concentration it possess, but a parallel there is decrease in the amount of the
sucrose purity it might contain. There is numerous another perception the
outer world is came to known from the acidity measurement of the respective
cane juice it had increased by the measure of 0.1%, there is a expansion in the
conductivity esteem is around to be 11%.
Sugar (Colour & Turbidity Test)

Objective: To determine turbidity & colour of sugar sample.

Requirements:

 2- 500 ml glass beakers.

 Vacuum filtration setup.
 0.45 filter paper.
 Weighing balance.

Procedure:

1. In the start of the step we have to take a little amount of 100gm of

given sugar sample in a sterile and dry beaker and have to make
up about to 200gms by the help of adding the distilled water on it.
2. In this step we have to put the bar magnet on the beaker and then
we have to keep the beaker at the hot plate magnetic stirrer, now
we have to start the process of mixing by the help of magnetic
stirrer.
3. In this step we have to filter out the prepared sugar syrup by the
help of using the 0.45 filter paper and then we have to vacuum out
the filtration setup.
4. In this step we have to fill the spectrophotometer cuvette with the
help of distilled water and then it should zero out the colour units
in ICUMSA units.

25
 5. In this step we have to wash the cuvette and then we have to wipe
it out the dry with the help of tissue papers, now we have to fill
with filtered sugar syrup on it.
6. In the last step we have to observe and we have to colour it and
help individual to reading by the help of the single beam
spectrophotometer, at the end we have zero out the turbidity use
of the same filtered solution.

Hot plate magnetic stirrer Single beam spectrophotometer

o Principle: A magnetic stirrer is a research device consisting of
either a magnet or stationary electromagnets making a rotating
magnetic field. This device is used to cause astir bar immersed in a
fluid to turn rapidly, agitating or mixing the liquid. A magnetic
stirrer often includes a provision for heating the liquid.’
o Principle: spectrophotometer deals with visible light near UV and
near IR. To acquire the spectral information quicker in IR
spectrophotometer, which use a Fourier transform technique and
is called Fourier transform infrared (FITR).

pH Testing

Objective

To determine pH of the fruit

26
Requirement
• 500 ml beaker
• Digital pH water.
• Distilled Water.
• Measuring cylinder.
• Tissue paper.

Procedure:
I. In the start of the step we have to weigh about 10gm of the
given pulp sample in the beaker on the weighing balance.
II. Now we make up about 40gm which was decided earlier with
the distilled water.
III. In step we have to wash the given pH probe by the help of
distilled water and then we have to wipe out the dry by the
tissue paper.
IV. In step we have to put the magnet on the beaker which
contain the given pulp sample and how we have to dip the
given pH probe on to the sample, and then we have to start
the measurement of the result.
V. In this last step we have to record the observations we have
made & then clean of all the kit by the help of the distilled
water and then we have to wipe out dry by the tissue paper

Effluent Treatment Plant

27
 ETP (Effluent Treatment Plant) is the known process which helps in
designing and then treating the industrial waste for its secure disposal on the
environment.

 Influent: It is the untreated industrial waste water.

 Effluent: It is the treated industrial water.

 Sludge: Solid part separated from waste water by ETP.

Need of ETP:-
To clean industry effluent and recycle it for further use.
 To reduce the usage of fresh/potable water in industries.
 To cut expenditure on water procurement.
 To meet the standards for emission or discharge of
environmental pollutants from various industries set by the
government and hefty penalties.
 To safeguard environment against pollution and contribute
in sustainable development.

Design of ETP:-
The design and size of the ETP depends upon:
 Quantity and Quality of the industries discharge effluent.
 Land availability.
 Monetary considerations for construction, operation &
maintenance.
 Area dimension depends on:- Quality of wastewater to be
treated ,-Quality of waste water to be treated- Flow rate- Type
of biological treatment to be used.
 In case of less available land, CETP (common Effluent Treatment
Plant) is preferred over ETP.

28
Treatment Levels & Mechanisms of ETP:

 Treatment Levels: - Preliminary – Primary – Secondary – Tertiary

(or advanced).

 Treatment mechanisms: - Physical – Chemical – Biological.

Preliminary Treatment Level:

Physical separation of big sized impurities like cloth, plastics, wood logs, paper
etc. Common physical unit operations at preliminary level are.

I. Screening: A screen with openings of uniform size is used to

remove large solids such as plastics, cloth etc. Generally
maximum 10mm is used.
II. Sedimentation: Physical water treatment process using gravity
to remove suspended solids from water.
III. Clarification: Used for separation of solids from fluids.

Primary Treatment Level:

Purpose: Remove of floating and settleable materials such as suspended solids
and organic matter.
Methods: Both physical and chemical methods are used this treatment level.

Chemical unit processes

29
  Chemical unit processes are always used with physical operations and
may also be used with biological treatment processes.

 Chemical processes use the addition of chemicals to the waste water to

bring about changes in its quality.

- Example: pH control, coagulation, chemical precipitation and

oxidation.

pH Control:

 To adjust the pH in the treatment process to make waste water pH

neutral.
 For acidic wastes (low pH): NaOH, Na2CO3 , CaCO3 or Ca(OH)2.
 For alkali wastes (high pH): H2SO4, HCI.

Chemical coagulation and Flocculation

 Coagulation refers to collecting the minute solid particles
dispersed in a liquid into a larger mass.

 Chemical coagulants like AI2 (SO4)3 also called alum or Fe2 (SO4)3
are added to the waste water to improve the attraction among
fine particles so that they come together and form larger particles
called flocs.

 A chemical flocculent (usually a polyelectrolyte) enhances the

flocculation process by bringing together particles to form larger
flocs, which settle out more quickly.

 Flocculation is aided by gentle mixing which causes the particles

to collide.

30
Secondary Treatment Level
Methods- Biological and chemical processes are involved in this level

Biological unit process

 To remove, or reduce the concentration of organic and inorganic
compounds.
 Biological treatment process can take forms but all are based around
microorganisms, mainly bacteria.

CHECKING PARAMETERS

Paramete Inlet Range Outlet Range

r
1. Temperature
2. pH 6-8 6-8
3. TSS 200 mg/ltr 50 mg/litre
4. TDS 2000 2000
5. COD 10,000 mg/ltr <150 mg/l
6. BOD 5000 mg/ltr 20n mg/ltr
7. DO
8. MLSS 5-6 3.5
9. O&G 300-500 5

31
32
33
References

 Websites visited :

 www.india-server.com
 www.cocacolaindia.com
 www.thecoca-colacompany.com
 www.bbc.co.uk
 https://en.wikipedia.org/wiki/Coca-Cola

 Books covered :

o Research methodology by – KOTHARI

o Marketing management -KOTLER PHILIP

 Other sources :

 Annual report of coca cola - 2018

 Annual report of coca cola – 2017
 Fortune list - 2018
 Notes provided by the supervisor of the moon beverages.

34
AMITY UNIVERSITY, NOIDA, UTTAR PRADESH

AMITY INSTITUTE OF BIOTECHNOLOGY

WEEKLY PROGRESS REPORT (WPR) – 1st Week

Enrollment no – A0504417120
Program – BSc (Hons)-Biotechnology
Section – B
Semester - 6th
Batch – 2017-2020
Name – Pathik kannojiya
Roll No. - BSB/17/258
Faculty Guide’s Name – Ruchi Jakhmola

Project title:-
Quality Assurance & Processing For Beverages

Objective of this week:-

• Familiarize ourselves with the different instruments being used.

Progress/Achievements for the week:-

• Observation of the instruments.
• Instrumentation of the respective devices to be used to know various parameters of
the bottles.
• Instrumentations - Thickness Tester, Torque Tester, ZAHM NAGEL GV Tester,
Bottle Height Gauge Tester, Base - Clearance Tester, pH meter, Density meter,
Spectrophotometer, Conductivity Meter, High Intensity Light, DE - Gasper, Titration
Unit, Vacuum Pump.

35
WEEKLY PROGRESS REPORT-2
AMITY INSTITUTE OF BIOTECHNOLOGY
AMITY UNIVERSITY,NOIDA-125.

NAME:PATHIK KANNOJIYA
ENROLLMENT NO.-A0504417120
ROLL NO.-BSB/17/258
COURSE-B.Sc.(H) Biotechnology
Section-B
Semester-6
PROJECT TITLE:- PROCESSING AND QUALITY ASSURANCE
FOR BEVERAGES.

DATE-1st MARCH TO 31ST MARCH.

Sir, this week we visited and learnt more about WTP . WTP (Waste Water Treatment Plant) in
Coca-Cola industry.

 WTP (Waste Water Treatment Plant)

Purpose- To ensure that the Waste water is treated appropriately through a

Waste water treatment system and the quality of the waste water is maintained
as per the standards of the local regulatory authorities and the Company
requirements.

Specifications of Treated Water in WTP

1. TDS (Total Dissolve Solid) - less than 500 ppm
2. Hardness - less than 100 ppm
3. M Alkalinity - less than 85 ppm
4. P Alkalinity - Nil
5. Chloride - less than 250 ppm

36
 6. ph - 6.5-8.5
7. Turbidity - less than 0.3 ntu
8. Iron - 0.1 ppm

WEEKLY PROGRESS REPORT-3

AMITY INSTITUTE OF BIOTECHNOLOGY
AMITY UNIVERSITY,NOIDA-125.

NAME: PATHIK KANNOJIYA

ENROLLMENT NO.-A0504417120
ROLL NO.-BSB/17/258
COURSE-B.Sc.(H) Biotechnology
Section-B
Semester-6
PROJECT TITLE:- PROCESSING AND QUALITY ASSURANCE
FOR BEVERAGES.

37
DATE-1st MARCH TO 31ST MARCH.
Sir ,we have covered theory part about ETP this week.
The topics which we have covered about effluent treatment plant
are:-
 About Acid and base
 Bar screen chamber
 Oil screen chamber
 Equalization tank
 Primary flocculator
1. Flash mixer(2 stirrer)
2. Elocculation
3. Clarifier(tube settler)
 D.O and MLSS
1. New aeration tank
2. DAP And UREA
 Saff (submerge aerobic fixed film)
 Aeration tank no.1
 Aeration tank no.2
 Secondary clarifier or PCD(praneet laminar decanter)
 Chlorination
 MGF(multigrid filter)
 DE chlorination ACF(activated carbon filter).
 Final outlet.
READINGS SHOULD BE COME IN THIS CONTEXT.
pH should be less than- 6.5 to 8.5
TDS should be less than-2000 ppm
BOD should be less than-30 ppm
COD should be less than- 250ppm

38
 TSS should be less than- 100ppm
O/G should be less than- 10ppm
D.O should be more than- 1ppm
MLSS should be around 3000ppm to 3500ppm.

WEEKLY PROGRESS REPORT-4

AMITY INSTITUTE OF BIOTECHNOLOGY
AMITY UNIVERSITY,NOIDA-125.

NAME: PATHIK KANNOJIYA

ENROLLMENT NO.-A0504417120
ROLL NO.-BSB/17/258
COURSE-B.Sc.(H) Biotechnology
Section-B
Semester-6
PROJECT TITLE:- PROCESSING AND QUALITY ASSURANCE
FOR BEVERAGES.
DATE-1st MARCH TO 31ST MARCH.
In the last week I worked in Syrup preparation and blow molding
in Coca-Cola industry (Moon Beverages).
Syrup Preparation
A Syrup is a condiment that is a thick, viscous liquid consisting primarily of
a solution of sugar in water, containing a large amount of dissolved sugars
but showing little tendency to deposit crystals. The sugar content of
carbonated and still soft drinks varies considerably according to whether the
product is to be supplied ready to drink, or as a concentrate (often referred to
as“syrup”). 
Simple Syrup

39
Pulp concentrate

Homoniser(less than 3 micron)

Ready beverage tank Beverage

Pasteurization Temperature 96 to 98 degree Celsius

Filing RGB hot fill.

Packaging area

Shipping.
Blow Molding

Blow molding is a manufacturing process by which hollow plastic parts

(perform) are formed. The blow molding process begins with melting down
the plastic and forming it into a parison or in the case of injection, an
injection stretch blow molding (ISB) perform. The parison is a tube-like
piece of plastic with a hole in one end through which compressed air can
pass.

40
 Information
1) Project Duration : (31 Days)

a) Date of Summer Internship commencement (01/03/2020)

a) Date of Summer Internship Completion

(31/03/2020)

2) Topic

Quality Assurance and Processing for Beverage(coca-cola)

3) Project Objective

To check pH level, sugar, Additive substance amount and quality assurance and processing for
beverages

4) Methodology to be adopted
4/26/2020 DIV Contents

AMITY UNIVERSITY
-----UTTAR PRADESH-----
Amity Institute of Biotechnology
Project

Student Name Pathik kannojiya

Enrollment No A0504417120
Programme B.Sc. (Hons) - Biotechnology
Company's Name and Moon Beverages LTD.
Address A - 32&33/16-18 industrial area, Sahibabad, Ghaziabad, Uttar Pradesh
848213
Industry Guide
Name Ms. BHAWNA SAINI
Designation SUPERVISOR
Contact Number
Ph.(O) : 9654889906 (R) : N/A
Mobile : 9654889906
Fax : N/A
E-mail : info@mblcoca-cola.com

Sugar syrup clarification, Carbonation, Bottle and Container washer techniques, Bottle filling steps

41
Signature (Student) Signature Signature
(Industry Guide) (Faculty Guide)
5) Brie
f Summery of project(to be duly certified by the industry guide)

In view of their pH level, high sugar level, low additive substance and creation forms, these sorts of
beverages are amazingly powerless to yeast and shape improvement. Microbial administration is
basic so as to avert defilement. While drink generation forms vary by item type and application, the
essential procedure is same. Drink handling steps

1/2

42