Front Cover -- Engineering Tools in the Beverage Industry: Volume 3. The Science of Beverages -- Copyright -- Contents -- Contributors -- Series Preface -- Preface -- 1: Engineering Approach in Beverage Industry -- 1.1 Introduction -- 1.2 Process in Beverage Industry -- 1.3 Types of Fluids -- 1.3.1 The Continuity Equation -- 1.3.2 Reynolds Number -- 1.4 Liquid Transport Systems -- 1.4.1 Pipelines for Liquid Transportation -- 1.5 Pumps for Liquid Transportation -- 1.5.1 Types of Pump -- 1.5.2 Positive Displacement Pump -- 1.5.3 Variable Displacement Pump -- 1.5.4 Centrifugal Pumps -- 1.5.5 Jet Pump -- 1.6 Valves and Its Types -- 1.6.1 Globe Valve -- 1.6.2 Gate Valve -- 1.6.3 Butterfly Valve -- 1.6.4 Rotary Valve -- 1.6.5 Ball Valve -- 1.7 Flow Measurement and Its Tools -- 1.8 Evaporation Technology -- 1.8.1 Basic Equation for Evaporators Include the Following -- 1.8.2 Single and Multiple Effect Evaporators -- 1.8.3 Types of Evaporators Based on Feed Flow -- 1.9 Lean Six Sigma -- 1.9.1 Six Sigma Tools and Techniques -- 1.9.1.1 DMAIC -- Define -- Measure -- Analyze -- Improve -- Control -- 1.9.2 Problem-Solving Tools -- 1.9.2.1 Process Mapping -- 1.9.2.2 Pareto Analysis -- 1.9.2.3 Cause-and-Effect Diagram -- 1.10 Conclusion -- References -- 2: Artificial Intelligence in the Production Process -- 2.1 Introduction -- 2.2 Artificial Intelligence (AI) -- 2.2.1 Artificial Neural Networks (ANNs) -- 2.2.1.1 Fundamentals and Concepts -- 2.2.1.2 ANN Topologies -- 2.2.1.3 ANN Activation Function -- 2.2.1.4 ANN Learning Algorithm -- 2.2.1.5 Types of ANNs -- 2.2.1.6 Applications of ANNs in Beverage Science -- Classification -- Prediction -- 2.2.2 Evolutionary Computing (EC) -- 2.2.2.1 Fundamentals and Concepts -- 2.2.2.2 Applications of Evolutionary Computing in Beverage Science -- 2.2.3 Fuzzy Logic.

2.2.3.1 Fundamentals and Concepts -- Basics of Fuzzy Sets -- Key Components of Fuzzy Logic -- 2.2.3.2 Applications of Fuzzy Logic in Beverage Science -- 2.2.4 Support Vector Machine (SVM) -- 2.2.4.1 Fundamentals and Concepts -- 2.2.4.2 Applications of SVMs in Beverage Science -- 2.2.5 Hybrid Intelligent Systems -- 2.2.5.1 Applications of Hybrid Systems in Beverage Science -- 2.3 Concluding Remarks and Future Trends -- References -- 3: Quantitative Structure-Property Relationship (QSPR) Studies of Alcoholic and Nonalcoholic Beverages, Including Wines, B ... -- 3.1 Introduction -- 3.2 Aminograms and Validation of the Chromatographic Procedure -- 3.3 QSPR Analysis -- 3.4 Alcoholic Beverages: QSPR Models -- 3.4.1 Merlot Red Wine, and Torrontés White Wine -- 3.4.2 Blonde Beers, Dark Beers, and Malts -- 3.5 Nonalcoholic Beverages-QSPR Models -- 3.5.1 Natural Fresh Citrus Juices and Concentrates of Navel and Valencia Oranges, and Eureka Lemon -- 3.6 Conclusions -- Acknowledgments -- References -- Further Reading -- 4: Technological Advancement of Functional Fermented Dairy Beverages -- 4.1 Introduction -- 4.2 Functional Dairy-Based Beverages -- 4.2.1 Probiotic Dairy Beverages -- 4.2.1.1 Drinkable Fresh Milk and Fermented Milks -- 4.2.1.2 Natural Fermented Milks -- 4.2.1.3 Buttermilk -- 4.2.1.4 Filmjok and Langfil -- 4.2.1.5 Yogurt Beverages -- 4.2.1.6 Acidophilus Milk -- 4.2.1.7 Thermophilus Fermented Milks -- 4.2.1.8 Yakult -- 4.2.1.9 Viili -- 4.2.1.10 Kefir -- 4.2.1.11 Koumiss -- 4.2.1.12 Ayran -- 4.3 Whey-Based Functional Dairy Beverages -- 4.4 Cereal-Based Fermented Dairy Beverages -- 4.4.1 Role of Cereals in Fermentation -- 4.4.2 Kishk -- 4.4.3 Tarhana ( Trahanas) -- 4.4.4 Raabadi -- 4.4.5 Kumudu -- 4.5 Traditional Fermented Milk Beverages -- 4.6 Commercial Functional Dairy Beverages.

4.7 Functional Dairy Beverages With Added Minerals and Vitamins -- 4.8 Development of Functional Dairy Foods -- 4.9 Nutritional/Health Benefits of Functional Fermented Dairy Beverages -- 4.9.1 Anticarcinogenic Effect -- 4.9.2 Immune System Stimulation -- 4.9.3 Antihypertensive Activity -- 4.9.4 Lowering of Serum Cholesterol -- 4.9.5 Hepatic Disease Prevention -- 4.9.6 Allergies, Asthma, and Atopic Dermatitis -- 4.9.7 Treatment of Gastrointestinal Disorders -- 4.9.8 Therapeutic Values -- 4.10 Future Perspectives -- References -- 5: Vitamin Analysis in Juices and Nonalcoholic Beverages -- 5.1 Introduction -- 5.2 Classification of Beverages -- 5.2.1 Fruit Beverages -- 5.2.1.1 Classification of Fruit Beverages -- Fresh Fruit Juices -- Fruit Musts -- Fruit Nectars -- Soft Drinks With Original Fruits -- 5.2.2 Soft Drinks -- 5.2.3 Energy Drinks -- 5.2.4 Milk and Soy Beverages -- 5.3 Vitamins -- 5.3.1 Fat-Soluble Vitamins -- 5.3.1.1 Vitamin A -- 5.3.1.2 Vitamin D -- 5.3.1.3 Vitamin E -- 5.3.1.4 Vitamin K -- 5.3.2 Water-Soluble Vitamins -- 5.3.2.1 Vitamin C -- 5.3.2.2 Vitamin B 1 -- 5.3.2.3 Vitamin B 2 -- 5.3.2.4 Vitamin B 3 -- 5.3.2.5 Vitamin B 5 -- 5.3.2.6 Vitamin B 6 -- 5.3.2.7 Vitamin B 7 -- 5.3.2.8 Vitamin B 9 -- 5.3.2.9 Vitamin B 12 -- 5.4 Vitamin Analysis -- 5.4.1 Extraction -- 5.4.2 Analytical Techniques -- 5.4.2.1 Water-Soluble Vitamin -- 5.4.2.2 Fat-Soluble Vitamins -- 5.4.2.3 Simultaneous Determination of Fat-Soluble and Water-Soluble Vitamins -- 5.5 Conclusions -- References -- Further Reading -- 6: Membrane Filtration Processes for the Treatment of Nonalcoholic Beverages -- 6.1 Introduction -- 6.2 Processing of Fruit Juices -- 6.2.1 Conventional Process and Macroscopic Pretreatments -- 6.2.2 Membrane Filtrations for Fruit Juice Treatments -- 6.3 Membrane Processes for Tea Processing.

6.4 Prospective for the Production of Functional Beverages -- 6.4.1 Extraction Processes of Bioactive Compounds -- 6.5 Conclusions -- References -- Further Reading -- 7: Biochemical Stable Isotope Analysis in Food Authenticity -- 7.1 Introduction -- 7.2 Analysis and δ Notation -- 7.3 Application I (IRMS): Discrimination of Geographical Origin of Rice, Koshihikari -- 7.3.1 Introduction -- 7.3.2 Samples -- 7.3.3 Elemental and Stable Isotope Ratio Analyses -- 7.3.4 Statistical Test -- 7.3.5 Element and Isotopic Compositions of Koshihikari -- 7.3.6 Possible Mechanisms Responsible for the Small Isotopic Heterogeneity in Niigata Koshihikari -- 7.3.7 Conclusions -- 7.4 Application II (CRDS): Tracing Geographical Origin of Food Materials Using CRDS -- 7.5 Further Approach I: Combination Analysis of Stable Isotopes and Trace Elements -- 7.6 Further Approach II: Compound-Specific Isotope Analysis of Organic Compounds -- References -- Further Reading -- 8: Application of Electronic Nose and Tongue for Beverage Quality Evaluation -- 8.1 Introduction -- 8.2 Electronic Odor Detection Systems -- 8.2.1 Electronic Nose -- 8.2.1.1 Sensors and Sensor Arrays -- Different Types of Sensors for Electronic Nose and Their Applications -- Applications of Electronic Nose for Beverage Quality Determination -- Quality Estimation of Fruit Juices -- Quality Estimation of Tea -- Quality Estimation of Coffee -- Quality Estimation of Milk and Milk-Based Drinks -- Quality Estimation of Alcoholic Beverages -- 8.3 Electronic Taste Detection Systems -- 8.3.1 Sensor Technologies for Electronic Tongue -- 8.3.2 Applications of Electronic Tongue for Beverage Quality Determination -- 8.3.2.1 Quality Estimation of Fruit Juices -- 8.3.2.2 Quality Estimation of Tea -- 8.3.2.3 Quality Estimation of Coffee -- 8.3.2.4 Quality Estimation of Milk.

8.3.2.5 Quality Estimation of Alcoholic Beverages -- 8.4 Combination of Electronic Nose and Tongue -- 8.4.1 Flavor Sensing Mechanism -- 8.5 Commercially Available Electronic Nose and Tongue Systems -- 8.6 Recent Trends of Developing Specific Sensors for Typical Application -- References -- Further Reading -- 9: Microbial Enzymes in Food and Beverages Processing -- 9.1 Introduction -- 9.2 Industrial Enzyme Production -- 9.3 Microbial Enzymes Technology in Food Applications -- 9.3.1 Enzymes in Diary Industry -- 9.3.2 Enzymes in Bakery Technology -- 9.3.3 Enzymes in Meat Processing -- 9.3.4 Enzymes in Starch Processing -- 9.3.4.1 Immobilization -- 9.3.5 Enzymes in Fruit and Vegetable Processing and Juice Extraction -- 9.4 Uses of Enzymes in Beverages -- 9.4.1 Enzymes Used in the Distilling Industry -- 9.4.2 Enzymes Used in the Wine Industry -- 9.4.3 Enzymes Used in the Juice Industry -- 9.4.4 Enzymes Used in the Brewing Industry -- 9.5 Conclusions and Future Perspectives -- References -- Further Reading -- 10: Extraction Techniques of Phenolic Compounds and Other Bioactive Compounds From Medicinal and Aromatic Plants -- 10.1 Introduction -- 10.2 Plant Sample Pretreatment Prior to Extraction Procedure -- 10.3 Conventional Extraction Techniques Used for Medicinal and Aromatic Plants -- 10.3.1 Hot Aqueous Extraction (Soxhlet Extraction) -- 10.3.2 Maceration -- 10.3.3 Hydrodistillation -- 10.4 Other Extraction Techniques -- 10.4.1 Extraction From Medicinal Plants -- 10.4.1.1 Infusion -- 10.4.1.2 Digestion -- 10.4.1.3 Decoction -- 10.4.1.4 Percolation and Modified Percolation -- Percolation -- Modified Percolation -- 10.4.1.5 Aqueous Alcoholic Extraction by Fermentation -- 10.4.1.6 Countercurrent Extraction -- 10.4.2 Extraction From Aromatic Plants -- 10.4.2.1 Expression -- 10.4.2.2 Cold Fat Extraction (Enfleurage).

10.4.2.3 Phytonics Process.