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About J. Peter Clark
Expertise
How various processed foods are made; ways to improve manufacturing; how to make a new food product.

Experience
Employment history: Research Engineer, U.S.Agricultural Research Service, Associate Professor Chemical Engineering, Virginia Tech, Director of Research, Continental Baking Company, President, Epstein Process Engineering, Inc., Vice Presdent Technology, Fluor Daniel, Inc., Consultant to the Process Industries

Organizations: American Institute of Chemical Engineers (Fellow) Institute of Food Technologists, American Association of Cereal Chemists, American Association of Candy Technologists, American Society of Agricultural Engineers,

Publications: Several Encyclopedias (Kirk and Othmer, Chemical Technology; Food Science, Food Technology and Nutrition; Wiley Encyclopedia of Food Science and Technology; Encyclopedia of Life Support Systems); five books, two book chapters; numerous journals.

Education: BSChE Notre Dame PhD University of California, Berkeley

Awards: AIChE Food, Pharmaceutical and Bioengineering Division Award 1998

Clients: Major food processing and pharamaceutical companies.

You are here: Experts > Industry > Food Engineering > Food Engineering/Manufacturing > Testing metrics for juice drink

Food Engineering/Manufacturing - Testing metrics for juice drink

Expert: J. Peter Clark - 6/8/2009

Question
Dear Peter,
we are interested in testing the carbonation level of a glass bottled drink. Is there any testing center you recommend us to go to?
Also we are in the processs of developing a juice drink. We are interested to learn that what metrics are most important to the taste and quilty, for example, acidity level, PH level etc? Where can we test for those metrics?
Thank you very much
Lucy

Answer
Lucy,

Testing for carbonation, pH and solids are typically done in the plant, though you could send samples to a lab. There are specialized instruments for carbonation. Some suppliers are: Zahm & Nagel, Hach and Anton-Parr. The simplest penetrate a cap and measure pressure and temperature. Others are meant for continuous on-line measurement.

Taste is affected by pH and sweetness, which is indicated by solids level, if using juice and sugar. For other sweeteners, you may need chemical tests.

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