AboutJim Pfister Expertise Food Engineering/Manufacturing, Food Packaging/Distribution, Engineering Beverage Lines, Reducing operating cost of packaging lines while increasing efficiency. Lean Manufacturing. Incorporating new package technology into existing operations. Training staff to achieve smooth transition from "start-up" to full production. Managing complex projects across multi-disciplinary lines. Equipment PreShipment Factory Acceptance testing and Commissioning programs for new equipment.
Experience Employment history: Over thirty-five years of experience. Managed as much as $40MM in concurrent, multi-disciplinary projects, both domestic and international, and have worked with such firms as Campbell Soup, Coca-Cola, Hershey`s, and Nabisco.
Organizations: An author and speaker, as well as a member of the IoPP. Past Chairman of IoPP`s Consultant`s Council and Member of the Packaging Equipment Performance Committee.
Question Sir i want to know about how the process of maufacturing soft drinks(carbonated/non-carbonated) initiates and ends?
Answer Ket,
There are a lot of different ways to do it. For example, high-speed bottling plants ( making over 2000 cans/min ) will be different than smaller operations ( batches ) or soda fountain operations. To give you full descriptions of each would fill a textbook, and this isn't the forum for doing that. I would do a Google on 'carbonated drinks manufacture', and that should get you started.
This biggest difference between still beverages ( non-carb) and carbonated is the addition of CO2 ( carbon dioxide )... which gives soda pop its bubbles. There is a device called a carbonator that is postioned just before the filler, and that squirts a shot of CO2 into the can or bottle just before its sealed. The CO2 disperses into the contents inside the can, carbonating the soda...as well as pressurizing the can ( which is needed for stacking strength inside the warehouse ).
