MATEC Web Conf.
Volume 290, 20199th International Conference on Manufacturing Science and Education – MSE 2019 “Trends in New Industrial Revolution”
|Number of page(s)||9|
|Section||Management, Modelling and Monitoring of Manufacturing Processes|
|Published online||21 August 2019|
Improvement of the technological process of carbonated spring water by implementing the quality and food safety management standards
1 Faculty of Economic Sciences, “1 Decembrie 1918” University of Alba Iulia, Romania
2 Doctoral School, Faculty of Engineering, “Lucian Blaga” University of Sibiu, Romania
* Corresponding author: email@example.com
Bottled spring water must be health providing, clean, without microorganisms, parasites or substances. The design, manufacturing and management of processes, related to spring water bottling involves controlling the safety issues that may arise in the production processes. These aspects are not sufficient to prevent hazards and they must be related to the implementation of a quality and food safety systems. The aim of the paper is to improve the technological process of carbonated spring water in Monopolis S.A Company, by implementing the quality and food safety management standards. The methodology is based on the implementation requirements of the HACCP principles, included in ISO 22000 standard. On the other hand, the results of the work highlight the safety parameters of ”Roua Apusenilor” carbonated spring water: physico – chemical, purity and microbiological. A HACCP generic model was developed for this company. In this case study, the hazard analysis and risk assessment was implemented with the identification of the critical control points, which includes filtration and impregnation of carbon dioxide. At the same time, the loss of carbon dioxide content in PET bottles of 2 and 2.5 litres during the shelf life period was observed and a statistical analysis of the resulting experimental data was performed. There is a significant decrease of carbon dioxide content in the two packaging volumes of about 3.2 and 4.6 g/l at the end of the best before period.
© The Authors, published by EDP Sciences, 2019
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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