Ginger Ale Report
History of Ginger ale:
Ginger beer was originated in England in the mid 18th century & became popular in Britain, US, Canada and reaching the peak of popularity in 20th century.
Today ginger ale is almost used as soft drink. It is produced as both alcoholic and non alcoholic drink.
Sugar (1 cup), Freshly grated ginger root, Juice of one lemon, Fresh granular baker’s yeast (1/4 teaspoon), Cold Fresh water.
1 cup of sugar is added to the bottle. Then we add 1/4 teaspoon of fresh granular active bakers yeast into the bottle. We shake it to disperse the yeast grains into the sugar granules. Ginger root are grated on a fine "cutting" grater to produce 1 1/2 Tablespoon of grated root. Juce of one lemon is added to the grated roots and stirred properly. This lurry of lemon juice and grated ginger is then added to the bottle. Fresh water is then added in the bottle, leaving about an inch of head space. The ginger ale is then placed in a warm location for 24 to 48 hours. Once the bottle feels hard to a forceful squeeze, it is placde in the refrigerator. The ginger ale is then filtered n is ready to be served.
Cost Analysis :
Cost incurred in preparation of ginger ale in lab scale. [1 lts] 1 lts water : Rs 14
200g Ginger: Rs 4
50g Sugar : Rs 2
1 Lemon : Rs 3
1/4 Tea Spoon : Rs 3
Labour 3 hrs + refrigerating cost.
Market cost of ginger ale : Rs 225/ lts
Role of Chemical Engineer in Ginger ale production.
•Water Purification is the area of focus for Chemical Engineer. •Chemical Engineer mainly have to control the Ph & Temperature in the large scale. •Mixing & Agitation is again the important Concern
•Buildup pressure Control & Solid Effluent Treatment.
•Video presentation by Dr. David K Daniel, Prof. VIT University, Vellore, India Recipe and...
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