INTERNSHIP

REPORT ON

IN-PLANT TRAINING IN THE QUALITY CONTROL & ASSURANCE AT VARUN

BEVERAGES (PEPSICO)
Submitted to
CHAUDHARY CHARAN SINGH UNIVERSITY, MEERUT

Submitted in partial fulfillment of the requirements for the award of

the degree of
FOOD MICROBIOLOGY SAFETY AND QUALITY CONTROL
(Department of Microbiology)

SUBMITTED BY:
Anushka Malik
( 210100299004 )
UNDER THE GUIDENCE OF
Mr. Nitish Jain
Quality Manager

Varun Beverages Limited,

Unit- 2E, Ecotech III, Greater Noida, Uttar Pradesh
Academic Year: 2022-2024
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 CERTIFICATE BY TRAINING COORDINATOR

This is to certify that Miss Anushka Malik, student of FOOD MICROBIOLOGY SAFETY
AND QUALITY CONTROL has successfully completed the project entitled “REPORT ON
IN-PLANT TRAINING IN THE QUALITY CONTROL & ASSURANCE IN VARUN
BEVERAGES (PEPSICO)” in Varun Beverages as a partial fulfilment to B.Sc. Degree from
Chaudhary Charan Singh University, Meerut (Uttar Pradesh).

Date: March 2024 Mr. Nitish Jain

Quality Manager
Varun Beverages Ltd.

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 ACKNOWLEDGEMENT

I have taken many efforts in this project. However, it would not have been possible without the
kind support and help of many individuals. I would like to extend my sincere thanks to all of
them. I am extremely grateful to Mr. Yogesh Singh, Plant Manager, for giving me this privilege
to be a part of this institute where I carried out my project work.

I would like to thank and express my regards to Mr. Nitish Jain for his support and
encouragement. I am deeply impressed with his thoughts and experiences shared with us.

I am highly indebted to Mr. Dhirendra Goyal for his guidance and constant supervision as well
as for providing necessary information regarding the project & also for their support in
completing the project.

I would like to express my gratitude towards my parents and members of Quality department
of (Varun Beverages Limited) for their kind co-operation which help me in completion of this
project.

My thanks & appreciation also go to people who have willingly helped me out with their
abilities.

Anushka Malik
( B.Sc. Food Microbiology Safety and Quality Control )

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 LIST OF CONTENTS

Table No. Table Name Page No.

1 Introduction 5-7

2 Water Treatment Plant 8-10

3 Syrup preparation 11-12

4 PET Line 13-15

5 RGB Line 16

6 RMPM (Raw Material Packaging Material) 17-18

7 Microbiological Testing 19-22

8 ETP (Effluent treatment plant) 23-24

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 1. INTRODUCTION

1.1 ABOUT THE COMPANY: AN OVERVIEW

PepsiCo &Varun Beverages Limited. PepsiCo came to India in 1989 and within a short span
of time became one of the largest MNC of Food & Beverage Business in the country. Products
by PepsiCo are enjoyed more than a billion consumers in a day and in more than 200 countries
& territories around the world. The food and beverage portfolio of PepsiCo includes Frito-Lay,
Gatorade, Pepsi-Cola, Quaker, and Tropicana. In 2019, the company adopted a new vision: to
be the Global Leader in Convenient Foods and Beverages by Winning with Purpose. Winning
with Purpose is the purpose agenda and conveys the belief that sustainability can be an even
greater contributor to one’s success in the marketplace. Being one of the largest foods &
Beverage Company in world, the mission is to provide consumers around the world with
affordable, convenient, delicious and complimentary foods and beverages from wholesome
breakfasts to healthy and fun daytime snacks and beverages to evening treats. PepsiCo has 43
bottling plants in India, out of which 15 are company owned and other28 are franchisee owned.

Varun Beverages Limited (VBL) is having franchisee of PepsiCo in India. It sells Carbonated
Soft Drinks (CSDs) and Non-Carbonated Beverages (NCBs) under the trademarks owned by
PepsiCo. VBL has also been granted franchise for Ole Brand of PepsiCo products in Sri Lanka.
VBL is a part of RJ Corp group, with interests in Beverages, Quick-Service Restaurants, Dairy
and Healthcare. The Chairman Mr. Ravi Kant Jaipuria has a reputation as an entrepreneur and
business leader making him to be the only Indian to receive PepsiCo’s International Bottler of
the Year Award, 1997.

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1.2 ABOUT THE GN PLANT
The plant is located at Plot no. 2E, Udyog Kendra Ecotech III, Greater Noida, Distt, GB Nagar
(U.P.) 201306, having a massive system of WTP (water treatment plant), Syrup formation room
with a raw syrup room and a ready syrup room, four manufacturing lines out of which three
are PET (polyethylene terephthalate) lines and one GRB (Glass Reusable Bottles) line and an
Effluent Treatment Plant.

Here at VBL, Greater Noida Plant 2, they produce and distribute a wide range of CSDs which
includes: Pepsi, 7UP, Mirinda Orange, Nimbooz Masala Soda, Mountain Dew, Lehar Soda
water, and Sting Energy Drink.

1.3 ABOUT PEPSICO & ITS PRODUCTS

PepsiCo entered India in 1989 and in a short period, has grown into one of the largest MNC
food and beverage businesses in the country. PepsiCo products are enjoyed by consumers one
billion times a day in more than 200 countries and territories around the world. PepsiCo
generated more than US $63 billion dollars in net revenue in 2015, driven by a complementary
food and beverage portfolio that includes Frito-Lay, Gatorade, Pepsi-Cola, Quaker and
Tropicana. PepsiCo’s growth in India has been guided by “Performance with Purpose”, its goal
to deliver top-tier financial performance while creating sustainable growth and shareholder
value.

As one of the largest food and beverage companies in the world, its mission is to provide
consumers around the world with delicious, affordable, convenient and complementary foods
and beverages from wholesome breakfasts to healthy and fun daytime snacks and beverages to
evening treats.

To support its operations, PepsiCo has 43 blotting plants in India, of which 15 are company
owned and 28 are franchisee owned. PepsiCo is business based on its sustainability vision of
making tomorrow better than today. PepsiCo’s commitment to living by this vision every day
is visible in its contribution to the country, consumers and of course farmer too.

Some of the bottling plants of PepsiCo are in Goa, Salcete; Karnataka, Dharwad; Rajasthan,
Bhiwadi; Rajasthan, Jodhpur; Rajasthan, Jaipur; Rajasthan, Alwar; Uttar Pradesh, Greater
Noida; Uttar Pradesh, Kosi; Kathmandu, Nepal.

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1.4 PRODUCTS OF PEPSICO
The portfolio of beverage products includes some of the best recognized PepsiCo trademarks
in the world.

Here are some enlisted carbonated soft drinks that are produced and distributed by PepsiCo
brands.

Product Packages
Pepsi Glass bottles of 200 ml, 250 ml, 300 ml, 350 ml and 400 ml; PET
bottles from 250 ml to 2250 ml.
Mountain Dew Glass bottles of 200 ml, 250 ml and 300 ml; PET bottles from 250
ml to 2250 ml.
7 Up Glass bottles of 200 ml, 250 ml, 300 ml, 350 ml and 400 ml; PET
bottles from 250 ml to 2250 ml.
Mirinda Glass bottles of 200 ml, 250 ml, 300 ml, 350 ml and 400 ml; PET
bottles from 250 ml to 2250 ml.
Lehar bottle PET bottles of 200 ml.
Sting (red & blue) PET bottles of 250 ml.

1.5 Manufacturing of Carbonated Soft Drinks

Soft Drinks are divided into two categories i.e., carbonated soft drinks and non-carbonated
beverages. The major ingredients of carbonated soft drinks are:

• Water

• Sugar

• Carbon Dioxide

• Concentrate

Sucrose

Treated
Concentrate
Water

CSD Manufacturing
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 2. Water Treatment Plant (WTP)

Water forms the heart of any beverages plant hence its sanitation and proper treatment should
be the outmost criteria for any beverages plant. Water used for sanitation purposes should be
from a sanitary supply. If the water is from a municipal supply with good quality characteristics
and meets sanitary criteria, it can be used for without further treatment for other Sanitation
programs.
Water treatment in Varun Beverages Limited includes essential steps such as chlorination,
pressure sand filtration, activated carbon filtration, micron cartridge filtration, RO filtration and
UV disinfection to make it safe for soft drinks.

2.1 Flow diagram of Water Treatment Plant

Borewell – 1,2,3 (40, 50, 60 KL/hrs.)

Cl2 dosing 50 ppm (2-4 ppm)
Sanitation: Quarterly

Raw Water Storage Tank (550 KL)

Sand Filter (PSF- 1,2,3,4)

Purpose: TSS remove (Silt Density Index SDI)
Sanitation: Cl2 100 ppm, monthly

Activated Charcoal Filter (ACF- 1,2,3,4,5)

Purpose: Cl2 remove, AOT (Appearance Odour Test)
Sanitation: Steaming 85-degree Celsius, monthly

Micron Cartridge Filter- Pre RO

(36, 32 KL)
Pore Size: 5 µ
Quarterly replacement
An scalant Dosing (4%) MDC 220
(prevent fouling and scaling)

UV- Ultraviolet System – Pre RO

Intensity: 40,000 µWsec/cm sq.

Lamp 8000 hrs./ a er 1 yr./

Change <70% intensity

RO – Reverse Osmosis

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 RO product Water Storage Tank
(4x7KL= 28KL)

MCF - Post RO – 1,2

Pore Size: 5 µ

UV Filter System – 1,2

For Production/ As per requirements

2.2 Flow diagram of So Water

(PSF 4 and ACF 5 are used)

Raw Water Storage Tank

Sand Filter (PSF-4)

Activated Carbon Filter (ACF- 5)

Softner Unit (S.F- 1,2,3)

So Water Cl2 dosing:
<1ppm

Soft Water Storage Tank (250KL)

For bottle washer, cooling tower, refrigeration

2.3 Tes ng of water

1) pH Test- In pH meter

2) TDS Test- In TDS or Conductivity meter.

3) Alkanity Test- Procedure:

i. Take 10 ml Water (sample) in test tube.
ii. Add 2-4 drop phenolphthalein indicator.
iii. Add methyl orange (yellowish orange) 3-4 drop.
iv. Titrate by sulfuric acid (0.05N) Result: Orange colour Total alkalinity = reading ×
10
v. Range: less than 50 (treated water)

4)Total Hardness- Procedure:

i. Take 100 ml Water (sample) in test tube.
ii. Add hardness indicator
iii. Add 3-4 drop Ammonia buffer (light pink)

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 iv. Add Total hardness Indicator.
v. Titrate by 0.02N EDTA Result: Blue color indicates Total hardness = reading × 10

5) Cl2Test – Procedure:
i. Take 10 ml Water (sample).
ii. Add 1 pinch DPD Chlorine free
iii. put sample in colorimeter
iv. Reading Range: 2-4ppm
Note: In case of Pepsi flavour chlorine is less than 2-4ppm because if the amount of
chlorine exceeds than colour of Pepsi became disappear due to its bleaching action.

6)Fe (Iron) test Procedure:

i. Take 10 ml Water (sample).
ii. Add 1 ferrover powder.
iii. Test by kit
iv. Range: 0.01mg/L (Treated water) 0.05mg/L (Raw water)

7) Manganese (Mn) Test: Procedure-

i. Take 10 ml Water (sample)
ii. Add 1pinch Ascorbic acid
iii. Add Alkaline Cyanide reagent.
iv. Add PAN Indicator (1-2 drop)
v. Test by kit
vi. Range: 0-0.05mg/L

8)Turbidity: Procedure-
i. Take 10 ml Water (sample).
ii. Test by kit
iii. Range: 0-0.3

2.4 Minimum Mandate for WTP

 Ingredient water monitored every calendar year when requested by the PepsiCo water
laboratory.
 Water for beverage production is treated using the 5 mandatory minimum treatment
steps.
 Wellheads are secured and protected from drainage and other run off.
 New water sources are assessed using the water stage gate process to all plants.

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 3. SYRUP PREPARATION
The second main ingredient is sugar, which makes up 7-12% of a soft drink. Used in either dry
or liquid form, sugar adds sweetness and body to the beverage, enhancing the "mouth-feel," an
important component for consumer enjoyment of a soft drink. Sugar also balances Flavors and
acids.

3.1 Flow Diagram of Syrup Prepara on

Treated Water

Pre-heating
Stand till temperature
60 degrees Celsius

Sugar dumping
Through vacuum system

Heating at 80±1 degree Celsius

For killing bacteria

Add activated carbon

(0.25% of total sugar)
Carbon contact time: 30 min.
Purpose: impurity absorption

Hyflo addition
(0.07% of total sugar)
Hyflo time: 5 min.
Purpose: kills bacteria and remove carbon

Pre-coating to Filter press

(Celite 577 + Hyflo)

Simple syrup filtration through PHE

(Plate Heat Exchanger: Hot to Cold)

Simple syrup storage in FST

(Finished Syrup Tank)
Syrup temp: 20-25 degree Celsius

Staging

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 Concentrate addition
Dry and liquid

Finished Syrup

To mix processor

3.2 Tes ng of Sugars

1. Brix- Procedure:
i. Take 10 ml sugar syrup sample
ii. Calibrate refractometer with the water first.
iii. Water brix should be 0.00%
iv. Now pour small amount of syrup on the refractometer and note down the reading.

2. Colour and turbidity test (Spectrophotometer)- Procedure:

a) COLOUR:
i. Take 100ml syrup sample
ii. Filter half of the mixed sample with 0.45µ filter paper
iii. Calibrate Spectrophotometer with distilled water
iv. Fill 1/3rd cuvette with the “filtered solution”
v. Read colour in ICUMSA (International Commission for Methods of Sugar
Analysis)
vi. Range: less than 45 ICUMSA.

b) TURBIDITY:
i. Calibrate the Spectrophotometer with the filtered solution
ii. Fill 1/3rd cuvette with the “unfiltered solution”
iii. Read turbidity in NTU (Nephelometric Turbidity Unit)
iv. Range: less than 25 NTU

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 4. PET BOTTLES
(Line 1,2 & 4- Only for PET bottles)

Bottles made of polyethylene terephthalate (PET) can be "recycled" to reuse the material out
of which they are made and to reduce the amount of waste going into landfills. PET is semi
porous and absorbs molecules of the food or beverage contained, and the residue is difficult to
remove: Heating the plastic enough for sterilization would destroy it.

The process is initiated with a perform for the PET bottle. Preforms are poured in the preform
hopper and travelled in heating chamber where they are heated and moved to the moulding
section where preforms are kept and after that they travel to the blowing section where
stretching and exhaust takes place. Appropriate pressure is applied in the bottles which lead to
blowing and moulding of the product.

After this, the pet bottle travels with the help of an air conveyer and is fed into the filler. In the
filler, bottles are rinsed using RO water. Bottles are washed upside down.

In blowing section, CO2 is pressed into the syrup coming from syrup room at 4-6 bar and then
it goes for paramixing. After the addition of water, CO2 and syrup the beverage is made this is
then filled into PET bottles and after which capping is done leaving headspace in the bottle for
CO2.

4.1 Flow Diagram of PET Bo les

Preform receiving

Preheating of preform at 110 -115 °C

(only base heat)

Molding

Cooling of the bottle

Bottles moves forward at conveyer

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 Light Inspection

They are rinsed with a rinser having pressure of 2 kg

Filling

Capping

Warmer

Labelling

Air blower

Primary coding

Secondary packaging (Shrink Wrapping)

Secondary coding

Palletizing

4.2 Tes ng of Bo les

PROCESS METHOD PROCEDURE

Blow Molding Appearance: Bottles are looked for poor material
distribution, strangled neck, diamond feet,
stress cracking, damaged thread finish, off
center gate and crystallinity.

Sectional Weight The bottle from each mold of the blow

(Upper/Major/Lower): molder is cut into three pieces i.e., upper,
major and lower with a bottle cutter and
each of the sections are weighed
individually to ensure proper material
distribution.

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 Base Clearance: It is checked through a base clearance
meter, and the value should be more than
2.

Drop test: The bottle is dropped from a height of

1.5m to see its strength.

Brimfull: It is calculated by (Weight of bottle with

water filled – Weight of empty
bottle)/density of H2O at that temperature.

Top Load: It is checked if the bottle is capable of

handling weight more than 17 kgs
(standard value).
Filling Brix: The final product is degassed and then the
brix is calculated with the help of a
refractometer.

CO2: The CO2 gas volume is determined by the

hand shake method. It is the gas volume of
CO2 that will dissolve an equal volume of
liquid at 0˚C and 1 atm pressure.

TA (Titratable Acidity): Take beverage sample in a beaker.

Perform degassing of sample for 8
minutes. Now measure 100ml of
degassed sample in a measuring cylinder
and put it into a beaker. Only in Pepsi
sample add 2ml of Tri-potassium Citrate
(TPC) in the sample with the help of
pipette. Titre the sample with N/10
NaOH till pH comes 8.75. Note down the
reading.

Net content: It is calculated with the following

formula (Gross Weight-Tare
Weight)/Beverage Density Where, Gross
Weight= weight of the bottle containing
beverage. Tare Weight= weight of
preform+ weight of closure+ weight of
CO2 Weight of CO2= Pet size × gas
volume × density of CO2

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 5. RGB Bottles
(Line 3- Only for glass bottles)

This line is particularly for glass bottles. A glass bottle is a bo le created from glass.

In this line the procedure starts with the loading of empty glass bottles which moves towards
the pre light inspection area. There are basically three inspections done: pre, post and final
inspection. In the pre inspection the rejected bottles having any kind of dirt or foreign matter,
etc. is removed manually by a person.

After the pre inspection it goes to the Bottle Washer area. In the Bottle Washer section there
are seven sections which help to clean the RGBs i.e. Refill/Returnable Glass Bottle.

5.1 Flow Diagram of RGB Bo les

RGB receiving

Uncasing

Light Inspection

Bottle Washer

Washed Bottle Inspection

Filling

Crowning

Coding

Final inspection

Palletizing

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 6. Raw Materials & Packaging Materials
(RMPM)

6.1 Sugar Sampling Procedure:

 √n+1 make 1kg sample
 Sampling should be done randomly, some from the front bag, then middle bag and
then from the last bags.

6.2 Raw Material:

 Sugar- Shelf-life: 24 months/2 year

6.2.1 Tes ng of Sugars

1. Floc test analysis- Procedure:

i. Mix 300gm of sugar sample and 250gm of distilled water to make up the
volume 550gm in a beaker (54.5% brix)
ii. Dissolve it with a stirrer/magnetic stirrer
iii. Add Orthophosphoric acid (OPA) and bring pH to 1.50
iv. Heat it at boiling point
v. Let it rest for 48 hrs.
vi. After 2 and 11 days perform Candling to check the presence of any floc.

2. Colour and turbidity test (Spectrophotometer)- Procedure:

a) COLOUR:
i. Mix 50gm sugar + 50gm distilled water (50% brix) to make the volume 100gm
ii. Dissolve it with a stirrer/magnetic stirrer
iii. Filter half of the mixed sample with 0.45µ filter paper
iv. Calibrate Spectrophotometer with distilled water
v. Fill 1/3rd cuvette with the “filtered solution”
vi. Read colour in ICUMSA (International Commission for Methods of Sugar
Analysis)
vii. Range: less than 150 ICUMSA.

b) TURBIDITY:
i. Calibrate the Spectrophotometer with the filtered solution
ii. Fill 1/3rd cuvette with the “unfiltered solution”
iii. Read turbidity in NTU (Nephelometric Turbidity Unit)
iv. Range: less than 125 NTU

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 3. Conductivity Ash- Procedure:
i. Mix 28gm of sugar sample and 72gm of distilled water to make up the volume
100gm in a beaker
ii. Dissolve it with a stirrer/magnetic stirrer
iii. Calibrate conductivity meter with water and note down reading
iv. Check the conductivity of sugar sample and note down the reading
v. Calculate the conductivity with the help of equation:
C (µS/cm) = [Cs – (Cw – 0.035)] x 6 x 10^-4
vi. Range: less than 0.05 µS/cm

6.3 Packaging Material:

i. Label:
 Shelf-life: 1 year
 Label thickness
 GSM (Gram Square Meter) = [weight x 10,000]/side x side
 Art work
ii. Preform:
 Shelf-life: 9 months
 Weight
 Body Dia
 Body Dia
 Go-No test
iii. Closure:
 Shelf-life: 9 months
 Weight
 Height
 Outer-diameter
 Inner-diameter
 Go-No test
iv. Crown:
a. PVC: non-biodegradable, used in soda, easily removable, 0.20mm thickness
b. Non-PVC: biodegradable, used in other than soda, hard to remove, 0.23mm
thickness
 Shelf-life: 9 months
 Height
 Outer-diameter
 Inner-diameter
 Acidulated Copper Sulphate test

6.4 Minimum Mandate for RMPM:

 Raw material from approved vendor
 CO2 AOT

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 7. MICROBIOLOGICAL TESTING

Microbiological testing is a method of analysing and imaging microorganisms on patient

samples to find out the cause of an infection, and to assist in the diagnosis and treatment of the
disease.

7.1 Steps involved in Microbiological testing-

Media Preparation

Autoclave the (media, syringe, plates, distilled water, cups)

Plating

Incubation
(TPC and Coliform for 48 hours and Yeast & Mold for 120 hours)

Counting of colonies

7.2 Materials Required for Microbiological Testing-

Weighing Balance, Butter Paper / aluminium foil, Media (Peptone water, m-green, m-TGE, m-
Endo), Sterile beaker (250ml), Heating Plate, Distilled water, Autoclave, Autoclave
Steriliza on strip (PbO2), Laminar Air Flow Chamber, Filtration assembly, Sterile filtration
funnel, sterile Filterpaper(0.45µ), Sterile Forceps, 70% IPA (Isopropyl alcohol), Borosil bottle
(250ml & 500ml), Absorbent pad, Incubator (25oC & 35oC), Colony Counter, Hot Air Oven,
Microscope, Air Sampler(For Air born microbes ).

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m-Green – Used for Yeast and Mold Count (Rinse water, swab, soft water, cooling water,
sugar finished, sugar raw, finished product, washed bottle from bottle washer)
Weigh 7.3 gm media

Dissolve it in 100 ml distilled water (Warm slightly if needed to dissolve)

Autoclave at 121°C for 10 min at 15 psi

Allow the media to cool & pour in the petri dish having absorbent pad

Keep the remaining media in fridge for further use

m-TGE (m- Tryptone Glucose Extract) – Used for TPC (used for borewell, treated water)
Weigh 0.9 gm media

Dissolve in 50 ml distilled water (Heat slightly if needed to dissolve)

Autoclave at 121°C for 15 min at 15 psi

Allow the media to cool & pour in the petri dish having absorbent pad

Incubate the plates for 48 hours

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m- Endo – used for Coliform (used for borewell, treated water)
Weigh 2.4 gm media

Dissolve in 49 ml distilled water

Add 1 ml Ethanol

Heat till the boiling point is achieved

(avoid over heating)

Allow the media to cool & pour in the petri dish having absorbent pad

Incubate the plates for 48 hours

7.3 Plating Process:

Code the petri dishes (Date of sample taking, date of incubation, media used, sample name)

Put absorbent pad in sterile petri dish without touching

Pour 2ml media into the plate for pipette

Filter the samples by filtration assembly using a sterile filter paper

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 Put the filtered paper into the petri dish using a sterile forceps

Incubate these plates

Count these colonies

7.4 CIP Circuit Flow Chart:

Treated Water

Rinsing (5-10 min)

Chemical Circulation (for 20 min.)

{Advantage 330}

Rinsing (for 10-15 min)

Collection of sample

Check appearance, odor and taste and chemical residual

Microbiological testing of final rinse water

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 8. EFFLUENT TREATMENT PLANT (ETP)
Daily effluents are organic in nature which has high BOD. When it is discharged as such in
water bodies the bacteriological action will deplete the oxygen content of stream which is not
good for animals, fishes and plants life which depend on dissolved oxygen. Therefore, it is
necessary to remove the organic matter content prevent in the effluent before discharging it
in to the environment.

8.1 Stages of ETP:

1. Oil collection sump/ fat removal unit: It is a device which is used to remove out
fat, oil, other greasy substances andfloating materials from the effluent water coming
out from the dairy industry.
2. Equalization tank/ Neutralization tank: Diffused aeration line provided in the
equalization tank. Diffused aeration prevents the formation of lactic acid and reduced
BOD about 50%. Neutralization tank is meant for to control the pH of effluent. Due
to this the activity of effluent water is reduced and it becomes harmless for the next
stage of treatment.
3. Clarifier: In this, sludge is separated and is collected in sludge drying beds with the
help of pump and rest of liquid material is repumped into aeration tank for
purification.
4. Aeration tank: In this tank DAP and UREA are provided. In this tank with the help
of microorganism, in the process of air the organic matter is converted into simpler
material through flocculation process and water becomes less harm full. In this tank
activated sludge takes place. The sludge digestion takes through aerobic process. The
sludge containing new active microbial cell here which are commonly referred as
mixed liquor suspended solids which is golden brown in colour, and a part of the
sludge with the old cell is sent for clarifier/ sludge settling tank.
5. Sludge drying bed: In this, with the help of solar radiation sludge is dried. After
drying the sludge is a very good fertilizer which contain good amount of carbon,
moisture, inorganic materials and metal contents which can used for agricultural
purpose.

8.2 Effluent Treatment Plant Flow Chart:

Oil grease chamber

Collection tank

Dosing of NaOH/HCl pH maintenance of water

Anaerobic conditioning

Primary treatment

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 (Lime or Alum treatment)

Aeration tank
(Urea/DAP/Jaggery dosing for O2 bacteria)

Secondary treatment
(sludge settle)

Filter feed
(MCF and ACF)

Discharge

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References:

 http://varunpepsi.com/overview/
 https://en.wikipedia.org/wiki/Soft_drink
 http://www.pepsicoindia.co.in/brands/lehar.html
 www.pci-mag.com/.../featuretrends-in-the-carbonated-soft-drinks-market-
4775235/
 http://en.wikipedia.org/wiki/beverage

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