Technology of Bottled Water (Sheffield Food Technology) (Vol 3)

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9780849397332: Technology of Bottled Water (Sheffield Food Technology) (Vol 3)
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Bottled water has become a growing market in view of increased consumer apprehension about the quality of treated public supplies. This book details the technical aspects of the subject, which is of interest to water technologists, safety and health personnel, as well as consumers. Technology of Bottled Water is the first book devoted specifically to this area of the beverage industry. Edited by a consultant to the food and beverage industry and a senior manger with many years of experience in the bottled water industry, this volume offers an authoritative view of the market development, hydrogeology, water treatments, packaging, microbiology, and quality assurance of bottled water.

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From the Back Cover:

The bottling of water might seem to the uninitiated to be a simple and risk-free process. In practice, however, because water is so sensitive to chemical, physical and microbiological contamination, it is one of the more difficult products to package to a consistently high standard. The bottled waters industry continues to be a substantial and valuable sector of the global beverage market. Recent years have seen new processing innovations, a continuing debate around environmental issues and the development of new products including functional and flavoured waters.

This fully revised third edition of this unique and comprehensive overview of the science and technology of the bottled waters industry contains brand new chapters that address these new developments. An updated introductory chapter reviews the market, while other chapters examine technological developments and changes to the global legislative and regulatory picture, with an assessment of new and increasingly-used quality standards.

The book provides a definitive source of reference for all those involved in bottled water production: producers, beverage technologists, packaging technologists, analytical chemists, microbiologists and health and safety personnel.

Reviews of previous editions

"Technology of Bottled Water is an essential guide to anyone involved in ensuring the product reaching the shelves is all it claims to be"
Bottled Water World

"Essential reading for anybody working on the microbiology of drinking water of all kinds"
Microbiology Today

"Destined to become a definitive reference work for the bottled water industry"
Spas Research Fellowship

"Eminently readable and highly informative. An essential purchase for anyone with an interest in water"
International Journal of Food Science and Technology

From the Back Cover:

The bottled waters industry has become a vital and vigorous sector of the beverage world, in developed and developing countries worldwide. Since publication of the first edition in 1998, the industry has undergone a remarkable expansion, and this has served to underline the need for an accessible source of technical guidance.


This book is unique in providing an overview of the science and technology of the bottled waters industry. The second edition has been strengthened by bringing in a US co-Editor, and the coverage has been thoroughly revised and considerably extended. A new chapter is included on cleaning and disinfection.


The book provides a definitive source of reference for beverage technologists, packaging technologists, analytical chemists, microbiologists and health and safety personnel.

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Dorothy A.G. Senior (Editor), Philip R. Ashurst (Editor)
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