MediaWiki API result

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            "47854": {
                "pageid": 47854,
                "ns": 0,
                "title": "Ready meals",
                "revisions": [
                    {
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                        "*": "BACK to \n\n*[[Information about fruits & vegetables]]\n\n\n'''I. GENERAL DESCRIPTION:'''   \n\n;1. \tGeneral Flowsheet of ready meals production:\n\nNo information is available.\n\n;2.\tDescription of techniques, methods and equipment: (BAT for Food, Drink and Milk Industries, June 2005)\n\nSome fruits and vegetables are preserved. For this purpose, depending on the type of fruit and vegetables, different processes are used, and a variety of products are made, e.g. ready meals. In most installations, a variety of products are made, e.g. ready meals. In most installations, a variety of fruit and vegetables are processed simultaneously and consequently into different products. The majority of installations process products in bulk and are subject to seasonal variations, in line with crop rotation. However, some have product lines which are not affected by seasonal fluctuations. Further processing of frozen raw materials takes place throughout the year. Processing capacities are increasingly being expanded for such product processing.\n\n;3.\tTemperature ranges and other parameters (table)\nNo information is available.\n\n\n;4.\tBenchmark data:\n\nNo information is available.\n\n\n'''II.\tNEW TECHNOLOGIES:'''\n\n;a)\tChanges in the process:\nNo information is available.\n\n;b)\tChanges in the energy distribution system:\nNo information is available.\n\n;c)\tChanges in the heat supply system:\nNo information is available.\n\n\n\n'''III.\tSOLAR SYSTEMS INTEGRATION:'''\n\nCritical issues concerning the possible solar integration\n\n\n\n\nBACK to \n\n*[[Information about fruits & vegetables]]"
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            "320": {
                "pageid": 320,
                "ns": 0,
                "title": "Red wine",
                "revisions": [
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                        "*": "Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]\n\nBack to [[Information about wine & beverages production]]\n\n\n'''1. GENERAL DESCRIPTION:'''\n\n\n;1. General Flowsheet of red wine production:\n\n\n[[Image: red wine.JPG]]\n\nFigure 1: Production of red wine.\n\nLiterature: \u201c?\u201c, A.Rapp\n\n\n\n;2. Description of techniques, methods and equipment\n\n\nFor the production of red wine the juice is left in contact with the seeds and skins throughout most of the fermentation period. In contrast for white wines the juice is separated after crushing and before fermentation begins. Red wines are typically more flavourful, drier and astringent than white wine.\nFor ros\u00e9 wines, red grapes are pressed in the way as it is common for white wines. The obtained pale-pink musts are then used for the production of this kind of wine. Although they are produced from red grapes they are included in the group of white wines. \n\n\nSome well known red cultivars:\n\n*Cabernet Sauvignon (includes Merlot and Malbec)\n\n*Gamay noir \u00e1 jus blanc\n\n*Nebbiolo\n\n*Pinot noir\n\n*Shiraz\n\n*Zinfandel\n\n\n;Processing of red wine\n\nThe flowsheet of processing of red and ros\u00e9 wines is similar to this one of white wines with some variations. As the pigments of red grapes are in the skin, the cells of the skins must be made permeable. This is achieved by fermenting or heating the crushed grapes.\nThe initial process steps are the same as for white wines (vintage, transport, grape receiving, stemming and crushing).\n\n*Fermentation on skins\n\nIt is the classical process for the production of red wines. Red grapes are not pressed to must before the alcoholic fermentation. The crushed grapes are partially or totally fermented, in which process, the alcohol produced extracts the pigments. The crushed grapes are normally left to ferment spontaneously with the natural mixture of yeast trains in a special fermentation tank.\n\n\n*Heating of crushed grapes\n\nIt is a relatively new process for the production of red wines the grapes are convoyed to the heater by a smooth- action pump. The used heaters consist of a system of tubes in a steam heated room. For obtaining dark- coloured musts the grapes are heated to 45-55\u00b0C. Nowadays it is common to heat the grapes to about 87\u00b0C for a brief period in order to inactivate the enzymes inherent in the fruit and to kill the microorganisms. Then the grapes are cooled down.\n\nThe preheated grapes can now be convoyed directly in a press or in storage bins. The following steps are identical to them described for white wines. \n\n\n;3. Temperature ranges and other parameters (table)\n\n\n[[Image: red wine1.JPG]]\n\n\n;4. Benchmark data:\n\nNo information is available.\n\n\n\n''' 2. NEW TECHNOLOGIES:'''\n\n\n;a) Changes in the process: No information is available.\n\n;b) Changes in the energy distribution system: No information is available.\n\n;c) Changes in the heat supply system: No information is available.\n\n\n\n'''3. SOLAR SYSTEMS INTEGRATION:'''\n\n\nCritical issues concerning the possible solar integration \n\n\n''Reference: Caballero, B., Finglas, P., Trugo, L.: Encyclopedia of food science and nutrition, Academic Pr. Inc., 2003, pages 6189-6202''\n\n\nBack to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]\n\nBack to [[Information about wine & beverages production]]"
                    }
                ]
            }
        }
    }
}