Ageing with emerging technologies process intensification
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Contents
General information
The aim of this process is to mature of the product, especially for products ageing in wooden casks that allow some gas exchange between the product contained in the cask and the environment. It is also part of the legal requirements to manufacture some products. Ageing is commonly applied to wine and brown spirits. It’s also applied in the production of milk products, e.g. yogurt, butter, ice-cream, and in the production of cured ham.
(European Commission 2006)
Further Information: Ageing in food industry
Description of technology, techniques and methods
High Pressure Processing (HPP)
The technology accelerate the Maillard reaction along the wine aging. Pressurized wines present more brownish color, higher furan content and lower free amino acid content.
(Santos et al., 2013)
Further Information: HPP
Changes in the process
Energy saving potentials
Potentials savings due to the shorter storage time.
Changes in the energy distribution system
Balance between the electricity saved compared with conventional ageing process that may lead to reduction on thermal energy requirement or an overall higher electricity use.
References
- European Commission (2006) Best Available Techniques (BAT) in the Food, Drink and Milk Industries. Reference Document: Best Available Techniques [Online]. Available at: http://eippcb.jrc.ec.europa.eu/reference/BREF/fdm_bref_0806.pdf (Accessed: 20th February 2015).
- Santos, M., Nunes, C., Rocha, M., Rodrigues, A., Rocha, S., Saraiva, J., Coimbra, M. (2013) 'Impact of high pressure treatments on the physicochemical properties of a sulphur dioxide-free white wine during bottle storage: Evidence for Maillard reaction acceleration', Innovative Food Science & Emerging Technologies, 20(October), pp. 51-58.
