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Maceration of dried fruit in rum and apple juice. Maceration is the process of preparing foods through the softening or breaking into pieces using a liquid. Raw, dried or preserved fruit or vegetables are soaked in a liquid to soften the food, or absorb the flavor of the liquid into the food. [1]
Maceration, as used to soften and degrade material without heat, normally using oils, such as for peppermint extract and wine making. Distillation or separation process , creating a higher concentration of the extract by heating material to a specific boiling point, then collecting this and condensing the extract, leaving the unwanted material ...
Maceration (bone), a method of preparing bones; Acid maceration, the use of an acid to extract micro-fossils from rock; Maceration, in chemistry, the preparation of an extract by solvent extraction; Maceration, in biology, the mechanical breakdown of ingested food into chyme; Skin maceration, in dermatology, the softening and whitening of skin ...
either directly by using, individually or in combination, any of the following methods: distillation, with or without added flavourings or flavouring foodstuffs, of fermented products ; maceration or similar processing of plant materials in ethyl alcohol of agricultural origin , distillates of agricultural origin or spirit drinks or a ...
Carbonic maceration techniques (e.g. semi-carbonic maceration) have recently been adapted to coffee processing. The ripe coffee cherries are placed inside a hermetic stainless steel tank and left to undergo an anaerobic fermentation. This fermentation process brings out intense aromas, with a taste profile akin to red wine and whisky.
An efficient and modern method of maceration is the "pneumatage process" in which compressed air or gas is sequentially injected into the juice. The bubbles created during the pneumatage process uses gravity and the weight of the juice to circulate the wine juice with the cap of skins and grape solids allowing for greater extraction of aroma ...
A Soxhlet extractor has three main sections: a percolator (boiler and reflux) which circulates the solvent, a thimble (usually made of thick filter paper) which retains the solid to be extracted, and a siphon mechanism, which periodically empties the condensed solvent from the thimble back into the percolator.
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