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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]
A very high purity of starch (>99.5% db) can be recovered by wet-milling. Purity is important when the end product is high-fructose corn syrup or starch to be modified (using chemicals or enzymes) but it is not important during ethanol production. After centrifugation and washing, the starch is dried. [4]
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 ...
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.
Maceration continues during the fermentation period, and can last well past the point when the yeast has converted all sugars into alcohol. The process itself is a slow one with compounds such as the anthocyanins needing to pass through the cell membrane of the skins to come into contact with the wine.
The natural occurrence of fermentation means it was probably first observed long ago by humans. [3] The earliest uses of the word "fermentation" in relation to winemaking was in reference to the apparent "boiling" within the must that came from the anaerobic reaction of the yeast to the sugars in the grape juice and the release of carbon dioxide.
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Many types of food are specially formulated to achieve water activity in the IMF range. Food ingredients are mixed with salt and/or sugar, and additives (such as propylene glycol and potassium sorbate) and then subjected to processing methods such as cooking, extrusion or dehydration to result in an intermediate moisture final product. Examples ...