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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 is also used as a means of extracting essential oils. [5] In this process, used, for example, to extract the onion, garlic, wintergreen and bitter almond essential oil, the plant material is macerated in warm water to release the volatile compounds in the plant.
This method is most commonly used for fresh plant materials such as flowers, leaves, and stems. Popular hydrosols are rose water, lavender water, and orange blossom water. Many plant hydrosols have unpleasant smells and are therefore not sold. Most oils are distilled in a single process.
Macerated oils are vegetable oils to which other matter, such as herbs, has been added. Commercially available macerated oils include all these, and others. Herbalists and aromatherapists use not only these pure macerated oils, but blends of these oils, as well, and may macerate virtually any known herb.
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 that is kept constantly wet; Maceration, in poultry farming, a method of chick culling
Maceration can be achieved by using a chopper pump in the sewage lift station or at the wastewater treatment plant. [1] When the flush is triggered, wastewater flows into the macerator, and when the water level rises, pressure activates the unit, causing the stainless steel blades to rotate at 3,600 rpm, pulverizing the wastewater into fine ...
The enfleurage fragrance extraction method is one of the oldest. It is also highly inefficient and costly but was the sole method of extracting the fragrant compounds in delicate flowers such as jasmine and tuberose, which would be destroyed or denatured by the high temperatures required by methods of fragrance extraction such as steam distillation.
The process is also important in promoting the breakdown of leaf proteins into free amino acids and increases the availability of freed caffeine, both of which change the taste of the tea. [17] Disruption: Known in the Western tea industry as disruption or leaf maceration, the teas are bruised or torn in order to promote and quicken oxidation. [18]