This chapter reviews applications of controlled hydrodynamic cavitation (HC) processes and technologies to the technical fields of edible vegetable beverages, with a special focus on beer-brewing, the latter as a representative case study for the replacement of the respective traditional core production processes with HC-based ones at the industrial scale. Beyond the review, original results are presented, about the distribution of fermentable and unfermentable sugars in beer wort, produced by HC-assisted processes, as well as an original pathway to the exploitation of HC-based technologies to the manufacturing of vegetable beverages, with special focus on cereal-based ones.
7 - Hydrodynamic Cavitation-Assisted Processing of Vegetable Beverages: Review and the Case of Beer-Brewing.
Lorenzo Albanese;Francesco Meneguzzo
2019
Abstract
This chapter reviews applications of controlled hydrodynamic cavitation (HC) processes and technologies to the technical fields of edible vegetable beverages, with a special focus on beer-brewing, the latter as a representative case study for the replacement of the respective traditional core production processes with HC-based ones at the industrial scale. Beyond the review, original results are presented, about the distribution of fermentable and unfermentable sugars in beer wort, produced by HC-assisted processes, as well as an original pathway to the exploitation of HC-based technologies to the manufacturing of vegetable beverages, with special focus on cereal-based ones.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
