Pomace

Fig. 1. An amplified outline scheme of the making of various wiaes, alternative products, by-products, and associated wastes (23). Ovals = raw materials, sources rectangles = wines hexagon = alternative products (decreasing wine yield) diamond = wastes. To avoid some complexities, eg, all the wine vinegar and all carbonic maceration are indicated as red. This is usual, but not necessarily tme. Similarly, malolactic fermentation is desired in some white wines. FW = finished wine and always involves clarification and stabilization, as in 8, 11, 12, 13, 14, 15, 33, 34, followed by 39, 41, 42. It may or may not include maturation (38) or botde age (40), as indicated for usual styles. Stillage and lees may be treated to recover potassium bitartrate as a by-product. Pomace may also yield red pigment, seed oil, seed tannin, and wine spidts as by-products. Sweet wines are the result of either arresting fermentation at an incomplete stage (by fortification, refrigeration, or other means of yeast inactivation) or addition of juice or concentrate.

Pectin, which occurs in most plants as the glue which binds the cells together, is extracted commercially from citms peel and has been extracted from apple pomace. It is suggested for many no-fat products including sauces, desserts, and dressings. 

Fibers and Fiber Sources. Fibers are present ia varyiag amounts ia food iagredients and are also added separately (see Dietary fiber). Some fibers, including beet pulp, apple pomace, citms pulp, wheat bran, com bran, and celluloses are added to improve droppiags (feces) form by providing a matrix that absorbs water. Some calorie-controUed foods iaclude fibers, such as peanut hulls, to provide gastroiatestinal bulk and reduce food iatake. Peanut hulls normally have a high level of aflatoxias. They must be assayed for aflatoxia and levels restricted to prevent food rejection and undesirable effects of mycotoxias. 

Hydrauhc pressure is apphed to the mash first at 2750—3440 kPa (400—500 psi) and then at 17,200—20,600 kPa (2500—3000 psi) for preset times the pomace is removed after each cycle. One person can operate several presses at once, each with a 4—5 t/h throughput. 

Screw presses have been used extensively in North America, but are not popular in Europe. The mash is added at the top of a vertical rotating screw. As the mash moves down it is compressed in the taper and juice flows out through slatted conical walls. Compression of the pomace blocks channels for juice flow and iuhibits juice extraction. Extensive use of press aids is necessary for efficient operation. 

Pectin. Pectin [9000-69-5] is a generic term for a group of polysaccharides, mainly partially methoxylated polygalacturonic acids, which are located in the cell walls of all plant tissues. The main commercial sources of pectin are citms peel and apple pomace, where it represents 20—40% and 10—20% of the dry weight respectively. The pectin is extracted, the extract purified, and the pectin precipitated (50) increased extraction times lead to the production of low methoxyl pectins. 

Solvent extraction in batch or continuous systems is used to recover most of the residual oil from the presscake. Heptane, hexane, or a mixture of these solvents is used to recover the oil. The solvent-extracted presscake is steam stripped to recover solvent and a residual meal known as castor pomace, containing 1% residual oil. The solvent extracted oil is also processed for solvent recovery (qv). The oil from the extraction procedure is darker than the mechanically pressed oil and has a higher free fatty acid content. It is sometimes referred to as a No. 3 castor oil and is used for blending with higher quaUty oils that are well above No. 1 specifications. 

CASINGHEAD GASOLINE CASTOR BEAN POMACE CASTRIX... 

Rapp, m., Rappe, /. rape, grape pomace. Rappel, m. rage, madness staggers. 

Wein-kamm, m. grape pomace, rape, -kemol,... 

The rheological behavior of storage XGs was characterized by steady and dynamic shear rheometry [104,266]. Tamarind seed XG [266] showed a marked dependence of zero-shear viscosity on concentration in the semi-dilute region, which was similar to that of other stiff neutral polysaccharides, and ascribed to hyper-entanglements. In a later paper [292], the flow properties of XGs from different plant species, namely, suspension-cultured tobacco cells, apple pomace, and tamarind seed, were compared. The three XGs differed in composition and structural features (as mentioned in the former section) and... 

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