The Resource Investigation into the development of a novel food ingredient from red grape pomace : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University, Joanna Koat

Investigation into the development of a novel food ingredient from red grape pomace : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University, Joanna Koat

Label
Investigation into the development of a novel food ingredient from red grape pomace : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University
Title
Investigation into the development of a novel food ingredient from red grape pomace
Title remainder
a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University
Statement of responsibility
Joanna Koat
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
Grape pomace is a by-product of the pressing process carried out in red wine-making. This project investigated the development of an extract from red grape pomace, with similar sensory properties to red wine for intended use within the culinary industry. The use of enzyme and heat treatments has been reported to aid the extraction of colour and flavour compounds from red grape pomace. These compounds have valuable sensory characteristics. Trials were performed in the Massey University PD laboratory to investigate different enzyme and heat treatments for extracting soluble compounds from red grape pomace mixture. Soluble solid content and colour density were measured to identify the most effective treatments which were then investigated in the Massey University pilot plant. The pilot plant trials determined that enzyme treatment followed by heat treatment produced the extract with the highest soluble solid content. The following recommendations have been made for further development of a food ingredient from red grape pomace: Optimisation of the product yield and process efficiency is recommended, to increase commercial feasibility; Consumer research should be done to identify the most appropriate final application and subsequent product formulation is done. The product should be assessed by target consumers for product acceptibility and understand potential purchasing behavior to identify market potential--Executive summary
Cataloging source
PU
http://library.link/vocab/creatorName
Koat, Joanna
Degree
BFoodTech(Hons)
Dissertation year
2014
Granting institution
Massey University
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
Wine and wine making
Target audience
specialized
Label
Investigation into the development of a novel food ingredient from red grape pomace : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University, Joanna Koat
Instantiates
Production
Note
At head of cover title: Institute of Food, Nutrition and Human Health
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review. Red wine production process ; Red grape pomace supply ; Red grape pomace uses ; Red grap varieties and characteristics ; Red wine flavour and colour compounds ; Extraction of red wine colour and flavour compounds ; Conclusions and recommendations of literature review -- Experimental. Trial 1: Preliminary extraction method screening ; Trial 2: Lab extraction experiment #1 ; Trial 3: Lab extraction experiment #2 ; Trial 4: Pilot plant process with vacuum evaporation ; Trial 5: Comparisons of treatment at the pilot plant scale ; Trial 6: Freeze-drying -- Discussion -- Conclusion -- Recommendations
Dimensions
30 cm
Extent
xii, 93 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (some colour)
Label
Investigation into the development of a novel food ingredient from red grape pomace : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University, Joanna Koat
Production
Note
At head of cover title: Institute of Food, Nutrition and Human Health
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review. Red wine production process ; Red grape pomace supply ; Red grape pomace uses ; Red grap varieties and characteristics ; Red wine flavour and colour compounds ; Extraction of red wine colour and flavour compounds ; Conclusions and recommendations of literature review -- Experimental. Trial 1: Preliminary extraction method screening ; Trial 2: Lab extraction experiment #1 ; Trial 3: Lab extraction experiment #2 ; Trial 4: Pilot plant process with vacuum evaporation ; Trial 5: Comparisons of treatment at the pilot plant scale ; Trial 6: Freeze-drying -- Discussion -- Conclusion -- Recommendations
Dimensions
30 cm
Extent
xii, 93 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (some colour)

Library Locations

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      -40.385340 175.617349
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