Integrierte Vermeidung und Verminderung der Umweltverschmutzung

Chapter 2
The degree of carbonation varies for each soft drink formulation, from 4 g/l in fruit drinks
to 9 g/l in mixer drinks and 12 g/l in soda water. The CO2 gas content is one of the smallest
constituents by weight, but possibly the most important, in regard to palatability of the product.
CO2 is one of the very few gases suitable for providing the effervescence in soft drinks; it is
non-toxic, inert, and virtually tasteless and allows for convenient bulk transportation and
storage.
2.1.4.13 Coating/spraying/enrobing/agglomeration/encapsulation (D.13)
2.1.4.13.1 Objective
The aim of this group of operations is to cover a food product with a layer of material to
improve the eating quality, to provide a barrier to the movement of moisture and gases, or as
protection against mechanical damage.
2.1.4.13.2 Field of application
Coating, by one of the above-mentioned techniques, is applied to confectionery, ice-cream,
baked goods, snack foods, fish, poultry and potato products.
2.1.4.13.3 Description of techniques, methods and equipment
Confectionery, ice-cream and baked goods are often coated with chocolate or compound
coatings containing chocolate. The principal ingredients in such coatings are fat and sugar. The
fat is tempered and held at a temperature of 31 to 32 °C, resulting in a liquid coating mass. This
coating is applied to the food products in the form of a single or double curtain through which
the food is passed on a stainless steel wire conveyor. A pan beneath the conveyor collects the
excess coating, which is then recirculated through a heater to the enrobing curtain. Products like
fish, poultry and potato products are often coated with batters. A suspension of flour in water to
which sugar, salt, thickening agents, flavourings and colourings are added to achieve the
required characteristics of the batter. The product is passed through the batter between two
submerged mesh conveyors. Coating with breadcrumbs can take place by depositing food
products onto a moving bed of breadcrumbs and then passing the bed through a curtain of
breadcrumbs. Other methods for coating are spraying the coating material onto the product,
agglomeration of products and encapsulation of the food particles.
2.1.4.14 Ageing (D.14)
2.1.4.14.1 Objective
The aim of this process is to mature the product, especially for products aged in wooden casks
that allow some gas exchange between the product contained in the cask and the environment. It
is also part of the legal requirements when manufacturing some products.
2.1.4.14.2 Field of application
Ageing is commonly applied to wine and brown spirits.
2.1.4.14.3 Description of techniques, methods and equipment
Ageing consists of filling wooden vessels, usually oak barrels, and then storing these vessels at
a moderate temperature during a period of time according to the product needs and the
regulatory requirements for this product. The capacity of oak barrels is between
200 and 600 litres.
34 January 2006 RHC/EIPPCB/FDM_BREF_FINAL