What is it about?
Lemon liqueur is a pleasant alcholic beverage that is produced actually by conventional infusion of lemon peel in ethyl alchol for a minimun time of seven days. In this work authors demonstrate that it is possible to reduce time of global production process by means of an innovative solid-liquid extraction technology named "Extractor Naviglio". The time request to complete the innovative process is about three hours.
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Why is it important?
In this work a new solid-liquid extraction technology is showed. A new solid-liquid extracftive principle is applied to the production of lemon liqueur. The addvantages of the innovative technology are: reduction of production time of lemon liqueur, minimum solid-liquid contact, complete recovery of ethyl alchol used, highest quality of the final product obtained.
Perspectives
My personal perspective about this research is that not only at laboratory scale, but also at industrial scale the production of lemon liqueur is completely changed. The application of Extractor Naviglio gives the possibility to produce a ready to drink lemon liqueur commonly named as "limoncello".
Prof. Daniele Naviglio
University of Naples Federico II
Read the Original
This page is a summary of: Comparison Between the Kinetics of Conventional Maceration and A Cyclic Pressurization Extraction Process for the Production of Lemon Liqueur Using A Numerical Model, Journal of Food Process Engineering, February 2016, Wiley,
DOI: 10.1111/jfpe.12350.
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