The potential for traditional food and drink products in Eastern Europe: Fruit processing — especially brandy (“tuica”) distilling —in Romania
The traditional peasant way of life has involved the maximum use of local resources for subsistence with a surplus for commercial activity where local supplies and market conditions allow. In the Subcarpathian region of Romania fruit constitute a major resource and plums have been valued for their usefulness in supplying jam, dried fruit and brandy. The latter product (“tuica”) is still finding a considerable commercial outlet despite the competition from urban-based distilleries and from imported spirits. Despite the discouragement of distilling in rural areas under communism (especially in areas that were collectivised) there are good opportunities today in the context of farm diversification and pluriactivity which is crucial for the survival of small farms in the hill regions of the country. The paper outlines the ways in which plums may be valorised, examines the particular significance of plum brandy and considers the potential for future expansion.
‘ŢUICĂ’ IN ROMANIA: THE HISTORICAL GEOGRAPHY OF RURAL DISTILLING
’Ţuică’ in Romania: the Historical Geography of rural distilling. The traditional peasant way of life has involved the maximum use of local resources for subsistence with a surplus for commercial activity according to local potentials and market conditions. In the Subcarpathian region of Romania fruit constitute a major resource and plums have been valued for their usefulness in supplying jam, dried fruit and brandy. The latter product (‘ţuică’) retains a great importance as a national drink and still has substantial commercial outlets despite the competition from urban-based distilleries and from imported spirits.Following restrictions on distilling in rural areas under communism (especially in areas that were collectivised) there are now good opportunities today in the context of farm diversification and pluriactivity which is crucial for the survival of small farms in the hill regions of the country. The paper investigates the historical geography of plum brandy and considers the potential for future expansion. It also traces the production process and notes the salient regional variations in both the methods of manufacture. Rezumat: Ţuica în România: geografia istorică a distilării rurale. Modul de viaţă tradiţional al ţăranului a presupus valorificarea la maxim a resurselor locale pentru subzistenţă cu un surplus pentru activitatea comercială, în conformitate cu potenţialul local şi condiţiile pieţei. În regiunea Subcarpaţilor din România, fructele constituie o resursă majoră iar prunele au fost evaluate pentru utilitatea lor în furnizarea de gem, fructe uscate şi băutură. Cel din urmă produs (‘ţuica’/băutură) deţine o mare importanţă ca băutură naţională şi încă are piaţă de desfacere substanţială în ciuda competiţiei din mediul urban-bazată pe distilării şi băuturi spirtoase importate. Restricţiile privind procesul distilării din zonele rurale în timpul regimului socialist (mai ales în cele care au fost colectivizate), reprezintă acum oportunităţi bune în contextul diversificării fermelor şi al activităţilor multiple care sunt cruciale pentru supravieţuirea micilor ferme din regiunile deluroase ale ţării. Această lucrare investighează geografia Nicolae MUICĂ, David TURNOCK 78 istorică a acestei băuturi din prune şi ia în considerare potenţialul de extindere pentru viitor. Prezintă de asemenea, procesul de producţie şi evidenţiază importante diferenţieri regionale în ceea ce priveşte metodele de obţinere a băuturii.
Spray drying of dairy products: state of the art
Milk is extremely perishable, and yet, for a number of reasons, it has to be preserved for later consumption. The removal of water prevents the growth of micro-organisms and facilitates pres- ervation and storage of milk constituents. Spray drying is one of the most convenient techniques for producing milk powders and for stabilizing milk constituents. Before spray drying, the milk under- goes several processes (such as heat treatment, cream separation, membrane processes, vacuum evap- oration and homogenization). The chemical, physical, technological, nutritional, functional and microbiological properties of final products are influenced by a number of factors such as operating conditions, properties of the dairy products and storage conditions. The aim of this review is to de- scribe the process of spray drying of dairy products and to review the present and recent advance- ments of knowledge on the properties of spray-dried milk products, on modelling and water transfer simulation (drying and rehydration), dairy powders and the spray drying equipment and energy con- sumption.