Industrial scale food and beverage processes that utilize microorganisms are typically faced with issues related to the exclusion, suppression or elimination of spoilage organisms. Yet the use of traditional anti-microbial treatments such as heat, chemical biocides or sterile filtration may themselves be restricted by regulations or else be undesirable due to their adverse sensory impacts on the product. High power ultrasound (HPU) is a technology whose application has been evaluated if not exploited in several food and beverage processes but has yet to be introduced into the wine industry. This review examines the research findings from related industries and highlights possible applications and likely benefits of the use of HPU in winemaking.
A significant amount of capital and maintenance is invested in oak barrels, which contribute greatly to wine quality. If not cleaned correctly, barrels can accumulate tartrate deposits and wine spoilage organisms, which can be detrimental to wine quality. We examined the efficacy of using high-power ultrasonics (HPU) for sanitization of wine barrels using the spoilage yeast Dekkera (Brettanomyces) bruxellensis as the test organism and indirectly compared it to standard hot water washing practices. Both 1-and 3-year-old oak were investigated and no culturable cells were detected on the surface (0 to 2 mm) or subsurface (2 to 4 mm) of the oak after treatment with HPU in hot water (60°C). Additionally, wines stored over a 12-month period in barrels initially cleaned with hot water, cold water, or HPU did not differ in their extraction of oak compounds, nor could these wines be differentiated by a sensory panel. Thus, HPU did not adversely affect oak extraction into wine.
Abstract. In the RoboCup F-180 league competition, vision is predominantly provided by an overhead camera which relays a global view of the field. There are inherent disadvantages in utilising this system, particularly the delays associated with the capture, transmission and processing of vision data. To minimise these delays and to equip the robots with greater autonomy, visual servoing on-board the individual robots is proposed. This paper presents evaluation of two visual servoing methods for mobile robots: position-based and image-based servoing. Traditional implementations of image-based servoing have relied on partial pose estimation, negating much of the advantage gained from using this method. This paper will present an alternative implementation of image-based servoing for approaching objects on the ground plane, which disposes of the pose estimation step and fully relies only on image features. To evaluate the suitability of both visual servoing methods to F-180, the task of docking with the ball is used as a basis of the investigation.
High power ultrasonics (HPU) technology has been used in the food industry to develop effective methods for food production, and to reduce operational costs and improve product quality with large-scale commercial applications since the 1990s. While high intensity energy produced by HPU has been successfully applied to many processes in food production, its application to winemaking is still at an experimental stage. However, as a disruptive industry changer, HPU technology offers an enormous range of possibilities to improve the wine industry’s competitive position through lower cost, higher quality, and the delivery of cleaner, fresher, and more appealing wines to the customer. It will enable wineries to create more sustainable, transformative and innovative solutions to enhance winemaking processes.
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