Journal of Food Processing & Beverages

Research Article

Optimized Criterion Based on the Surface Area to Volume Ratio for Wood Casks Re-Filling Time Calculation During Long-Term Rum Maturation Process

Del Toro Del Toro N1, Ayan Rial J1, Jan Yperman2*, Vandamme D2, Carleer R2 and Crespo Sariol H3

1 Santiago de Cuba rum factory, Santiago de Cuba, Cuba
2 Analytical and Circular Chemistry, Hasselt University, Agoralaan, building D, 3590 Diepenbeek. Belgium
3 Centre of Neurosciences Signal and Images Processing, Applied Acoustic Research Group, Universidad de Oriente, Santiago de Cuba, Cuba
*Address for Correspondence: Jan Yperman, Analytical and Circular Chemistry, Hasselt University, Agoralaan, building D, 3590 Diepenbeek. Belgium E-mail Id: jan.yperman@uhasselt.be
Submission: 16 August 2023 Accepted: 11 September 2023 Published: 15 September 2023
Copyright: © 2023 Del Toro Del Toro N, et al. This is an open-access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium provided the original work is properly cited.
Keywords: Rum; Barrel; Maturation; Surface Area to Volume Ratio; Optimization; Volume Loss

Abstract

In this work, the behavior of the surface area to volume ratio (s/v) in five types of standard casks for rum ageing is mathematically modeled in function of the liquid volume. The (s/v) variation is discussed and compared between the two barrel storing systems in cellars (vertical and horizontal). The ratio is applied as a parameter to obtain an optimized criterion for filling volume and re-filling time of wood casks during the long-term rum maturation process focused on volume loss reduction and barrels preservation. An example of re-filling time calculation and volume loss assessment for rum ageing in a traditional 250 L hogshead barrel is presented and debated.