A experimental study of vinegar production from different fruit products
| Author(s) | : | Yash P. Surana, Prathamesh G. Shende, Mahesh A. Suryawanshi, Vijay B. Mane, G.B.Kumbhar |
| Institution | : | UG Student, Department of chemical engineering, BharatiVidyapeeth College of Engineering, Navi Mumbai, MH (INDIA) |
| Published In | : | Vol. 4, Issue 4 — April 2017 |
| Page No. | : | 1086-1091 |
| Domain | : | Engineering |
| Type | : | Research Paper |
| ISSN (Online) | : | 2348-4470 |
| ISSN (Print) | : | 2348-6406 |
Vinegar plays an important role in salad dressings, ketchup, hot sauce and other sauces. This need demandsindustrial fermentation systems capable of producing a large amount of vinegar. These systems must maintain reliablecontrols and optimum conditions for acetic acid bacteria fermentation. Many techniques have been developed to improveindustrial production of vinegar. Most try to increase the speed of the transformation of ethanol into acetic acid in thepresence of the acetic acid bacteria. Today, the most common technology for the vinegar industry is based on the submergedculture with diverse technical modifications which try to improve the general fermentation conditions (aeration, stirring,heating, etc.). The overall aim in the present study is to identify the quality and microbial differences between the generatorprocess and submerged acidifications. Specific goals were to achieve 10-12% acidity using constructed lab scale productionfacilities and to characterize the species of vinegar bacteria used in acetification.[3]
Yash P. Surana, Prathamesh G. Shende, Mahesh A. Suryawanshi, Vijay B. Mane, G.B.Kumbhar, “A experimental study of vinegar production from different fruit products”, International Journal of Advance Engineering and Research Development (IJAERD), Vol. 4, Issue 4, pp. 1086-1091, April 2017.
