Design and development of batch type acetifier for wine-vinegar production

Abstract

A batch type acetifi er based on the principal fi of acetic acid fermentation was designed and tested for production of wine-vinegar from the pineapple peel waste. The pineapple peels along with starter solution was fed to the inner SS perforated peel-solid separator tank 130 mm dia having perforations of 50 mm size. The concentric perforated peel-solid separator circular tank was fitted inside fi the collecting tank having 255 mm dia. The pineapple peels and starter solution in perforated peel-solid separator tank was agitated and atomized by tubing agitator 200 mm long having 1 mm dia. hole to spray fermented solution at 20 rpm. The agitator was connected with stirring pump. Lift pump was fi tted at the bottom of the collecting tank to lift fi and supply fermented solution to agitator. The capacity of the batch type Acetifi er based on present working design fi was 3.5 liters of wine-vinegar per day for 8 hours for a quality end product at 2% acidity.

<b>Release optimization of fermentable sugars from defatted rice bran for bioethanol production

“…Similar yield (101%) was obtained by Singh and Singh (2007) in production of pineapple wine. The yield greater than 100% and the production of ethanol even with low substrate concentration (between 12-24h fermentation) can be explained by the possibility of S. cerevisiae metabolizing reserve carbohydrates to produce ethanol through endogenous fermentation (Peppler, 1970).…”

Streamlining the Fermentation Process Using Mixed Cultures

“…These modifications include the identification of alternative raw materials, the use of different types of microorganisms, the implementation of different fermentation process operations and stages, and the manipulation of environmental conditions. The identification of alternative raw materials is performed not only to identify new sources of material but also to address economic problems, such as the existence of surplus agricultural products, including onions [7], palm [8], or apples [9], and the utilization of sugar-containing waste materials, including pineapple peels [10]. The fermentation processes use different types of microorganisms.…”

Environmental Microbial Biotechnology

“…The microorganisms used in this study were Saccharomyces cerevisiae and Acetobacter rancens. The acetifier was able to produce an end product of 3.5 l wine vinegar of 2 % acidity per day (Singh and Singh 2007).…”