2012
DOI: 10.17268/sci.agropecu.2012.01.08
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Influence of air flow, temperature and agitation speed in the batch acetification process to obtain orange vinegar (Citrus sinensis var.W. Navel)

Abstract: fermentó con Saccharomyces cerevisiae hasta 14 % v/v de alcohol. La bioxidación se realizó con Acetobacter sp., en cultivo sumergido, en biorreactor de laboratorio. Para evitar el efecto inhibidor del etanol sobre las bacterias acéticas, el vino de naranja fue diluido a 6 % v/v de alcohol con solución de minerales. La influencia de las variables se evaluó con diseño factorial 2 k. Se estudió caudal de aire/velocidad de agitación, ensayando los niveles 0.3-0.6 vvm y 200-400 rpm y luego, caudal de aire/temperatu… Show more

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Cited by 2 publications
(1 citation statement)
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“…The stoichiometric yield (SY) was calculated according to Spinosa et al (2015), considering that 1.0 g ethanol yield 1.304 g acetic acid. The total concentration of ethanol and acetic acid yield (TCY) and the acetic acid productivity (AAP) were calculated by Equation 1 (Spinosa et al, 2015) and Equation 2 (Ferreyra et al, 2012), respectively. From the 12 th fermentation cycle to each new cycle was carried out an experimental run of an FFD.…”
Section: Vinegar Productionmentioning
confidence: 99%
“…The stoichiometric yield (SY) was calculated according to Spinosa et al (2015), considering that 1.0 g ethanol yield 1.304 g acetic acid. The total concentration of ethanol and acetic acid yield (TCY) and the acetic acid productivity (AAP) were calculated by Equation 1 (Spinosa et al, 2015) and Equation 2 (Ferreyra et al, 2012), respectively. From the 12 th fermentation cycle to each new cycle was carried out an experimental run of an FFD.…”
Section: Vinegar Productionmentioning
confidence: 99%