Scale up and design of processes in aerated-stirred fermenters for the industrial production of vinegar

González-Sáiz, J.M.; Garrido-Vidal, Diego; Pizarro, Consuelo

doi:10.1016/j.jfoodeng.2009.01.002

Cited by 12 publications

(14 citation statements)

References 28 publications

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“…Homogeneous conditions, based on maintaining thorough mixing of air, medium and AAB, are important elements of bioreactor design (González‐Sáiz et al . ). Here, the nonsignificant differences in DO at the three measurement points in our bioreactor indicate that it achieves good levels of homogeneity.…”

Section: Discussionmentioning

confidence: 97%

Impact of high initial concentrations of acetic acid and ethanol on acetification rate in an internal Venturi injector bioreactor

2015

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Section: Discussionmentioning

confidence: 97%

Impact of high initial concentrations of acetic acid and ethanol on acetification rate in an internal Venturi injector bioreactor

2015

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“…The design and configurations of a bioreactor play a critical role in the performance of the vinegar fermentation process. Bioreactor configurations include height to diameter ratio (aspect ratio), the surface area to volume ratio [37], shape of vessel [14,37], stainless steel features [15], impeller configurations (size, number of blades, location) [33], turbines and gas inlets and outlets [34]. In order to emphasize the importance of design and configuration, a graphical depiction of how height to diameter ratio influences gaseous (O 2 and CO 2 ) exchange is demonstrated in Fig.…”

Section: Bioreactor Design and Configurationsmentioning

confidence: 99%

“…In addition, vinegar production systems which separate the alcoholic and acetification process can employ both geometric designs to suit the needs of each fermentation process. Previously, a 10-L bioreactor equipped with a sparger located 2 cm from the bottom of the bioreactor for air diffusion was reported as a suitable design for vinegar production [34]. The bioreactor had two impeller flat blade Rushton turbines with a gap of 1.45 cm between the sparger and the first impeller, with each impeller having six blades (Fig.…”

Section: Bioreactor Design and Configurationsmentioning

confidence: 99%

“…Furthermore, an aerated-stirred pilot bioreactor was proposed to be an improvement of existing fermenters by González-Sáiz et al [34]. The study proposed the replacement of plate tops with dish tops in industrial fermenters while achieving an acetification rate of 13.2 and 11.1 g L −1 h −1 for the batch and continuous system, respectively.…”

Section: Bioreactor Design and Configurationsmentioning

confidence: 99%

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Vinegar Engineering: a Bioprocess Perspective

et al. 2019

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Food engineering is an important sub-field that requires special attention in the food industry. The application of biochemical process engineering principles in food production often leads to the optimization of certain features of the food production process; similarly, it results in rapid production, improved quality and reduced food losses. Consequently, to address each aspect of food processing including engineering adequately, researchers must have a multidisciplinary approach, using aspects from a number of fields such as microbiology, chemistry, food technology, process engineering and molecular biology. Accordingly, this review focuses on the engineering of various vinegars. Furthermore, cognizance is given to the gaps that need to be addressed in vinegar engineering, particularly to address limitations employed in traditional approaches during vinegar production. Food engineering assessments address numerous functions in integrated systems for which fermentation systems are the primary process. Mathematical models are used to describe the process, simulate future fermentations and describe process performance. Vinegar engineering also includes the use or design of bioreactors intended for improved product yield and rapid production, improved mass or energy transfer efficiencies and the reduction of detrimental hydrodynamics fermentor conditions on the microorganisms used. For vinegar fermentation, bioreactor selection which might include cell immobilization requires that appropriate process control and optimization be conducted using mathematical models, with rates of acetification being influenced by parameters such as the ratio of dissolved oxygen consumption in comparison to acetic acid yield.

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“…Therefore, researchers still continue to redesign the stirrer blade in order to obtain efficient systems in terms of energy, mixing time, and product quality. [1][2][3][4] Recently, many researchers focus on the performance of impellers with curved blades, and some works have been achieved using this type of impellers to study the flow pattern generated with rheological complex fluids. [5][6][7][8][9][10][11][12][13] Other researchers interested to Newtonian fluids with curved blade impellers in single or dual arrangements.…”

Section: Introductionmentioning

confidence: 99%

Energy efficiency of a deep hollow bladed impeller for mixing viscoplastic fluids in a cylindrical vessel

Ameur

Sahel

Kamla

2017

Advances in Mechanical Engineering

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The energy efficiency of a deep hollow blade disk turbine in unbaffled mixing vessel is determined in this article via numerical simulations. The vessel is filled with xanthan gum solutions, which have a shear thinning behavior with yield stress (viscoplastic). The Herschel-Bulkley law is used to model the fluid behavior. Three-dimensional calculations are achieved by the computer tool CFX (version 16.0), and the computational domain is meshed using the software ICEM CFD (version 16.0). Mixing is achieved at low impeller rotational speeds which correspond to the laminar and transitional flow regimes. Our main purpose is to explore the effect of blade size (width and height), Reynolds number, and fluid properties on the mixing efficiency of deep hollow bladed impellers. A validation test of our predicted results with experimental data of a previous study was done, and it has shown a good agreement.

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Scale up and design of processes in aerated-stirred fermenters for the industrial production of vinegar

Cited by 12 publications

References 28 publications

Impact of high initial concentrations of acetic acid and ethanol on acetification rate in an internal Venturi injector bioreactor

Impact of high initial concentrations of acetic acid and ethanol on acetification rate in an internal Venturi injector bioreactor

Vinegar Engineering: a Bioprocess Perspective

Energy efficiency of a deep hollow bladed impeller for mixing viscoplastic fluids in a cylindrical vessel

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