Vinegar, Acetic Acid Production

Ebner, Heinrich; Sellmer-Wilsberg, Sylvia

doi:10.1002/0471250589.ebt217

Cited by 3 publications

(6 citation statements)

References 53 publications

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“…Phosphorus is another macronutrient required for plant growth (>2000 mg•kg −1 ). Besides its use as fertilizer, ammonium dihydrogen phosphate also finds application during the fermentation of wine grapes and for the production of wine vinegar using apple cider to complement nutritional requirements for acetic acid bacteria that produce vinegar with up to 15% acetic acid [26]. We consider that the following reaction takes place:…”

Section: Stabilization Of Urea With Phosphoric Acidmentioning

confidence: 99%

Mathematical Modeling of Urea Reaction with Sulfuric Acid and Phosphoric Acid to Produce Ammonium Sulfate and Ammonium Dihydrogen Phosphate Respectively

Beltrán-Prieto

Kolomaznı́k

2021

Energies

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Urea is the final product of protein metabolism in mammals and can be found in different biological fluids. Use of mammalian urine in agricultural production as organic fertilizer requires safe handling to avoid the formation of ammonia that will decrease the fertilizer value due to the loss of nitrogen. Safe handling is also required to minimize the decomposition of urea into condensed products such as biuret and cyanuric acid, which will also have a negative impact on the potential sustainable production of crops and sanitation technologies. The study of thermodynamics and reaction kinetics of urea stabilization plays a key role in understanding the conditions under which undesirable compounds and impurities in urea-based fertilizers and urea-based selective catalytic reduction systems are formed. For this reason, we studied the reaction of urea in acid media to achieve urea stabilization by modeling the reaction of urea with sulfuric acid and phosphoric acid, and estimating the reaction enthalpy and adiabatic heat difference for control of the heat released from the neutralization step using Ca(OH)2 or MgO for the safety of the process. Numerical and simulation analyses were performed by studying the effect of the surrounding temperature, the ratio of acid reagent to urea concentration, the rate of addition, and the reaction rate to estimate the required time to achieve an optimum value of urea conversion into ammonium dihydrogen phosphate or ammonium sulfate as potential technological opportunities for by-product valorization. Full conversion of urea was achieved in about 10 h for reaction rates in the order of 1 × 10−5s−1 when the ratio of H2SO4 to CH4N2O was 1.5. When increasing the ratio to 10, the time required for full conversion was considerably reduced to 3 h.

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Section: Stabilization Of Urea With Phosphoric Acidmentioning

confidence: 99%

Mathematical Modeling of Urea Reaction with Sulfuric Acid and Phosphoric Acid to Produce Ammonium Sulfate and Ammonium Dihydrogen Phosphate Respectively

Beltrán-Prieto

Kolomaznı́k

2021

Energies

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“…Thus, the repeated batch operation is in fact essential, because a large portion of the bacteria would die during a traditional inoculation procedure where no continuous oxygen supply is guaranteed . Industrial bioreactors for vinegar production are equipped with special turbines that generate very fine air bubbles and homogenously disperse the air and liquid in the reactor . Thereby, sufficient oxygen supply is guaranteed at very low aeration rates, and evaporation of the volatile substrate ethanol and product acetic acid is minimized.…”

Section: Introductionmentioning

confidence: 99%

“…9 Industrial bioreactors for vinegar production are equipped with special turbines that generate very fine air bubbles and homogenously disperse the air and liquid in the reactor. 10,11 Thereby, sufficient oxygen supply is guaranteed at very low aeration rates, and evaporation of the volatile substrate ethanol and product acetic acid is minimized. Today, the smallest laboratory scale for submerged vinegar fermentation under industrial conditions is in the magnitude of liters.…”

Section: Introductionmentioning

confidence: 99%

Investigation of vinegar production using a novel shaken repeated batch culture system

Schlepütz

Büchs

2013

Biotechnology Progress

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Nowadays, bioprocesses are developed or optimized on small scale. Also, vinegar industry is motivated to reinvestigate the established repeated batch fermentation process. As yet, there is no small-scale culture system for optimizing fermentation conditions for repeated batch bioprocesses. Thus, the aim of this study is to propose a new shaken culture system for parallel repeated batch vinegar fermentation. A new operation mode - the flushing repeated batch - was developed. Parallel repeated batch vinegar production could be established in shaken overflow vessels in a completely automated operation with only one pump per vessel. This flushing repeated batch was first theoretically investigated and then empirically tested. The ethanol concentration was online monitored during repeated batch fermentation by semiconductor gas sensors. It was shown that the switch from one ethanol substrate quality to different ethanol substrate qualities resulted in prolonged lag phases and durations of the first batches. In the subsequent batches the length of the fermentations decreased considerably. This decrease in the respective lag phases indicates an adaptation of the acetic acid bacteria mixed culture to the specific ethanol substrate quality. Consequently, flushing repeated batch fermentations on small scale are valuable for screening fermentation conditions and, thereby, improving industrial-scale bioprocesses such as vinegar production in terms of process robustness, stability, and productivity.

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“…Já o quociente entre a concentração de ácido acético do vinagre produzido e a "concentração total" da calda dá o rendimento em ácido ( ácido) (EBNER, 1983;EBNER, FOLLMANN, SELLMER, 1983).…”

Section: )unclassified

“…Do ponto de vista qualitativo, as necessidades nutritivas dos microrganismos que irão processar a transformação do etanol em ácido acético são as mesmas que as de todos os seres vivos, que para renovarem seu protoplasma e exercerem suas atividades metabólicas, exigem fontes de energia e nutrientes (EBNER, 1983;LIMA et al, 2001).…”

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Estudo das necessidades nutricionais de bacterias aceticas para a produção de acido acetico

Santos¹

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Vinegar, Acetic Acid Production

Cited by 3 publications

References 53 publications

Mathematical Modeling of Urea Reaction with Sulfuric Acid and Phosphoric Acid to Produce Ammonium Sulfate and Ammonium Dihydrogen Phosphate Respectively

Mathematical Modeling of Urea Reaction with Sulfuric Acid and Phosphoric Acid to Produce Ammonium Sulfate and Ammonium Dihydrogen Phosphate Respectively

Investigation of vinegar production using a novel shaken repeated batch culture system

Estudo das necessidades nutricionais de bacterias aceticas para a produção de acido acetico

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