Production Of Vinegar 4c6o4i

Production of Vinegar By Submerge Fermentation Author Dr. Ahmed Jawad Ali

Reactions C6H12O6 ----2 C2H5OH +2 CO2 GLUCOSE Ethanol Carbon Dioxide C2H5OH+ O2 ---- CH3COOH+ H2O Ethanol Acetic Acid

General Information 

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Type of Bacteria : Aceto-bacter 1 Lit. (0.79 kg) Ethanol1.036 kg Acetic acid.

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Actual yield 65-90%

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Temp. of Fermentation : 15 – 34 C

Methods of Manufacture 1- Orleans Process  The oldest and also the best for the production of table vinegar  Barrels of approximately 200-liter capacity are used as the containers in this process  Air is itted to the barrels through 1” holes-one usually at each end of the barrel, which is placed on its side-above the vinegar medium.  The acetic acid bacteria form a thin film on the surface of the solution, and this film later becomes quite thick and gelatinous.

Methods of Manufacture 

Each barrel is filled about 1/3 full with a good grade of vinegar, which constitutes the starter, and 10 to 15 liters of ethanol are added. At weekly intervals for 4 week, the same amount of ethanol is added to the barrel. When 5 week have ed, 10-15 liters of vinegar are withdrawn from the barrel, which is now about ½ filled, and the same amount of ethanol is added. The operation may be repeated, thus becoming a slowly continuous process.

Orleans Process

Methods of Manufacture 2- Modified Orlean Process  A light grating of wood may be floated on the liquid medium to the bacterial film and prevent it from breaking up and sinking. 3- quick vinegar process  the alcohol bearing aqueous substrate is allowed to, trickle over wood shavings carrying the microorganisms or like carriers having a large surface area exposed to ambient air

Industrial Technology Development Institute/ Food Processing Division Philippines

Industrial Technology Development Institute/ Food Processing Division Philippines FEATURES OF FPD ACETATOR:  Produce naturally fermented vinegar  Designed to accelerate the traditional fermentation process of producing vinegar  Easy to operate  Can be set-up in the countryside and requires minimum processing area  Can be operated on a minimum initial volume of operation  Start-up time is at least 7 days  Product can be drawn out daily from the fermentor  Can convert most sugary materials to vinegar (e.g. coconut water, pineapple wastes, sugar cane, dried mango spent syrups, etc.)

QUICK VINEGAR PROCESS

QUICK VINEGAR PROCESS

Methods of Manufacture Submerge Fermentation Process 

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During 1949-1953 Hromatka et al. produced Acetic Acid from alcohol by submerged fermentation process in lab. Scale. In about 1960 Heinrich Frings/ apply this process commercially in a submerge bioreactor called “Acetator”. Aeration is critical, interruption of the air supply for as long as a minute will completely stop acetification.

Methods of Manufacture Submerge Fermentation Process 

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The Acetator generally produces about 6-9% acidity and the product is diluted to 4-6% depending on the vinegar standard. The vinegar is usually matured in full, closed vats of wood or stainless steel...for periods of up to a year. During this time, the vinegar develops its characteristic flavor and aroma and some unstable colloids settle out.

The Acetator

Submerge Fermentation Process

Comparison between Quick & Submerge Process Quick Process (Generators)

Bioreactor Volume

Very Large

Submerge Fermentation (Acetator) Small

(30 times theAcetator)

Start-up Time

Residence Time for Complete Conversion

Operational Problems

2-3 months

3-5 Days

7 days

1-2 days

Blockage of Liquid distributed

No problems

IRAQI PATENT No. 3030/2002

Pilot Plant

Semi-Commercial Plant

Process Flow Diagram (PFD)

The Aeration Spider

Mechanical foam separator

Mechanical foam separator

Foam Breaker

F

B

G

A C

Top View Impeller Nozzle

Impeller

Seal

D Polly

H

Desceiption

A B C D E F G&H

Air Inlet Air Outlet Liquid Inlet Liquid Outlet Wheel Pipe Diameter Manhole Level Taps

Motor

Front View

Bioreactor Data Sheet

Model 3

F B

G A

Foam

Foam Draft Tube

C

Top View

Aerator Impeller Nozzle

No Seal

Impeller H D Polly

Front View

Desceiption

A B C D E F G&H

Air Inlet Air Outlet Liquid Inlet Liquid Outlet Wheel Pipe Diameter Manhole Level Taps

Bioreactor Data Sheet

Model 2

Benefits 1. 2.

3.

4.

5.

6. 7.

One step clarification Eliminates diatomaceous earth Water-white distilled vinegar products Product quality less than 1 NTU Excellent post-bottling haze stability 99+% product recovery with diafiltration Compact design Easy-to-install and operate

Principles of Operation

Type GMJ-5E Cabinet type Soy/Vinegar Sterilizer