Cashew wine vinegar production: alcoholic and acetic fermentation
| Autor: | A. B. Torres Neto, Ramdayal Swarnakar, M. E. A. Silva, W. B. Silva, F. L. H. Silva |
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| Jazyk: | angličtina |
| Rok vydání: | 2007 |
| Předmět: |
Fermentation in winemaking
Wine Ethanol Fermentation kinetic parameters General Chemical Engineering Batch reactor digestive oral and skin physiology Cashew wine lcsh:TP155-156 food and beverages Cashew vinegar Acetic acid chemistry.chemical_compound Factorial experimental design chemistry Fermentation Food science Wine vinegar lcsh:Chemical engineering |
| Zdroj: | Brazilian Journal of Chemical Engineering v.24 n.2 2007 Brazilian Journal of Chemical Engineering Associação Brasileira de Engenharia Química (ABEQ) instacron:ABEQ Brazilian Journal of Chemical Engineering, Volume: 24, Issue: 2, Pages: 163-169, Published: JUN 2007 Brazilian Journal of Chemical Engineering, Vol 24, Iss 2, Pp 163-169 (2007) |
| Popis: | Cashew wine of demi-sec grade was produced in a stirred batch reactor. The kinetic parameters obtained for cashew wine fermentation were Y X/S=0.061, Y P/S=0.3 and µmax=0.16 h-1. The yield and the productivity of cashew wine were 57.7% and 0.78 g/Lh respectively. A 2² factorial experimental design was used for the cashew wine vinegar fermentation optimization study. The cashew wine vinegar process optimization ranges found for initial concentrations of ethanol and acetic acid as independent variables were 4.8 to 6.0% and 1.0 to 1.3% respectively. |
| Databáze: | OpenAIRE |
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