Development of fermentor for sugarcane juice vinegar production
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Date
2023
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Publisher
RPCAU, Pusa
Abstract
Naturally fermented vinegar is a byproduct of the two-step fermentation process, in which sugar is converted to ethanol and subsequently ethanol is converted to acetic acid. Brewed vinegar refers to a product produced by the fermentation of any suitable sugar-rich medium, such as fruits, malt (brewed solely from malted barley or other cereals), molasses, jaggery, sugarcane juice, etc, into alcohol and acetic acid. The developed prototype for the vinegar production can process the sugarcane juice for the production of vinegar in very short time. The developed fermentor had a fermentation efficiency of 81 per cent. Experiments were conducted using Box-Behnken design for the performance evaluation. The data obtained from the experiment was analysed using Design Expert 13 software. Multiple regression analysis was developed to build the response function and second-order model was fitted for each response. Numerical optimization of the processing parameters i.e., for the roller speed (64.438, rpm), concentration of acetobacter (8.285, % v/v), air flow rate (0.725 ft3/min) the corresponding values of dependent variables were yield of vinegar (81%), reducing sugar (0.255%), total sugar (2.637%), titratable acidity (5.127 %), acetic acid (3.960). The highest desirability as 0.866 was obtained.