Cashew wine vinegar production: alcoholic and acetic fermentation
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.
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Digital revista |
| Language: | English |
| Published: |
Brazilian Society of Chemical Engineering
2007
|
| Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322007000200001 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|