Influence of air flow, temperature and agitation speed in the batch acetification process to obtain orange vinegar (Citrus sinensis var.W. Navel)
DOI:
https://doi.org/10.17268/sci.agropecu.2012.01.08Keywords:
orange vinegar, air flow rate, agitation speed, temperature.Abstract
This paper describes the influence of process variables to produce orange vinegar. Orange juice was fermented with Saccharomyces cerevisiae until reach 14% v/v. The biooxidation was carried out with Acetobacter sp., in submerge culture using a laboratory scale fermentor. In order to avoid the inhibitory effect of ethanol on acetic acid bacteria, the orange wine was diluted to 6% v/v with a mineral solution. It was performed a factorial design 2k to study the influence of variables. It was studied air flow rate/agitation at levels of 0.3-0.6 vvm and 200-400 rpm and the effect of air flow rate/temperature at 0.4-0.6 vvm and 25-30°C, respectively. Duplicate treatments were carried out and the results were evaluated in terms of productivity and fermentation yield. Statistical design (p-value<0.05) was analyzed using Statgraphics Centurion XV Corporate software. Treatments performed at 200 rpm and different air flow levels, did not show significant differences on acetification rate. At higher agitation speed and air flow rates, the productivity was high. The best yields were obtained at lower air flows levels and higher agitation speed. Temperature did not present statistically differences on studied variables. The best yield was obtained at 400 rpm and 0.3 vvm at 25°C. It can be concluded that agitation speed plays an important role for a better acetification rate however higher air flow rates causes less yields.
References
AOAC, 1995. Association of Official Analytical Chemists. Official Methods of Analysis. ed. Arlington.
de Ory, I.; Romero, L.E.; Cantero, D. 1998. Modelling the kinetics of growth of Acetobacter aceti in disconti-nuous cultura: influence of the temperature of operation. Applied Microbiology Biotechnology 49: 189-193.
de Ory, I.; Romero, L.E.; Cantero, D. 2004. Operation in semi-continuous with a closed pilot plant scale acetifier for vinegar production. Journal of Food Engineering 63: 39-45.
Doran, P.M. 1998. Principios de ingeniería de los bioprocesos. Editorial Acribia S.A. Zaragoza, España
FEDERCITRUS, 2009. Federación Argentina del Citrus. La Actividad Citrícola Argentina 2009. Disponible en: http://www.federcitrus.org/actividad-citricola-2009.pdf
Ferreyra, M. 2006. Estudio del proceso biotecnológico para la elaboración de una bebida alcohólica a partir de jugo de naranjas. Tesis Doctoral. Universitat Politècnica de València (España).
Nieto, F.J. 1991. Algunos aspectos de la tecnología de la fermentación acética. En: El vinagre de vino. Llaguno, C., Polo, M.C. eds. Madrid, España., CSIC, 69-103.
Nieto, F.J., Gonzalez-Viñas, M.A. Barba, P.; Martin- Alvarez, P.J.; Aldave, L.; Garcia-Romero, E.; Cabezudo, M.D. 1993. Resent progress in wine vinegar R & D and some indicators for the future. En Food Flavor, Ingredients and Composition 469 – 499. Ed. por G. Charalambous. Elsevier Science Publishers B.V., clave: CL.
Romero, L.E.; Cantero, D. 1998. Evaluation of etanol evaporation losses in acetic acid fermentations. Bioprocess Engineering 18: 289 – 291.
Rubio-Fernandez, H.; Salvador, M. D.; Fregapane, G. 2000 Contribución a la mejora del proceso de acetificación para la producción industrial de vinagre de vino. Alimentación, equipos y tecnología 19(1): 209 – 214.
Tesfaye, W.; García-Parrilla, M.C.; Troncoso, A.M. 2000. Set up and optimization of laboratory scale fermentor for the elaboration of wine vinegar. Journal of the Institute of Brewing 106(4): 215–219.
Tesfaye, W.; Morales, M.L.; García-Parrilla, M.C.; Troncoso, A.M. 2003. Optimising wine vinegar production: fermentation and ageing. Applied Biotechnology. Food Science and Policy 1(2): 109-114.
Tesfaye, W.; Morales, M.L.; García-Parrilla, M.C. ; Troncoso, A.M. 2002. Wine Vinegar: technology, authenticity and quality evaluation. Trends in Food Science and Technology 13: 12-21.
* Autor para correspondencia.
E-mail: ferreyram@fcal.uner.edu.ar (M. Ferreyra).
Recibido 04 diciembre 2011.
Aceptado 29 marzo 2012.
Downloads
Published
How to Cite
Issue
Section
License
The authors who publish in this journal accept the following conditions:
a. The authors retain the copyright and assign to the magazine the right of the first publication, with the work registered with the Creative Commons attribution license, which allows third parties to use the published information whenever they mention the authorship of the work and the First publication in this journal.
b. Authors may make other independent and additional contractual arrangements for non-exclusive distribution of the version of the article published in this journal (eg, include it in an institutional repository or publish it in a book) as long as it clearly indicates that the work Was first published in this journal.
c. Authors are encouraged to publish their work on the Internet (for example, on institutional or personal pages) before and during the review and publication process, as it can lead to productive exchanges and a greater and faster dissemination of work Published (see The Effect of Open Access).
