Combination semi-continuous and batch process for preparation of

Details Combination semi-continuous and batch process for preparation of Combination semi-continuous and batch process for preparation of

1982-12-06

1984-06-26

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Fermentation processes

Preparation of vinegar

435140, C12J 100, C12P 754

Patent

active

044566220

ABSTRACT:
Vinegar having an acetic acid content of 18-20% is produced by aerobic bacterial oxidation of ethanol in a combination of semi-continuous fermentation and batch fermentation. The semi-continuous fermentation provides 10-12% vinegar, a portion of which is then converted to 18-20% vinegar in a batch fermentor operating at a temperature substantially lower than that employed in the semi-continuous fermentation. Gas is admixed with the fermentation mixture prior to its being subjected to microfiltration or ultrafiltration during its transfer from the semi-continuous fermentor to the batch fermentor.

REFERENCES:
patent: 3445245 (1969-05-01), Ebner
patent: 3779868 (1973-12-01), Nikolaev et al.
patent: 4076844 (1978-02-01), Ebner et al.
patent: 4282257 (1981-08-01), Kunimatsu et al.
patent: 4364960 (1982-12-01), Kunimatsu et al.

Affiliated with

Also associated with

Rating

Combination semi-continuous and batch process for preparation of does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Combination semi-continuous and batch process for preparation of, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Combination semi-continuous and batch process for preparation of will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-2232298