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Reactions
C6H12O6 ----2 C2H5OH +2 CO2 GLUCOSE Ethanol Carbon Dioxide
C2H5OH+ O2 ---- CH3COOH+ H2O Ethanol Acetic Acid
General Information
Type of Bacteria : Aceto-bacter 1 Lit. (0.79 kg) Ethanol1.036 kg Acetic acid. Actual yield 65-90% Temp. of Fermentation : 15 34 C
Methods of Manufacture
1- Orleans Process The oldest and also the best for the production of table vinegar Barrels of approximately 200-liter capacity are used as the containers in this process Air is admitted to the barrels through 1 holes-one usually at each end of the barrel, which is placed on its side-above the vinegar medium. The acetic acid bacteria form a thin film on the surface of the solution, and this film later becomes quite thick and gelatinous.
Methods of Manufacture
Each barrel is filled about 1/3 full with a good grade of vinegar, which constitutes the starter, and 10 to 15 liters of ethanol are added. At weekly intervals for 4 week, the same amount of ethanol is added to the barrel. When 5 week have passed, 10-15 liters of vinegar are withdrawn from the barrel, which is now about filled, and the same amount of ethanol is added. The operation may be repeated, thus becoming a slowly continuous process.
Orleans Process
Methods of Manufacture
2- Modified Orlean Process A light grating of wood may be floated on the liquid medium to support the bacterial film and prevent it from breaking up and sinking. 3- quick vinegar process the alcohol bearing aqueous substrate is allowed to, trickle over wood shavings carrying the microorganisms or like carriers having a large surface area exposed to ambient air
Methods of Manufacture
Submerge Fermentation Process
During 1949-1953 Hromatka et al. produced Acetic Acid from alcohol by submerged fermentation process in lab. Scale. In about 1960 Heinrich Frings/Germany apply this process commercially in a submerge bioreactor called Acetator. Aeration is critical, interruption of the air supply for as long as a minute will completely stop acetification.
Methods of Manufacture
Submerge Fermentation Process
The Acetator generally produces about 6-9% acidity and the product is diluted to 4-6% depending on the vinegar standard. The vinegar is usually matured in full, closed vats of wood or stainless steel...for periods of up to a year. During this time, the vinegar develops its characteristic flavor and aroma and some unstable colloids settle out.
The Acetator
Bioreactor Volume
Start-up Time
2-3 months
3-5 Days
7 days
1-2 days
Operational Problems
No problems
Pilot Plant
Semi-Commercial Plant
Foam Breaker
B
A C
Top View
Impeller
Nozzle Desceiption
Impeller
Seal
D Polly Motor
A B C D E F G&H
Air Inlet Air Outlet Liquid Inlet Liquid Outlet Wheel Pipe Diameter Manhole Level Taps
Front View
Model 3
F B
Top View
Aerator Impeller
Nozzle Desceiption
No Seal
Impeller H D Polly
A B C D E F G&H
Air Inlet Air Outlet Liquid Inlet Liquid Outlet Wheel Pipe Diameter Manhole Level Taps
Front View
Model 2
Benefits
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6. 7.
One step clarification Eliminates diatomaceous earth Water-white distilled vinegar products Product quality less than 1 NTU Excellent post-bottling haze stability 99+% product recovery with diafiltration Compact design Easy-to-install and operate
Principles of Operation