Estimating the mean acetification rate via on-line monitored changes in ethanol during a semi-continuous vinegar production cycle

García García, I.; Cantero-Moreno, D.; Jiménez-Ot, C.; Baena Ruano, S.; Jiménez-Hornero, J.; Santo-Dueñas, I.; Bonilla-Venceslada, J.; Barja, François

doi:10.1016/j.jfoodeng.2006.05.028

Scientific article

English

Estimating the mean acetification rate via on-line monitored changes in ethanol during a semi-continuous vinegar production cycle

ContributorsGarcía García, I.; Cantero-Moreno, D.; Jiménez-Ot, C.; Baena Ruano, S.; Jiménez-Hornero, J.; Santo-Dueñas, I.; Bonilla-Venceslada, J.; Barja, François

Published inJournal of food engineering, vol. 80, no. 2, p. 460-464

Publication date2007

Abstract

A simple, fast method for estimating the mean rate of biological oxidation in a typical semi-continuous wine vinegar production cycle was developed. The method involves on-line monitoring changes in ethanol concentration during the cycle and allows the acetification rate in each cycle step to be estimated. This datum is of a high interest with a view to optimizing the process by establishing the influence of the operational variables on productivity.

Affiliation entities

Faculté des sciences / Section de biologie / Département des sciences végétales

Citation (ISO format)

GARCÍA GARCÍA, I. et al. Estimating the mean acetification rate via on-line monitored changes in ethanol during a semi-continuous vinegar production cycle. In: Journal of food engineering, 2007, vol. 80, n° 2, p. 460–464. doi: 10.1016/j.jfoodeng.2006.05.028

Article (Published version)

Identifiers

PID : unige:13148
DOI : 10.1016/j.jfoodeng.2006.05.028

Additional URL for this publicationhttp://linkinghub.elsevier.com/retrieve/pii/S0260877406004547

Journal ISSN0260-8774

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Estimating the mean acetification rate via on-line monitored changes in ethanol during a semi-continuous vinegar production cycle

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