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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.
Published in Journal of Food Engineering. 2007, vol. 80, no. 2, p. 460 - 464
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.
Stable URL https://archive-ouverte.unige.ch/unige:13148
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Deposited on : 2011-01-11

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