Assignment-Vinegar Production RA1812036010016

Vinegar production
Introduction
Vinegar may be defined as a condiment made from various sugary and starchy
materials by alcoholic and subsequent acetic fermentation. Vinegar can be
produced by different methods and from various raw materials. Wine (white,
red, and sherry wine), cider, fruit musts, malted barley, or pure alcohol are used
as substrates. Vinegar production ranges from traditional methods employing
wood casks and surface culture to submerged fermentation in acetators. Vinegar
traditionally has been used as a food preservative. Whether naturally produced
during fermentation or intentionally added, vinegar retards microbial growth
and contributes sensory properties to a number of foods. The wide diversity of
products containing vinegar (sauces, ketchup, mayonnaise, etc.) and the current
fall in wine consumption have favored an increase in vinegar production.
Earlier processes used for making vinegar were the Orleans process (which is
also known as the slow process), the quick process (which is also called the
generator process), and the submerged culture process. The quick process and
submerged culture process were developed and are used for commercial vinegar
production today.
Vinegar bacteria, also called acetic acid bacteria, are members of the genus
Acetobacter and characterized by their ability to convert ethyl alcohol,
C2H5OH, into acetic acid. Common types of vinegar include white distilled
vinegar, cider vinegar, wine vinegar, rice vinegar, and malt vinegar. Further
processing of vinegar, following substrate conversion to acetic acid may include
filtration, clarification distillation and pasteurization at 165.2°F before it is
bottled.
Vinegar plays an important role in salad dressings, ketchup, hot sauce and other
sauces. This need demands industrial fermentation systems capable of
producing a large amount of vinegar. These systems must maintain reliable
controls and optimum conditions for acetic acid bacteria fermentation. Many
techniques have been developed to improve industrial production of vinegar.
Most try to increase the speed of the transformation of ethanol into acetic acid
in the presence of the acetic acid bacteria. Today, the most common technology
for the vinegar industry is based on the submerged culture with diverse
technical modifications which try to improve the general fermentation
conditions (aeration, stirring, heating, etc.).
Vinegar History
Vinegar is the world's oldest cooking ingredient and food preservation method.
According to the Vinegar Institute, vinegar's use can be traced back over 10,000
years. In fact, flavored vinegars have been manufactured and sold for almost
5,000 years. The wide variety of vinegars available today is nothing new. Until
the six century BC, the Babylonians were making and selling vinegars flavored
with fruit, honey, malt, etc. to gourmets of the time. In addition, the Old
Testament and Hippocrates recorded the use of vinegar for medicinal purposes.
Production and uses

• According to AC Nielsen and the Vinegar Institute, vinegar sales grew at
15% from 2000 to 2002 and have been stronger than most other
comparative categories including meat marinades, oriental sauces,
Worcestershire sauce, cooking wine and sherry.
• Ancient uses:
1. Food condiment
2. Treatment of Wounds
3. Wide variety of illnesses such as plague , ringworms, burns,

lameness
4. Cleansing agent
5. It was used as a cosmetic aid.
• Modern uses:
1. Food condiment, sprinkled on certain foods such as fish at the table.
2. For pickling and preserving meats and vegetables; it can reduce the pH
of food below that which even spore formers may not survive.
3. Manufacture of sauces, salad dressings, mayonnaise, tomato
productions, cheese dressings, mustard, and soft drinks.
Types of Vinegar
The predominant type of vinegar in the United States is white or distilled
vinegar. Vinegar is usually described in terms of grain strength, the grain being
ten times the acid percentage. For example 10% acid is referred to as 100 grain.
Some of the most popular vinegars are Balsamic vinegar, Cane vinegar,
Champagne vinegar, Cider vinegar, Coconut vinegar, Distilled vinegar, Malt
vinegar etc.
Production Method
Vinegar production methods can range from traditional methods employing
wood casks (Orleans Process) and surface culture (Generator Process) to
submerged fermentation. Vinegar is an important ingredient in many food
products. The need for large amounts of the vinegar demands industrial
fermentation systems that are capable of producing volumes that are reliably
controlled. Many technical devices have been developed to improve the
industrial production of vinegar. Generally, these improvements increase the
speed of the transformation of ethanol into acetic acid in the presence of acetic
acid bacteria.
Vinegar Qualities Characteristics

The vinegar qualities depend on process conditions including acetification
speed. The rate of fermentation influences the sensory properties of the final
vinegar, but some believe there are no differences between vinegars obtained at
different fermentation speeds.
SUMMARY AND CONCLUSION

The generator pilot unit produced vinegar with an acid strength of 9.78% in 5
days. This was a slow process to produce vinegar and not very efficient. In
addition, it appears that there was a loss of alcohol and acetic acid under this
process possibly because the surface area was so large. The bacteria in the
generator were slow growing even when the generator unit was operating under
perfect conditions. Many people believe the submerged and generator processes
give different flavors to the vinegars. According to the GC-MS analysis, there
were detectable differences between the processes. The differences might be
due to the beech wood shavings as indicated by the submerged test with beech
wood powder

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Vinegar production

Production and uses

3. Wide variety of illnesses such as plague , ringworms, burns,

5. It was used as a cosmetic aid.

1. Food condiment, sprinkled on certain foods such as fish at the table.

Vinegar Qualities Characteristics

SUMMARY AND CONCLUSION

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