Scale up and design of processes in aerated-stirred fermenters for the industrial production of vinegar

A scale-up methodology was applied to the model previously developed for the industrial production of vinegar in an aerated-stirred pilot fermenter. The response surfaces generated by the model demonstrated that aerated mechanical power input, superficial air velocity, temperature, hydrostatic press...

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Bibliographic Details
Published in:Journal of food engineering 2009-07, Vol.93 (1), p.89-100
Main Authors: González-Sáiz, José-María, Garrido-Vidal, Diego, Pizarro, Consuelo
Format: Article
Language:English
Subjects:
acidification
aeration
algorithms
Biological and medical sciences
Desirability function
Fermentation
Fermented food industries
fermenters
Food engineering
Food industries
food industry
food processing
Fundamental and applied biological sciences. Psychology
General aspects
Genetic algorithms
hydrodynamics
production costs
response surface methodology
Scale up
Simulation environment
simulation environment for acetification processes
Vinegar production
vinegars
Wines and vinegars
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Summary:A scale-up methodology was applied to the model previously developed for the industrial production of vinegar in an aerated-stirred pilot fermenter. The response surfaces generated by the model demonstrated that aerated mechanical power input, superficial air velocity, temperature, hydrostatic pressure and concentrations of compounds must be kept in the industrial-scale fermenters with the same geometry dimensions as the pilot fermenter. These variables maintain the values of k La , C O 2 , L ∗ and OTR max and asses the same effects of hydrodynamics and oxygen transfer, allowing the values of the process variables of the industrial-scale fermenters to be scaled down to the values of the pilot fermenter, which are required for applying the models. On these bases, a Simulation Environment for Acetification Processes (SEAP) was developed to design industrial processes on any scale and to predict the behaviour of fermentations and the costs of vinegar production. Finally, an example of the design and optimisation of a fermentation process with SEAP is reported, applying an optimisation methodology based on response surfaces and genetic algorithms using a desirability function as the response.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2009.01.002