@article {10.3844/ajbbsp.2018.191.199,
article_type = {journal},
title = {Design of Intelligent Household Fruit Vinegar Fermentation Device and Optimization of Key Parameters},
author = {Dai, Xinpeng and Xing, Xiaoxue and Liu, Lin and Xu, Zhili and Sun, Jianfeng and Wang, Jie and Mu, Jianlou},
volume = {14},
number = {3},
year = {2018},
month = {Aug},
pages = {191-199},
doi = {10.3844/ajbbsp.2018.191.199},
url = {https://thescipub.com/abstract/ajbbsp.2018.191.199},
abstract = {Compared with carbonated beverages, fruit vinegar was gradually becoming more favored by consumers, because of their higher nutritional functions. But its popularization was limited by higher selling price. This article described a fruit vinegar fermentation device that can be used at home and also introduced the design principles, composition and operation methods. Furthermore, taking apple vinegar as an example, the key parameters of fermentation were determined by single-factor and orthogonal tests. In alcohol fermentation, the fermentation time, fermentation temperature and inoculation amount were 72 h, 30°C and 0.07%, respectively. In acetic acid fermentation, the fermentation temperature, ventilation and bacteria amount were 32°C, 4 L/min and 0.18%, respectively. The refreshing and fermented apple vinegar could be obtained with the total acid content of 3.6 g/100 mL. The kinetic formula between the content of acetic acid and fermentation time was calculated and acetic acid content of fruit vinegar could be determined by controlling fermentation time according to the formula. So, the device could produce different content of acetic acid of fruit vinegar automatically, without manual operation. The study was sufficient to provide reference and experience for further popularization of fruit vinegar.},
journal = {American Journal of Biochemistry and Biotechnology},
publisher = {Science Publications}
}