PRODUCTION OF EDIBLE VINEGAR

PURPOSE:To control the fermentation of edible vinegar without timelag by deaerating an acetic acid fermentation liquid sampled at preset time interval, determining the acetic acid concentration and alcohol concentration with densitometers and controlling the adding rate and quantity of acetic acid....

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	SHIMA MICHIRO, AZUMA MASANOBU, ITO CHISATO, FUNATO JIRO, TANAKA TSUTOMU
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY ITS PREPARATION METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING SPIRITS VINEGAR WINE
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Beschreibung
Zusammenfassung:	PURPOSE:To control the fermentation of edible vinegar without timelag by deaerating an acetic acid fermentation liquid sampled at preset time interval, determining the acetic acid concentration and alcohol concentration with densitometers and controlling the adding rate and quantity of acetic acid. CONSTITUTION:An acetic acid fermentation liquid is sampled from a fermentation tank A with a fixed delivery pump at preset time intervals and introduced into an ultrasonic apparatus D for the determination of the concentrations of multiple components to determine the acetic acid concentration and the alcohol concentration of the sampled liquid. The production rate of acetic acid and the consumption rate of alcohol are calculated from the acetic acid concentration and the alcohol concentration by a CPU to obtain the adding rate and quantity of alcohol necessary for getting the target concentrations. The preset values of an alcohol addition apparatus is automatically changed to the calculated values to control the acetic acid fermentation.