Cashew wine vinegar production: alcoholic and acetic fermentation

Detalhes bibliográficos
Autor(a) principal: Silva,M. E.
Data de Publicação: 2007
Outros Autores: Torres Neto,A. B., Silva,W. B., Silva,F. L. H., Swarnakar,R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Chemical Engineering
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322007000200001
Resumo: Cashew wine of demi-sec grade was produced in a stirred batch reactor. The kinetic parameters obtained for cashew wine fermentation were Y X/S=0.061, Y P/S=0.3 and µmax=0.16 h-1. The yield and the productivity of cashew wine were 57.7% and 0.78 g/Lh respectively. A 2² factorial experimental design was used for the cashew wine vinegar fermentation optimization study. The cashew wine vinegar process optimization ranges found for initial concentrations of ethanol and acetic acid as independent variables were 4.8 to 6.0% and 1.0 to 1.3% respectively.
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spelling Cashew wine vinegar production: alcoholic and acetic fermentationCashew vinegarCashew wineFermentation kinetic parametersCashew wine of demi-sec grade was produced in a stirred batch reactor. The kinetic parameters obtained for cashew wine fermentation were Y X/S=0.061, Y P/S=0.3 and µmax=0.16 h-1. The yield and the productivity of cashew wine were 57.7% and 0.78 g/Lh respectively. A 2² factorial experimental design was used for the cashew wine vinegar fermentation optimization study. The cashew wine vinegar process optimization ranges found for initial concentrations of ethanol and acetic acid as independent variables were 4.8 to 6.0% and 1.0 to 1.3% respectively.Brazilian Society of Chemical Engineering2007-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322007000200001Brazilian Journal of Chemical Engineering v.24 n.2 2007reponame:Brazilian Journal of Chemical Engineeringinstname:Associação Brasileira de Engenharia Química (ABEQ)instacron:ABEQ10.1590/S0104-66322007000200001info:eu-repo/semantics/openAccessSilva,M. E.Torres Neto,A. B.Silva,W. B.Silva,F. L. H.Swarnakar,R.eng2007-07-23T00:00:00Zoai:scielo:S0104-66322007000200001Revistahttps://www.scielo.br/j/bjce/https://old.scielo.br/oai/scielo-oai.phprgiudici@usp.br||rgiudici@usp.br1678-43830104-6632opendoar:2007-07-23T00:00Brazilian Journal of Chemical Engineering - Associação Brasileira de Engenharia Química (ABEQ)false
dc.title.none.fl_str_mv Cashew wine vinegar production: alcoholic and acetic fermentation
title Cashew wine vinegar production: alcoholic and acetic fermentation
spellingShingle Cashew wine vinegar production: alcoholic and acetic fermentation
Silva,M. E.
Cashew vinegar
Cashew wine
Fermentation kinetic parameters
title_short Cashew wine vinegar production: alcoholic and acetic fermentation
title_full Cashew wine vinegar production: alcoholic and acetic fermentation
title_fullStr Cashew wine vinegar production: alcoholic and acetic fermentation
title_full_unstemmed Cashew wine vinegar production: alcoholic and acetic fermentation
title_sort Cashew wine vinegar production: alcoholic and acetic fermentation
author Silva,M. E.
author_facet Silva,M. E.
Torres Neto,A. B.
Silva,W. B.
Silva,F. L. H.
Swarnakar,R.
author_role author
author2 Torres Neto,A. B.
Silva,W. B.
Silva,F. L. H.
Swarnakar,R.
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Silva,M. E.
Torres Neto,A. B.
Silva,W. B.
Silva,F. L. H.
Swarnakar,R.
dc.subject.por.fl_str_mv Cashew vinegar
Cashew wine
Fermentation kinetic parameters
topic Cashew vinegar
Cashew wine
Fermentation kinetic parameters
description Cashew wine of demi-sec grade was produced in a stirred batch reactor. The kinetic parameters obtained for cashew wine fermentation were Y X/S=0.061, Y P/S=0.3 and µmax=0.16 h-1. The yield and the productivity of cashew wine were 57.7% and 0.78 g/Lh respectively. A 2² factorial experimental design was used for the cashew wine vinegar fermentation optimization study. The cashew wine vinegar process optimization ranges found for initial concentrations of ethanol and acetic acid as independent variables were 4.8 to 6.0% and 1.0 to 1.3% respectively.
publishDate 2007
dc.date.none.fl_str_mv 2007-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322007000200001
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322007000200001
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0104-66322007000200001
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Brazilian Society of Chemical Engineering
publisher.none.fl_str_mv Brazilian Society of Chemical Engineering
dc.source.none.fl_str_mv Brazilian Journal of Chemical Engineering v.24 n.2 2007
reponame:Brazilian Journal of Chemical Engineering
instname:Associação Brasileira de Engenharia Química (ABEQ)
instacron:ABEQ
instname_str Associação Brasileira de Engenharia Química (ABEQ)
instacron_str ABEQ
institution ABEQ
reponame_str Brazilian Journal of Chemical Engineering
collection Brazilian Journal of Chemical Engineering
repository.name.fl_str_mv Brazilian Journal of Chemical Engineering - Associação Brasileira de Engenharia Química (ABEQ)
repository.mail.fl_str_mv rgiudici@usp.br||rgiudici@usp.br
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