Paper Title:
Optimization of Fermentation Process of Pear Vinegar by Response Surface Methodology
  Abstract

The fermentation process of pear vinegar was optimized to maximize the amount of acetate in this study. A central composite design of response surface methodology involving inoculation rate, temperature, time was used, and second-order model for the amount of acetate was employed to generate the response surface. The optimum condition for the fermentation process was determined as follows: inoculation rate 8.65 %, temperature 30.17 °C, time 7.44 d. The obtained amount of acetate at the optimum condition was 9.53%.

  Info
Periodical
Advanced Materials Research (Volumes 201-203)
Edited by
Daoguo Yang, Tianlong Gu, Huaiying Zhou, Jianmin Zeng and Zhengyi Jiang
Pages
2513-2516
DOI
10.4028/www.scientific.net/AMR.201-203.2513
Citation
H. Gao, G. F. Xu, Y. Y. Fan, H. J. Nan, S. F. Fu, "Optimization of Fermentation Process of Pear Vinegar by Response Surface Methodology", Advanced Materials Research, Vols. 201-203, pp. 2513-2516, 2011
Online since
February 2011
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$32.00
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