Optimization of Fermentation Process of Pear Vinegar by Response Surface Methodology

Han Gao; Gui Fang Xu; Yuan Yuan Fan; Hai Juan Nan; Su Fang Fu

doi:10.4028/www.scientific.net/AMR.201-203.2513

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 201-203Optimization of Fermentation Process of Pear...

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%.

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Advanced Manufacturing Systems, ICMSE 2011

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Periodical:

Advanced Materials Research (Volumes 201-203)

Pages:

2513-2516

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.201-203.2513

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Online since:

February 2011

Authors:

Han Gao, Gui Fang Xu, Yuan Yuan Fan, Hai Juan Nan, Su Fang Fu

Keywords:

Fermentation Process, Optimization, Pear Vinegar, Response Surface Method (RSM)

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