Optimization of Fermentation Process of Pear Vinegar by Response Surface Methodology

Abstract:

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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 et al., "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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Price:

$35.00

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