Optimization of Fermentation Process of Pear Vinegar by Response Surface Methodology
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%.
Daoguo Yang, Tianlong Gu, Huaiying Zhou, Jianmin Zeng and Zhengyi Jiang
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