VINEGAR PRODUCTION FROM FRUCTOSE SYRUP

Authors

  • Layanis Mesa Centro de Análisis de Procesos. Facultad de Química y Farmacia. Universidad Central “Marta Abreu” de Las Villas. Carretera a Camajuaní km 5 ½.
  • Nancy López Departamento de Ingeniería Química. Facultad de Química y Farmacia. Universidad Central “Marta Abreu” de Las Villas. Carretera a Camajuaní km 5 ½.
  • Lisbet Hastie Departamento de Ingeniería Química. Facultad de Química y Farmacia. Universidad Central “Marta Abreu” de Las Villas. Carretera a Camajuaní km 5 ½.
  • Erenio González Centro de Análisis de Procesos. Facultad de Química y Farmacia. Universidad Central “Marta Abreu” de Las Villas. Carretera a Camajuaní km 5 ½

Keywords:

vinegar, fructose, acetic fermentation

Abstract

In this work, the study of the conditions of vinegar production from fructose syrop was carried out, responding to the diversification objectives of cuban sugary company. The pre-fermentation was made with molasses as substrate. The ethanol concentration reached under these conditions was 8% approximately, what implies good quality of the wine for acetic fermentation. An experimental design of the type 22 was applied for the analysis of the behavior of the parameters that influence in the acetic fermentation. The volume of the acetic foot and the temperature were significant variables in this fermentation.

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Published

2014-01-01

How to Cite

Mesa, L., López, N., Hastie, L., & González, E. (2014). VINEGAR PRODUCTION FROM FRUCTOSE SYRUP. Centro Azúcar Journal, 41(1). Retrieved from http://centroazucar.uclv.edu.cu/index.php/centro_azucar/article/view/242

Issue

Vol. 41 No. 1 (2014)

Section

Original Articles

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