Appropriate technology in vinegar production for the urban poor: Project study

• Main Authors: Floresca, Matthew, Sia, Edison, Wong, Wai Ming
• Format: text
• Language: English
• Published: Animo Repository 1987
• Subjects: Vinegar; Chemical Engineering
• Online Access: https://animorepository.dlsu.edu.ph/etd_honors/26
• Institution: De La Salle University

Vinegar, an important food condiment, requires more than thirty days for production using the traditional submerged fermentation process. This study investigated the effects of ethanol concentration, amount of mother vinegar, process designs, aeration and exposure to light on the acetic acid fermentation. The second part of the study investigated the effect of yeast concentration on ethanol fermentation from sucrose. The results show that vinegar production can easily be achieved in 20 days or less even without aeration. The process is facilitated in the bamboo generator, but there are certain other operational characteristics that have to be considered. Regarding the transfer of the technology to the target beneficiaries, a simplified instructional sheet that can easily be followed is prepared.