Appropriate technology in vinegar production for the urban poor: Project study
Date of Publication
1987
Document Type
Bachelor's Thesis
Degree Name
Bachelor of Science in Chemical Engineering
Subject Categories
Chemical Engineering
College
Gokongwei College of Engineering
Department/Unit
Chemical Engineering
Honor/Award
Awarded as best thesis, 1987
Thesis Adviser
Luz G. Paca
Abstract/Summary
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.
Abstract Format
html
Language
English
Format
Accession Number
TU03764
Shelf Location
Archives, The Learning Commons, 12F Henry Sy Sr. Hall
Physical Description
xxv, 191 leaves : ill. ; 28 cm.
Keywords
Vinegar
Recommended Citation
Floresca, M., Sia, E., & Wong, W. (1987). Appropriate technology in vinegar production for the urban poor: Project study. Retrieved from https://animorepository.dlsu.edu.ph/etd_honors/26
