Studies on vinegar. I. Standardisation of conditions for different methods of acetification.

Eapen, K. C. and Rao, T. N. R. (1970) Studies on vinegar. I. Standardisation of conditions for different methods of acetification. Indian Food Packer, 24 (5). 5-10, 14 ref..

PDF Indian_Pood_Packer_1970_XXIV_6_5-10.pdf - Published Version Restricted to Registered users only Download (461kB)

Abstract

Studies were carried out on 3 different methods of acetification, viz. (i) the slow or stationary process, (ii) the generator process, and (iii) the submerged or acetator method, to determine the optimum initial levels of acid and alcohol. Optimal concentrations for the successfull acetification of barley malt extract ferment were (for acid and alcohol respectively); (i) 1.5-2.0% and 5-6%; (ii) 2% and 4-5%; and (iii) 2% and 5-7%. A comparison of the 3 methods under similar experimental conditions showed (iii) to be the most effective.

Item Type:	Article
Uncontrolled Keywords:	VINEGAR-; acetification methods in vinegar manufacture
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments > 05 Vinegar
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 May 2012 04:32
Last Modified:	17 May 2012 04:32
URI:	http://ir.cftri.res.in/id/eprint/7182

Actions (login required)

View Item