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Single stage stirred tank bioreactor production of star fruit (Averrhoa carambola) vinegar

Abdul Karim, Mohamed Ismail and Jamal, Parveen and Abd Rahman, Mohd Nasir Jamaluddin (2011) Single stage stirred tank bioreactor production of star fruit (Averrhoa carambola) vinegar. In: Current research and development in biotechnology engineering at IIUM. IIUM Press, Kuala Lumpur, pp. 259-268. ISBN 9789674181444

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Vinegar was produced in the lab from fermentation of local star fruit (Averrhoa carambola) juice in stirred tank bioreactor. The fermentation of star fruit juice into vinegar was produced by decomposing sugar contained in the fruit substrate through alcohol and acetic acid fermentation over a period of three days with the aid of two microorganisms, Saccharomyces cerevisiae and Acetobactor aceti. To Study the optimization of the fermentation process, the parameter conditions used in the tank bioreactor are agitation speed, aeration and the concentration of glucose used. The design of the experiment was conducted using Design Expert software. Analysis at every 12 hours interval was carried for ethanol concentration, reducing sugar level and acetic acid. The findings in this project can be applied to produce vinegar in large amount from our local tropical star fruit juice. The experiment showed that the optimum conditions for agitation was 300 rpm, aeration at 0.5 Lpm and glucose concentration (20%) consequently produced 1.63% vinegar.

Item Type: Book Chapter
Additional Information: 4684/20985
Uncontrolled Keywords: Averrhoa carambola, Vinegar, Optimization, Bioreactor, Single Stage Fermentation
Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button): Kulliyyah of Engineering > Department of Biotechnology Engineering
Depositing User: Prof.Dr. Parveen Jamal
Date Deposited: 05 Jul 2012 09:11
Last Modified: 05 Jul 2012 09:12
URI: http://irep.iium.edu.my/id/eprint/20985

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