Fermentation Product Acidification to Remove Carbonate Compounds
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Solution Overview
Problem
Fermentation products containing substantial amounts of carbonates or carbonate-related compounds are undesirable in food and drink products due to issues like precipitate and gas formation during processing, leading to inefficient concentration and equipment fouling.
Innovation Solution
A method involving acidification of a fermentation product to reduce carbonate-related compounds, achieving a pH range of 2.5 to below 8 and minimizing carbonate content, followed by optional removal of formed CO2 gas, and subsequent concentration to produce a solution with propionate and acetate, suitable for food and drink applications.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If fermentation process is used to produce propionate and acetate, then production efficiency is improved, but carbonate-related compounds are generated causing precipitates and gas formation
Solution Approach 1:
The patent applies preliminary action by adding acid to the fermentation product before concentration to convert carbonate-related compounds into CO2 gas and water, which are then removed. This preventive measure eliminates the harmful carbonates before they can cause precipitates or gas formation during subsequent processing, while maintaining the benefits of fermentation production.
Solution Approach 2:
The patent converts the harmful carbonate-related compounds into beneficial substances by adding acid, which transforms carbonates into CO2 gas and water. The CO2 is then removed through degassing, leaving behind purified propionate and acetate solutions. This approach turns the unwanted carbonate byproduct into a removable gas, solving the contamination problem while preserving production efficiency.
2Quantity of substance
If concentration process is applied to fermentation product, then product concentration is improved, but precipitates foul the equipment and reduce efficiency
Solution Approach 1:
The patent applies preliminary action by removing carbonate-related compounds through acidification and degassing before the concentration process. This prevents precipitates from forming during concentration, thereby avoiding equipment fouling and maintaining manufacturing efficiency, while still achieving the desired product concentration.
3Device complexity
If carbonate-related compounds are present in fermentation product, then fermentation process is simpler, but gas and foam formation occurs during use
Solution Approach 1:
The patent converts the harmful carbonate-related compounds into removable CO2 gas by adding acid. The CO2 is then easily removed through degassing, transforming the problematic carbonates into a simple gas removal step. This approach eliminates gas and foam formation during product use while adding only a straightforward acidification and degassing process.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This process effectively reduces carbonate-related compounds, preventing precipitation and gas formation, allowing for efficient concentration and use in food and drink products without fouling equipment, and results in a product with enhanced stability and applicability.
Implementation Method 1
adding acid to the fermentation product to obtain an acidified fermentation product comprising propionate and acetate with a pH in the range of 2.5 to below 8 and containing at most 0.05 mol/ l of carbonate-related compounds
Data Source
AI summary
The present invention is directed to a method for manufacturing a mixed solution comprising propionate and acetate by adding acid to the fermentation product to obtain an acidified fermentation product comprising propionate and acetate with a pH in the range of 2.5 to 8 and optionally a process step for removal of carbonate-related compounds.