Submerged Vinegar Fermentation Using Feedback Aeration Cycles
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Solution Overview
Problem
Conventional vinegar production methods face inefficiencies in fermentation time and odor issues, with static fermentation being lengthy and labor-intensive, and submerged fermentation producing a stuffy odor.
Innovation Solution
A method for producing vinegar that involves controlling fermentation conditions by adjusting the rate of absorbance and alcohol concentration changes, along with specific aeration and stirring parameters, to manage fermentation and suppress the development of a stuffy odor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If submerged fermentation method is used, then fermentation time is reduced and production cost is lowered, but a stuffy odor is generated in the vinegar
Solution Approach 1:
The patent implements periodic aeration cycles where air is supplied intermittently rather than continuously. The aeration is activated when the alcohol concentration reaches a predetermined value and deactivated when the absorbance rate falls below a threshold, creating periodic oxygen supply that prevents stuffy odor while maintaining efficient fermentation.
Solution Approach 2:
The patent employs feedback control by continuously monitoring the absorbance rate of the fermentation liquid and using this information to adjust aeration operations. When the absorbance rate exceeds a predetermined threshold, aeration is activated; when it falls below, aeration is deactivated. This closed-loop control optimizes the fermentation process and prevents stuffy odor formation.
2Ease of manufacture
If static fermentation method is used, then production cost is reduced, but fermentation period becomes significantly long and operation complexity increases
Solution Approach 1:
The patent changes key fermentation parameters including temperature (20-30°C), pH value (3.0-4.0), and aeration timing based on monitored absorbance rates and alcohol concentrations. By dynamically adjusting these parameters rather than using fixed static conditions, the patent achieves faster fermentation while controlling costs through automated control systems.
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
The method enables efficient vinegar production with controlled fermentation and reduced odor, achieving desired alcohol concentrations within specified time frames and minimizing the occurrence of a stuffy odor.
Implementation Method 1
a fermentation step using acetic acid-producing bacteria
Implementation Method 2
as a method for producing vinegar, there are known a static fermentation method (surface fermentation method) in which a fermentation nutrient source is fermented by acetic acid-producing bacteria
Implementation Method 3
a rate of increase in absorbance (660 nm) of a fermentation liquid
Data Source
AI summary
A method for producing vinegar is provided. The method includes fermenting a fermentation liquid including acetic acid-producing bacteria under specific conditions. These conditions include: the fermentation liquid's absorbance at 660 nm changes at a rate of −0.2/h or more within 3 hours from a key time point; the ratio of the alcohol concentration to the sum of acidity and alcohol concentration increase at a rate of −0.2/h or more in the same period; and the average alcohol concentration during the fermentation step, defined from the key time point to when aeration or stirring is stopped for 15 minutes, is 0.2 v/v % or more.