Vinegar Odor Removal via pH Adjustment and Heating
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Solution Overview
Problem
Existing methods for removing odor from vinegar, such as ethyl acetate, are insufficient as the bad odor often recurs after a while, which is problematic for vinegar sold for treating meat or making dressings that may be shelved for several months.
Innovation Solution
Increasing the pH of vinegar with a base to at least 6, maintaining this pH for 15 minutes at 40-90 °C, and then adjusting the pH to between 6 and 8, while optionally evaporating volatile constituents, effectively removes ill-odor products like ethyl acetate and maintains the vinegar's taste.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If existing methods (distillation, adsorption, steam blasting) are used to remove ethyl acetate, then the odor is temporarily reduced, but the bad odor recurs after standing for a while
Solution Approach 1:
The patent applies preliminary action by increasing the pH to at least 6 (preferably 7-8) before storage, which creates alkaline conditions that prevent ethyl acetate formation. This preliminary pH adjustment ensures that when the vinegar is later stored, the ethyl acetate cannot reform, thus providing permanent odor removal rather than temporary reduction.
Solution Approach 2:
The patent changes the pH parameter from acidic (typical vinegar pH) to alkaline (pH ≥ 6, preferably 7-8) to fundamentally alter the chemical environment. This parameter change prevents the esterification reaction between acetic acid and ethanol that produces ethyl acetate, thereby permanently eliminating the odor problem during storage.
2Reliability
If pH is increased to at least 6 and maintained for 15 minutes at 40-90 °C, then ethyl acetate and ill-odor compounds are permanently removed, but additional process steps and energy consumption are required
Solution Approach 1:
The patent utilizes phase transition by heating the vinegar to 40-90 °C during the pH maintenance step. This temperature elevation accelerates the evaporation of volatile ill-odor compounds including ethyl acetate, thereby enhancing the permanent odor removal effect while the pH condition prevents reformation.
Solution Approach 2:
The patent maintains the elevated pH condition continuously for at least 15 minutes at the specified temperature range. This continuous maintenance ensures that the chemical environment remains favorable for preventing ethyl acetate formation throughout the treatment period, guaranteeing permanent odor removal.
3Loss of time
If volatile constituents are evaporated by heating to 40-90 °C, then ethyl acetate is removed more quickly, but energy consumption increases
Solution Approach 1:
The patent exploits the phase transition from liquid to vapor by heating the vinegar to 40-90 °C. This temperature range is optimized to accelerate the evaporation of volatile ethyl acetate and other ill-odor compounds, significantly reducing the time required for their removal compared to lower temperature methods.
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 method permanently removes ethyl acetate and other ill-odor compounds, ensuring the vinegar remains odor-free even after long storage, while preserving its taste and preventing the reformation of ethyl acetate during shelving.
Implementation Method 1
a) increasing the pH of the vinegar with base to at least 6
Implementation Method 2
b) maintaining said pH for at least 15 minutes at 40-90 °C... The evaporation is not necessary but can further improve the process. Evaporation already occurs at room temperature, but this needs relatively long process times. If quicker methods are preferred the vinegar is preferably heated to 40-90 °C
Implementation Method 3
c) adding acid to obtain vinegar having pH between 6 and 8, if the pH of the vinegar of step b) is 8 or higher
Data Source
AI summary
The invention relates to a method for removing odor from vinegar comprising: a) increasing the pH of the vinegar with base to at least 6; b) maintaining said pH for at least 15 minutes at 40-90 °C; c) adding acid to obtain vinegar having pH between 6 and 8, if the pH of the vinegar of step b) is 8 or higher.