Optimization on Fermentation Conditions of Orange Vinegar by Box-behnken Design.

The optimal process for orange vinegar was investigated in order to explore the effect of process parameters and obtain the superior process parameters. The process for orange vinegar was optimized using single-factor methodology and Box-behnken methodology, and the effect of process parameters was analyzed in the light of response surface plots. Results were as follows. The optimal process of alcohol fermentation was as follows: original sugar degree of 16%, yeast inoculum size of 5% and pH value of 3.5 through single-factor experiment. The optimal fermentation process of acetic acid optimized by response surface methodology was as follows: inoculum size of 8.52%, original alcohol content of 6.0% and pH value of 3.3, in the optimal condition the yield of acetic acid was 53.11 g/L. Single factor action and the interaction of two factors were presented on the yield of acetic acid. The effects of inoculum size and pH were extremely significant, and that of original alcohol content significant. The interaction of inoculum size and original alcohol content was non-significant, that of inoculum size and pH also non-significant. On contrast, original alcohol content and pH had significant interaction. [ABSTRACT FROM AUTHOR]