Monitoring on Alcohol and Acetic acid Fermentation Properties of Muskmelon

참외의 알콜 및 초산발효 특성 모니터링

  • Lee, Gee-Dong (Department of Fermented Food, Kyongbuk College of Science) ;
  • Kwon, Seung-Hyek (Bioresorces Utilization Graduate School of Agricultural Development Kyungpook National University) ;
  • Lee, Myung-Hee (Department of Fermented Food, Kyongbuk College of Science) ;
  • Kim, Suk-Kyung (Traditional Food Institute, Kyongbuk College of Science) ;
  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
  • 이기동 (경북과학대학 첨단발효식품과) ;
  • 권승혁 (경북대학교 농업개발대학원 생물자원이용학) ;
  • 이명희 (경북과학대학 첨단발효식품과) ;
  • 김숙경 (경북과학대학 전통식품연구소) ;
  • 권중호 (경북대학교 식품공학과)
  • Published : 2002.02.01

Abstract

To use overproduction muskmelon effectively, muskmelon vinegar was prepared by two stage fermentations of alcohol and acetic acid. In the alcohol fermentation using muskmelon, alcohol content showed maximum value (7.47%) in $17.83^{\circ}Brix$ of initial sugar concentration and 82.65 h of fermentation time. Acetic acid content in alcohol fermentation revealed minimum value (0.46%) in $12.17^{\circ}Brix$ of initial sugar concentration and 60.56 h of fermentation time. The fermentation conditions for minimum residual sugar were $10.02^{\circ}Brix$ of initial sugar concentration and 105.61 h of fermentation time. The optimum conditions predicted for each corresponding physical properties of acetic acid fermentation were 200 rpm (agitation rate), 250 h (fermentation time) in acetic content and 200 rpm, 150 h in residual alcohol content.

Keywords

muskmelon;alcohol fermentation;acetic acid fermentation;monitoring;RSM(response surface methodology)

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