Modeling, intensification and optimization of the acetic acid fermentation process

¹ Department of Electrical Engineering, Electronics and Automation, University of Food Technologies, 4002 Plovdiv, Bulgaria
² Department of Computer Systems and Technologies, University of Food Technologies, 4002 Plovdiv, Bulgaria

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Over the years, the beneficial effect of acetic acid on human wellbeing has been proven. All the benefits of using acetic acid ferments are a favorable basis for expanding research in the field of biological fermentation processes. This publication is devoted to the analysis of the main characteristics, modeling and optimization of acetic acid fermentation. In the exchange of nutrients by acetic acid microorganisms, factors such as the composition of the substrate, fermentation temperature, physiological characteristics of the strain used, etc. have a significant impact. For the purposes of management and intensification of the process, the kinetic models of Mono, Mono-Jerusalemsky and Andrews have been analyzed. Regression dependencies of basic technological indicators and kinetic coefficients have been determined. The influence of fermentation temperature and aeration intensity on the microbiological indicators of the acetification process has been confirmed. In the scientific work, static optimization was carried out by minimizing the duration of the fermentation process and maximizing the economic coefficient of the substrate. An optimization composite model has been synthesized for the purpose of process intensification. The good results obtained encourage the authors to continue to invest efforts dedicated to the management, modeling and optimization of the acetic acid fermentation process.