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Monitoring on Alcohol and Acetic acid Fermentation Properties of Muskmelon  

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)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.1, 2002 , pp. 30-36 More about this Journal
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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