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  1. Yadanabon University
  2. Department of Industrial Chemistry

Utilization of Fruit Waste (Pineapple Peel) for Vinegar Production

Permalink : http://hdl.handle.net/20.500.12678/0000000529
2312b075-3d4c-4b1b-aa7e-d40dcfe5c665
450333d5-bfb6-4347-bb72-153d54d82a74
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Utilization Utilization of Fruit Waste.pdf (388.5 kB)
sha256: 6aff84a5a2d5c87408ad418b17250109e75ee1ec12e2f2a8018822fd8afc2683
Publication type Journal article
Upload Type Publication
Title
Utilization of Fruit Waste (Pineapple Peel) for Vinegar Production
en
Publication date 2016
Authors
Khin Hnin Aye
Description
Pineapple peel which is usually discarded during the processing or consumption of the fruit was used as a starting material to produce vinegar by two successive fermentations: alcoholic and acetic acid fermentations. In alcoholic fermentation, pineapple peel was allowed to ferment for conversion of sugar to ethanol by using baker yeast (Saccharomyces cerevisae). In acetic acid fermentation, the conversion of ethanol to vinegar was carried out by acetic acid bacteria (Acetobacteraceti) with continuous aeration. The vinegar was prepared by varying the amount of yeast, amount of sugar, amount of yeast nutrient (ammonium phosphate) and time of fermentation. Characteristics of prepared vinegar such as total solid content, alcohol content, pH and acidity were determined in this work. The conversion of pineapple peels (food waste) to vinegar (useful product) will minimize environmental pollution while producing value added product, preserving vital nutrients of our foods and bringing down the cost of production of processed foods.
Keywords
Pineapple Peel
Files 389 Kb
Available
2020-05-05
application/pdf
preview
application/pdf
open_access
Utilization of Fruit Waste.pdf

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Yadanabon University Research Jourrnal
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