Journal of Food Technology and Preservation

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Research Article - Journal of Food Technology and Preservation (2021) Volume 5, Issue 3

Effect of aeration on acetic acid fermentation of apple cider at 25 to 30 degree Celsius.

The aim of this research work was to evaluate the effect of aeration on acetic acid fermentation of apple cider at 25oC to 30oC in comparison with non-aerated apple cider. Results showed that pH was decreased in both samples (aerated and non-aerated). Higher decrease was observed in non-aerated sample (8.33) while lower decrease was observed in aerated sample (5.55). Percent acidity increased in both samples (aerated and non-aerated). Higher increase was observed in non-aerated sample (38.09%) while lower increase was observed in aerated sample (23.52%). Total Soluble Solids decreased in both samples (aerated and non-aerated). Higher decrease was observed in non-aerated sample (24.56) while lower decrease was observed in aerated sample (33.33). A decrease in alcohol content was also observed both samples (aerated and non-aerated). Higher decrease was observed in non-aerated sample (49.01) while lower decrease was observed in aerated sample (70.58). It is concluded that force aeration significantly affect the acetic acid concentration during the first 4 days. However, after 4 days the aeration negatively affect the fermentation process because the air compressor collect hot air from the environment and that increase the temperature of stock to 37oC. This high temperature results in retardation of bacteria growth. However the non-aerated samples showed increase in acetic acid fermentation as compare to the aerated samples.

Author(s): Musaddiq Aziz, Arsalan Khan, Muhammad Zeeshan*, Owais Khan, Muhammad Ali, Mukaram Shah.

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