Combination semi-continuous and batch process for preparation of vinegar
Patent 4456622 Issued on June 26, 1984. Estimated Expiration Date: 
December 6, 2002. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
December 6, 2002. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References 3445245 3779868 Two stage process for the production of vinegar with high acetic acid concentration Production of vinegar with high acetic acid concentration Process for the production of vinegar with high acetic acid concentration Patent #: 4364960 InventorsAssigneeApplicationNo. 06/447047 filed on 12/06/1982US Classes:426/17, Preparation of vinegar435/140Acetic acidExaminersPrimary: Yoncoskie, Robert A.Assistant: Minnick, Marianne S. Attorney, Agent or FirmInternational ClassC12J 1/00 (20060101)AbstractVinegar having an acetic acid content of 18-20% is produced by aerobic bacterial oxidation of ethanol in a combination of semi-continuous fermentation and batch fermentation. The semi-continuous fermentation provides 10-12% vinegar, a portion of which is then converted to 18-20% vinegar in a batch fermentor operating at a temperature substantially lower than that employed in the semi-continuous fermentation. Gas is admixed with the fermentation mixture prior to its being subjected to microfiltration or ultrafiltration during its transfer from the semi-continuous fermentor to the batch fermentor. |
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