食醋生产操作方式的研究进展

Research progress on the operation model of vinegar production

食醋生产工艺经历了固态发酵和液态发酵,液态发酵又由表面静止发酵向深层发酵发展。目前,食醋液态生产的操作方式有批式、半批式、反复半批式操作和半连续法四种操作形式,其中批式操作和半批式操作在食醋生产也已不常用,但在日益自动化的今天,随着计算机控制技术和传感器的发展及它们在食醋连续发酵的应用,在不久的将来食醋连续发酵将会取代反复半批式操作和半连续法,这也将是食醋生产工艺操作方式的又一次历史性变革。

The vinegar production technology experienced the process of solid state fermentation （SSF） and submerged fermentation （SMF）, SMF is developed from surface static fermentation to submerged fermentation. At present, four operation model of production： batch operation, fedbatch operation, repeated fed-batch operation and repeated batch operation are contained on vinegar submerged production, batch operation and fed-batch operation were seldom used in vinegar production, however, Today, increasing automation ,with the development of computer control technology and sensor , adding their applications of vinegar continuous fermentation, it would be another historic change that the vinegar continuous fermentation may be replaced by the repeated fed--batch operation and repeated batch operation.