Production of one tonne of a bioproduct by fermentation process Essay

Production of one tonne of a bioproduct by fermentation process - Essay Example It is also found the apple cider vinegar is good agent is reducing the risk of cancer. It also fights diabetes, high cholesterol and heart problems. Vinegar is used massively is a number of products including foods, pickles, beverages, detergents and glass cleaners. The major use of the vinegar is in the foods and pickles. Vegetables and raw fruits are dipped into vinegar to preserve the vegetables and raw fruits. Chinese sauces are made up of vinegar and the more Chinese soups and foods enter the market, the use of vinegar will increase. United Kingdom imported vinegar of worth $30 million Canadian dollars in 2009, while the exports of the vinegar remained under $17 million Canadian dollars in 2009. This shows that vinegar has a great local market as well as foreign market. The increasing demand of the pickles round the world increased the demand of the vinegar. At this stage, white vinegar is utilized the most. It has the most application considering various types of the vinegar. The health benefits of the vinegar increased the market demand of the vinegar to a considerable level. The process that had been utilized to manufacture vinegar for many years is simple but it takes many days to complete. However, current industrial processes are considered to be a little complex but the time consumption for the completing of process dropped significantly. The very first process is to collect the fruit or crop. Industrial processes recommend that crops that are rich in sugars or derivatives. The fruits juices are extracted and processed by adding several enzymes and microorganisms. In case of crops, the crops are grounded, refined and mixed with adequate amount of water, then enzymes and added and then the product is fermented. The basic steps of the process include the refining, adding distilled water, fermentation stage 1, fermentation stage 2, fermentation stage 3, distillation, pasteurization and dilution to suite the exact taste. Fruits,